Greek Eggplant Moussaka Recipe
User Reviews
4.6
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Prep Time
35 mins
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Cook Time
45 mins
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Total Time
1 hr 20 mins
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Servings
8 servings
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Calories
309 kcal
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Course
Main Course
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Cuisine
Mediterranean, Middle Eastern
Greek Eggplant Moussaka Recipe
Description
This Greek Eggplant Moussaka assembles layers of roasted, golden-browned eggplant slices and tender parboiled potato rounds with a seasoned ground beef sauce cooked with tomatoes, tomato paste, onion, garlic, and warm spices like cinnamon, oregano, paprika, salt, and pepper. The béchamel sauce is prepared by melting butter, whisking in flour, then gradually adding whole milk to create a smooth, thickened sauce finished with parmesan cheese and beaten eggs to add richness and structure.
Roasting the eggplant slices at 400°F before layering helps reduce moisture and develops a pleasant flavor, while potatoes are cooked just until fork-tender to hold their shape during baking. The assembled layers are baked at a moderate temperature until the béchamel topping is set and golden, creating a creamy crust over the hearty layers beneath.
This moussaka typically serves as a main dish accompanied by a simple salad or crusty bread. The flavor combination of aromatic spices, creamy béchamel, and tender vegetables offers a traditional Greek taste experience.
Potato slices should not be overcooked to maintain texture. Using globe eggplants gives sturdier slices to the dish, and a mix of lamb and beef can be used for the meat sauce to enhance flavor. Multiple layering options exist, but the béchamel should always be the topmost layer.
Ingredients
- 2 eggplant sliced (1/2 inch thickness, large
- 3 potato peeled and sliced (1/2 inch thickness, medium
- 3 tbsp olive oil
- 1 onion chopped, large
- 3 cloves garlic minced
- 1 lb ground beef See Note #1
- 1 can crushed tomatoes 14 oz
- 3 tbsp tomato paste
- 1 tsp salt
- 1 tsp oregano
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1/2 tsp black pepper
Bechamel Sauce
- 5 tbsp butter unsalted
- 5 tbsp all-purpose flour
- 3 cups milk room temperature, whole
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup parmesan
- 2 egg room temperature
Instructions
- Preheat the oven to 400F. Line a baking sheet with aluminum foil and brush generously with olive oil.
- Place the eggplant sliced on the baking sheet and brush some more olive oil on them.
- Roast in the oven for 20 minutes until they are cooked and golden brown. Take then out of the oven and lower the temperature to 350F.
- As the eggplants are roasting, bring a pot of water to boil.
- Cook the potato sliced in the boiling water for five to seven minutes until they are some how fork tender. Drain and discard the water. Set the potatoes aside.
- Heat olive oil in a large pan and saute onion and garlic until golden brown.
- Add in the ground beef and brown completely. Discard excess fat if any.
- Add in crushed tomatoes, tomato paste and all the spices. Mix well and cook for about ten minutes over medium low heat. Make sure the meat sauce is juicy enough, add 1/2 cup water or broth if needed.
Bechamel Sauce
- Melt the butter in a sauce pan over medium heat.
- Whisk in the flour and mix well.
- Add milk in steps and whisk very well after each addition.
- Bring the sauce to simmer and cook for some minutes until it's creamy and thick.
- Turn the heat off, add in salt and pepper.
- Add in the eggs and parmesan cheese. Whisk well until everything is completely incorporated.
Assembling Moussaka
- Coat the bottom of a 10x13 baking dish with bechamel sauce.
- Layer the potatoes so they cover the bottom completely.
- Layer the roasted eggplant slices on the potatoes.
- Pour the meat sauce over the eggplants.
- Cover the meat sauce with bechamel sauce and sprinkle extra parmesan cheese on top.
- Bake in the oven at 350F for about 45 minutes until golden and the sauce is bubbling. Broil for two minutes if desired.
- Let moussaka cool for ten to fifteen minutes before slicing.
Notes
- Layering can vary from single layers of potato, eggplant, meat sauce, and béchamel to multiple alternating layers; always finish with béchamel on top.
- Parboil potatoes only until just fork tender to prevent them from falling apart during baking.
- Use thicker eggplant slices to avoid mushiness; globe eggplants are preferred, with Italian eggplants as an alternative.
- The meat sauce can be made with lamb, beef, or a mixture of both; lean beef (93-97% lean) is recommended.
- Eggplants can be roasted or grilled for different textures and flavors in the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 10g | 3% |
| Protein | 20g | 40% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 678mg | 28% |
| Potassium | 415mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 711IU | 14% |
| Vitamin C | 2mg | 2% |
| Calcium | 197mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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