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Moussaka – classic Greek eggplant casserole
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Moussaka – classic Greek eggplant casserole

Classic Greek moussaka with layers of eggplant, spiced meat sauce and creamy béchamel. Baked until the top is golden and the sauce bubbles.

GreekWeekendFamily dinnerMainmoussakagreek moussaka
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85 min total
6 servings
Medium

Ingredients

servings
Units

  • Eggplant layer

    • 3 stk Large eggplants, sliced 1 cm thick
    • 3 tbsp Olive oil
    • Salt

  • Meat sauce

    • 1.1 lb Lamb mince (or beef)
    • 1 stk Onion, chopped
    • 3 stk Garlic cloves, minced
    • 14.1 oz Canned chopped tomatoes
    • 1 tsp Cinnamon
    • 1 tsp Oregano
    • Salt and pepper

  • Béchamel

    • 1.8 oz Butter
    • 1.8 oz Flour
    • 2⅛ cup Milk
    • 1 stk Egg
    • Nutmeg, grated

Instructions

  1. 1

    Prepare the eggplant

    1. Brush slices with olive oil and season with salt.
    2. Roast at 200 °C for 15–20 minutes until soft and lightly golden.
    20 min
  2. 2

    Make the meat sauce

    1. Brown the mince in a pot. Add onion and garlic, cook for 3 minutes more.
    2. Add tomatoes, cinnamon, oregano, salt and pepper. Simmer for 15 minutes.
    20 min
  3. 3

    Make the béchamel

    1. Melt butter in a pot. Whisk in the flour and cook 1 minute.
    2. Add the milk gradually while whisking. Cook until the sauce thickens.
    3. Remove from heat. Stir in the egg and nutmeg.
    10 min
  4. 4

    Assemble and bake

    1. Place half the eggplant in the bottom of an oven dish.
    2. Spread the meat sauce over. Layer remaining eggplant on top.
    3. Pour the béchamel evenly over the top.
    4. Bake at 180 °C for 40–45 minutes until golden on top.
    5. Let it rest 15 minutes before cutting.
    45 min

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Details

Dietary

Allergens

GlutenMilkEgg

Restrictions

  • Contains Gluten
  • Contains milk
  • Contains egg

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store covered in the fridge. Reheat in the oven at 160 °C.

Frozen

  • • Duration: 60 days
  • • Temperature: -18°C
  • • Method: Freeze in portions. Thaw overnight in the fridge.

Tips

Preparation

  • • Salt the eggplant 30 minutes ahead to draw out moisture – this gives a firmer texture and less oil absorption.

Cooking

  • • Let the moussaka rest after the oven. It makes cutting easier and the layers hold together better.

Serving

  • • Serve with a fresh salad and bread.

Variations

Flavor

  • Add a layer of thin potato slices on the bottom for the extra-classic version.

Health

  • Use turkey or chicken mince

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.

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Comments

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.