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Greek Eggplant Moussaka Recipe

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4.3 from 24 reviews

This classic Greek Eggplant Moussaka is a layered casserole featuring tender roasted eggplant, lightly boiled potatoes, and a savory ground beef tomato sauce, all topped with a rich and creamy homemade béchamel sauce. Roasted to golden perfection and baked until bubbly, this dish offers a comforting, flavorful meal inspired by traditional Mediterranean cuisine.

Ingredients

Vegetables

  • 2 large eggplants, sliced 1/2 inch thick
  • 3 medium potatoes, peeled and sliced 1/2 inch thick

Meat Sauce

  • 3 tbsp olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 lb ground beef (or half beef, half lamb)
  • 1 can (14 oz) crushed tomatoes
  • 3 tbsp tomato paste
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1/2 tsp cinnamon
  • 1/2 tsp black pepper

Béchamel Sauce

  • 5 tbsp unsalted butter
  • 5 tbsp all-purpose flour
  • 3 cups whole milk, room temperature
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup grated Parmesan cheese
  • 2 eggs, room temperature

Instructions

  1. Roast the Eggplants: Preheat the oven to 400°F. Line a baking sheet with aluminum foil and brush generously with olive oil. Arrange the sliced eggplants on the tray and brush their tops with more olive oil. Roast in the oven for 20 minutes until golden brown and cooked through. Remove from oven and lower oven temperature to 350°F.
  2. Boil the Potatoes: While the eggplants roast, bring a pot of water to a boil. Add the sliced potatoes and cook for 5 to 7 minutes until just fork tender but still firm. Drain and set aside.
  3. Prepare the Meat Sauce: Heat olive oil in a large pan over medium heat. Sauté the chopped onion and minced garlic until golden brown. Add the ground beef and cook until fully browned, discarding any excess fat. Stir in crushed tomatoes, tomato paste, salt, oregano, paprika, cinnamon, and black pepper. Simmer over medium-low heat for about 10 minutes, adding up to 1/2 cup water or broth if the sauce becomes too thick and to keep it juicy.
  4. Make the Béchamel Sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for a minute to form a roux. Gradually add the whole milk in small batches, whisking continuously to avoid lumps. Bring the mixture to a simmer and cook until thick and creamy. Remove from heat and season with salt and pepper. Quickly whisk in the eggs and Parmesan cheese until fully combined.
  5. Assemble the Moussaka: Coat the bottom of a 10×13 inch baking dish with a layer of béchamel sauce. Arrange the cooked potato slices evenly over the béchamel. Next, layer the roasted eggplant slices evenly on top of the potatoes. Pour the meat sauce over the eggplants, spreading it evenly. Cover the meat sauce with the remaining béchamel sauce and sprinkle extra Parmesan cheese on top.
  6. Bake and Serve: Bake the assembled moussaka in the preheated oven at 350°F for about 45 minutes, until the top is golden and the sauce is bubbling. Optional: broil on high for 2 minutes to achieve a more browned crust. Allow the moussaka to cool for 10 to 15 minutes before slicing and serving.

Notes

  • Do not overcook the potatoes during boiling, or they may disintegrate when baked in the oven.
  • Use thick eggplant slices (about 1/2 inch) to prevent mushiness; grilling the eggplants is a good alternative cooking method.
  • The meat sauce can be made with lamb, beef, or a combination; half beef and half lamb offers a rich flavor.
  • Globe eggplants are preferred for their texture, but Italian eggplants will also work well.

Find it online: https://deliciousyum.com/greek-eggplant-moussaka-recipe/