Description
This traditional Greek Moussaka recipe features layers of tender eggplant slices, flavorful ground beef simmered in a rich tomato sauce, and a creamy béchamel topping baked to golden perfection. A classic eggplant lasagna that brings Mediterranean warmth to your table, perfect for family dinners or special occasions.
Ingredients
Scale
Eggplant Preparation
- 1 kg / 2 lb eggplant (aubergines), sliced into 0.75 cm / 0.3″ thick slices
- 1 tsp salt
- 2 – 3 tbsp olive oil
Meat Sauce
- 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/stock
- 1 beef bouillon cube, crumbled (or 1 tsp powder)
- 2 bay leaves
- 1.5 tsp sugar (any type)
- 2 tsp dried oregano
- 1/2 tsp cinnamon (or 1 cinnamon stick, whole)
- 3/4 tsp salt
Béchamel Sauce
- 4 tbsp (60 g) butter
- 5 tbsp plain flour
- 2 1/2 cups milk (any fat %)
- 1/4 tsp freshly grated nutmeg (optional)
- 1/2 cup parmesan cheese, grated (or Kefalotiri Cheese)
- 1 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: Slice the eggplant into about 0.75 cm thick rounds and sprinkle both sides with salt. Let them sit for about 20-30 minutes to draw out moisture and bitterness. Then rinse and pat dry completely. Brush or drizzle with 2-3 tablespoons of olive oil and grill or pan-fry over medium heat until softened and lightly browned on both sides. Set aside.
- Make the Meat Sauce: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent. Add minced garlic and cook briefly until fragrant. Add ground beef or lamb and cook until browned and cooked through. Deglaze the pan optionally with 1/2 cup red wine. Stir in crushed tomatoes, tomato paste, beef broth, crumbled bouillon cube, bay leaves, sugar, oregano, cinnamon, and salt. Simmer uncovered for about 20 minutes until the sauce thickens and flavors meld. Remove bay leaves.
- Prepare the Béchamel Sauce: In a saucepan, melt butter over medium heat. Stir in flour to make a roux and cook for 1-2 minutes without browning. Gradually whisk in milk, ensuring no lumps, and cook until sauce thickens and coats the back of a spoon. Remove from heat and stir in nutmeg, grated parmesan cheese, stock powder, salt, and pepper. Let cool slightly before whisking in beaten whole egg and egg yolk to enrich the sauce.
- Assemble and Bake: Preheat oven to 180°C (350°F). In a baking dish, layer half of the eggplant slices evenly. Spread half of the meat sauce on top. Add the remaining eggplant slices as a second layer, then cover with the remaining meat sauce. Pour the béchamel sauce evenly over the top layer, smoothing it out. Sprinkle the panko breadcrumbs over the béchamel for a crunchy topping. Bake for about 30 minutes or until the top is golden and bubbly. Let it rest 10-15 minutes before serving.
Notes
- Use either ground beef or lamb according to preference; lamb lends a more authentic flavor.
- Red wine in the sauce adds depth but can be omitted for a non-alcoholic version.
- Kefalotiri cheese can substitute parmesan for traditional taste.
- Vegeta or similar stock powders can be replaced with salt if unavailable.
- Panko breadcrumbs create a crisp topping but can be omitted or replaced with regular breadcrumbs.
- Allow the moussaka to rest after baking to set and make cutting easier.
