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Eggplant Moussaka

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This Eggplant Moussaka recipe is a rich Mediterranean casserole layered with tender roasted eggplant, warmly spiced ground meat, and a creamy béchamel sauce baked until golden and bubbly. Perfect for family dinners or special gatherings, this classic moussaka delivers deep, comforting flavors in every bite.

Ingredients

For the Eggplant Layer:

  • 2 large eggplants, sliced into 1/2-inch rounds

  • 2 tablespoons olive oil

  • Salt

For the Meat Sauce:

  • 1 pound ground beef or lamb

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 cup crushed tomatoes

  • 2 tablespoons tomato paste

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

For the Béchamel Sauce:

  • 4 tablespoons butter

  • 1/4 cup all-purpose flour

  • 2 cups milk

  • 1/4 teaspoon ground nutmeg

  • 1/2 cup grated Parmesan cheese

  • 1 egg, lightly beaten

Instructions

  1. Preheat oven to 400°F (200°C). Lightly grease a baking dish.

  2. Arrange eggplant slices on a baking sheet, brush with olive oil, and sprinkle with salt. Roast for 20–25 minutes until tender and lightly golden. Set aside.

  3. In a large skillet over medium heat, cook chopped onion until softened. Add garlic and cook briefly.

  4. Add ground meat and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.

  5. Stir in crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Simmer for 10–15 minutes until thickened.

Prepare the Béchamel:

  1. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes.

  2. Gradually whisk in milk until smooth and thickened.

  3. Stir in nutmeg and Parmesan cheese. Remove from heat and cool slightly, then whisk in beaten egg.

  4. Reduce oven temperature to 375°F (190°C).

  5. Layer half of the roasted eggplant in the baking dish. Spread meat sauce evenly over it. Top with remaining eggplant slices.

  6. Pour béchamel sauce over the top and smooth evenly.

  7. Bake for 35–40 minutes until golden brown and set.

  8. Rest for 15–20 minutes before slicing and serving.

Notes

Roasting the eggplant prevents excess moisture in the casserole.Allow béchamel to cool slightly before adding egg to prevent scrambling.Let the moussaka rest before slicing for cleaner layers.Flavor deepens when reheated the next day.

Find it online: https://cookibly.com/eggplant-moussaka/