How to Make Classic Greek Eggplant Moussaka with Creamy Béchamel

Simple Summary

Eggplant Moussaka with Béchamel is a rich, layered Greek casserole that combines tender eggplant, savory ground meat, and a creamy béchamel sauce for a comforting and flavorful meal.

Recipe Details

• Prep Time: 45 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours 15 minutes
• Servings: 8
• Difficulty: Intermediate

Ingredients

• 3 large eggplants, sliced 1/4 inch thick
• 1/4 cup olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 lb ground lamb (or beef for a less traditional version)
• 1 (14.5 oz) can diced tomatoes
• 2 tbsp tomato paste
• 1/2 cup red wine
• 1 tsp ground cinnamon
• 1/4 tsp ground allspice
• 2 bay leaves
• Salt and black pepper to taste

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). 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.

2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add onion and garlic, sauté until softened, about 5 minutes.

3. Add ground lamb or beef to the skillet and cook until browned, breaking it up with a wooden spoon, about 8-10 minutes.

4. Stir in diced tomatoes, tomato paste, red wine, cinnamon, allspice, and bay leaves. Simmer for 20 minutes until the sauce thickens. Season with salt and pepper to taste. Remove bay leaves.

5. For the béchamel, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in warm milk, stirring constantly until the sauce thickens, about 5-7 minutes.

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

7. Reduce oven temperature to 350°F (175°C). In a 9x13 inch baking dish, layer half the eggplant slices, followed by all of the meat sauce, then the remaining eggplant.

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

9. Bake for 45-50 minutes, until the top is golden brown and bubbly. Let stand 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. Allow extra baking time if cooking from cold.
• Leftover moussaka can be stored in the refrigerator for up to 3 days and reheated in the oven.

Nutritional Info

Per serving: Approximately 450 calories, 28g protein, 25g fat (10g saturated), 30g carbohydrates. Rich in vitamins A and C, calcium, and iron. The eggplant provides dietary fiber and antioxidants.

Serving Suggestions

Serve this hearty 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 Merlot, pairs well with the rich flavors. For a complete Greek-inspired meal, start with tzatziki and pita chips as an appetizer, and finish with baklava for dessert.