Classic Moussaka with Eggplant, Minced Meat, and Béchamel
Moussaka
Moussaka is one of Greece's most beloved dishes—rich, hearty, and bursting with flavor. The secret to a great moussaka lies in the perfect harmony of tender eggplant, savory spiced meat, and a velvety béchamel that crowns the dish with a golden, crispy topping.
I love how this dish transforms simple ingredients into something quite special. It’s perfect for making ahead because it tastes even better after the flavors meld, and it’s bound to impress your family or guests with its rustic charm and incredible taste.
Ingredients
- 3 large Eggplants
- 1/4 cup Olive oil
- 1 medium Onion
- 3 pieces Garlic cloves
- 1.5 pounds Minced beef or lamb
- 1 (14 oz) can Crushed tomatoes
- 2 tbsp Tomato paste
- 1/2 tsp Cinnamon
- 1/4 tsp Allspice
- to taste Salt and pepper
- as needed Béchamel sauce (see instructions below)
Instructions
-
Slice the eggplants into 1/4-inch thick rounds. Brush lightly with olive oil and bake at 400°F for about 20 minutes until golden and tender. Set aside.
-
In a large skillet, heat the remaining olive oil over medium heat. Sauté chopped onion and minced garlic until translucent.
-
Add the minced meat and cook until browned. Stir in crushed tomatoes, tomato paste, cinnamon, allspice, salt, and pepper. Simmer for 20 minutes to develop flavors.
Tips & Notes
- Make sure to salt and drain the eggplant slices to remove excess moisture for better texture.
- Prepare the béchamel in advance and refrigerate until ready to assemble for better flavor and easier layering.