Classic Greek Eggplant Moussaka

A layered casserole of tender eggplant, aromatic meat sauce, and creamy béchamel

KEY INFO

Prep Time: 45-60 minutes
Cook Time: 50-60 minutes
Total Time: 2 hours
Servings: 8
Difficulty: Intermediate
Dietary: Contains dairy, eggs, gluten

Sliced eggplant on paper towels sprinkled with kosher salt, moisture forming on surface, viewed from a 45-degree angle

EQUIPMENT NEEDED

– Large skillet or frying pan
– 9×13 inch baking dish
– Sheet pan
– Medium saucepan
– Whisk
– Spatula
(Alternative: Use disposable aluminum pan for easy transport)

INGREDIENTS

For the Eggplant:

– 3 large eggplants (about 1.5kg/3.3lbs), sliced lengthwise ¼-inch thick
– 2 tablespoons (30ml) olive oil
– 1 tablespoon (15g) kosher salt
– Black pepper to taste

Roasted golden-brown eggplant slices on a sheet pan with olive oil sheen and slight caramelization

For the Meat Sauce:

– 1 lb (450g) ground beef or lamb
– 1 large onion, finely chopped
– 3 garlic cloves, minced
– 1 can (400g/14oz) diced tomatoes
– 2 teaspoons dried oregano
– 1 teaspoon ground cinnamon
– Salt and pepper to taste

Browning ground meat in a skillet with steam rising and diced onions and garlic being added

For the Béchamel:

– 4 tablespoons (60g) butter
– ¼ cup (30g) all-purpose flour
– 2½ cups (600ml) warm milk
– 2 large eggs
– ¼ teaspoon ground nutmeg
– ½ teaspoon salt

Close-up image of a whisk stirring creamy béchamel sauce, showcasing its smooth texture, ivory color, and surface bubbles

METHOD

1. Prepare Eggplant

– Salt eggplant slices and let drain for 30 minutes
– Pat dry thoroughly
– Brush with olive oil
– Roast at 400°F/200°C for 20 minutes until golden

Process of tempering eggs for béchamel, hot sauce being whisked into beaten eggs with visible steam

2. Make Meat Sauce

– Brown meat in skillet over medium-high heat
– Add onions and garlic, cook until softened
– Stir in tomatoes and spices
– Simmer for 20 minutes until thickened
Sauce should be thick, not watery

Process of assembling moussaka in a clear dish, showcasing layers of golden eggplant, red meat sauce, and white béchamel sauce

3. Prepare Béchamel

– Melt butter, whisk in flour until bubbling
– Gradually add warm milk, whisking constantly
– Cook until thickened (5-7 minutes)
– Temper eggs with hot sauce before adding
– Season with nutmeg and salt

4. Assembly

– Layer half the eggplant in baking dish
– Spread all meat sauce
– Add remaining eggplant
– Top with béchamel
Ensure even layers for best presentation

Slice of baked moussaka being lifted, revealing distinct layers with golden-brown top, bubbling edges and rising steam

5. Bake

– 350°F/175°C for 45-50 minutes
– Top should be golden brown
– Let rest 15 minutes before serving

CRUCIAL TIPS

– NEVER skip salting the eggplant
– Béchamel must be thick enough to coat the back of a spoon
– Always temper eggs to prevent curdling
– Let rest before cutting for clean slices

STORAGE & VARIATIONS

– Keeps 3-4 days refrigerated
– Freezes well up to 3 months
– Reheat covered at 325°F until hot
– Vegetarian option: Replace meat with lentils
– Make ahead: Assemble up to 24 hours before baking

Remember: Patience is key with moussaka – rushing the process will affect the final texture and taste.