Moussaka is often considered the crown jewel of Greek cuisine, though its roots stretch across the Mediterranean and the Levant. Think of this dish as a comforting, sophisticated eggplant lasagna: layers of tender, pan-fried eggplant, a robust, aromatic meat sauce, and a decadent, custard-like béchamel topping.
While there are many variations—some using potatoes or zucchini—this classic version focuses on the unique texture of eggplant and the warming flavor of cinnamon. It is a labor of love that involves preparing three distinct components, but the result is a bubbling, golden masterpiece perfect for Sunday dinner or special occasions.
Ingredients
For the Eggplant
- 3 large eggplants (specifically “Black Beauty” variety) or approx. 3 lbs (1.4 kg) of smaller eggplants
- Salt (for drawing out moisture)
- Olive oil (for frying)
For the Meat Filling
- 1 tbsp olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 lb (450g) ground beef or ground lamb
- 1/2 cup red wine
- 15 oz tomato sauce
- 2 tsp dried oregano
- 2 tsp sugar
- 1 tsp cinnamon
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf
For the Béchamel Sauce
- 1/2 cup butter
- 2/3 cup all-purpose flour
- 4 cups whole milk, warmed
- 1 cup shredded Parmesan cheese
- 3 egg yolks
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/8 tsp ground white pepper (or black pepper)
For Assembly
- Olive oil (for greasing the pan)
- 3/4 cup Panko breadcrumbs, divided
Instructions
1. Prepare the Eggplant
Eggplants contain excess water that can make the dish soggy, so proper preparation is essential.
- Peel the eggplants and slice them lengthwise into 1/2-inch thick slabs.
- Line two baking sheets with paper towels. Lay the slices out and sprinkle them lightly with salt. Let them sit for 15 minutes, then flip them, salt the other side, and let sit for another 15 minutes (30 minutes total).
- Pat the slices dry to remove the drawn-out moisture.
- Heat 1 tablespoon of olive oil in a large skillet. Cook the eggplant in batches for about 2 minutes per side until softened. Add more oil as needed between batches. Set cooked eggplant aside.
2. Make the Meat Sauce
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and cook for about 5 minutes until soft and slightly colored.
- Add the minced garlic and cook for 1 minute until fragrant.
- Add the ground beef (or lamb) and cook for roughly 6 minutes, breaking it up into small pieces until browned. Crucial: Drain any excess fat from the pan to ensure the sauce isn’t greasy.
- Stir in the oregano, sugar, cinnamon, salt, pepper, and the bay leaf.
- Deglaze the pan with the red wine, scraping up the flavorful brown bits from the bottom.
- Pour in the tomato sauce, bring to a simmer, then reduce heat to medium-low. Simmer for 25 minutes until the sauce has reduced and thickened. Remove the bay leaf when done.
3. Prepare the Béchamel Sauce
- Melt the butter in a large pot. Add the flour and whisk constantly for 1–2 minutes until lightly golden.
- Gradually pour in the warmed milk while whisking constantly to prevent clumps. Cook for about 7 minutes, whisking frequently, until the sauce is smooth and thick enough to coat the back of a spoon.
- Remove the pot from the heat (to prevent splitting) and stir in the parmesan cheese, salt, nutmeg, and white pepper.
- Let the sauce cool for 5 minutes. Once slightly cooled, whisk in the 3 egg yolks until smooth.
4. Assemble and Bake
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch (approx. 3.5 quart) baking dish with olive oil.
- Layer 1: Arrange half of the cooked eggplant slices in the bottom of the dish, overlapping slightly.
- Layer 2: Sprinkle 1/4 cup of Panko breadcrumbs over the eggplant.
- Layer 3: Spread half of the meat sauce evenly over the breadcrumbs.
- Layer 4: Arrange the remaining eggplant slices over the meat.
- Layer 5: Sprinkle another 1/4 cup of Panko breadcrumbs over the eggplant.
- Layer 6: Spread the remaining meat sauce on top.
- Layer 7: Pour the Béchamel sauce over the entire dish, smoothing it out for good coverage.
- Topping: Sprinkle the final 1/4 cup of Panko breadcrumbs over the Béchamel.
- Bake for approximately 50 minutes until the top is golden and bubbling. Optionally, broil for 2–3 minutes at the end for a deeper golden crust.
5. Rest and Serve
Allow the Moussaka to cool for at least 15 minutes before slicing. This rest period helps the layers set so you can serve clean, beautiful squares.
Chef’s Tips
- Make Ahead: This is a fantastic dish for meal planning. You can prepare the components (filling, Béchamel, and eggplant) up to two days in advance and keep them refrigerated. Alternatively, assemble the entire dish and refrigerate it unbaked, then bake when ready.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. It also freezes well for up to 3 months.
- Meat Selection: While beef is used here, lamb is a very authentic alternative. If you prefer poultry, you can use ground turkey or chicken (preferably non-lean versions) with a bit of extra olive oil.
- Vegetarian Option: You can substitute the meat with a finely chopped mushroom medley to mimic the meaty texture.
