Description
A classic Greek moussaka recipe featuring layers of tender eggplant, richly spiced ground beef or lamb filling, and a creamy béchamel sauce topping. This traditional eggplant lasagna is baked until golden and bubbling, delivering comforting Mediterranean flavors perfect for a hearty main course.
Ingredients
Eggplant
- 1 kg / 2 lb eggplant (aubergines), sliced 0.75cm / 0.3″ thick
- 1 tsp salt
- 2 – 3 tbsp olive oil
Filling
- 1 tbsp olive oil
- 1 onion, diced (brown, white, or 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 or stock
- 1 beef bouillon cube, crumbled (or 1 tsp powder)
- 2 bay leaves
- 1.5 tsp sugar
- 2 tsp dried oregano
- 1/2 tsp ground cinnamon (or 1 cinnamon stick)
- 3/4 tsp salt
Béchamel Sauce
- 60 g / 4 tbsp 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 whole egg
- 1 egg yolk
- 1 1/4 tsp Vegeta, vegetable or chicken stock powder (or salt)
- 1/4 tsp pepper
Topping
- 1/3 cup panko breadcrumbs
Instructions
- Prepare the Eggplant: Arrange the eggplant slices slightly overlapping in a large colander and sprinkle evenly with salt. Leave them to sweat for 30 minutes to remove excess moisture and bitterness.
- Preheat and Roast Eggplant: Preheat your oven to 240°C / 450°F. Pat the salted eggplant slices dry thoroughly with paper towels to remove excess salt and moisture. Place the slices on parchment paper-lined trays, brush with olive oil, and bake for 15–20 minutes until lightly browned and softened. Set aside to cool slightly.
- Make Meat Sauce: Heat 1 tablespoon olive oil in a large skillet or pot over high heat. Add minced garlic and diced onion, cooking for 2 minutes until fragrant. Add ground beef or lamb, cooking until browned and no longer pink, breaking up meat as it cooks. Pour in red wine and cook 1.5 minutes until alcohol evaporates. Stir in crushed tomatoes, tomato paste, beef broth, crumbled bouillon cube, bay leaves, sugar, oregano, cinnamon, and salt. Simmer over medium-low heat for about 15 minutes until the sauce thickens.
- Prepare Béchamel Sauce: In a pan over medium heat, melt butter. Add flour and whisk constantly for 1 minute to form a roux. Gradually add milk while stirring continuously to avoid lumps. Continue stirring for 3 to 5 minutes until the sauce thickens and coats the back of a spoon. Remove from heat and whisk in grated parmesan cheese, nutmeg, Vegeta or stock powder, and pepper. Let cool for 5 minutes, then whisk in the whole egg and egg yolk. Cover with a lid until needed.
- Assemble the Moussaka: Lower oven temperature to 180°C / 350°F. In a baking dish (around 26cm / 9-inch skillet recommended), layer half the roasted eggplant slices on the bottom. Spread the entire meat sauce evenly over the eggplant layer. Add the remaining eggplant slices on top, then pour over the béchamel sauce, smoothing it out evenly. Sprinkle panko breadcrumbs over the béchamel layer.
- Bake: Bake in the preheated oven for 30 to 40 minutes, or until the top is golden brown and bubbling. Remove from oven and let stand for 10 minutes before serving to set.
Notes
- Note 1: You can use either ground beef or lamb according to preference.
- Note 2: Beef broth enhances flavor but can be substituted with vegetable broth for a lighter taste.
- Note 3: Parmesan can be replaced with Kefalotiri cheese for authentic Greek flavor.
- Note 4: Vegeta or stock powder adds extra seasoning in the béchamel sauce; adjust salt accordingly if omitted.
- Note 5: Panko breadcrumbs add a crispy topping but can be omitted for a softer finish.
- Note 6: Salting and sweating eggplant reduces bitterness and moisture, preventing sogginess in the final dish.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Greek
