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Moussaka

Moussaka
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Moussaka is a classic Mediterranean layered casserole featuring tender roasted eggplants, a richly seasoned ground meat sauce, and a creamy béchamel topping. This warm and comforting dish blends aromatic spices with fresh ingredients to deliver vibrant Greek flavors in every bite. Perfect for cozy dinners or special occasions, this recipe offers a delicious way to experience authentic Mediterranean cuisine at home.

Ingredients

Scale

Vegetables

  • 3 medium eggplants, sliced into medium-thick rounds
  • 1 large onion, diced
  • 2–3 cloves garlic, minced
  • 2 medium tomatoes (fresh or canned), chopped
  • Olive oil, for roasting and frying

Meat Sauce

  • 1 lb (450g) lean ground lamb or beef (or mix)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • Salt and black pepper, to taste

Béchamel Sauce

  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups warm milk
  • 2 large eggs, beaten
  • Pinch of ground nutmeg
  • Salt and pepper, to taste

Toppings

  • 1/2 cup grated Kefalotyri, Parmesan, or Pecorino Romano cheese

Instructions

  1. Prepare the Eggplants: Slice the eggplants into medium-thick rounds. Sprinkle them generously with salt and let them sit for about 30 minutes to draw out excess bitterness. Rinse the slices and pat dry with paper towels. Roast or lightly fry the eggplant slices in olive oil until they turn golden and tender. Set aside.
  2. Cook the Meat Sauce: In a skillet, heat olive oil and sauté diced onions and minced garlic until fragrant and translucent. Add the ground meat and cook until browned and crumbly. Stir in tomato paste, chopped tomatoes, cinnamon, oregano, salt, and pepper. Let the sauce simmer gently until it thickens and flavors meld.
  3. Make the Béchamel Sauce: In a saucepan, melt butter over medium heat. Whisk in flour to create a roux and cook for 1-2 minutes without browning. Gradually pour in warm milk while whisking constantly to prevent lumps. Cook until the sauce thickens to a creamy consistency. Remove from heat, season with salt, pepper, and nutmeg. Beat eggs separately and stir them into the sauce off the heat for richness and to help the sauce set when baked.
  4. Assemble the Moussaka: Preheat the oven to 350°F (175°C). In a baking dish, layer half of the eggplant slices evenly on the bottom. Spread all the meat sauce over the eggplants. Layer the remaining eggplants on top of the meat sauce. Pour the béchamel sauce evenly over the top layer and sprinkle with grated cheese.
  5. Bake to Perfection: Bake the assembled dish in the preheated oven for 45 to 60 minutes, or until the top is bubbly and golden brown. Remove from the oven and let it rest for 15 minutes to allow the layers to set before slicing and serving.

Notes

  • Salting eggplants removes bitterness and excess moisture, improving their texture and flavor.
  • Using a mix of ground lamb and beef enhances the depth of flavor in the meat sauce.
  • Simmer the meat sauce slowly to develop rich, well-blended flavors without drying out the meat.
  • Aim for a béchamel sauce that is thick but still pourable for the perfect creamy topping.
  • Allow the baked Moussaka to rest for at least 15 minutes before serving to hold the layers together.

Nutrition

Keywords: Moussaka, Greek casserole, Mediterranean recipe, eggplant casserole, baked casserole, lamb moussaka, ground meat casserole

Find it online: https://marybaking.com/moussaka/