Moussaka (Greek Eggplant Lasagna)
User Reviews
5
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Prep Time
40 mins
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Cook Time
30 mins
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Total Time
1 hr 10 mins
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Servings
6 people
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Calories
434 kcal
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Course
Main Course
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Cuisine
Greek
Moussaka (Greek Eggplant Lasagna)
Description
Moussaka (Greek Eggplant Lasagna) involves preparing eggplant slices salted to remove bitterness and excess moisture, then baked with olive oil until softened. The filling consists of ground beef or lamb cooked with onions, garlic, red wine (optional), crushed tomatoes, herbs like oregano and cinnamon, bay leaves, and beef broth, simmered to a thick sauce. This robust meat sauce layers the casserole with flavorful seasoning.
The béchamel sauce is a creamy topping made by cooking butter with flour then whisking in milk and seasoning with nutmeg, grated Parmesan or Kefalotiri cheese, eggs, and vegetable or chicken stock powder, creating a rich custard-like texture when baked. The dish is assembled in layers with eggplant, meat sauce, and béchamel, topped with panko breadcrumbs for a crispy golden crust.
Moussaka is typically baked at a high temperature to brown the top and served as a filling main dish. It holds well as leftovers and can be frozen after cooking; thaw and reheat uncovered at moderate oven temperature. Salting the eggplant prior to baking helps remove bitterness and prevents sogginess. Though panko is a non-traditional Japanese breadcrumb, it gives a desirable crunch and may be used instead of regular breadcrumbs.
Ingredients
Eggplant
- 1 kg / 2 lb eggplant 0.75cm / 0.3" thick slices, aka aubergine
- 1 tsp salt
- 2 - 3 tbsp olive oil
Filling
- 1 tbsp olive oil
- 1 onion , diced (brown, white, yellow)
- 3 garlic minced, cloves
- 1.4 lb / 700 g ground beef Note 1, or ground lamb (mince
- 1/2 cup red wine , dry (optional)
- 14 oz /400g crushed tomatoes
- 3 tbsp tomato paste
- 1 cup beef broth Note 2, or stock
- 1 beef bouillon cube , crumbled (or 1 tsp powder)
- 2 bay leaf
- 1.5 tsp sugar any
- 2 tsp oregano dried
- 1/2 tsp cinnamon (or 1 stick, use whole)
- 3/4 tsp salt
Bechamel Sauce
- 4 tbsp (60g) butter
- 5 tbsp plain flour
- 2 1/2 cups milk (any fat %)
- 1/4 tsp nutmeg freshly grated, optional
- 1/2 cup Parmesan Cheese or Kefalotiri Cheese) (Note 3, grated
- 1 egg
- 1 egg yolk
- 1 1/4 tsp Vegeta or salt) (Note 4, vegetable or chicken stock powder
- 1/4 tsp black pepper
Topping
- 1/3 cup panko breadcrumbs (Note 5)
Instructions
Eggplant (Note 6)
- Place eggplant slightly overlapping in a large colander. Sprinkle with some salt. Repeat with remaining eggplant.
- Leave to sweat for 30 minutes. Meanwhile, make Meat Sauce and Béchamel Sauce.
- Preheat oven to 240C/450F.
- Pat eggplant dry - make sure to do this well, otherwise it's too salty. Lay on parchment paper lined trays (you might need 3 trays, work in batches), brush with oil.
- Bake 15 - 20 minutes or until lightly browned and softened . Remove and set aside to cool slightly.
Meat Sauce
- Heat olive oil in a large skillet or pot over high heat, then cook the garlic and onion for 2 minutes.
- Add the beef or lamb and cook until it changes from pink to brown, breaking it up as you go.
- Add wine, cook for 1.5 minutes or until alcohol smell is gone.
- Add remaining ingredients and stir to combine. Bring to a simmer, then lower heat to medium low and cook for 15 minutes, or until reduced to a thick sauce.
Bechamel Sauce
- Melt butter in a pan over medium heat. Add flour and cook for 1 minute, stirring constantly.
- Stirring constantly, slowly add the milk. Then stir regularly for 3 to 5 minutes or until it thickens so that it thickly coats the back of a wooden spoon (see video / step photos).
- Remove from the stove and whisk in cheese, nutmeg, Vegeta/stock powder (or salt) and pepper.
- Allow to cool for 5 minutes, then whisk the eggs in. Cover with lid until required.
Assemble
- Lower oven to 180C/350F (all oven types).
- Place half the eggplant in the bottom of a baking dish (I used my 26cm/9" Lodge skillet), then top with all the Filling.
- Top with remaining eggplant, then pour over the Béchamel Sauce, sprinkle with breadcrumbs.
- Bake for 30 - 40 minutes or until golden brown. Allow to stand for 10 minutes before serving.
Notes
- Lamb is traditional, but ground beef is also suitable.
- Use beef stock or substitute with hot water plus an extra bouillon cube if needed.
- Kefalotiri cheese is traditional for the béchamel, but Parmesan works well as a substitute.
- Vegetable or chicken stock powder adds extra flavor to the white sauce; salt alone can be used but may be less flavorful.
- Panko breadcrumbs provide a crunchier topping than regular breadcrumbs.
- Salting eggplant slices removes bitterness and excess moisture to prevent a watery casserole.
- Baking the eggplant is preferred over frying to reduce oil usage; barbecuing is a fast alternative without salting.
- Moussaka can be frozen after cooking; thaw and reheat uncovered in a 180°C (350°F) oven for 25 minutes or until heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Serving | 587g | |
| Calories | 434cal | 22% |
| Carbohydrates | 20g | 7% |
| Protein | 32g | 64% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 158mg | 53% |
| Sodium | 1317mg | 55% |
| Potassium | 894mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 540IU | 11% |
| Vitamin C | 6.9mg | 8% |
| Calcium | 151mg | 15% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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