Description
Indulge in Outrageously Delicious Greek Moussaka with layers of eggplant, meat sauce, creamy bechamel, and feta cheese – comfort food at its finest!
Ingredients
Scale
- 3 large eggplants (about 3 pounds/1.4 kg)
- 1/4 cup (60 ml) olive oil
- Salt and freshly ground black pepper
- 2 tablespoons (30 ml) olive oil
- 1 large onion, finely chopped (about 1 cup/240g)
- 4 garlic cloves, minced
- 1.5 pounds (680g) ground lamb (or beef)
- 2 tablespoons (30g) tomato paste
- 1 can (14 oz/400g) crushed tomatoes
- 1/2 cup (120ml) dry red wine
- 1 cinnamon stick (or 1/2 teaspoon ground cinnamon)
- 1/4 teaspoon ground allspice
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper
- 4 tablespoons (60g) unsalted butter
- 4 tablespoons (40g) all-purpose flour
- 3 cups (720ml) whole milk, warmed
- 1/4 teaspoon ground nutmeg
- 2 large eggs, beaten
- 1/2 cup (50g) Parmesan cheese, grated
Instructions
- Step 1: Prepare the Eggplant Preheat your oven to 425°F (220°C). Trim the ends off the eggplants and slice them lengthwise into 1/2-inch thick planks. Arrange them on baking sheets lined with parchment paper, brush both sides with olive oil, and season with salt and pepper. Roast for 20-25 minutes, flipping halfway through, until golden and tender. This roasting method concentrates the eggplant’s flavor while removing excess moisture.
- Step 2: Make the Meat Sauce While the eggplant roasts, heat olive oil in a large deep skillet over medium heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Increase heat to medium-high and add ground lamb or beef, breaking it up with a wooden spoon. Cook until browned, about 5-7 minutes. Stir in tomato paste and cook for 1 minute to caramelize slightly.
- Step 3: Simmer the Sauce Pour in the crushed tomatoes and red wine, then add the cinnamon stick, allspice, and bay leaf. Season with salt and pepper. Bring to a gentle boil, then reduce heat and simmer, uncovered, for 30 minutes until thickened. The sauce should be rich but not watery. Remove from heat, discard the cinnamon stick and bay leaf, and stir in the fresh parsley.
- Step 4: Prepare the Béchamel In a medium saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk constantly for 2 minutes to cook out the raw flour taste. Gradually whisk in the warm milk, ensuring no lumps form. Continue cooking and whisking until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and stir in the nutmeg. Let cool for 5 minutes, then gradually whisk in the beaten eggs and Parmesan cheese.
- Step 5: Assemble and Bake Reduce oven temperature to 350°F (175°C). In a 9×13-inch (23x33cm) baking dish, arrange half the eggplant slices in an even layer. Spread all the meat sauce over the eggplant, then layer the remaining eggplant on top. Carefully pour the béchamel over everything, spreading to the edges. Bake for 45-50 minutes until beautifully golden brown on top. Let your Greek Moussaka rest for at least 15 minutes before slicing—this crucial step allows the layers to set for perfect serving squares.
Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Americaine
Nutrition
- Serving Size: 1 slice (approx. 300g)
- Calories: 494 calories per serving
- Sugar: 10g
- Sodium: 635mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 31g
- Cholesterol: 168mg
Keywords: Outrageously Delicious Greek Moussaka