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Indulgent Classic Greek Eggplant Moussaka Recipe

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4.9 from 26 reviews

Experience the rich and comforting flavors of classic Greek eggplant moussaka, featuring layers of roasted eggplant, spiced ground meat sauce, and creamy béchamel topping, baked to golden perfection.

Ingredients

Meat Sauce

  • 500g ground lamb or beef
  • 1 large onion, finely diced
  • 2–3 garlic cloves, minced
  • ½ cup red wine, optional
  • 400g crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp cinnamon
  • 1 tsp oregano
  • pinch nutmeg
  • salt & pepper

Eggplant

  • Eggplant, sliced
  • Olive oil, as needed for brushing

Béchamel Sauce

  • Butter, about 3 tbsp
  • Flour, about 3 tbsp
  • Milk, warm, about 2 cups
  • 2 eggs, beaten
  • Pinch of nutmeg
  • Salt, to taste

Instructions

  1. Prepare Eggplant: Salt the eggplant slices generously and let them drain for 30 minutes to remove bitterness and excess moisture. Then, pat the slices dry thoroughly with paper towels.
  2. Roast Eggplant: Brush both sides of the eggplant slices with olive oil. Arrange the slices on a sheet pan and roast in a preheated oven at 400°F (200°C) for about 20 minutes until tender and slightly browned.
  3. Cook Meat Sauce: In a large skillet over medium-high heat, brown the ground meat until fully cooked. Stir in the finely diced onion and minced garlic, cooking until softened. Then mix in the crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Pour in red wine if using, and simmer the sauce for about 20 minutes to meld flavors.
  4. Make Béchamel Sauce: Melt butter over medium heat in a medium saucepan. Whisk in the flour and cook until bubbling and lightly golden. Gradually pour in the warm milk while whisking continuously to avoid lumps. Cook the sauce for 5–7 minutes until it thickens. Remove from heat, whisk some hot béchamel into the beaten eggs to temper them, then stir the egg mixture back into the béchamel. Season with a pinch of nutmeg and salt.
  5. Assemble Moussaka: Preheat oven to 350°F (175°C). In a 9x13 inch baking dish, layer half of the roasted eggplant slices evenly. Spread all the meat sauce over the eggplant. Add the remaining eggplant slices on top.
  6. Add Béchamel and Bake: Pour the béchamel sauce evenly over the assembled layers. Bake uncovered for 45–50 minutes until the top is set and golden brown.
  7. Rest and Serve: Allow the moussaka to rest for about 15 minutes before slicing to let it set for cleaner serving and enhanced flavor.

Notes

  • Salting and draining eggplant helps reduce bitterness and excess moisture, preventing soggy moussaka.
  • Red wine is optional but adds depth and richness to the meat sauce.
  • Be sure to temper the eggs when adding them to the béchamel to avoid curdling.
  • Roasting eggplant instead of frying reduces oil absorption and results in a healthier dish.
  • Letting the dish rest before serving helps the layers firm up for cleaner slices.

Find it online: https://hotsavors.com/indulgent-classic-greek-eggplant-moussaka-recipe/