Moussaka is a classic Greek casserole made with layers of tender eggplant, spiced ground lamb (or beef), and a creamy béchamel sauce. Baked until golden, this hearty dish is perfect for special family dinners and brings the warmth of Mediterranean flavors to the table.
📝 Ingredients:
For the Eggplant:
- 2 large eggplants (sliced into ½-inch rounds)
- Olive oil for brushing
- Salt
For the Meat Sauce:
- 500g ground lamb or beef
- 1 onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Béchamel Sauce:
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups milk (warmed)
- ½ cup grated Parmesan cheese
- Pinch of nutmeg
- Salt and pepper to taste
👩🍳 Instructions:
1️⃣ Prepare the Eggplant:
- Preheat oven to 200°C (390°F).
- Brush eggplant slices with olive oil, sprinkle with salt, and roast until soft and slightly golden (about 20 minutes).
2️⃣ Cook the Meat Sauce:
- In a pan, cook onions and garlic until soft.
- Add ground meat, cooking until browned.
- Stir in tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Simmer for 15 minutes.
3️⃣ Make the Béchamel Sauce:
- Melt butter in a saucepan, add flour, and cook for 1 minute.
- Gradually whisk in warm milk until thickened.
- Add Parmesan, nutmeg, salt, and pepper.
4️⃣ Assemble the Moussaka:
- Layer roasted eggplant slices on the bottom of a baking dish.
- Add meat sauce, followed by another layer of eggplant.
- Pour béchamel sauce over the top and spread evenly.
- Bake for 45 minutes or until golden and bubbly.
5️⃣ Serve:
Let rest for 10 minutes before slicing and serving.
✅ Pros:
- Rich, comforting Mediterranean flavors
- Great for meal prep—flavors develop over time
- Impressive for gatherings and special occasions
❌ Cons:
- Time-consuming preparation
- Requires multiple cooking steps