This classic Greek moussaka is a comforting, hearty dish that layers spiced ground meat, sliced potatoes, and eggplant under a cloud of creamy béchamel sauce. The flavors are warm and savory, with hints of cinnamon and nutmeg cutting through the richness. ItâÂÂs perfect for family dinners, holiday gatherings, or any occasion where you want to impress with minimal effort. The texture is luxuriousâÂÂsoft, custardy, and deeply satisfying. While traditionally made with beef, this version can easily be adapted for dietary preferences. Serve with a simple green salad and crusty bread for a complete meal.
Moussaka (Baked Eggplant With Potatoes)
Description
This classic Greek moussaka is a comforting, hearty dish that layers spiced ground meat, sliced potatoes, and eggplant under a cloud of creamy béchamel sauce. The flavors are warm and savory, with hints of cinnamon and nutmeg cutting through the richness. ItâÂÂs perfect for family dinners, holiday gatherings, or any occasion where you want to impress with minimal effort. The texture is luxuriousâÂÂsoft, custardy, and deeply satisfying. While traditionally made with beef, this version can easily be adapted for dietary preferences. Serve with a simple green salad and crusty bread for a complete meal.Ingredients
Directions
-
Slice the eggplant into 1/2-inch rounds. Sprinkle with salt and let sit for 15âÂÂ20 minutes to draw out moisture.
-
Peel and slice the potatoes into 1/4-inch rounds. Pat both eggplant and potato slices dry with paper towels.
-
Heat olive oil in a large skillet over medium-high heat. Brown the eggplant and potato slices in batches until golden. Drain on paper towels and set aside.
-
In the same skillet, melt 2 tablespoons butter. Add chopped onions and sauté until softened. Add ground beef and cook until browned.
-
Stir in chopped parsley, tomato sauce, and a pinch of cinnamon if desired. Simmer for 10 minutes. Set aside.
-
Preheat oven to 350ðF (175ðC). Grease a 13x9-inch baking dish and dust with breadcrumbs.
-
Layer half the potatoes, then half the eggplant, and half the meat mixture in the baking dish. Repeat layers, ending with eggplant.
-
In a saucepan, melt remaining butter over low heat. Whisk in flour and cook for 1 minute. Gradually add milk, stirring constantly until smooth.
-
Cook the sauce over low heat until thickened. Remove from heat and let cool slightly.
-
Beat egg yolks and mix with grated Romano cheese and a pinch of nutmeg. Stir into the béchamel sauce.
-
In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the béchamel mixture.
-
Pour the béchamel evenly over the layered eggplant and meat. Smooth the top.
-
Bake for 45âÂÂ55 minutes, or until the top is golden brown and set. Let rest for 10 minutes before slicing.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 12.5kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.5mg1%
- Total Carbohydrate 3.0g1%
- Dietary Fiber 1.5g6%
- Sugars 1.8g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, let the moussaka rest for at least 10 minutes after baking to allow the layers to set.
You can substitute ground lamb for beef for a more traditional flavor.
To make this dish vegan, replace beef with lentils or mushrooms, and use plant-based milk and cheese alternatives.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.
Salting the eggplant helps remove bitterness and excess moisture. Rinse and pat dry before cooking if desired.
