Classic Greek Eggplant Moussaka
Classic Greek Eggplant Moussaka is a sumptuous Mediterranean dish that layers tender eggplant, rich ground meat, and creamy béchamel sauce for a comforting culinary experience. This iconic casserole offers a burst of flavors in every bite while being packed with nutritious ingredients. Perfect for family meals or special gatherings, this recipe is sure to become a favorite at your table.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 2 medium eggplants (sliced)
- 1 lb ground lamb or beef
- 1 large onion (chopped)
- 3 garlic cloves (minced)
- 1 can (14 oz) diced tomatoes
- 2 tbsp olive oil
- 1 cup whole milk
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 2 egg yolks
- 1 tsp cinnamon
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Sprinkle sliced eggplants with salt and let sit for 30 minutes. Rinse and pat dry.
- In a skillet, heat olive oil over medium heat. Sauté onions until translucent, add garlic, then brown the meat. Stir in diced tomatoes, cinnamon, salt, and pepper; simmer for 20 minutes.
- For the béchamel: melt butter in a saucepan, whisk in flour until smooth, gradually add milk until thickened. Remove from heat and mix in egg yolks.
- Layer half of the eggplant slices in a greased baking dish; top with meat sauce, remaining eggplant, and pour béchamel on top.
- Bake uncovered for about 45 minutes until golden brown. Let rest before serving.
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 350
- Sugar: 5g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 90mg