Mediterranean Style Moussaka is a rich and flavorful dish that brings together layers of eggplant, seasoned ground meat, and a creamy béchamel sauce. This traditional Greek-inspired casserole is known for its aromatic spices and hearty texture, making it a perfect comfort meal for any occasion.
The combination of tender eggplant, spiced meat, and velvety béchamel creates a well-balanced dish that is both satisfying and delicious. Moussaka is often enjoyed as a main course and pairs well with a fresh Greek salad or crusty bread. This recipe stays true to the Mediterranean flavors while adding a unique touch for a delightful homemade experience.
Ingredients
For the Eggplant Layers
- 2 large eggplants, sliced into ¼-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Meat Sauce
- 1 pound ground lamb or beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- ½ teaspoon cinnamon
- ½ teaspoon ground allspice
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup red wine (optional)
- 1 tablespoon olive oil
For the Béchamel Sauce
- 2 cups whole milk
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ½ cup grated Parmesan cheese
- 1 large egg, beaten
For Assembly
- ½ cup grated mozzarella or kefalotyri cheese
Instructions
Prepare the Eggplant
- Preheat the oven to 400°F (200°C).
- Arrange the eggplant slices on a baking sheet lined with parchment paper.
- Brush each slice with olive oil and season with salt and black pepper.
- Roast for 20 minutes, flipping halfway through, until soft and slightly golden. Set aside.
Prepare the Meat Sauce
- Heat olive oil in a large skillet over medium heat.
- Add chopped onions and cook until soft, about 3 minutes.
- Stir in minced garlic and cook for another 30 seconds.
- Add ground lamb or beef and cook until browned, breaking it apart with a spoon.
- Drain excess fat if necessary and mix in tomato paste, crushed tomatoes, red wine (if using), cinnamon, allspice, oregano, paprika, salt, and black pepper.
- Simmer for 15-20 minutes, stirring occasionally, until the sauce thickens. Remove from heat.
Prepare the Béchamel Sauce
- In a saucepan over medium heat, melt the butter.
- Stir in the flour and cook for about 1 minute, whisking constantly.
- Gradually add milk while whisking to prevent lumps.
- Continue cooking until the sauce thickens, about 5 minutes.
- Remove from heat and stir in nutmeg, salt, white pepper, Parmesan cheese, and the beaten egg. Mix well.
Assemble the Moussaka
- Lower oven temperature to 375°F (190°C).
- In a greased baking dish, arrange a layer of roasted eggplant slices.
- Spread half of the meat sauce over the eggplant layer.
- Repeat with another layer of eggplant and the remaining meat sauce.
- Pour the béchamel sauce evenly over the top, smoothing it out.
- Sprinkle grated mozzarella or kefalotyri cheese over the béchamel.
Bake and Serve
- Bake in the preheated oven for 35-40 minutes until the top is golden brown.
- Let the moussaka rest for 15 minutes before slicing.
- Serve warm with a side of salad or crusty bread.