Classic Eggplant Moussaka Recipe

A layered Mediterranean casserole with roasted eggplant, spiced meat sauce, and creamy béchamel

KEY INFO

Prep Time: 45 minutes
Cook Time: 60 minutes
Total Time: 1 hour 45 minutes
Servings: 8
Difficulty: Moderate
Dietary: Contains gluten, dairy, eggs

EQUIPMENT NEEDED

– Large baking dish (9×13 inches)
– 2 large baking sheets
– Large skillet
– Medium saucepan
– Whisk
– Sharp knife and cutting board
Alternative: Use disposable aluminum pans for easier cleanup

INGREDIENTS

For the Eggplant:

– 3 large eggplants (about 1.5kg/3.3lbs)
– 60ml (¼ cup) olive oil
– Salt for sweating

For the Meat Sauce:

– 900g (2lbs) ground lamb or beef
– 2 onions, finely chopped
– 4 garlic cloves, minced
– 2 tbsp tomato paste
– 400g (14oz) crushed tomatoes
– 1 cinnamon stick
– 2 bay leaves
– 1 tsp dried oregano
– ½ tsp ground allspice

For the Béchamel:

– 115g (1 stick) butter
– 120g (1 cup) all-purpose flour
– 1L (4 cups) whole milk
– 2 eggs
– ¼ tsp ground nutmeg
– 100g (1 cup) grated Parmesan

METHOD

1. Prepare Eggplant:
– Slice eggplants into 1cm (½ inch) rounds
– Salt generously and let drain for 30 minutes
– Pat dry and brush with olive oil
– Roast at 200°C/400°F for 20-25 minutes until golden

2. Make Meat Sauce:
– Brown meat in batches until crispy
– Add onions and garlic, cook until soft
– Stir in tomato paste, crushed tomatoes, and spices
– Simmer for 30 minutes until thickened

3. Prepare Béchamel:
– Melt butter over medium heat
– Whisk in flour and cook for 2 minutes
– Gradually add milk, whisking constantly
– Cook until thick enough to coat back of spoon
– Temper eggs and stir into sauce
– Add nutmeg and half the Parmesan

4. Assembly:
– Layer half the eggplant in baking dish
– Top with all meat sauce
– Add remaining eggplant
– Pour over béchamel
– Sprinkle with remaining Parmesan

5. Bake:
– 180°C/350°F for 45 minutes
– Surface should be golden brown and bubbling

CRUCIAL TIPS

– Never skip salting the eggplant – prevents bitterness and sogginess
– Let meat sauce reduce properly – too wet will make moussaka soggy
– Tempering eggs prevents curdling in béchamel
– Rest for 15-20 minutes before serving

STORAGE & VARIATIONS

Storage:
– Refrigerate up to 4 days
– Freeze for up to 3 months
– Reheat covered at 160°C/325°F

Variations:
– Vegetarian: Replace meat with lentils or mushrooms
– Gluten-free: Use rice flour for béchamel
– Low-carb: Replace eggplant with zucchini

Common Mistakes:
– Undersalting eggplant
– Rushing the meat sauce reduction
– Not letting it rest before serving
– Using cold milk for béchamel

Recipe developed and tested in my Mediterranean kitchen after countless family dinners and professional iterations.