Hello, food lovers!
Today, I’m inviting you to join me on a culinary journey to Greece with a dish that’s as comforting as it is delicious—slow-cooked Moussaka with eggplant and spiced meat filling. If you’re a fan of rich, layered casseroles and the harmony of spices, this one’s for you!
Moussaka holds a special place in my heart. It’s one of those dishes that bring a sense of warmth and a touch of the Mediterranean right into your kitchen. Plus, it’s sturdy enough to please both the adults and the little ones around the dinner table. Yes, even with four kids, this dish is always a hit!
As with most classic recipes, there are several steps involved, but don’t let that intimidate you. The process is well worth it. You’ll end up with something truly spectacular—layers of tender eggplant, savory meat, spiced to perfection, all topped off with a creamy béchamel sauce that gets crispy and golden in the oven. Absolute heaven!
So here we go, let’s make some magic in the kitchen:
Ingredients:
- 2 large eggplants, sliced into 1/4 inch rounds
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 500g ground lamb or beef
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1 teaspoon dried oregano
- 400g canned diced tomatoes
- 2 tablespoons tomato paste
- 1/2 cup red wine
- 1 teaspoon sugar
- Salt and pepper, to taste
- 50g butter
- 50g all-purpose flour
- 500ml milk
- 2 large eggs, beaten
- 1/4 teaspoon ground nutmeg
- 1/2 cup grated Parmesan cheese
Method:
- Preheat your oven to 180°C (350°F).
- Sprinkle the eggplant slices with salt and let them sit for about 20 minutes to draw out excess moisture. Pat dry with paper towels.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the eggplant slices in batches until they are golden brown on both sides, adding more oil as needed. Set aside on a paper towel-lined plate.
- In the same skillet, add the remaining olive oil and cook the chopped onion over medium heat until it becomes translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the ground lamb or beef and cook until browned, breaking it up with a spatula, about 7-8 minutes.
- Stir in the cinnamon, allspice, nutmeg, and oregano. Cook for 2 more minutes to blend the spices.
- Add the canned diced tomatoes, tomato paste, red wine, sugar, salt, and pepper. Let the mixture simmer for 20 minutes, stirring occasionally.
- Meanwhile, prepare the béchamel sauce. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 2 minutes to form a roux.
- Gradually add the milk, continuing to whisk until the sauce is smooth and thickened, about 5-7 minutes.
- Remove the pan from the heat and let it cool slightly. Stir in the beaten eggs, ground nutmeg, and half of the grated Parmesan cheese.
- Layer the bottom of a baking dish with half of the sautéed eggplant slices. Spread the meat mixture evenly over the eggplant.
- Top with the remaining eggplant slices, then pour the béchamel sauce over the top, ensuring it’s evenly distributed.
- Sprinkle the remaining Parmesan cheese over the béchamel sauce.
- Bake in the preheated oven for 45-50 minutes, until the top is golden brown and bubbly.
- Let the moussaka cool for about 15 minutes before serving to allow it to set.
I hope you enjoy making this Greek classic as much as I do. It’s a wonderful dish to share with family and friends and offers a taste of the Mediterranean in every bite. Serve it with a light green salad dressed in lemon juice and olive oil to balance the richness. And don’t forget a nice glass of red wine if you feel like indulging a bit!
Happy cooking, and let me know how your moussaka turns out!
Cheers,
Al
Ingredients
- 2 large eggplants, sliced into 1/4 inch rounds
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 500g ground lamb or beef
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1 teaspoon dried oregano
- 400g canned diced tomatoes
- 2 tablespoons tomato paste
- 1/2 cup red wine
- 1 teaspoon sugar
- Salt and pepper, to taste
- 50g butter
- 50g all-purpose flour
- 500ml milk
- 2 large eggs, beaten
- 1/4 teaspoon ground nutmeg
- 1/2 cup grated Parmesan cheese
Method
- Preheat your oven to 180°C (350°F).
- Sprinkle the eggplant slices with salt and let them sit for about 20 minutes to draw out excess moisture. Pat dry with paper towels.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the eggplant slices in batches until they are golden brown on both sides, adding more oil as needed. Set aside on a paper towel-lined plate.
- In the same skillet, add the remaining olive oil and cook the chopped onion over medium heat until it becomes translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the ground lamb or beef and cook until browned, breaking it up with a spatula, about 7-8 minutes.
- Stir in the cinnamon, allspice, nutmeg, and oregano. Cook for 2 more minutes to blend the spices.
- Add the canned diced tomatoes, tomato paste, red wine, sugar, salt, and pepper. Let the mixture simmer for 20 minutes, stirring occasionally.
- Meanwhile, prepare the béchamel sauce. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 2 minutes to form a roux.
- Gradually add the milk, continuing to whisk until the sauce is smooth and thickened, about 5-7 minutes.
- Remove the pan from the heat and let it cool slightly. Stir in the beaten eggs, ground nutmeg, and half of the grated Parmesan cheese.
- Layer the bottom of a baking dish with half of the sautéed eggplant slices. Spread the meat mixture evenly over the eggplant.
- Top with the remaining eggplant slices, then pour the béchamel sauce over the top, ensuring it’s evenly distributed.
- Sprinkle the remaining Parmesan cheese over the béchamel sauce.
- Bake in the preheated oven for 45-50 minutes, until the top is golden brown and bubbly.
- Let the moussaka cool for about 15 minutes before serving to allow it to set.
