Description
This hearty and comforting Moussaka recipe features tender roasted eggplant layers, a rich and savory meat sauce, and a creamy béchamel topping, delivering authentic Mediterranean flavors perfect for a cozy dinner. Easy to prepare and family-friendly, it’s a timeless dish that combines satisfying textures and warming spices.
Ingredients
Scale
Eggplant
- 2 large eggplants, sliced into 1/2-inch thick rounds
- Salt, for drawing out moisture
- Olive oil, for roasting or frying
Meat Sauce
- 1 lb (450g) ground beef or lamb
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup (240ml) crushed tomatoes or tomato sauce
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Salt and pepper, to taste
- 2 tbsp olive oil
Béchamel Sauce
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour (or gluten-free flour substitute)
- 3 cups (720ml) warmed milk (dairy or plant-based for dairy-free)
- 1 cup (100g) grated Parmesan or Kefalotyri cheese (or vegan cheese for dairy-free)
- Salt, to taste
- Pinch of nutmeg
Toppings and Seasoning
- Parmesan or Kefalotyri cheese, additional for sprinkling
- Freshly chopped parsley or dill (optional, for garnish)
- Salt and pepper, as needed
Instructions
- Prepare the Eggplants: Slice the eggplants into 1/2-inch thick rounds, sprinkle them lightly with salt, and let them sit for 20 minutes to draw out moisture and bitterness. Rinse the eggplants and pat dry. Then roast in a preheated oven at 400°F (200°C) or fry in olive oil until golden and tender.
- Make the Meat Sauce: Heat olive oil in a pan and sauté the finely chopped onions and garlic until soft. Add the ground beef or lamb, breaking up the meat as it cooks. Stir in tomato paste, crushed tomatoes, cinnamon, nutmeg, salt, and pepper. Let the sauce simmer gently until thickened and fragrant, about 20-30 minutes.
- Prepare the Béchamel Sauce: In a saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook for 1-2 minutes without browning. Gradually add warmed milk while whisking continuously to create a smooth, creamy sauce. Once thickened, remove from heat and stir in grated cheese, salt, and a pinch of nutmeg.
- Assemble the Moussaka: In a baking dish, layer half of the roasted eggplants to form the base. Spread the meat sauce evenly over the eggplants. Add another layer of the remaining eggplants if desired. Pour the béchamel sauce evenly over the top, spreading it to cover the entire surface.
- Bake to Perfection: Bake the assembled moussaka in a preheated oven at 350°F (175°C) for about 45 minutes, or until the béchamel topping is golden and bubbling. Remove from the oven and let it rest for 15 minutes before serving to allow the layers to set.
Notes
- Always salt and rest eggplants before cooking to remove bitterness and excess moisture.
- Choose fresh ground lamb or beef for a richer, more authentic flavor.
- Don’t skip the béchamel sauce; it adds a creamy, velvety texture that balances the meat and vegetables.
- Layer ingredients evenly for consistent cooking and an attractive presentation.
- Let the moussaka rest before slicing to enhance flavor and make serving easier.
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (approximately 1/6 of recipe)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: moussaka, Mediterranean, eggplant, ground beef, lamb, béchamel, comfort food, baked casserole, gluten-free option
