Description
A classic Greek Moussaka recipe that layers tender roasted eggplant with a spiced minced meat sauce and a creamy béchamel topping, baked to golden perfection. This comforting casserole is rich in Mediterranean flavors, perfect for a hearty family meal.
Ingredients
Scale
For the Eggplant Layer:
- 2 large eggplants
- Olive oil (for brushing)
- Salt, pepper (to taste)
For the Meat Sauce:
- 500g minced meat (beef or lamb)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 400g canned peeled tomatoes
- 1 teaspoon cinnamon powder
- 1 teaspoon dried oregano
- Olive oil (for sautéing)
- Salt and pepper (to taste)
For the Béchamel Sauce:
- 50g butter
- 50g all-purpose flour
- 500ml milk
- 1 egg
- 50g grated Parmesan or kefalotyri cheese
- Salt, pepper, and a pinch of nutmeg
Instructions
- Prepare the Eggplant: Slice the eggplants lengthwise into 1/2 inch thick slices. Sprinkle both sides generously with salt and allow them to sit for 10-15 minutes to draw out excess moisture and bitterness. Afterward, pat the slices dry with paper towels to remove the moisture.
- Roast the Eggplant: Brush the eggplant slices lightly with olive oil on both sides and season with salt and pepper. Place them on a baking tray and roast in a preheated oven for 20 minutes, or until soft and lightly browned. Remove and set aside.
- Make the Meat Sauce: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, sauté until softened and fragrant. Add the minced meat and cook thoroughly until browned, breaking up any clumps. Drain any excess fat if needed.
- Add Tomatoes and Spices: Stir in the canned peeled tomatoes, cinnamon powder, dried oregano, salt, and pepper. Reduce the heat and simmer the sauce gently for 15-20 minutes, allowing the flavors to meld and the sauce to thicken. Remove from heat and set aside.
- Prepare the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for 1-2 minutes while stirring to eliminate raw flour taste. Gradually pour in the milk while whisking constantly to prevent lumps. Continue whisking until the sauce thickens, about 5-7 minutes.
- Finish the Béchamel: Remove the sauce from heat and let it cool slightly. Beat the egg in a separate bowl, then slowly whisk it into the béchamel sauce. Stir in the grated parmesan cheese and season with salt, pepper, and a pinch of nutmeg to taste. Mix well.
- Assemble the Moussaka: In a baking dish, layer half of the roasted eggplant slices evenly. Spread half of the meat sauce over them. Add another layer of eggplant slices, followed by the remaining meat sauce. Finally, pour the béchamel sauce evenly over the top.
- Bake the Moussaka: Preheat the oven to 180°C (350°F). Place the assembled dish in the oven and bake for 30-40 minutes, or until the béchamel topping is golden brown and bubbling. Remove from oven and let it rest for 10 minutes before serving to set.
Notes
- Salting the eggplants helps reduce bitterness and prevents them from absorbing too much oil during cooking.
- You can substitute the Parmesan cheese with kefalotyri for a more authentic Greek flavor.
- Let the moussaka rest after baking for better slicing and cleaner serving portions.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- For a vegetarian version, replace the meat sauce with a mushroom and lentil ragout.
