Description
Indulge in the rich flavors of a traditional Greek dish with this Classic Moussaka recipe. Layers of roasted eggplant, spiced meat sauce, and creamy béchamel come together in a satisfying casserole that’s perfect for a cozy dinner.
Ingredients
Scale
Eggplant:
- 2 large eggplants (sliced into 1/2-inch rounds)
- olive oil for brushing
- salt and pepper to taste
Meat Sauce:
- 1 pound ground lamb or beef
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 2 tablespoons tomato paste
- 1 (14.5 oz) can crushed tomatoes
- 1/4 cup red wine (optional)
- 2 tablespoons chopped fresh parsley
Béchamel Sauce:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups whole milk (warmed)
- 1/4 teaspoon ground nutmeg
- 1/2 cup grated Parmesan cheese
- 1 egg (lightly beaten)
- additional Parmesan for topping
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Roast the eggplant slices until tender.
- Prepare the meat sauce: Sauté onion and garlic, then add meat and spices. Simmer with tomatoes and wine. Season to taste.
- Make the béchamel sauce: Melt butter, whisk in flour, add milk and cheese. Temper with egg.
- Assemble the moussaka: Layer eggplant, meat sauce, and béchamel in a baking dish. Bake until golden.
- Rest and serve: Let the moussaka rest before slicing and serving.
Notes
- Moussaka is best when made ahead and reheated the next day to deepen flavors.
- For a vegetarian version, substitute lentils for the meat.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 8g
- Sodium: 420mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 95mg
