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Classic Greek Eggplant Moussaka: Authentic & Delicious

Greek Eggplant Moussaka
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This isn’t just a casserole; it’s Classic Greek Eggplant Moussaka—a Mediterranean masterpiece. With rich meat sauce, soft eggplant, and creamy béchamel, this comforting dish is worth every step and perfect for any gathering!

Ingredients

Scale
  • 3 large globe eggplants
  • 1/2 cup olive oil (plus more as needed)
  • Salt, for seasoning and drawing out moisture
  • 2 tbsp olive oil (for meat sauce)
  • 1 large yellow onion, finely chopped
  • 2–3 cloves garlic, minced
  • 1.5 lbs ground lamb (or beef)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 (28 oz) can crushed tomatoes
  • 1/2 cup dry red wine (optional)
  • 2 tbsp tomato paste
  • 1 bay leaf
  • 1/4 cup chopped fresh parsley
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • Pinch of ground nutmeg
  • Salt and white pepper, to taste
  • 2 large egg yolks, lightly beaten
  • 1/2 cup grated Parmesan or Kefalotyri cheese (plus more for topping)

Instructions

  1. Slice eggplants into 1/2-inch planks. Salt both sides and let sit 30–60 mins. Rinse and dry thoroughly.
  2. Fry eggplants in olive oil until golden, or brush and roast at 400°F for 20–25 mins. Set aside.
  3. In a pot, sauté onion in olive oil until soft. Add garlic and cook 1 min. Add lamb, cook until browned. Drain fat.
  4. Add cinnamon, nutmeg, oregano, salt, pepper. Stir 1 min. Add tomatoes, wine, paste, bay leaf. Simmer 30–45 mins. Stir in parsley. Remove bay leaf.
  5. Melt butter in saucepan. Add flour and whisk 1–2 mins. Slowly whisk in warm milk. Simmer until thickened. Season with nutmeg, salt, white pepper.
  6. Cool sauce slightly. Temper eggs with warm sauce, then stir back in. Add cheese. Stir until smooth.
  7. Preheat oven to 375°F. Grease 9×13 inch dish. Layer half eggplant, all meat sauce, then remaining eggplant. Top with béchamel. Sprinkle extra cheese.
  8. Bake 45–60 mins until golden and bubbly. Let rest 20–30 mins before slicing. Serve warm.

Notes

Salt and drain eggplant thoroughly to avoid sogginess. Simmer meat sauce until thick. Temper eggs for smooth béchamel. Rest moussaka before slicing.

Nutrition

Keywords: moussaka, eggplant, Greek casserole, lamb, béchamel, Mediterranean

Find it online: https://kierasrecipes.com/classic-greek-eggplant-moussaka/