Greek Moussaka (Eggplant Beef Bake) 

Moussaka is a beloved Greek dish that offers a comforting and hearty meal. This layered casserole features tender eggplant slices, a rich beef or lamb meat sauce infused with oregano and cinnamon, and a thick, creamy béchamel topping. While traditional recipes often call for frying the eggplant, this version opts for baking, resulting in a lighter dish without compromising on flavor. Perfect for special occasions or a cozy family dinner, Moussaka brings the essence of Greek cuisine to your table.

Ingredients

For the Eggplant:

• 1 kg (2 lbs) eggplant (aubergines), sliced into 0.75 cm (0.3") thick rounds
  
  

• 1 tsp salt
  
  

• 2–3 tbsp olive oil
  
  

For the Meat Sauce:

• 1 tbsp olive oil
  
  

• 1 onion, diced
  
  

• 3 garlic cloves, minced
  
  

• 700 g (1.4 lbs) ground beef or lamb
  
  

• ½ cup dry red wine (optional)
  
  

• 400 g (14 oz) crushed tomatoes
  
  

• 3 tbsp tomato paste
  
  

• 1 cup beef broth
  
  

• 1 beef bouillon cube (or 1 tsp powder)
  
  

• 2 bay leaves
  
  

• 1.5 tsp sugar
  
  

• 2 tsp dried oregano
  
  

• ½ tsp ground cinnamon (or 1 stick)
  
  

• ¾ tsp salt

For the Béchamel Sauce:

• 1.5 tbsp butter
  
  

• 1.5 tbsp all-purpose flour
  
  

• 2 cups (500 ml) milk
  
  

• 2 large eggs
  
  

• 1 cup grated Parmesan cheese
  
  

• Salt and pepper to taste
  
  

Directions

1. Prepare the Eggplant:
   
   

   • Preheat the oven to 240°C (450°F).
     
     

   • Arrange the eggplant slices in a colander, sprinkling each layer with salt.
     
     

   • Let them sit for 30 minutes to draw out excess moisture.
     
     

   • Pat the slices dry with paper towels.
     
     

   • Place the slices on parchment-lined baking trays, brush both sides with olive oil, and bake for 20–25 minutes until golden and tender.
     
     

2. Make the Meat Sauce:
   
   

   • In a large pan, heat olive oil over medium heat.
     
     

   • Add the diced onion and minced garlic, sautéing until softened.
     
     

   • Add the ground meat, cooking until browned.
     
     

   • Pour in the red wine, if using, and let it reduce slightly.
     
     

   • Stir in the crushed tomatoes, tomato paste, beef broth, crumbled bouillon cube, bay leaves, sugar, oregano, cinnamon, and salt.
     
     

   • Simmer for 30–40 minutes, uncovered, until the sauce thickens and flavors meld.
     
     

3. Prepare the Béchamel Sauce:
   
   

   • In a saucepan, melt butter over medium heat.
     
     

   • Whisk in the flour and cook for 1–2 minutes to form a roux.
     
     

   • Gradually add the milk, whisking constantly to prevent lumps.
     
     

   • Continue to cook until the sauce thickens.
     
     

   • Remove from heat and whisk in the eggs and grated Parmesan cheese.
     
     

   • Season with salt and pepper to taste.
     
     

4. Assemble the Moussaka:
   
   

   • Reduce the oven temperature to 180°C (350°F).
     
     

   • In a greased baking dish, layer half of the baked eggplant slices.
     
     

   • Spread the meat sauce evenly over the eggplant.
     
     

   • Top with the remaining eggplant slices.
     
     

   • Pour the béchamel sauce over the top, spreading it to cover completely.
     
     

   • Sprinkle additional grated Parmesan cheese over the béchamel.
     
     

5. Bake:
   
   

   • Bake in the preheated oven for 30–40 minutes, or until the top is golden and bubbly.
     
     

   • Allow the moussaka to rest for 10 minutes before serving.
     
     

Nutritional Information (per serving)

• Calories: Approximately 434 kcal
  
  

• Protein: 32 g
  
  

• Fat: 24 g
  
  

• Carbohydrates: 20 g
  
  

• Fiber: 5 g
  
  

• Sugar: 7 g
  
  

• Sodium: 1317 mg
  
  

• Potassium: 894 mg
  
  

• Vitamin A: 540 IU
  
  

• Vitamin C: 6.9 mg
  
  

• Calcium: 151 mg
  
  

• Iron: 4.1 mg