Moussaka (Greek Eggplant Lasagna)
Total Time
1 hour and 10 minutes
Prep Time
40 minutes
Cook Time
30 minutes
Rating
4.95 out of 5 stars
(237)
Ingredients
6 servings
- 1 kg / 2 lb eggplant (aubergines) (, 0.75cm / 0.3" thick slices)
- 1 tsp salt
- 2 - 3 tbsp olive oil
- 1 tbsp olive oil
- 1 onion (, diced (brown, white, yellow)
- 3 garlic cloves (, minced)
- 1.4 lb / 700 g ground beef or lamb (mince) (Note 1)
- 1/2 cup red wine (, dry (optional)
- 14 oz /400g crushed tomatoes
- 3 tbsp tomato paste
- 1 cup beef broth/stock (Note 2)
- 1 beef bouillon cube (, crumbled (or 1 tsp powder)
- 2 bay leaves
- 1.5 tsp sugar (any)
- 2 tsp dried oregano
- 1/2 tsp cinnamon (or 1 stick, use whole)
- 3/4 tsp salt
- 4 tbsp (60g) butter
- 5 tbsp plain flour
- 2 1/2 cups milk (any fat %)
- 1/4 tsp nutmeg, freshly grated (optional)
- 1/2 cup parmesan cheese, grated (or Kefalotiri Cheese) (Note 3)
- 1 egg
- 1 egg yolk
- 1 1/4 tsp Vegeta, vegetable or chicken stock powder (or salt) (Note 4)
- 1/4 tsp pepper
- 1/3 cup panko breadcrumbs (Note 5)
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Preparation
Step 1
Eggplant (Note 6)
Step 2
Place eggplant slightly overlapping in a large colander. Sprinkle with some salt. Repeat with remaining eggplant.
Step 3
Leave to sweat for 30 minutes. Meanwhile, make Meat Sauce and Béchamel Sauce.
Step 4
Preheat oven to 240C/450F.
Step 5
Pat eggplant dry - make sure to do this well, otherwise it's too salty. Lay on parchment paper lined trays (you might need 3 trays, work in batches), brush with oil.
Step 6
Bake 15 - 20 minutes or until lightly browned and softened . Remove and set aside to cool slightly.
Step 7
Meat Sauce
Step 8
Heat olive oil in a large skillet or pot over high heat, then cook the garlic and onion for 2 minutes.
Step 9
Add the beef or lamb and cook until it changes from pink to brown, breaking it up as you go.
Step 10
Add wine, cook for 1.5 minutes or until alcohol smell is gone.
Step 11
Add remaining ingredients and stir to combine. Bring to a simmer, then lower heat to medium low and cook for 15 minutes, or until reduced to a thick sauce.
Step 12
Bechamel Sauce
Step 13
Melt butter in a pan over medium heat. Add flour and cook for 1 minute, stirring constantly.
Step 14
Stirring constantly, slowly add the milk. Then stir regularly for 3 to 5 minutes or until it thickens so that it thickly coats the back of a wooden spoon (see video / step photos).
Step 15
Remove from the stove and whisk in cheese, nutmeg, Vegeta/stock powder (or salt) and pepper.
Step 16
Allow to cool for 5 minutes, then whisk the eggs in. Cover with lid until required.
Step 17
Assemble
Step 18
Lower oven to 180C/350F (all oven types).
Step 19
Place half the eggplant in the bottom of a baking dish (I used my 26cm/9" Lodge skillet), then top with all the Filling.
Step 20
Top with remaining eggplant, then pour over the Béchamel Sauce, sprinkle with breadcrumbs.
Step 21
Bake for 30 - 40 minutes or until golden brown. Allow to stand for 10 minutes before serving.
Step 22
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