Go Back

Moussaka Eggplant

cookinglanka
A classic Mediterranean-style baked dish made with tender roasted eggplant, savory meat and tomato sauce, and a creamy béchamel topping. It is hearty, comforting, and perfect for a family dinner.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Custom Time 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Greek, Mediterranean
Servings 6

Ingredients
  

For The Eggplant

  • 2 large eggplants
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For The Meat Sauce

  • 500 g ground beef or lamb
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 400 g canned crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil

For The Béchamel Sauce

  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cups milk
  • ½ cup grated Parmesan cheese
  • ¼ teaspoon nutmeg
  • Salt and black pepper to taste
  • 1 egg

Instructions
 

Repare The Eggplant:

  • Slice the eggplants into about ½-inch thick rounds. Sprinkle lightly with salt and let them sit for 15–20 minutes. Pat dry with paper towels.

Cook The Eggplant

  • Brush the slices with olive oil and bake at 200°C (400°F) for about 20–25 minutes, turning halfway through, until tender and lightly golden.

Make The Meat Sauce:

  • Heat olive oil in a pan. Sauté the onion and garlic until softened. Add the ground beef or lamb and cook until browned.
  • Add the crushed tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Simmer for 15–20 minutes until the sauce thickens.

Prepare The Béchamel

  • Melt butter in a saucepan. Whisk in the flour and cook for about 1 minute. Gradually add the milk while whisking until smooth and thickened.
  • Remove from heat and stir in Parmesan, nutmeg, salt, and pepper. Let it cool slightly, then whisk in the egg.

Layer The Moussaka:

  • In a baking dish, arrange a layer of eggplant, followed by the meat sauce. Add another layer of eggplant and spread the béchamel sauce evenly over the top.

Bake:

  • Bake at 180°C (350°F) for about 35–45 minutes, until the top is golden brown and bubbling.

Rest And Serve:

  • Allow the moussaka to rest for 10–15 minutes before slicing. This helps the layers set and makes serving easier
Keyword baked eggplant, eggplant moussaka, eggplant recipe, Greek moussaka, Mediterranean recipe, moussaka eggplant, traditional moussaka