Classic Greek Eggplant Moussaka (Print)
Eggplant baked with meat sauce and rich béchamel, capturing traditional Greek comfort and flavor.
# What You'll Need:
→ Eggplant
01 -
3 large eggplants (1.5kg/3.3lbs), sliced lengthwise into ¼-inch thick slices
02 -
2 tablespoons olive oil
03 -
1 tablespoon kosher salt
04 -
Black pepper to taste
→ Meat Sauce
05 -
1 lb ground beef or lamb
06 -
1 large onion, finely chopped
07 -
3 garlic cloves, minced
08 -
1 can (400g/14oz) diced tomatoes
09 -
2 teaspoons dried oregano
10 -
1 teaspoon ground cinnamon
11 -
Salt and pepper to taste
→ Béchamel Sauce
12 -
4 tablespoons butter
13 -
¼ cup all-purpose flour
14 -
2½ cups warm milk
15 -
2 large eggs
16 -
¼ teaspoon ground nutmeg
17 -
½ teaspoon salt
# How to Make It:
01 -
Slice the eggplants lengthwise into ¼-inch thick slices. Sprinkle with kosher salt and let sit for 30 minutes to remove excess moisture. Rinse and pat dry.
02 -
Brush the eggplant slices with olive oil, season with black pepper, and roast in the oven at 200°C (400°F) until softened and slightly browned, about 15-20 minutes.
03 -
In a large skillet, brown the ground beef or lamb over medium-high heat. Add chopped onion and garlic, and cook until softened. Stir in diced tomatoes, dried oregano, ground cinnamon, and season with salt and pepper. Simmer for 20 minutes.
04 -
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, then gradually add warm milk, whisking continuously until thickened. Remove from heat, let cool slightly, then whisk in beaten eggs, nutmeg, and salt.
05 -
Layer roasted eggplant slices in a baking dish. Spread the meat sauce evenly over the eggplant. Pour the béchamel sauce on top, spreading it to cover completely.
06 -
Bake in a preheated oven at 180°C (350°F) for 35-40 minutes, or until the top is golden and bubbling. Let cool for 10 minutes before serving.
# Additional Notes:
01 -
For best results, use fresh eggplants and allow them to rest with salt to remove bitterness.