Eggplant Moussaka

Name: Eggplant Moussaka
Prep time: 30 min
Cook time: 60 min
Total time: 105 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 2 large eggplants (sliced into 1 cm rounds); 2 tablespoons salt; 2 tablespoons olive oil; 1 large onion (chopped); 2 cloves garlic (minced); 500 grams ground beef; 400 grams canned tomatoes (crushed); 2 tablespoons tomato paste; 1 teaspoon dried oregano; 1 teaspoon ground cinnamon; Salt and pepper to taste; 60 grams butter; 60 grams all-purpose flour; 500 ml milk (warmed); 1 egg yolk; 60 grams Parmesan cheese (grated); Salt and nutmeg to taste

105 min 8 servings Medium

All Recipes

Eggplant Moussaka

A comforting classic, Eggplant Moussaka combines tender eggplant with savoury meat sauce and creamy béchamel.

Prep

30 min

Cook

60 min

Total

105 min

Servings

Difficulty

Medium

Eggplant Moussaka is a beloved dish with layers of tender eggplant, a rich meat sauce, and a creamy béchamel topping. It's a staple in Mediterranean cuisine and offers a delightful combination of flavours and textures. Traditionally, moussaka is a labour of love, requiring some prep work to achieve its signature layers. However, the result is a deeply satisfying dish that's perfect for family gatherings or special occasions.

Instructions

Prepare the eggplants

Place eggplant slices on a baking sheet and sprinkle with salt. Let sit for 30 minutes to draw out moisture.

Pro tip: Rinse and pat dry the eggplants to remove excess salt and moisture.

Cook the eggplants

Preheat the oven to 200°C (400°F). Arrange eggplant slices on a baking sheet and brush with olive oil. Bake for 20 minutes until tender.

Pro tip: Flip the eggplants halfway through baking for even cooking.

Make the meat sauce

In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until soft. Add ground beef and cook until browned. Stir in crushed tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Simmer for 15 minutes. Ensure the ground beef reaches an internal temperature of 160°F / 71°C by probing the center of the meat mixture. The beef should no longer be pink.

Pro tip: Break up the beef with a wooden spoon to prevent clumping.

Prepare the béchamel sauce

In a saucepan, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes. Gradually whisk in milk until smooth. Cook until thickened, then remove from heat and stir in egg yolk and Parmesan. Season with salt and nutmeg.

Pro tip: Ensure the béchamel is thick, but not too thick, as it will set further when baked.

Assemble the moussaka

Preheat oven to 180°C (350°F). In a baking dish, layer half the eggplant slices, cover with meat sauce, add remaining eggplant, and top with béchamel sauce.

Pro tip: Use a deep baking dish to accommodate all layers comfortably.

Bake the moussaka

Bake in the preheated oven for 45 minutes until the top is golden brown. Let rest for 15 minutes before serving.

Pro tip: Resting allows the layers to set, making it easier to slice.

💡

Tips & Tricks

Salt the eggplant slices before cooking to draw out moisture and reduce bitterness.
Use a mandoline for evenly sliced eggplants.
Let the moussaka rest before slicing for cleaner servings.
For a lighter version, you can bake the eggplants instead of frying.

Frequently Asked Questions

What is the best way to cook eggplants for moussaka?

Bake the eggplant slices at 200°C (400°F) for 20 minutes until tender.

How do you make aubergine moussaka?

Layer cooked eggplants with meat sauce and béchamel, then bake.

Can I use lamb instead of beef in moussaka?

Yes, ground lamb can be used as a substitute for beef.

How long does moussaka need to bake?

Moussaka should bake for 45 minutes until the top is golden.

Can moussaka be made in advance?

Yes, assemble and refrigerate for up to two days before baking.

Serving Suggestions

Serve Eggplant Moussaka with a fresh green salad and crusty bread for a complete meal. It pairs wonderfully with a glass of red wine, enhancing the dish's rich flavours. Moussaka can be made ahead of time and refrigerated for up to two days before baking. Leftovers can be stored in an airtight container in the refrigerator for up to three days and reheated in the oven for best results.

Nutrition per serving

350

Calories

20g

Protein

20g

Fat

A creamy and nutritious potato, spinach, and fish casserole that's perfect for a comforting family meal or a special occasion.

Medium70 min

See the recipe

Kitchen & BBQ gear

What we use for recipes like this

See the whole store

Baking · Pizza Pans

Norjac Pizza Pan with Holes, 16 Inch 2 Pack, Aluminum Pans for Oven, Round, Rust-Free & Heavy-Duty, Perforated Baking Tray for Crispy Crust

$39.95

BBQ & Outdoor Cooking · BBQ Accessories

35PCS Griddle Accessories Kit, Flat Top Grill Accessories Set for Blackstone and Camp Chef, Grill Spatula Set with Enlarged Spatulas, Basting Cover, Scraper for Outdoor Barbecue

$44.99

Pit Boss Grills

Stainless Steel Rib Prep Tool

$9.99

Affiliate links. Prices come from Amazon and are refreshed at least every 24 hours.