Description
Moussaka, a classic Greek eggplant lasagna, features tender layers of baked eggplant combined with a rich, spiced ground beef or lamb filling and topped with a thick, creamy béchamel sauce. This hearty, comforting main course is baked to golden perfection, delivering warm Mediterranean flavors with hints of oregano, cinnamon, and nutmeg.
Ingredients
Eggplant
- 1 kg / 2 lb eggplant (aubergines), sliced 0.75 cm / 0.3″ thick
- 1 tsp salt
- 2–3 tbsp olive oil
Filling
- 1 tbsp olive oil
- 1 onion, diced (brown, white, or yellow)
- 3 garlic cloves, minced
- 700 g / 1.4 lb ground beef or lamb
- 400 g / 14 oz crushed tomatoes
- 3 tbsp tomato paste
- 1 cup beef broth or stock
- 1 beef bouillon cube, crumbled (or 1 tsp powder)
- 2 bay leaves
- 1½ tsp sugar
- 2 tsp dried oregano
- ½ tsp cinnamon (or 1 cinnamon stick)
- ¾ tsp salt
Béchamel Sauce
- 4 tbsp (60 g) butter
- 5 tbsp plain flour
- 2½ cups milk (any fat %)
- ¼ tsp freshly grated nutmeg (optional)
- ½ cup grated Parmesan or Kefalotyri cheese
- 1 egg
- 1 egg yolk
- 1¼ tsp Vegeta, vegetable or chicken stock powder (or salt)
- ¼ tsp pepper
Topping
- ⅓ cup panko breadcrumbs
Instructions
- Prepare Eggplant: Place the eggplant slices overlapping in a large colander and sprinkle with salt. Repeat with remaining slices. Let sweat for 30 minutes to remove bitterness. Meanwhile, prepare the meat sauce and béchamel.
- Bake Eggplant: Preheat oven to 240°C / 450°F. Pat eggplant slices dry thoroughly with paper towels. Arrange on parchment-lined baking trays, brush with olive oil, and bake for 15–20 minutes until lightly browned and softened. Set aside to cool slightly.
- Cook Meat Sauce: Heat olive oil in a large skillet or pot over high heat. Add diced onion and minced garlic, sauté for about 2 minutes until softened. Add ground beef or lamb and brown, breaking it up as it cooks. Stir in crushed tomatoes, tomato paste, beef broth, crumbled bouillon, bay leaves, sugar, oregano, cinnamon, and salt. Bring to a simmer, reduce heat to medium-low, and cook for 15 minutes or until thick and rich.
- Make Béchamel Sauce: In a saucepan over medium heat, melt butter. Add flour and cook, stirring constantly, for 1 minute. Gradually whisk in milk, continuing to stir for 3–5 minutes until sauce thickens to coat the back of a spoon. Remove from heat and whisk in grated cheese, nutmeg (if using), stock powder or salt, and pepper. Let cool for 5 minutes, then whisk in egg and egg yolk. Cover until ready to use.
- Assemble Moussaka: Reduce oven temperature to 180°C / 350°F. In a baking dish, arrange half of the baked eggplant in the base. Spread the entire meat sauce evenly over it. Layer the remaining eggplant on top, then pour the béchamel sauce evenly over the surface. Sprinkle with panko breadcrumbs.
- Bake: Bake assembled moussaka at 180°C / 350°F for 30–40 minutes until the top is golden brown and bubbling.
- Rest and Serve: Remove from oven and let stand for 10 minutes before serving to allow the layers to set.
Notes
- Salting the eggplant helps remove bitterness and excess moisture, improving texture.
- You can substitute lamb for beef or use a mix for a more authentic flavor.
- Use freshly grated cheese for better melting and flavor in the béchamel sauce.
- Allowing the dish to rest before serving helps it hold its structure when sliced.
- Leftovers taste great and can be reheated in the oven to retain texture.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Greek
