Eggplant Aubergine Moussaka
Indulge in the rich, layered flavors of Eggplant Aubergine Moussaka, a classic Mediterranean comfort dish that's as rewarding to make as it is to eat. This recipe combines tender, roasted eggplant slices with a spiced meat sauce made with ground lamb or beef, infused with the warm aromas of cinnamon and allspice. Topped with a velvety, golden béchamel sauce enriched with Parmesan and nutmeg, this baked masterpiece achieves the perfect balance of hearty and creamy. Ideal for cozy dinners or elegant gatherings, this dish offers a true taste of Greece in every bite. With straightforward steps and wholesome ingredients, this moussaka recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 3 Eggplants (large)
- 6 tablespoons Olive oil
- 500 grams Ground lamb or beef
- 1 Onion, finely chopped
- 3 Garlic cloves, minced
- 400 grams Canned diced tomatoes
- 2 tablespoons Tomato paste
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground allspice
- 2 teaspoons Salt
- 1 teaspoons Black pepper
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 600 ml Whole milk
- 2 Egg yolks
- 50 grams Grated Parmesan cheese
- 0.25 teaspoons Nutmeg
Instructions
Preheat your oven to 200°C (400°F).
Slice the eggplants lengthwise into 1 cm (1/2 inch) thick slices. Sprinkle them with salt and let them sit for 20 minutes to remove excess moisture. Then rinse and pat them dry.
Brush the eggplant slices with 4 tablespoons of olive oil and arrange them on a baking tray. Roast for 25 minutes, flipping halfway through, until tender and golden. Set aside.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the onion until soft, about 5 minutes, then add the minced garlic and cook for another minute.
Add the ground lamb or beef to the skillet, breaking it up with a wooden spoon. Cook until browned, about 8–10 minutes.
Stir in the diced tomatoes, tomato paste, cinnamon, allspice, 1 teaspoon of salt, and 0.5 teaspoons of pepper. Simmer the mixture for 20 minutes, stirring occasionally, until thickened. Adjust seasoning if needed.
To make the béchamel sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes until slightly golden.
Gradually add the milk to the saucepan, whisking continuously to avoid lumps. Cook until the sauce thickens, about 5 minutes. Remove from heat.
Stir in the grated Parmesan, nutmeg, and 1 teaspoon of salt. Let the sauce cool slightly, then whisk in the egg yolks until smooth.
Reduce the oven temperature to 180°C (350°F).
In a greased baking dish, layer half the roasted eggplant slices on the bottom. Spread the meat sauce evenly over the eggplant, then layer the remaining eggplant slices on top.
Pour the béchamel sauce over the top layer, spreading it out evenly with a spatula.
Bake in the oven for 35–40 minutes, or until the top is golden and bubbling.
Allow the moussaka to cool for 10–15 minutes before serving to allow the layers to set.
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 1045 mg | 45% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 10.5 g | 37% | |
| Total Sugars | 15.4 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 281 mg | 22% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 980 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
