Save A rich and comforting Greek casserole featuring layers of tender eggplant, flavorful spiced meat sauce, and creamy béchamel, baked to golden perfection.
This recipe brings back wonderful memories of family gatherings where everyone enjoyed this hearty dish. It's always a crowd-pleaser that fills the house with delightful aromas.
Ingredients
- Vegetables: 2 large eggplants sliced into 1/2-inch rounds, 2 medium potatoes peeled and sliced into 1/4-inch rounds, 1 medium onion finely chopped, 2 cloves garlic minced
- Meat Sauce: 500 g (1 lb) ground lamb or beef, 400 g (14 oz) canned chopped tomatoes, 2 tbsp tomato paste, 120 ml (1/2 cup) dry red wine, 1 tsp ground cinnamon, 1/2 tsp ground allspice, 1 tsp dried oregano, 2 tbsp chopped fresh parsley, 3 tbsp olive oil, salt and freshly ground black pepper to taste
- Béchamel Sauce: 60 g (1/4 cup) unsalted butter, 60 g (1/2 cup) all-purpose flour, 600 ml (2 1/2 cups) whole milk warmed, 2 large eggs, 60 g (1/2 cup) grated Parmesan cheese, pinch of ground nutmeg, salt and white pepper to taste
- Additional: 2 tbsp olive oil for roasting, extra Parmesan for topping
Instructions
- Preheat Oven:
- Preheat the oven to 220°C (425°F). Line two baking sheets with parchment paper.
- Roast Vegetables:
- Arrange eggplant and potato slices on sheets. Brush with olive oil and season with salt. Roast 20 to 25 minutes flipping halfway until golden and tender. Reduce oven to 180°C (350°F).
- Cook Aromatics:
- Heat 3 tbsp olive oil in large skillet over medium heat. Sauté onion until soft about 5 minutes. Add garlic cook 1 minute.
- Prepare Meat Sauce:
- Add ground lamb or beef cook until browned. Stir in tomato paste canned tomatoes wine cinnamon allspice oregano parsley salt and pepper. Simmer uncovered 20 minutes until thickened. Remove from heat.
- Make Béchamel:
- Melt butter in saucepan over medium heat. Whisk in flour cook 2 minutes. Gradually add warm milk whisking constantly until smooth thickened 5 to 7 minutes. Remove from heat. Beat eggs gradually whisk in little hot sauce then return mixture to saucepan. Stir in Parmesan nutmeg salt and white pepper.
- Assemble Casserole:
- In 23 x 33 cm (9 x 13 inch) baking dish layer half potatoes then half eggplant. Spread all meat sauce over vegetables. Layer remaining eggplant and potatoes on top.
- Add Béchamel and Bake:
- Pour béchamel evenly over top. Sprinkle with extra Parmesan. Bake 180°C (350°F) 40 to 45 minutes until golden bubbling. Cool 15 minutes before slicing and serving.
Save Sharing this dish has always brought my family closer especially during holiday gatherings when everyone looks forward to a warm comforting meal.
Tips for Perfect Layers
Ensure vegetables are roasted until tender but not mushy to create distinct layers that hold together well after baking.
Wine Pairing
A dry red wine like a Cabernet Sauvignon complements the rich meat sauce and creamy béchamel beautifully enhancing the overall flavors.
Storing and Reheating
Store leftovers in an airtight container refrigerated up to 3 days reheating gently in the oven to preserve texture and flavor.
Save This classic moussaka is a timeless dish that combines tradition with rich flavors perfect for any occasion.
Recipe FAQs
- → What is the best way to prepare the eggplant for this dish?
Slicing the eggplant into 1/2-inch rounds and roasting with olive oil until tender and golden helps reduce moisture and develop depth of flavor.
- → Can I substitute the ground meat?
Ground turkey or beef can be used as alternatives for the spiced meat layer, adjusting cooking time until browned and fully cooked.
- → How is the béchamel sauce made creamy?
Butter and flour are cooked to form a smooth roux before gradually whisking in warm milk and eggs, finishing with Parmesan and nutmeg for richness.
- → Is it necessary to roast the potatoes separately?
Roasting potato slices until tender before layering ensures they cook evenly and adds a subtle caramelized flavor to the dish.
- → What are good accompaniments for this dish?
A crisp Greek salad and crusty bread complement the rich layers, while a glass of dry red wine pairs nicely with the spices.
- → Can this dish be prepared ahead of time?
Yes, it can be assembled in advance, refrigerated, and baked before serving to develop flavors further.