Moussaka (Greek Eggplant Casserole)
Greek Moussaka is an eggplant casserole with layers of roasted eggplant and spiced meat sauce, topped with creamy bechamel sauce. Though it takes some time to put together, it's a rather easy centerpiece–yet impressive! Plus you can prep everything ahead of time (see notes for how). One tip I'll leave you with: once baked, be sure to allow the moussaka a few minutes to rest before cutting through. This allows the casserole to settle so it does not fall apart when you slice into it.
Servings: 12 pieces
Ingredients
For the eggplant
- 2 large globe eggplants
- Kosher salt
- Extra virgin olive oil
- 1/4 cup breadcrumbs
For the meat sauce
- 1 large yellow onion, finely chopped
- 1 pound ground lamb or beef
- 1 tablespoon dried oregano
- 1 teaspoon ground cinnamon
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon paprika
- 1/2 cup red wine
- 1 (14 ounce) can diced tomatoes
- 1 teaspoon sugar
- 1/2 cup beef broth, warmed until simmering
For the bechamel
- 1/3 cup + 2 tablespoons extra virgin olive oil
- 2/3 cup all purpose flour
- 1/2 teaspoon salt, plus more to taste
- Black pepper, to taste
- 4 cups 2% milk, warmed
- 1/4 teaspoon ground nutmeg
- 2 large eggs
Instructions
- Prep the eggplant. Trim off the ends of the eggplant, then slice into 1/4-thick slabs. (Discard the outermost slices that are mostly skin.) Spread the eggplant in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness.
- Meanwhile, start the meat sauce. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and stir regularly until its slightly golden brown, about 5 minutes. Now add the ground lamb or beef and toss regularly until fully browned. Pour off any excess fat, then return the skillet to medium heat.
- Season the meat sauce. Stir in the dried oregano, cinnamon, pepper, nutmeg, and paprika. Add the wine and boil for 1 minute to reduce, then stir in the canned tomatoes, sugar, and hot beef broth. Simmer over medium-low heat until rich and fragrant, 20 to 30 minutes.
- While the meat sauce simmers, get ready to broil the eggplant. Turn the broiler of your oven to high. Brush a large sheet pan with extra virgin olive oil. Pat the eggplant slices dry, removing excess salt, and assemble in one layer on the prepared pan (work in batches or use 2 pans if necessary to avoid overlapping.) Brush or coat the eggplant generously with olive oil on both sides.
- Broil the eggplant. Place the sheet pan about 6 inches away from the broiler. Broil the eggplant briefly, turning over so that both sides are softened and golden brown (do not worry if parts of the eggplant are slightly charred, but watch carefully so it doesn't burn). Remove from the oven and set aside.
- Get ready to bake. Turn off the broiler and preheat your oven to 350°F. Lightly oil a 9 1/2" x 13" oven-safe baking dish.
- Make the bechamel. In a large saucepan, heat the olive oil over medium-high heat until shimmering but not smoking. Stir in the flour, salt, and grind/pinch of black pepper. Cook, stirring continuously, until golden (if needed, added a little more olive oil). Gradually add the warmed milk, whisking continuously. Continue to cook, stirring occasionally, over medium heat until thickened enough to coat the back of a wooden spoon, 5 to 7 minutes. Season with the nutmeg.
- Finish the Greek bechamel. Add the eggs to a small bowl. Whisk in a ladleful of the hot bechamel mixture to temper, then slowly whisk the egg mixture back into the bechamel. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust the seasoning. Remove from the heat and allow to cool and thicken a little more. You should have a creamy, thick and smooth bechamel sauce.
- Assemble the moussaka. Layer half the eggplant slices on the bottom. Add the meat sauce and spread well, then top with the remaining eggplant slices. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with the breadcrumbs.
- Bake. Bake the moussaka casserole on the center rack of the heated oven for 45 minutes. If desired, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka gains a nice golden brown color (watch carefully).
- Slice and serve. Remove from the heat and let the casserole sit for 10 minutes (this will help it hold its shape and juices). Slice into squares to serve. Enjoy!
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- Make ahead tips: You can prepare and broil the eggplant and meat sauce a day or two in advance. The bechamel sauce can also be made a few days ahead (it can hold texture for about 1 week, although you should count some days for leftovers). Keep each component in the fridge in separate tightly-closed containers. If the bechamel thickens too much, you may need to reheat it gently before using over low heat, adding a little more milk and whisking to make sure the mixture isn’t lumpy.
- Storage: Cool completely, then cover with plastic wrap and store for 5 days in your refrigerator. Or, once it cools, simply cut the moussaka into pieces and freeze (you can store the pieces in separate freezer-safe containers or wrapped tightly with parchment then foil. This way, you can reheat individual slices at a time.)
- Potatoes? Yes, you can use potato instead of eggplant in moussaka, or use them both! Opt for starchy potatoes like russet or Idaho and slice into 1/4-inch rounds. Drizzle the potatoes with olive oil, season with salt, and bake at 350°F for 20 minutes or until tender.
Nutrition
Calories: 309.9kcal | Carbohydrates: 19.4g | Protein: 12.3g | Fat: 20g | Saturated Fat: 6.4g | Monounsaturated Fat: 10.5g | Trans Fat: 0.1g | Cholesterol: 61.2mg | Sodium: 259.4mg | Potassium: 510.7mg | Fiber: 3.5g | Vitamin A: 225.7IU | Vitamin C: 5.6mg | Calcium: 141mg | Iron: 2mg
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