Description
Outrageously Delicious Greek Moussaka with layers of eggplant, meat sauce, and creamy bechamel. Comforting, crowd-pleasing, and indulgent.
Ingredients
Scale
- 3 large eggplants (about 3 pounds/1.4 kg), sliced into ½-inch rounds
- ¼ cup (60 ml) olive oil
- Salt and freshly ground black pepper
- 2 tablespoons (30 ml) olive oil
- 1 large onion (about 8 oz/230 g), finely diced
- 4 cloves garlic, minced
- 1½ pounds (680 g) ground lamb (or beef for a milder flavor)
- 1 can (14 oz/400 g) crushed tomatoes
- 2 tablespoons (30 g) tomato paste
- ½ cup (120 ml) dry red wine
- 1 cinnamon stick
- ½ teaspoon ground allspice
- 1 teaspoon dried oregano
- 2 bay leaves
- 2 tablespoons fresh parsley, chopped
- ½ cup (115 g) unsalted butter
- ½ cup (60 g) all-purpose flour
- 3 cups (720 ml) whole milk, warmed
- ¼ teaspoon ground nutmeg
- 2 large eggs, beaten
- 1 cup (100 g) grated Kefalotiri or Parmesan cheese
Instructions
- Step 1: Prepare the Eggplant Preheat your oven to 400°F (200°C). Brush eggplant slices generously with olive oil on both sides, then arrange them in a single layer on baking sheets. Season with salt and pepper. Roast for 20-25 minutes, flipping halfway through, until they’re golden and tender. This roasting method creates deeper flavor than traditional frying while absorbing less oil. Set aside and reduce oven temperature to 350°F (175°C).
- Step 2: Make the Meat Sauce Heat olive oil in a large, deep skillet over medium-high heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and cook for another 30 seconds until fragrant. Add the ground lamb, breaking it up with a wooden spoon, and brown thoroughly for 8-10 minutes. Pour in the wine, scraping up any browned bits from the bottom of the pan. Add crushed tomatoes, tomato paste, cinnamon stick, allspice, oregano, bay leaves, and season with salt and pepper. Simmer uncovered for 25-30 minutes until most of the liquid evaporates and you’re left with a thick, aromatic sauce. Remove bay leaves and cinnamon stick, then stir in fresh parsley.
- Step 3: Prepare the Béchamel In a medium saucepan, melt butter over medium heat. Add flour and whisk constantly for 2 minutes to cook out the raw flour taste. Gradually whisk in warm milk, ensuring no lumps form. Continue cooking and stirring until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and stir in nutmeg and half the cheese. Let cool for 5 minutes, then whisk a small amount of the warm sauce into beaten eggs to temper them. Gradually add the egg mixture back to the sauce, whisking constantly.
- Step 4: Assemble and Bake Lightly oil a 9×13 inch (23×33 cm) baking dish. Layer half the eggplant slices on the bottom, overlapping slightly. Spread all the meat sauce evenly over the eggplant. Arrange remaining eggplant on top of the meat. Pour the béchamel sauce over everything, spreading to the edges. Sprinkle with remaining cheese. Bake for 45-50 minutes until deeply golden on top and bubbling around the edges. Let your **Greek Moussaka** rest for at least 15 minutes before slicing – this crucial step allows the layers to set and flavors to meld perfectly.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 150mg