Eggplant Moussaka is a rich and flavorful Greek casserole that layers tender slices of eggplant with a savory meat sauce, all topped with a creamy béchamel sauce. This dish is a true comfort food, offering a satisfying blend of textures and flavors that deepen with each bite. The earthy eggplant pairs beautifully with the spiced meat sauce, while the béchamel adds a luxurious, velvety finish. Perfect for family dinners or special occasions, Eggplant Moussaka is a hearty and delicious way to bring a taste of the Mediterranean to your table.
Eggplant Moussaka Recipe
Ingredients:
For the Eggplant:
- 2 large eggplants, sliced into 1/4-inch rounds
- Olive oil, for brushing
- Salt
For the Meat Sauce:
- 1 lb ground lamb or beef
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 cup red wine (optional)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
For the Béchamel Sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups milk
- 1/2 cup grated Parmesan cheese
- 2 large egg yolks
- Pinch of nutmeg
- Salt and pepper, to taste
Instructions:
- Prepare the Eggplant:
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Arrange the eggplant slices on the baking sheets, brush both sides lightly with olive oil, and sprinkle with salt.
- Roast the eggplant slices for 20-25 minutes, flipping halfway through, until they are tender and lightly browned. Set aside.
- Make the Meat Sauce:
- In a large skillet, heat a little olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent.
- Add the ground lamb or beef, breaking it up with a spoon, and cook until browned.
- Stir in the tomato paste, crushed tomatoes, red wine (if using), cinnamon, allspice, oregano, salt, and pepper. Simmer the sauce for 20-25 minutes until it thickens slightly. Stir in the chopped parsley and set aside.
- Make the Béchamel Sauce:
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, until the mixture is smooth and bubbling.
- Gradually whisk in the milk, stirring constantly until the sauce thickens, about 5-7 minutes.
- Remove from heat and stir in the Parmesan cheese, nutmeg, salt, and pepper. Allow the sauce to cool slightly before whisking in the egg yolks.
- Assemble the Moussaka:
- Lower the oven temperature to 350°F (175°C).
- In a large baking dish, layer half of the roasted eggplant slices on the bottom.
- Spread the meat sauce evenly over the eggplant layer.
- Top with the remaining eggplant slices.
- Pour the béchamel sauce over the top layer of eggplant, spreading it evenly to cover the entire surface.
- Bake the Moussaka:
- Bake the moussaka for 45-50 minutes, until the top is golden and bubbling.
- Allow the moussaka to cool for 10-15 minutes before slicing and serving.
Enjoy this Eggplant Moussaka, a dish that’s both hearty and elegant, showcasing the rich flavors of the Mediterranean in every bite!
