Description
This Easy Eggplant Moussaka combines tender roasted eggplant slices layered with a rich, spiced ground beef and tomato sauce, topped with a creamy homemade béchamel sauce and parmesan cheese. A classic Greek-inspired casserole that’s perfect for a comforting family dinner or special occasion.
Ingredients
Eggplant Preparation
- 3 large eggplants, sliced lengthwise into ¼-inch thick slices
- Salt and pepper, to taste
- Olive oil, for brushing
- ½ cup shredded parmesan cheese
Meat Sauce
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 pound ground beef
- 2 garlic cloves, minced
- 2 teaspoons oregano
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 (15-ounce) can diced tomatoes with juices
Béchamel Sauce
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 2 ½ cups milk, warmed
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 2 eggs
Instructions
- Preheat the Oven: Set your oven to 425°F to prepare for roasting the eggplant slices later on.
- Prepare the Eggplant: Lay the eggplant slices on paper towels and sprinkle lightly with salt to draw out moisture for 30 minutes. Pat them dry, brush both sides with olive oil, season with black pepper, place on a sheet pan, and roast for 20 minutes, flipping halfway through.
- Make the Meat Sauce: Heat olive oil in a large skillet over medium heat. Add chopped onions, ground beef, and minced garlic. Season with oregano, cinnamon, salt, and pepper. Cook, stirring occasionally until beef is browned and crumbled, about 10 minutes. Add canned diced tomatoes with juices, reduce heat to low, and simmer uncovered until sauce thickens, about 20 minutes.
- Make the Béchamel Sauce: Melt butter in a saucepan over medium heat. Whisk in all-purpose flour and cook until it bubbles, stirring occasionally. Gradually pour in warm milk, whisking constantly until the sauce thickens. Bring to a boil, then reduce heat and cook 2 more minutes. Remove from heat, whisk in salt and nutmeg. In a small bowl, beat eggs and temper them by whisking in 2 tablespoons of béchamel sauce, then combine egg mixture back into the saucepan and whisk until fully incorporated.
- Assemble the Moussaka: Arrange half of the roasted eggplant slices in an 8x11 baking dish. Spread the meat sauce evenly over the eggplant, then layer the remaining eggplant slices on top. Pour the béchamel sauce over everything and smooth it with a spatula. Sprinkle shredded parmesan cheese evenly over the top.
- Bake: Lower the oven temperature to 350°F. Bake the assembled dish until the béchamel is set and golden, about 35-40 minutes. Let cool for 30 minutes before slicing and serving to allow moussaka to set properly.
Notes
- Salting and resting the eggplant helps to reduce bitterness and excess moisture, ensuring a firm texture after roasting.
- Tempering the eggs before adding to the béchamel prevents curdling and makes for a silky smooth sauce.
- Allowing the moussaka to cool before slicing helps it hold together better for serving.
- You can substitute ground lamb for beef for a more traditional flavor.
- Make-ahead friendly: prepare the meat sauce and béchamel in advance and assemble just before baking.
