How to Make Authentic Greek Moussaka with Eggplant and Béchamel

Simple Summary

Greek Moussaka is a comforting layered casserole featuring tender eggplant, savory ground meat, and a creamy béchamel sauce. This classic Mediterranean dish is the perfect blend of flavors and textures.

Recipe Details

• Prep Time: 45 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 2 hours
• Servings: 8
• Difficulty: Intermediate

Ingredients

• 2 large eggplants, sliced 1/4 inch thick
• 1 lb ground lamb (or beef for a less traditional version)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 (14 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/2 cup red wine
• 2 tbsp chopped fresh parsley
• Salt and black pepper to taste
• Olive oil for brushing

For the Béchamel sauce:

• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 3 cups whole milk, warmed
• 1/4 tsp ground nutmeg
• 2 large eggs, beaten
• 1 cup grated Parmesan cheese

Instructions

1. Preheat the oven to 400°F (200°C).

2. Brush eggplant slices with olive oil and arrange on baking sheets. Bake for 20-25 minutes, flipping halfway through, until tender and lightly golden. Set aside.

3. In a large skillet over medium heat, cook the ground lamb until browned, about 5-7 minutes. Drain excess fat.

4. Add onion and garlic to the skillet and cook until softened, about 5 minutes.

5. Stir in crushed tomatoes, tomato paste, cinnamon, allspice, red wine, and parsley. Simmer for 15-20 minutes until the sauce thickens. Season with salt and pepper.

6. For the béchamel, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.

7. Gradually whisk in warm milk, stirring constantly to prevent lumps. Cook until thickened, about 5-7 minutes.

8. Remove from heat and stir in nutmeg. Let cool slightly, then whisk in beaten eggs and 1/2 cup of Parmesan cheese.

9. Reduce oven temperature to 350°F (175°C).

10. In a 9x13 inch baking dish, layer half the eggplant slices, followed by all of the meat sauce, then the remaining eggplant.

11. Pour the béchamel sauce over the top, spreading evenly. Sprinkle with remaining Parmesan cheese.

12. Bake for 45-50 minutes until golden brown and bubbly.

13. Let rest for 15 minutes before serving.

Chef's Notes

• For a vegetarian version, substitute the meat with a mixture of lentils and chopped mushrooms.
• Salting and draining the eggplant slices before baking can help remove excess moisture and bitterness.
• The moussaka can be assembled a day ahead and refrigerated before baking.
• Leftover moussaka can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutritional Info

Per serving: Approximately 450 calories, 28g protein, 25g fat (11g saturated), 30g carbohydrates, 5g fiber. Rich in vitamins A and C, calcium, and iron. The eggplant provides antioxidants, while the meat and cheese offer protein and calcium.

Serving Suggestions

Serve this Greek Moussaka with a crisp Greek salad and crusty bread to soak up the delicious sauce. A glass of medium-bodied red wine, such as a Syrah or Grenache, pairs wonderfully with the rich flavors. For a complete Greek-inspired meal, start with some tzatziki and pita bread as an appetizer. Finish with a light dessert like fresh fruit or traditional Greek yogurt with honey and walnuts.