This Greek Moussaka is better than lasagna – layers of roasted eggplant, rich spiced beef sauce, and creamy bechamel baked until golden and crispy. Comfort food perfection.
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Ingredients:
Eggplant layer:
– 1 kg / 2 lb eggplant (aubergines), sliced
– 1 tsp salt
– 2–3 tbsp olive oil
Meat sauce:
– 3 garlic cloves, minced
– 1 onion, diced
– 700 g / 1.4 lb ground beef or lamb
– 3 tbsp tomato paste
– 1/2 cup red wine
– 14 oz / 400 g crushed tomatoes
– 1 cup beef broth/stock
– 1 beef bouillon cube (or powder)
– 2 bay leaves
– 1.5 tsp sugar
– 2 tsp dried oregano
– 1/2 tsp cinnamon (or 1 stick)
– 3/4 tsp salt + black pepper
Bechamel topping:
– 4 tbsp (60 g) butter
– 5 tbsp plain flour
– 2 1/2 cups milk
– 1/2 cup Parmesan, grated
– 1/4 tsp nutmeg
– 1 egg yolk
Top:
– 1/3 cup panko breadcrumbs
How to Make It:
1. Salt eggplant slices, rest, pat dry. Brush with olive oil.
2. Bake eggplant at 240°C / 450°F for 15–20 min.
3. Cook meat sauce (onion + garlic + beef/lamb + tomato paste + wine + tomatoes + broth + spices). Simmer until thick.
4. Make bechamel (butter + flour → whisk in milk → add Parmesan + nutmeg → whisk in egg yolk off heat).
5. Assemble: meat → eggplant → bechamel → panko.
6. Bake at 180°C / 350°F for 30–40 min until golden.
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