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
Instructions
- Prepare the Eggplant: 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.
- Preheat the oven: Preheat the oven to 240°C / 450°F.
- Bake the Eggplant: 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. Bake for 15–20 minutes or until lightly browned and softened. Remove from the oven and set aside to cool slightly.
- Make the Meat Sauce: Heat 1 tbsp olive oil in a large skillet or pot over high heat. Add the onion and garlic and cook for 2 minutes. Add the ground beef or lamb and cook until browned, breaking it up as it cooks. 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: In a saucepan over medium heat, melt butter. Add the flour and cook for 1 minute, stirring constantly. 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. 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: Lower the oven temperature to 180°C / 350°F. Place half of the baked eggplant slices in the bottom of a baking dish (around 9 inches in diameter). Top the eggplant with all of the meat filling, spreading it evenly. 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: Bake the moussaka for 30–40 minutes, or until the top is golden brown. Let the moussaka stand for 10 minutes before serving.
Notes
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- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 566
- Sugar: 9g
- Sodium: 825mg
- Fat: 40g
- Saturated Fat: 17g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 180mg
