Description
Greek Moussaka is a hearty dish with layers of tender roasted eggplant, savory meat sauce, and a creamy bechamel topping. This Mediterranean classic is a perfect comfort food for any occasion, offering a delicious blend of flavors and textures.
Ingredients
1 kg / 2 lb eggplant (aubergines), 0.75 cm / 0.3″ thick slices
1 tsp salt
2 – 3 tbsp olive oil
1 tbsp olive oil
1 onion, diced (brown, white, yellow)
3 garlic cloves, minced
700 g / 1.4 lb ground beef or lamb (mince)
1/2 cup dry red wine (optional)
400 g / 14 oz crushed tomatoes
3 tbsp tomato paste
1 cup beef broth/stock
1 beef bouillon cube, crumbled (or 1 tsp powder)
2 bay leaves
1.5 tsp sugar
2 tsp dried oregano
1/2 tsp cinnamon (or 1 stick)
3/4 tsp salt
4 tbsp (60g) butter
5 tbsp plain flour
2 1/2 cups milk (any fat %)
1/4 tsp freshly grated nutmeg (optional)
1/2 cup grated parmesan cheese (or Kefalotiri Cheese)
1 egg
1 egg yolk
1 1/4 tsp Vegeta, vegetable or chicken stock powder (or salt)
1/4 tsp pepper
1/3 cup panko breadcrumbs
Instructions
- Prepare the eggplant: Lay the eggplant slices in a large colander and sprinkle with salt. Let it sit for 30 minutes to draw out excess moisture and bitterness.
- Preheat the oven to 240°C / 450°F. Pat the eggplant slices dry with paper towels and arrange them in a single layer on parchment-lined baking sheets. Brush them with olive oil. Roast for 15-20 minutes, or until lightly browned and softened. Set aside to cool.
- Prepare the meat sauce: Heat olive oil in a large skillet over medium-high heat. Add the onion and garlic, cooking for 2 minutes. Add the ground meat and cook until browned. Add the red wine (if using) and cook for 1.5 minutes. Stir in crushed tomatoes, tomato paste, beef broth, bouillon cube, bay leaves, sugar, oregano, cinnamon, and salt. Simmer for 15 minutes, or until the sauce thickens.
- Prepare the bechamel sauce: Melt butter in a saucepan over medium heat. Add flour and cook for 1 minute while stirring. Gradually add milk and continue to cook for 3-5 minutes until the sauce thickens. Stir in grated parmesan, nutmeg, stock powder, and pepper. Let the sauce cool slightly, then whisk in eggs until fully incorporated.
- Assemble the moussaka: Lower the oven temperature to 180°C / 350°F. In a baking dish, layer half of the eggplant, followed by the meat sauce, then top with the remaining eggplant. Pour the bechamel sauce over the top and sprinkle with panko breadcrumbs.
- Bake the moussaka: Bake for 30-40 minutes, or until the top is golden brown and bubbly. Let the moussaka rest for 10 minutes before serving.
Notes
- For a vegetarian version, replace the meat with lentils or a mix of vegetables like zucchini and mushrooms.
- If you prefer a different cheese, try using feta or ricotta instead of parmesan.
- For added spice, sprinkle red chili flakes or cayenne pepper into the meat sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can freeze moussaka for up to 3 months. Reheat by baking from frozen at 180°C / 350°F for 25 minutes.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 10g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 120mg
