Print

Greek Moussaka Recipe: Layers of Meat, Eggplant, and Creamy Béchamel Recipe

Print Recipe

★★★★★

4.5 from 116 reviews

Greek Moussaka is a classic Mediterranean layered casserole featuring savory ground meat sauce, tender roasted eggplants, and a creamy béchamel topping. This delicious baked dish combines rich flavors of cinnamon, oregano, and nutmeg, making it a comforting and elegant meal perfect for family dinners or special occasions.

Ingredients

Scale

Meat Sauce

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 pound ground beef or lamb
  • 1 can (14 ounces) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 1/2 cup red wine (optional)

Eggplant

  • 2 large eggplants, sliced into 1/2-inch rounds
  • Salt, for sweating the eggplant
  • Olive oil for brushing

Béchamel Sauce

  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • 2 large eggs, beaten
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated mozzarella cheese (optional)

Garnish

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Sauté the Onion: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes, to develop a flavorful base for the meat sauce.
  2. Add Garlic: Stir in the minced garlic and cook for an additional minute, ensuring it is fragrant but not burnt.
  3. Cook the Meat: Increase heat to medium-high and add the ground beef or lamb. Brown the meat thoroughly, breaking it up with a wooden spoon, cooking about 7-10 minutes to enhance flavor and texture.
  4. Combine Sauce Ingredients: Drain excess fat if needed. Stir in crushed tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. If using, add red wine now to deepen the sauce flavor.
  5. Simmer the Meat Sauce: Bring the mixture to a simmer, then reduce heat to low. Cover and cook for about 30 minutes, stirring occasionally to meld all flavors together.
  6. Sweat the Eggplant: Lay sliced eggplant on towels and sprinkle salt over each slice. Let sit for 30 minutes to draw out excess moisture and bitterness, improving texture and taste.
  7. Rinse and Dry Eggplant: Rinse salted eggplant slices under cold water to remove excess salt, then pat dry thoroughly using paper towels.
  8. Preheat Oven and Prepare Eggplant: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  9. Roast the Eggplant: Brush both sides of eggplant slices with olive oil and arrange in a single layer on the baking sheet. Bake for 20-25 minutes, flipping halfway, until tender and lightly golden.
  10. Make the Béchamel Roux: In a medium saucepan, melt butter over medium heat. Add flour and whisk continuously for about 2 minutes to cook out the raw flour taste.
  11. Add Milk and Thicken Sauce: Gradually whisk in milk to avoid lumps. Continue whisking until sauce thickens, about 5-7 minutes, creating a smooth béchamel base.
  12. Finish Béchamel: Remove from heat and stir in nutmeg, salt, and pepper. Let cool slightly before whisking in beaten eggs and Parmesan until creamy and smooth.
  13. Assemble the Moussaka: Spread half of the meat sauce evenly in a large baking dish as the bottom layer.
  14. Layer Eggplant: Arrange half of the baked eggplant slices over the meat sauce evenly.
  15. Add Remaining Meat Sauce: Spread the remaining meat sauce over the eggplant layer.
  16. Top with Eggplant: Layer the rest of the eggplant slices on top of the meat sauce.
  17. Add Béchamel Sauce: Pour the béchamel sauce evenly over the final eggplant layer. Optionally, sprinkle grated mozzarella cheese on top for extra richness.
  18. Prepare to Bake: Preheat oven to 350°F (175°C).
  19. Bake Covered: Cover the baking dish with aluminum foil and bake for 30 minutes to heat through and meld the layers.
  20. Bake Uncovered: Remove the foil and continue baking for another 20-25 minutes until the top is golden brown and bubbly.
  21. Cool Before Serving: Allow the moussaka to cool for 15-20 minutes to set, making it easier to slice and serve.
  22. Serve: Cut into squares or rectangles, garnish with chopped fresh parsley, and serve warm with a Greek salad or crusty bread.

Notes

  • Sweating the eggplant with salt is essential to reduce bitterness and moisture for a better texture.
  • Red wine is optional but adds depth to the meat sauce flavor.
  • The baking temperature is adjusted between roasting eggplant and baking the assembled dish to ensure proper cooking at each stage.
  • You can substitute ground lamb for beef for a more authentic Greek flavor.
  • Letting the moussaka rest before serving allows the layers to set for cleaner slices.

Keywords: Greek Moussaka, layered casserole, eggplant recipe, Mediterranean dish, baked meat dish, béchamel sauce, lamb moussaka, comfort food

Find it online: https://trendytasterecipes.com/greek-moussaka-recipe-layers-of-meat-eggplant-and-creamy-bechamel-recipe/