Greek Moussaka with Eggplant and Bechamel
A classic Greek moussaka layered with roasted eggplant, savory ground meat in tomato sauce, and a creamy bechamel topping baked until golden.
Equipment
- 9-by-13-inch baking dish
- Large skillet
- Medium saucepan
- Baking sheet
- Whisk
Ingredients
Eggplant
- 3 medium eggplants sliced lengthwise into 1/2-inch pieces
- 3 tbsp olive oil plus more as needed
- 1 tsp kosher salt divided
Meat Sauce
- 1 lb ground beef or lamb
- 1 large yellow onion finely chopped
- 4 cloves garlic minced
- 14 oz crushed tomatoes
- 1/2 cup dry red wine optional
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1/2 tsp black pepper freshly ground
Bechamel
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cups whole milk warmed
- 1 large egg yolk
- 1/2 cup grated Parmesan
- 1/4 tsp ground nutmeg
- 1/2 tsp kosher salt
Instructions
Roast the Eggplant:
- Heat the oven to 425°F (220°C). Arrange the eggplant slices on baking sheets, brush both sides with olive oil, and season with salt.
- Roast for 20 to 25 minutes, turning once, until tender and lightly browned. Reduce the oven to 375°F (190°C) for baking the assembled moussaka.
Make the Meat Sauce:
- Warm a large skillet over medium heat. Add the ground meat and cook until browned, breaking it into small pieces.
- Add the onion and cook for 5 minutes. Stir in the garlic, tomato paste, oregano, cinnamon, and pepper and cook for 1 minute.
- Add the crushed tomatoes and wine, if using. Simmer for 15 to 20 minutes, until thick and savory. Taste and adjust the salt.
Make the Béchamel and Assemble:
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the warm milk and simmer until thickened.
- Remove from the heat. Whisk a little hot sauce into the egg yolk, then whisk it back into the saucepan with the Parmesan, nutmeg, and salt.
- Layer half the eggplant in a 9-by-13-inch baking dish, spread over the meat sauce, and top with the remaining eggplant. Pour the béchamel over the top.
- Bake at 375°F (190°C) for 40 to 45 minutes, until deeply golden. Rest for 20 minutes before slicing and serving.
Notes
- Roasting the eggplant instead of frying it keeps the casserole lighter and easier to assemble.
- For a vegetarian variation, replace the meat with cooked lentils and chopped mushrooms.
- The assembled dish can be refrigerated overnight before baking.
Nutrition
Calories: 510kcalCarbohydrates: 31gProtein: 27gFat: 31gSaturated Fat: 14gCholesterol: 125mgSodium: 690mgFiber: 7gSugar: 12g