🍆 Moussaka (Greek Layered Eggplant & Meat Casserole)

🧀 Ingredients (Serves 6–8)

🍆 For the Eggplant Layer:

• 2–3 large eggplants (aubergines), sliced 1 cm thick

• Olive oil, for brushing

• Salt & pepper

🍖 For the Meat Sauce:

• 500g ground beef or lamb

• 1 large onion, finely diced

• 3 cloves garlic, minced

• 400g crushed tomatoes (1 can)

• 2 Tbsp tomato paste

• ½ cup water or broth

• 1 tsp ground cinnamon

• 1 tsp oregano

• ½ tsp paprika

  

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• Salt & pepper, to taste

• Optional: a splash of red wine

🥛 For the Béchamel Sauce:

• 4 Tbsp butter

• 4 Tbsp all-purpose flour

• 3 cups milk, warm

• ¼ tsp nutmeg

• Salt & pepper

• 1 egg, whisked (optional for extra richness)

• ½ cup grated Parmesan or Greek Kefalotyri

👩‍🍳 Instructions

Step 1 — Prepare the Eggplants

1. Slice eggplants and sprinkle lightly with salt.

2. Let them sit for 20 minutes to remove bitterness.

3. Pat dry.

4. Brush lightly with olive oil and bake at 200°C (400°F) for 20–25 minutes, or grill until softened and lightly browned.

   

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Step 2 — Make the Meat Sauce

1. Heat oil in a pan, sauté onions until soft.

2. Add garlic, then the ground meat; cook until browned.

3. Mix in tomato paste, spices, salt & pepper.

4. Add crushed tomatoes + water.

5. Simmer 20–30 minutes until thick and flavorful.

Step 3 — Make the Béchamel

1. Melt butter in a pot.

2. Whisk in flour and cook 1–2 minutes.

3. Slowly add warm milk, whisking continuously.

4. Cook until thick and smooth.

5. Add nutmeg, salt, and pepper.

6. Off heat, whisk in egg and cheese.

Step 4 — Assemble

In a baking dish:

1. Add a layer of eggplant.

   

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2. Spoon meat sauce over it.

3. Add another layer of eggplants.

4. Pour béchamel on top and spread evenly.

Step 5 — Bake

• Bake at 180°C (350°F) for 45 minutes until golden and bubbling.

• Rest for 20 minutes before slicing (this is important so it sets!).

🍽️ Serving Ideas

• Serve with Greek salad

• Add warm pita bread

• A glass of cold lemon mint drink fits perfectly

⭐ Tips

• Roasting the eggplant reduces oil and keeps layers firm.

• Béchamel should be thick and velvety for the best texture.

• Can be made ahead and reheated beautifully.