Classic Greek Eggplant Moussaka
A hearty and comforting dish featuring layers of roasted eggplant, seasoned meat, and creamy béchamel sauce, perfect for impressing family and friends.
Ingredients
For the Roasted Eggplant
- 2 large eggplants, sliced Salt the eggplant slices before roasting.
- Olive oil for roasting Brush on eggplant slices.
For the Meat Sauce
- 1 lb ground beef or lamb Use your preferred meat.
- 1 onion, chopped Adds depth to the sauce.
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste Enhances the sauce richness.
- 1 tsp cinnamon
- 1 tsp oregano
- Salt and pepper to taste
For the Béchamel Sauce
- 2 cups béchamel sauce Essential for the creamy layer.
- 1 cup grated cheese (such as feta or Parmesan) For topping.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Brush the eggplant slices with olive oil and roast in the oven until golden and tender, about 20 minutes.
Cooking the Meat Sauce
- In a skillet, sauté the onion and garlic until soft.
- Add the ground beef or lamb and cook until browned.
- Stir in the crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper.
- Simmer for about 15-20 minutes.
Assembly and Baking
- In a baking dish, layer half of the eggplant slices.
- Add the meat sauce next, followed by the remaining eggplant slices.
- Pour the béchamel sauce over the top and sprinkle with grated cheese.
- Bake in the oven for 30-35 minutes until golden and bubbly.
- Allow to cool slightly before serving.
Notes
Serve warm with a fresh salad or crusty bread. For an authentic experience, consider pairing with red wine or light Greek yogurt. Store leftovers in an airtight container for 3-4 days, or freeze for up to 3 months.