Name: Outrageously Delicious Greek Moussaka
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: Greek
Ingredients: 3 medium eggplants, sliced lengthwise about 1/4 inch thick; Olive oil for brushing and frying; Salt and freshly ground black pepper; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 lb (450 g) minced beef; 1/2 cup dry red wine (optional); 1 (14 oz) can crushed tomatoes; 2 tbsp tomato paste; 1 tsp ground cinnamon; 1/2 tsp ground allspice; 1/4 cup chopped fresh parsley; 2 tbsp butter; 2 tbsp all-purpose flour; 2 cups milk, warmed; 2 large eggs, beaten; 1/2 cup grated Parmesan or kasseri cheese; Breadcrumbs for topping (optional)

Description

A comforting, layered Greek dish featuring roasted eggplant with a rich meat sauce and creamy béchamel.

Ingredients

3 medium eggplants, sliced lengthwise about 1/4 inch thick
Olive oil for brushing and frying
Salt and freshly ground black pepper
1 large onion, finely chopped
3 cloves garlic, minced
1 lb (450 g) minced beef
1/2 cup dry red wine (optional)
1 (14 oz) can crushed tomatoes
2 tbsp tomato paste
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 cup chopped fresh parsley
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk, warmed
2 large eggs, beaten
1/2 cup grated Parmesan or kasseri cheese
Breadcrumbs for topping (optional)

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Instructions

Roast or pan-fry the eggplant: Lightly salt the eggplant slices and let them sweat for 15 minutes, then pat dry. Brush slices with olive oil and roast at 425°F (220°C) for 20–25 minutes or pan-fry until golden. Set aside.
Make the meat sauce: In a skillet, sauté onion in olive oil until translucent. Add garlic and cook 1 minute. Add the minced beef, breaking it up and cooking until browned. Stir in wine to deglaze (if using), then add crushed tomatoes, tomato paste, cinnamon, allspice, and parsley. Simmer for 20–30 minutes until thickened. Season to taste.
Prepare the béchamel: Melt butter in a saucepan over medium heat, whisk in flour to form a roux and cook 1–2 minutes. Gradually whisk in warm milk until smooth and thickened. Remove from heat and whisk in beaten eggs and half the grated cheese. Season with salt and nutmeg if desired.
Assemble and bake: Preheat oven to 375°F (190°C). In a deep baking dish, layer half the eggplant, then half the meat sauce. Repeat layers. Pour béchamel over the top, smoothing with a spatula. Sprinkle remaining cheese and breadcrumbs. Bake 35–45 minutes until golden and set. Let rest 15 minutes before slicing—this makes it easier to serve.

Notes

Let the moussaka rest for 10–15 minutes after baking for better slicing.

Prep Time: 15 minutes
Cook Time: 70 minutes
Category: Main Course
Method: Baking
Cuisine: Greek