Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Eggplant Moussaka Dish: A Delicious Mediterranean Recipe to Try Today

  • Author: Dottie
  • Total Time: 90 minutes
  • Yield: 6-8 servings 1x

Description

Indulge in this classic Moussaka, a delicious Greek dish featuring layers of roasted eggplant, savory ground meat sauce, and a creamy béchamel topping. It’s perfect for a comforting family meal or a special occasion!

Ingredients

Scale
  • 2 large eggplants
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef or lamb
  • 1 can (14 ounces) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 cup red wine (optional)
  • 1/4 cup fresh parsley, chopped
  • 1 cup béchamel sauce (store-bought or homemade)
  • 1 cup grated Parmesan cheese
  • Fresh parsley for garnish (optional)

Instructions

  1. Slice the eggplants into 1/2-inch thick rounds and sprinkle with salt. Let sit in a colander for 30 minutes to draw out moisture and bitterness.
  2. Rinse the eggplant slices under cold water and pat dry with paper towels.
  3. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 5 minutes until translucent.
  4. Add minced garlic and cook for an additional minute.
  5. Increase heat to medium-high, add ground beef or lamb, and cook until browned (7-10 minutes).
  6. Stir in crushed tomatoes, tomato paste, oregano, cinnamon, black pepper, and cayenne pepper (if using). Add red wine for extra flavor if desired.
  7. Bring to a simmer, reduce heat to low, and cook for 20-25 minutes, stirring occasionally.
  8. Stir in chopped parsley before removing from heat and set aside.
  9. For homemade béchamel, melt 4 tablespoons of butter in a saucepan over medium heat. Whisk in 1/4 cup of flour and cook for 2 minutes.
  10. Gradually whisk in 2 cups of milk, cooking until thickened (5-7 minutes).
  11. Stir in 1/2 cup grated Parmesan cheese until melted and smooth. Season with salt and nutmeg if desired.
  12. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange eggplant slices in a single layer. Brush with olive oil.
  13. Roast eggplant for 20-25 minutes, flipping halfway through, until tender and slightly golden.
  14. In a large baking dish, layer roasted eggplant slices to cover the bottom.
  15. Spoon half of the meat sauce over the eggplant layer.
  16. Add another layer of eggplant slices, followed by the remaining meat sauce.
  17. Finish with a final layer of eggplant slices. Pour béchamel sauce over the top and spread evenly.
  18. Sprinkle remaining grated Parmesan cheese over the béchamel.
  19. Bake in the oven for 30-35 minutes, or until the top is golden brown and bubbling.
  20. Let cool for a few minutes before serving.

Notes

  • For a vegetarian version, substitute the ground meat with lentils or mushrooms.
  • You can prepare the meat sauce and béchamel sauce a day in advance to save time.
  • Moussaka can be stored in the refrigerator for up to 3 days and reheated in the oven.
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://butdelicious.com/eggplant-moussaka-dish/