Description
Classic Moussaka is a traditional Greek casserole featuring layers of roasted eggplant, a rich spiced meat sauce, and creamy béchamel topped with Parmesan cheese. This hearty dish is baked to golden perfection and garnished with fresh parsley, making it a comforting and elegant main course.
Ingredients
Scale
Eggplant
- 2 large eggplants, sliced into 1/4-inch rounds
- Salt
- Olive oil, for brushing
Meat Sauce
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 pound ground lamb or beef
- 1/2 cup red wine
- 1 (14.5-ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Béchamel Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/4 teaspoon ground nutmeg
- 1/2 cup grated Parmesan cheese
- 2 large eggs, beaten
Assembly and Garnish
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Eggplant: Sprinkle the sliced eggplant with salt and let it sit for 30 minutes to draw out moisture and reduce bitterness. Afterward, pat the slices dry with a paper towel, brush both sides lightly with olive oil, then roast them in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through until tender and slightly browned. Set aside.
- Prepare the Meat Sauce: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute. Add the ground lamb or beef, browning it thoroughly. Pour in the red wine, allowing it to reduce slightly. Stir in diced tomatoes, tomato paste, ground cinnamon, allspice, dried oregano, and season with salt and pepper to taste. Simmer the sauce gently for 20-25 minutes until thickened. Remove from heat and set aside.
- Prepare the Béchamel Sauce: In a saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for a couple of minutes to form a roux. Gradually add the whole milk, whisking continuously to avoid lumps. Cook the sauce, stirring frequently, until it thickens and coats the back of a spoon. Stir in ground nutmeg and 1/2 cup grated Parmesan cheese. Let the sauce cool slightly, then whisk in the beaten eggs until fully incorporated.
- Assemble the Moussaka: Preheat your oven to 350°F (175°C). Lightly grease a baking dish and sprinkle the bottom evenly with breadcrumbs. Layer half of the roasted eggplant slices over the breadcrumbs. Spread all of the meat sauce evenly over the eggplant. Add another layer with the remaining eggplant slices. Pour the béchamel sauce evenly over the top layer and finish by sprinkling with 1/4 cup grated Parmesan cheese.
- Bake and Garnish: Place the assembled moussaka in the oven and bake for 45-50 minutes, or until the top is golden brown and bubbling. Remove from the oven and allow it to cool for 15-20 minutes to set before serving. Garnish with freshly chopped parsley for a bright and fresh finish.
Notes
- Salting the eggplant is essential to reduce bitterness and excess moisture, which helps prevent a soggy moussaka.
- You can substitute ground beef with ground lamb for a more authentic flavor.
- The béchamel sauce thickens as it cools; be sure to whisk in the eggs only when the sauce has cooled slightly to avoid scrambling.
- Allowing the dish to rest after baking helps it set and makes it easier to slice.
- Use fresh Parmesan cheese for better flavor compared to pre-grated varieties.
