Description
This Real Easy Greek Moussaka recipe is a classic layered casserole featuring roasted eggplants, a savory meat sauce seasoned with cinnamon and oregano, and a creamy béchamel topping. Perfect for a hearty family meal, this dish combines rich Mediterranean flavors with simple preparation and baking techniques.
Ingredients
Scale
Eggplant Layer
- 2 large eggplants
- Olive oil (for brushing)
- Salt, pepper (to taste)
Meat Sauce
- 500g minced meat (beef or lamb)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 400g canned peeled tomatoes
- 1 teaspoon cinnamon powder
- 1 teaspoon dried oregano
- Olive oil (for sautéing)
- Salt and pepper (to taste)
Béchamel Sauce
- 50g butter
- 50g all-purpose flour
- 500ml milk
- 1 egg
- 50g grated Parmesan (or kefalotyri)
- Salt, pepper, and a pinch of nutmeg
Instructions
- Prepare the Eggplants: Slice the eggplants lengthwise into 1/2 inch thick slices. Sprinkle with salt and let them sit for 10-15 minutes to draw out excess moisture. Then, pat them dry thoroughly with paper towels.
- Roast the Eggplants: Brush the eggplant slices with olive oil and season with salt and pepper. Arrange them on a baking sheet and roast in a preheated oven at 200°C (390°F) for about 20 minutes until they are soft and lightly browned. Remove and set aside.
- Cook the Meat Sauce Base: In a skillet, heat olive oil on medium heat. Add the finely chopped onion and minced garlic, sautéing until translucent and fragrant.
- Add and Brown the Meat: Add the minced meat to the skillet. Cook thoroughly until browned, breaking it apart with a spoon. Drain excess fat if necessary to avoid greasiness.
- Simmer with Tomatoes and Spices: Stir in the canned peeled tomatoes, cinnamon powder, dried oregano, salt, and pepper. Reduce heat and let the sauce simmer gently for 15-20 minutes to meld flavors. Remove from heat and set aside.
- Make the Béchamel Sauce Roux: In a saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook for 1-2 minutes until slightly golden, ensuring the roux is smooth and lump-free.
- Add Milk Gradually: Gradually pour in the milk while whisking constantly to prevent lumps. Continue to whisk and cook for about 5-7 minutes until the sauce thickens to a creamy consistency.
- Finish Béchamel Sauce: Remove the béchamel from heat and allow it to cool slightly. Beat the egg in a small bowl and quickly whisk it into the béchamel sauce to enrich it. Stir in the grated Parmesan cheese and season with salt, pepper, and a pinch of nutmeg.
- Assemble the Moussaka: In a greased baking dish, create layers by starting with a layer of roasted eggplants, followed by half of the meat sauce. Repeat with another layer of eggplant, then the remaining meat sauce. Finally, pour the béchamel sauce evenly over the top layer.
- Bake the Moussaka: Preheat the oven to 180°C (350°F). Place the assembled dish in the oven and bake for 45-55 minutes, or until the béchamel is set and golden brown on top. Remove from oven and let rest for 10-15 minutes before serving to allow flavors to meld and slicing to be easier.
Notes
- You can substitute beef with lamb for a more authentic Greek flavor.
- Salting eggplants helps reduce bitterness and moisture for better texture and taste.
- For a vegetarian version, substitute meat with lentils or sautéed mushrooms.
- Let the moussaka cool slightly after baking to improve slicing and serving.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven.
