Description
A classic Greek Moussaka recipe featuring layers of eggplant, potatoes, seasoned ground lamb, and creamy béchamel sauce. This authentic Mediterranean dish combines traditional techniques with modern efficiency.
Ingredients
Scale
- For the Eggplant and Potato Layers:
- 3 medium eggplants (approximately 3 pounds)
- 2 large russet potatoes
- ¼ cup olive oil
- Salt and freshly ground pepper to taste
- For the Meat Sauce:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1.5 pounds ground lamb
- 2 tablespoons tomato paste
- 1 can (14 oz) crushed tomatoes
- 1 cinnamon stick
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 bay leaf
- 1 tablespoon dried oregano
- 2 tablespoons fresh parsley, chopped
- For the Béchamel Sauce:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- ¼ teaspoon ground nutmeg
- 2 large eggs, beaten
- ¾ cup Parmesan cheese, grated
- Salt and white pepper to taste
Instructions
- Salt eggplant slices and let drain for 30 minutes. Pat dry.
- Preheat oven to 400°F. Roast oiled eggplant and potato slices for 20-25 minutes.
- Prepare meat sauce: Sauté onions and garlic, brown meat, add seasonings and tomatoes, simmer 20-25 minutes.
- Make béchamel: Create roux with butter and flour, gradually add milk, season, cool slightly, add eggs and cheese.
- Layer in 9×13 dish: potatoes, eggplant, meat sauce, remaining eggplant, béchamel.
- Bake at 350°F for 45-50 minutes until golden brown.
- Rest 15-20 minutes before serving.
Notes
- Salt eggplant to remove bitterness and excess moisture
- Allow proper cooling time for best texture
- Can be made ahead and frozen for up to 3 months
- Substitute ground beef or turkey for lamb if preferred
- For gluten-free version, use rice flour in béchamel
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sodium: 480mg
- Fat: 23g
- Saturated Fat: 9g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
Keywords: classic greek moussaka, eggplant casserole, Mediterranean cuisine, traditional greek food, baked eggplant dish