Description
A traditional Greek casserole made with layers of roasted eggplant, spiced ground beef, and creamy béchamel sauce, baked to golden perfection.
Ingredients
- 2 large eggplants, sliced into 1/2-inch rounds
- 2 tbsp olive oil
- 1 lb (450g) ground beef or lamb
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz/400g) crushed tomatoes
- 2 tbsp tomato paste
- 1/2 cup red wine (optional)
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1 tsp dried oregano
- Salt and black pepper, to taste
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups (480ml) whole milk
- 1/4 tsp ground nutmeg
- 1/2 cup grated Parmesan cheese
- 2 large eggs, lightly beaten
Instructions
- Preheat oven to 375°F (190°C). Lightly salt eggplant slices and let sit for 20 minutes to draw out moisture. Pat dry.
- Brush eggplant slices with olive oil and roast on a baking sheet for 20–25 minutes until tender and lightly golden.
- In a skillet, heat olive oil and cook onion and garlic until softened. Add ground beef and cook until browned.
- Stir in crushed tomatoes, tomato paste, red wine, cinnamon, allspice, oregano, salt, and pepper. Simmer for 20 minutes until thickened.
- In a saucepan, melt butter and whisk in flour to make a roux. Gradually whisk in milk until smooth and thickened. Season with nutmeg, salt, and pepper. Remove from heat and stir in Parmesan. Temper eggs with a little hot sauce, then whisk into béchamel.
- In a greased 9×13 inch baking dish, layer half of the roasted eggplant, all of the meat sauce, then the remaining eggplant. Pour béchamel over the top, spreading evenly.
- Bake uncovered for 45–50 minutes until the top is golden brown and bubbly.
- Cool for at least 20 minutes before slicing and serving.
Notes
- Traditionally made with lamb, but beef can be used as an alternative.
- For a lighter version, grill the eggplant instead of roasting.
- Moussaka tastes even better the next day as the flavors develop.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek