Description
A classic Greek moussaka made with layers of tender eggplant, savory spiced meat sauce, and creamy béchamel, baked until golden and comforting.
Ingredients
- 2 large eggplants, sliced lengthwise
- 2 tablespoons olive oil
- 1 lb ground beef or lamb
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 (14 oz) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warm
- 1/2 cup grated Parmesan cheese
- 1 large egg
Instructions
- Preheat oven to 400°F (200°C).
- Brush eggplant slices with olive oil and bake for 20 minutes until tender.
- Meanwhile, cook ground meat with onion in a skillet until browned.
- Add garlic, crushed tomatoes, tomato paste, cinnamon, nutmeg, oregano, salt, and pepper. Simmer 15 minutes.
- In a saucepan, melt butter, stir in flour, and cook 1 minute.
- Gradually whisk in warm milk until thickened. Remove from heat.
- Stir in Parmesan cheese, then whisk in egg.
- In a baking dish, layer half the eggplant, all the meat sauce, remaining eggplant, and top with béchamel.
- Bake for 40–45 minutes until golden and set.
- Let rest 15 minutes before slicing.
Notes
- Resting time helps the layers set.
- Can be made a day ahead and reheated.
- Zucchini or potatoes may be added as extra layers.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Greek