Moussaka

Moussaka is a classic Greek comfort food that combines layers of tender eggplant, savory meat sauce, and a rich, creamy béchamel topping. Often described as a Greek version of lasagna, it’s a hearty and satisfying dish that’s perfect for family dinners or special occasions. The combination of warm spices like cinnamon and oregano, along with the creamy béchamel sauce and crispy panko topping, makes this dish both comforting and flavorful. Plus, it’s a great way to enjoy eggplant in a delicious, layered casserole.

Ingredients

For the Eggplant:

• 1 kg / 2 lb eggplant (aubergines), sliced into 0.75 cm (0.3″) thick slices

• 1 tsp salt

• 2–3 tbsp olive oil

For the Filling:

• 1 tbsp olive oil

• 1 onion, diced (brown, white, or yellow)

• 3 garlic cloves, minced

• 1.4 lb / 700 g ground beef or lamb (mince)

• 14 oz / 400g crushed tomatoes

• 3 tbsp tomato paste

• 1 cup beef broth/stock

• 1 beef bouillon cube, crumbled (or 1 tsp powder)

• 2 bay leaves

• 1.5 tsp sugar

• 2 tsp dried oregano

• ½ tsp cinnamon (or 1 stick, use whole)

• ¾ tsp salt

For the Bechamel Sauce:

• 4 tbsp (60g) butter

• 5 tbsp plain flour

• 2 ½ cups milk (any fat percentage)

• ¼ tsp nutmeg, freshly grated (optional)

• ½ cup parmesan cheese, grated (or Kefalotiri Cheese)

• 1 egg

• 1 egg yolk

• 1 ¼ tsp Vegeta, vegetable or chicken stock powder (or salt)

• ¼ tsp pepper

For the Topping:

• ⅓ cup panko breadcrumbs

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Eggplant:

1. Place the eggplant slices slightly overlapping in a large colander. Sprinkle with salt and repeat the layers with the remaining eggplant. Leave to sweat for 30 minutes to remove bitterness.

2. Preheat the oven to 240°C / 450°F.

3. Pat the eggplant slices dry with a paper towel to remove excess moisture and salt. Lay the slices on parchment-lined trays (you may need to work in batches) and brush with olive oil.

4. Bake the eggplant for 15–20 minutes or until lightly browned and softened. Remove from the oven and set aside to cool slightly.

Make the Meat Sauce:

1. Heat 1 tbsp olive oil in a large skillet or pot over high heat. Add the onion and garlic and cook for 2 minutes.

2. Add the ground beef or lamb and cook until browned, breaking it up as it cooks.

3. Stir in the crushed tomatoes, tomato paste, beef broth, bouillon cube, bay leaves, sugar, oregano, cinnamon, and salt. Bring the mixture to a simmer, then reduce heat to medium-low and cook for 15 minutes, or until the sauce has thickened.

Make the Bechamel Sauce:

1. In a saucepan over medium heat, melt butter. Add the flour and cook for 1 minute, stirring constantly.

2. Gradually add the milk while stirring to avoid lumps. Continue to stir regularly for 3-5 minutes, or until the sauce thickens and coats the back of a spoon.

3. Remove the pan from the heat and whisk in the parmesan cheese, nutmeg, Vegeta (or stock powder), and pepper. Let it cool for 5 minutes, then whisk in the egg and egg yolk.

Assemble the Moussaka:

1. Lower the oven temperature to 180°C / 350°F.

2. Place half of the baked eggplant slices in the bottom of a baking dish (around 9 inches in diameter).

3. Top the eggplant with all of the meat filling, spreading it evenly.

4. Layer the remaining eggplant slices on top, then pour the bechamel sauce over the entire dish. Sprinkle with panko breadcrumbs for a crispy topping.

Bake:

1. Bake the moussaka for 30–40 minutes, or until the top is golden brown.

2. Let the moussaka stand for 10 minutes before serving.

Servings and Timing

• Servings: 6

• Prep Time: 40 minutes

• Cook Time: 30 minutes

• Total Time: 1 hour 10 minutes

Tips

• Sweating the Eggplant: Sweating the eggplant helps remove bitterness and excess moisture, which results in a better texture in the final dish.

• Make it Ahead: You can prepare the moussaka in advance and refrigerate it for up to a day before baking. It also freezes well for up to 3 months.

• Spices: Adjust the cinnamon and oregano to your preference. If you like a spicier moussaka, add a pinch of cayenne or chili flakes.

Variations

• Vegetarian Version: For a vegetarian version, replace the meat with lentils or a mix of mushrooms, eggplant, and zucchini for a hearty filling.

• Different Cheese: You can use ricotta cheese or kefalotiri instead of Parmesan for the béchamel sauce for a different flavor profile.

• Low-Carb Version: Replace the flour in the béchamel sauce with a low-carb flour such as almond flour and skip the breadcrumbs or use almond flour instead for a low-carb topping.

Storage/Reheating

• Storage: Leftover moussaka can be stored in the refrigerator for up to 3 days in an airtight container.

• Reheating: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or microwave individual portions until heated through.

FAQs

Can I use other types of eggplant?

Yes, you can use any type of eggplant, but the classic globe eggplant is the best for this dish due to its size and texture.

Can I make this dish without the béchamel sauce?

If you want a lighter version, you can skip the béchamel sauce and top with just a sprinkle of cheese and breadcrumbs, though the béchamel adds richness and creaminess to the dish.

Can I use a different type of meat?

Yes, ground lamb is traditional in Greek moussaka, but ground beef, turkey, or even chicken can be used as alternatives.

How do I prevent the eggplant from becoming soggy?

Be sure to salt and sweat the eggplant to remove excess moisture before cooking. Baking the eggplant slices also helps dry them out a bit before layering them in the dish.

Conclusion

Moussaka is a hearty, satisfying, and incredibly flavorful dish that brings the taste of Greece to your table. With its layers of perfectly cooked eggplant, savory meat sauce, and creamy béchamel, it’s a meal that’s both comforting and elegant. Whether for a special occasion or a weeknight dinner, this dish is sure to impress everyone who tries it!

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