Moussaka (Μουσακάς)

Prep time: 45 minutes

Cook time: 1 hour 15 minutes

Total time: 2 hours

Servings: 8 servings

Country of Origin

Greece

Description

The quintessential Greek comfort dish: layers of tender, golden-fried eggplant slices and spiced ground meat ragù, topped with a thick, pillow-soft blanket of velvety béchamel sauce baked until golden-brown and bubbling.

Presentation & How It's Eaten

Served warm in rectangular cuts from a deep baking dish. It should rest for 20 minutes before slicing so the layers remain cleanly intact on the plate. Eaten with a fork alongside crusty bread.

Ingredients

• 3 large eggplants, sliced into 1/2-inch rounds

• Olive oil for brushing

The Spiced Meat Sauce:

• 700g (1.5 lbs) ground lamb or beef

• 1 large yellow onion, finely chopped

• 3 cloves garlic, minced

• 400g (14 oz) canned crushed tomatoes

• 2 tbsp tomato paste

• 1/2 cup dry red wine

• 1 stick cinnamon

• 1/2 tsp ground allspice

• 1/2 tsp dried oregano

• Salt and black pepper to taste

The Creamy Béchamel Top Layer:

• 100g (7 tbsp) unsalted butter

• 100g (3/4 cup) all-purpose flour

• 1 liter (4 cups) whole milk, warmed

• 1/4 tsp ground nutmeg

• 2 egg yolks

• 100g (1 cup) Kefalotyri or Parmesan cheese, grated

Step-by-Step Directions

1. Roast Eggplant: Preheat oven to 400°F (200°C). Arrange eggplant slices on baking sheets, brush generously with olive oil, and season with salt. Bake for 25 minutes until soft and lightly browned. Set aside.

2. Simmer Meat Sauce: In a large skillet over medium-high heat, brown ground meat with chopped onion and garlic. Pour in red wine and reduce for 2 minutes. Stir in crushed tomatoes, tomato paste, cinnamon stick, allspice, and oregano. Simmer uncovered for 25 minutes until thick; discard cinnamon stick.

3. Make Béchamel: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in warm milk to prevent lumps. Cook, stirring continuously, until sauce thickens. Remove from heat and stir in nutmeg, grated cheese, and beaten egg yolks until smooth.

4. Assemble Casserole: Grease a 9x13-inch baking dish. Lay half the baked eggplant across the bottom. Spread the spiced meat sauce evenly over eggplant, then lay remaining eggplant on top. Pour rich béchamel sauce over top layer and smooth with a spatula.

5. Bake to Golden: Bake at 350°F (180°C) for 45–50 minutes until béchamel puffs slightly and turns a deep golden brown. Cool for 20 minutes before slicing.

Cooking Tips

• Rest Before Serving: Slicing Moussaka straight out of the oven will cause the hot béchamel to run; letting it cool slightly allows the layers to set properly for clean cuts.

Nutrition Facts

(Estimated per serving)

• Calories: ~580 kcal

• Total Fat: 36g

• Saturated Fat: 16g

• Cholesterol: 135mg

• Sodium: ~780mg

• Total Carbohydrates: 38g

• Dietary Fiber: 6g

• Sugars: 12g

• Protein: 28g