Moussaka

Posted in European Recipes, Mediterranean Recipes
Moussaka
Moussaka is a layered Mediterranean comfort dish with roasted eggplant, a cinnamon-scented beef tomato sauce, and a thick bechamel topping that bakes until golden. It takes a little assembly, but the result is rich, structured, and excellent for feeding a table.

Ingredients

  • 2 large eggplants, sliced ½-inch thick
  • 3 tablespoons olive oil, divided
  • 1½ pounds lean ground beef
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 14.5-ounce can crushed tomatoes
  • ½ cup red wine or beef stock
  • 1 teaspoon dried oregano
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper
  • 4 tablespoons butter
  • ¼ cup flour
  • 2½ cups milk, warmed
  • ¼ teaspoon nutmeg
  • 2 eggs, beaten
  • ½ cup grated parmesan or kefalotyri cheese

Instructions

  1. Roast the Eggplant: Heat the oven to 425°F. Brush the eggplant slices with 2 tablespoons olive oil, season lightly with salt, and roast on parchment-lined baking sheets for 20-25 minutes, flipping once, until tender and lightly browned.

  2. Make the Meat Sauce: Heat the remaining olive oil in a large skillet. Brown the beef, then add the onion and cook until softened. Stir in the garlic and tomato paste, then add the crushed tomatoes, wine or stock, oregano, cinnamon, allspice, ½ teaspoon salt, and black pepper. Simmer for 20-25 minutes, until thick.

  3. Make the Bechamel: Melt the butter in a saucepan. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk and cook until thick. Season with nutmeg and remaining salt. Remove from the heat and whisk a little hot sauce into the beaten eggs, then whisk the egg mixture back into the bechamel with the cheese.

  4. Assemble: Lower the oven to 375°F. Layer half the eggplant in a 9x13-inch baking dish. Spread the meat sauce over the eggplant, top with remaining eggplant, then spread the bechamel over the top.

  5. Bake: Bake for 35-45 minutes, until the top is set and golden. Rest for 20 minutes before slicing.

A Greek Trip, Baked in Layers

I loved moussaka in restaurants before going to Greece, but after that trip I wanted to try making it at home. It turned out to be surprisingly easier than I expected: roasted eggplant, a cinnamon-scented meat sauce, and a bechamel topping that bakes into a golden layer.

It takes a little assembly, but nothing about it is especially fussy. The finished dish feels like Greek comfort food in the same family as lasagna: structured, rich, and great for feeding a table.

Tips and Variations

  • Roast the eggplant instead of frying it to keep the process easier and less oily.
  • Rest the moussaka before slicing so the layers hold together.
  • Serve with Greek salad, lemony greens, roasted potatoes, or warm pita.
  • Use lamb instead of beef for a more traditional flavor.
  • Assemble ahead and bake later, or reheat leftovers covered in a moderate oven.

Nutrition Facts

  • Serving Size: 1 slice
  • Servings Per Recipe: 8
  • Calories: 520

% Daily Value

  • Total Fat: 34g (44% DV)
  • Saturated Fat: 14g (70% DV)
  • Cholesterol: 145mg (48% DV)
  • Sodium: 780mg (34% DV)
  • Total Carbohydrates: 25g (9% DV)
  • Dietary Fiber: 6g (21% DV)
  • Total Sugars: 10g
  • Protein: 29g
  • Vitamin A: 260mcg (29% DV)
  • Vitamin C: 18mg (20% DV)
  • Calcium: 230mg (18% DV)
  • iron: 4mg (22% DV)

Note: The “% Daily Value” (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is an estimate and will vary based on ingredients and preparation.