Moussaka is a classic Greek comfort food, featuring layers of eggplant, potatoes, and a rich, spiced meat sauce topped with creamy béchamel. This hearty dish is perfect for family gatherings and special occasions, offering a taste of Greece in every bite.
Ingredients
For the Meat Sauce:
- 500g ground lamb or beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 400g canned crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- ½ tsp ground allspice
- ½ cup red wine (optional)
- Salt and black pepper to taste
- 2 tbsp olive oil
For the Eggplant and Potatoes:
- 2 large eggplants, sliced into ½-inch rounds
- 2 large potatoes, peeled and sliced
- Olive oil for brushing
- Salt to taste
For the Béchamel Sauce:
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 2 cups whole milk, warmed
- ½ cup grated Parmesan cheese
- 2 egg yolks
- Pinch of nutmeg
- Salt and black pepper to taste
Instructions
1. Prepare the Eggplant and Potatoes
- Preheat the oven to 200°C (400°F).
- Brush the eggplant slices with olive oil and place them on a baking sheet.
- Bake for 20 minutes, flipping halfway, until golden and tender.
- Meanwhile, boil the potato slices in salted water for 5 minutes until slightly tender. Drain and set aside.
2. Make the Meat Sauce
- Heat olive oil in a pan over medium heat.
- Sauté the onions until soft, then add garlic and cook for another minute.
- Add the ground meat, breaking it apart with a spoon, and cook until browned.
- Stir in tomato paste, crushed tomatoes, cinnamon, oregano, allspice, salt, and pepper.
- Pour in red wine (if using) and let it simmer for 20 minutes until thickened.
3. Prepare the Béchamel Sauce
- Melt butter in a saucepan over medium heat.
- Whisk in flour and cook for 1-2 minutes until lightly golden.
- Gradually add warm milk, whisking constantly to avoid lumps.
- Cook until thickened, then remove from heat.
- Stir in Parmesan cheese, nutmeg, salt, and pepper.
- Allow to cool slightly, then whisk in egg yolks for a rich texture.
4. Assemble the Moussaka
- Preheat the oven to 180°C (350°F).
- In a greased baking dish, layer the potatoes evenly at the bottom.
- Add a layer of roasted eggplant slices.
- Spread the meat sauce evenly over the eggplant.
- Add another layer of eggplant slices on top.
- Pour the béchamel sauce over the layers, spreading it evenly.
5. Bake and Serve
- Bake for 40-45 minutes until the top is golden brown.
- Let it rest for 15 minutes before slicing to allow the layers to set.
- Serve warm and enjoy the authentic taste of Greek comfort food.