Description
This Baked Greek Moussaka features layers of tender eggplant, spiced beef, and a creamy béchamel sauce topped with a crispy Parmesan crust. It’s a comforting dish that brings the flavors of Greece to your table.
Ingredients
Scale
- 2 large eggplants (about 1.5 pounds)
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 pound ground lamb (or beef, if preferred)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 large carrot, grated
- 1 can (14 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- ½ cup red wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 2 cups whole milk
- 2 large eggs
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ¼ teaspoon ground nutmeg
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs (preferably Italian-style)
Instructions
- Start by preparing the eggplant: Slice the eggplants into ½-inch thick rounds. Sprinkle salt on both sides and let them sit in a colander for about 30 minutes. This process draws out excess moisture and bitterness. Rinse and pat dry before cooking.
- Preheat your oven to 375°F (190°C). While the oven is heating, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant slices in batches, cooking for 3-4 minutes on each side until they are golden brown. Set aside on paper towels to absorb excess oil.
- Next, prepare the meat sauce: In the same skillet, add the finely chopped onion and sauté for 5 minutes until translucent. Then add minced garlic and grated carrot, cooking for another 2-3 minutes. This will create a fragrant base for your sauce.
- Add in the ground lamb (or beef) and cook until browned, about 5-7 minutes, breaking it apart with a spoon. Ensure the meat is cooked through and no pink remains. Drain excess fat if necessary.
- Stir in the crushed tomatoes, tomato paste, red wine (if using), oregano, cinnamon, nutmeg, salt, and black pepper. Let the mixture simmer for 15-20 minutes, stirring occasionally until it thickens slightly. The sauce should be rich and aromatic.
- While the meat sauce simmers, prepare the béchamel sauce: In a saucepan, melt 4 tablespoons of butter over medium heat. Whisk in ⅓ cup of flour, stirring constantly for 2-3 minutes to create a roux. Gradually add 2 cups of whole milk, whisking until smooth and thickened, about 5-6 minutes.
- Remove the béchamel from heat and let it cool slightly before whisking in the eggs, grated Parmesan, salt, white pepper, and nutmeg. This will create a creamy sauce that will top your moussaka.
- In a greased baking dish, layer half of the eggplant on the bottom. Top with the meat sauce, then the remaining eggplant. Pour the béchamel sauce evenly over the top, smoothing it out with a spatula.
- To create the Parmesan crust, combine ½ cup of grated Parmesan cheese with ½ cup of breadcrumbs. Sprinkle this mixture evenly over the béchamel layer, ensuring complete coverage for a crispy finish.
- Bake in the preheated oven for 30-35 minutes or until the top is golden brown and bubbling. Let it cool for at least 15 minutes before serving to allow the layers to set. Enjoy your delicious moussaka!
- Prep Time: 30 mins
- Cook Time: 30-35 mins
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 100 mg
Keywords: Be careful not to skip the salting step for the eggplant. This step eliminates bitterness and helps prevent sogginess, ensuring your moussaka has a delightful texture.