Description
Mediterranean cuisine celebrates this hearty Greek eggplant moussaka as a comforting casserole layered with rich flavors. Succulent eggplant, seasoned ground meat, and creamy béchamel sauce create a satisfying meal you’ll savor with each delicious bite.
Ingredients
Scale
- 1 lb (500g) ground beef and/or lamb
- 4 medium eggplants
- 1 onion, minced
- 2 cloves garlic, minced
- 3 medium fresh tomatoes, chopped
- 1 can (400g) chopped tomatoes
- 1 ⅓ cups (110g) grated parmesan, pecorino, or kefalotyri cheese
- 1/8 cup (30g) all-purpose flour
- 1/8 cup (30g) butter
- 6 tbsps olive oil
- 1 pinch sugar
- Salt and pepper to taste
- 2 tbsps parsley and/or mint
- Oregano to taste
- 1 pinch nutmeg (optional)
- 1 stick cinnamon or ½ tsp ground cinnamon (optional)
Instructions
- Preparation: Preheat oven to 392°F (200°C) and line a baking sheet with parchment paper. Trim eggplant ends and slice lengthwise, then sprinkle with kosher salt. Let rest 30-60 minutes to draw out moisture, then rinse and pat completely dry.
- Seasoning and Roasting: Create diagonal scores across eggplant flesh without piercing skin. Brush generously with extra virgin olive oil, seasoning with black pepper, dried oregano, and sea salt. Roast for 35-40 minutes until tender and golden brown.
- Meat Sauce Construction: In a large skillet, heat olive oil over medium heat. Sauté finely chopped onions until translucent, then add minced garlic. Introduce ground meat, breaking into small crumbles and cooking thoroughly. Incorporate fresh and canned tomatoes, a pinch of sugar, and ground cinnamon. Simmer sauce for 20 minutes to meld flavors.
- Béchamel Crafting: Melt unsalted butter in a saucepan over low heat. Whisk in all-purpose flour to create a smooth roux. Gradually stream whole milk, whisking continuously to prevent lumps. Cook until sauce thickens, then remove from heat. Integrate Parmesan cheese, ground nutmeg, and beaten egg yolks. Season with salt and white pepper.
- Final Assembly and Baking: Fill roasted eggplant halves with prepared meat sauce, then generously cover with creamy béchamel. Return to oven at 356°F (180°C) for 20-25 minutes until top turns golden and edges become bubbly. Rest for 5-10 minutes before serving to allow layers to set and flavors to integrate.
Notes
- Salt Extraction Technique: Drawing out excess moisture from eggplant prevents sogginess and ensures a firmer, more concentrated texture during roasting.
- Score with Care: Creating diagonal cuts allows even oil absorption and helps the eggplant cook uniformly without compromising its structural integrity.
- Roux Mastery: Whisking flour and butter slowly prevents lumpy béchamel, creating a silky smooth sauce that binds the dish perfectly.
- Resting Period: Letting the dish sit after baking allows flavors to meld and stabilizes the layers, resulting in cleaner, more defined servings.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 5
- Calories: 410
- Sugar: 6g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg