Name: Classic Moussaka with Beef and Eggplant
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: Greek
Ingredients: 1 kg (2 lb) eggplant, sliced 0.75 cm thick; 1 tsp salt; 2–3 tbsp olive oil; 1 tbsp olive oil; 1 onion, diced; 3 garlic cloves, minced; 700 g (1.4 lb) ground beef or lamb; 1/2 cup dry red wine (optional); 400 g (14 oz) crushed tomatoes; 3 tbsp tomato paste; 1 cup beef broth; 1 beef bouillon cube (or 1 tsp powder); 2 bay leaves; 1.5 tsp sugar; 2 tsp dried oregano; 1/2 tsp cinnamon (or 1 stick); 3/4 tsp salt; 60 g (4 tbsp) butter; 5 tbsp plain flour; 2 1/2 cups milk; 1/4 tsp freshly grated nutmeg (optional); 1/2 cup parmesan cheese, grated; 1 egg; 1 egg yolk; 1 1/4 tsp vegetable or chicken stock powder (or salt); 1/4 tsp pepper; 1/3 cup panko breadcrumbs

Description

Moussaka is Greece’s answer to lasagna, featuring layers of tender eggplant, rich beef filling, and a thick béchamel sauce. A hearty, comforting meal that’s perfect for a crowd.

Ingredients

1 kg (2 lb) eggplant, sliced 0.75 cm thick
1 tsp salt
2–3 tbsp olive oil
1 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
700 g (1.4 lb) ground beef or lamb
1/2 cup dry red wine (optional)
400 g (14 oz) crushed tomatoes
3 tbsp tomato paste
1 cup beef broth
1 beef bouillon cube (or 1 tsp powder)
2 bay leaves
1.5 tsp sugar
2 tsp dried oregano
1/2 tsp cinnamon (or 1 stick)
3/4 tsp salt
60 g (4 tbsp) butter
5 tbsp plain flour
2 1/2 cups milk
1/4 tsp freshly grated nutmeg (optional)
1/2 cup parmesan cheese, grated
1 egg
1 egg yolk
1 1/4 tsp vegetable or chicken stock powder (or salt)
1/4 tsp pepper
1/3 cup panko breadcrumbs

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Instructions

Prepare the eggplant: Sprinkle eggplant slices with salt and set aside in a colander for 30 minutes to sweat. Pat dry and bake at 240°C (450°F) for 15-20 minutes until softened and lightly browned. Set aside.
Make the meat sauce: In a skillet, heat olive oil and cook garlic and onion for 2 minutes. Add the beef or lamb and cook until browned. Stir in wine and cook until the alcohol smell dissipates. Add tomatoes, tomato paste, broth, bouillon, bay leaves, sugar, oregano, cinnamon, and salt. Simmer for 15 minutes, until thickened.
Prepare the béchamel sauce: Melt butter in a pan and cook the flour for 1 minute. Gradually add milk while stirring constantly. Cook until thickened. Remove from heat, whisk in cheese, nutmeg, stock powder, and pepper. Allow to cool for 5 minutes, then whisk in eggs.
Assemble the Moussaka: Preheat oven to 180°C (350°F). Layer half of the eggplant in a baking dish, then top with the meat sauce. Add the remaining eggplant and pour over the béchamel sauce. Sprinkle with panko breadcrumbs.
Bake: Bake for 30-40 minutes until golden brown on top. Let it sit for 10 minutes before serving.

Notes

Salting the eggplant removes excess moisture and bitterness. Moussaka freezes well; cool completely after cooking, cover tightly and freeze. To reheat, thaw and bake at 180°C (350°F) for 25 minutes.

Prep Time: 40 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Greek