Moussaka-style Eggplant
Delight in layers of tender eggplant, spiced ground lamb, and creamy béchamel in this classic Moussaka-style Eggplant dish.
Contents (2 sections)▾
Ingredients
- 2 medium eggplants, sliced into 1 cm rounds
- 500 g ground lamb or beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 400 g canned chopped tomatoes
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- Salt, to taste
- Pepper, to taste
- 50 ml olive oil
- 50 g butter
- 50 g all-purpose flour
- 500 ml milk
- 1 large egg
- 100 g grated Parmesan cheese
Steps
Preheat your oven to 180°C (350°F). This ensures even cooking for all layers of the moussaka.
Salt the eggplant slices and let them sit for 30 minutes to draw out moisture. This prevents a soggy dish.
Rinse the eggplant slices and pat dry. Heat 25 ml of olive oil in a skillet over medium heat and fry the eggplant until golden on both sides, about 3-4 minutes per side.
In the same skillet, add the remaining olive oil and sauté the onion and garlic until soft. Add the ground meat and cook until browned, then stir in the tomatoes, cinnamon, oregano, salt, and pepper. Simmer for 15 minutes.
For the béchamel, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 2 minutes. Gradually whisk in the milk and cook until thickened, about 5 minutes. Remove from heat, stir in the egg and half the Parmesan.
In a baking dish, layer half the eggplant, followed by the meat sauce, the remaining eggplant, and top with béchamel. Sprinkle with the remaining Parmesan.
Bake in the preheated oven for 30-35 minutes or until the top is golden and set. Let it rest for 10 minutes before serving.
Why this works
Moussaka-style Eggplant showcases the technique of layering ingredients, which allows flavors to meld beautifully. The eggplant, when salted, releases excess moisture, keeping the dish from becoming overly watery. If the béchamel seems too thick while whisking, add a splash of milk to achieve a smooth consistency. The creaminess of the béchamel contrasts with the spiced meat sauce, creating a rich mouthfeel. Baking the layers allows the flavors to infuse while the béchamel sets on top, forming a delightful crust. If the top browns too quickly, cover it with foil halfway through baking to prevent burning while the inside cooks through. This layered approach ensures a satisfying texture and depth of flavor in each bite.
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