Description
Savory Greek eggplant moussaka brings Mediterranean comfort to your dinner table. Layers of spiced ground meat, tender eggplant, and creamy béchamel sauce create a hearty meal you’ll crave again and again.
Ingredients
Scale
Main Protein and Vegetables:
- 1 pound (500g) beef and/or lamb ground
- 4 medium eggplants
- 1 onion, minced
- 2 cloves garlic, minced
- 3 medium fresh tomatoes, chopped
- 1 can (400g) chopped tomatoes
Dairy and Flour Ingredients:
- 1 ⅓ cups (110g) parmesan, pecorino, or kefalotyri cheese, grated
- 1/8 cup (30g) all-purpose flour
- 1/8 cup (30g) butter
Herbs, Spices, and Seasonings:
- 6 tablespoons olive oil
- 1 pinch of sugar
- Salt and pepper to taste
- 2 tablespoons parsley and/or mint
- Oregano to taste
- 1 pinch of nutmeg (optional)
- 1 stick cinnamon or ½ teaspoon ground cinnamon (optional)
Instructions
- Heat the oven to 392°F (200°C), preparing a parchment-lined baking sheet for the eggplant.
- Trim the eggplant’s ends and slice lengthwise. Sprinkle with kosher salt and allow to rest for 30-60 minutes to extract excess moisture. Thoroughly rinse and pat completely dry with paper towels.
- Create gentle diagonal scores across the eggplant flesh without piercing the skin. Brush generously with extra virgin olive oil and season with freshly ground black pepper, dried oregano, and sea salt.
- Roast the prepared eggplant for 35-40 minutes until the flesh becomes tender and golden brown.
- In a large skillet, warm olive oil over medium heat. Sauté finely chopped onions until translucent, approximately 5 minutes.
- Add minced garlic and cook for an additional 2-3 minutes, releasing its aromatic qualities.
- Introduce ground meat to the skillet, breaking it into small crumbles while cooking thoroughly for 10-12 minutes.
- Incorporate fresh and canned tomatoes, a pinch of granulated sugar, and ground cinnamon. Simmer the sauce for 20 minutes, allowing flavors to meld together.
- For the béchamel sauce, melt unsalted butter in a saucepan over low heat. Whisk in all-purpose flour, creating a smooth roux.
- Gradually stream whole milk into the roux, whisking continuously to prevent lumps. Cook until the sauce thickens and coats the back of a spoon.
- Remove from heat and integrate grated Parmesan cheese, ground nutmeg, and beaten egg yolks. Season with salt and white pepper.
- Fill the roasted eggplant halves with the prepared meat sauce, covering generously with the creamy béchamel.
- Return to the oven and bake at 356°F (180°C) for 20-25 minutes until the top turns golden and edges become bubbly.
- Allow the dish to rest for 5-10 minutes before serving to help set the layers and enhance flavor integration.
Notes
- Prep involves salting eggplant to remove bitter moisture, ensuring a more delightful texture and taste.
- Scoring eggplant flesh creates beautiful presentation and helps olive oil penetrate deeply for enhanced flavor.
- Meat sauce develops rich complexity through slow simmering with tomatoes, cinnamon, and subtle sugar balancing.
- Béchamel transforms this dish from simple to luxurious, adding creamy elegance through careful whisking and blending.
- Final baking melds all layers together, creating a harmonious Greek-inspired comfort meal bursting with Mediterranean warmth.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 554 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 36 g
- Saturated Fat: 12 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 130 mg