Classic Greek Eggplant Moussaka
A delightful casserole layered with tender eggplant, seasoned ground meat, and a velvety béchamel sauce, bringing a taste of Greece straight to your kitchen.
Ingredients
For the Eggplant
- 2 medium eggplants, sliced into ½ inch rounds Salted to reduce bitterness
For the Meat Filling
- 1 pound ground beef or lamb
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) crushed tomatoes
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 3 tablespoons olive oil
For the Béchamel Sauce
- 2 cups milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/3 cup grated parmesan cheese
- 1 large egg, beaten (optional) For added richness
Instructions
Preparation
- Slice the eggplants into rounds and sprinkle with salt. Let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent.
- Add minced garlic and ground meat, breaking it apart with a spoon. Cook until browned.
- Stir in the crushed tomatoes and oregano. Season with salt and pepper to taste, and let it simmer on low heat for about 15 minutes until slightly thickened.
- Preheat your oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet, drizzle with olive oil, and roast for about 20 minutes until golden brown.
- In a saucepan, melt the butter over medium heat. Whisk in the flour until combined, and slowly pour in the milk, whisking continuously until thickened. Stir in half of the parmesan cheese and season with salt and pepper. If using, stir in the beaten egg for added richness.
- In a greased baking dish, layer half of the roasted eggplant at the bottom. Spread the meat sauce over the eggplant, then top with the remaining eggplant slices. Pour the béchamel sauce over the top and sprinkle with the remaining parmesan.
- Bake in the preheated oven for 30-40 minutes until the top is golden and bubbly. Let it cool for a few minutes before slicing.
Notes
Try using fresh, high-quality ingredients for the best flavor. Don’t skip the salting of the eggplant. Beef or turkey can substitute for lamb. Freezing individual portions is great for meal prep.