Description
A classic Greek moussaka layered with eggplant, rich meat sauce, and creamy béchamel, baked to golden perfection.
Ingredients
- 3 eggplants
- Olive oil
- Salt
- Pepper
- 1 onion, finely chopped
- 2 cloves garlic, chopped
- 500 g ground beef
- 400 g canned tomatoes
- 2 tbsp tomato paste
- 1 tsp cinnamon
- 1 bay leaf
- 100 ml red wine
- 50 g butter
- 50 g all-purpose flour
- 500 ml milk
- 2 eggs
- 100 g grated cheese
Instructions
- Preheat the oven to 200°C. Slice the eggplants, season with salt, and let them sit to release moisture. Rinse and pat dry.
- Brush eggplants with olive oil and roast until golden and tender.
- In a pan, sauté onion and garlic in olive oil until soft. Add ground beef and cook until browned.
- Stir in tomato paste, canned tomatoes, cinnamon, bay leaf, and red wine. Simmer until thickened. Season with salt and pepper.
- For the béchamel, melt butter in a saucepan, add flour, and whisk. Gradually add milk, stirring until thick and smooth. Remove from heat and mix in eggs and grated cheese.
- Layer eggplants and meat sauce in a baking dish, finishing with béchamel on top.
- Bake for 40–45 minutes until golden. Let it rest before serving.
Notes
- Let the moussaka rest for at least 20 minutes before slicing for cleaner layers.
- You can substitute ground beef with lamb for a more traditional flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in the oven for best texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 portion
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 120 mg
