Imagine layers of soft, roasted eggplant, rich meat sauce simmered with wine and spices, and a thick, creamy béchamel topping — that’s moussaka.
It’s like the Greek cousin of lasagna, but trust me, it hits differently — deeper, earthier, and way more indulgent.
Ingredients You’ll Need:
For the Eggplant Layers:
- 2–3 large eggplants (sliced into 1/4-inch rounds)
- Olive oil (for brushing)
- Salt
For the Meat Sauce:
- 1 pound ground lamb or beef
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 1/2 cup red wine
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 bay leaf
For the Béchamel Sauce:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups milk (warm)
- 1/4 teaspoon nutmeg
- 1 egg yolk
- 1/2 cup grated Parmesan cheese
- Salt to taste
Step-by-Step Instructions:
1. Prep and roast the eggplants.
Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out bitterness.
Pat them dry with paper towels.
Brush both sides lightly with olive oil and roast in a 400°F (200°C) oven for about 20 minutes, flipping halfway through, until golden and tender.
2. Make the meat sauce.
In a large skillet over medium heat, cook the ground meat until browned.
Add the chopped onion and garlic; cook until soft.
Pour in the red wine and let it simmer a couple of minutes.
Add crushed tomatoes, tomato paste, cinnamon, oregano, bay leaf, salt, and pepper.
Simmer the sauce gently for about 20 minutes, stirring occasionally. Remove bay leaf before assembling.
3. Prepare the béchamel sauce.
Melt butter in a saucepan.
Whisk in the flour and cook for 1–2 minutes.
Slowly whisk in the warm milk, stirring constantly to avoid lumps.
Add nutmeg and a pinch of salt.
Simmer until thickened.
Remove from heat and whisk in the egg yolk and Parmesan cheese.
4. Assemble the moussaka.
In a greased baking dish, layer half of the roasted eggplant slices.
Spread all the meat sauce over them.
Top with the remaining eggplant.
Pour the béchamel sauce over the top, smoothing it into an even layer.
5. Bake until bubbly.
Bake in a preheated 375°F (190°C) oven for about 45 minutes or until the top is golden brown and bubbling slightly.
6. Rest before serving.
Let the moussaka sit for 15–20 minutes before slicing.
It cuts much cleaner once slightly cooled!
Tips for a Perfect Moussaka:
- Salt the eggplants: This removes bitterness and helps them roast better.
- Don’t rush the béchamel: Constant stirring is key for a silky sauce.
- Make ahead: It actually tastes even better the next day!
FAQs About Moussaka:
Q1: Can I substitute beef for lamb?
Totally — beef is commonly used and just as delicious.
Q2: Can I freeze moussaka?
Yes! Cool it completely, then freeze slices wrapped tightly. Reheat in the oven.
Q3: What if I want a vegetarian version?
Swap the meat for a mixture of lentils and chopped mushrooms!
Q4: Why does my béchamel sauce separate?
Usually because the milk was added too quickly or it wasn’t stirred enough. Gentle heat and constant whisking are your friends!
Nutritional Information (per serving — rough estimate):
- Calories: ~600
- Protein: ~30g
- Carbs: ~25g
- Fat: ~40g
- Fiber: ~6g
(Rich? Yes. Worth every bite? Absolutely.)
