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Moussaka (Greek Beef and Eggplant Lasagna)

Moussaka (Greek Beef and Eggplant Lasagna)

This Moussaka is a delicious Greek Beef and Eggplant Lasagna, layered with savory filling and creamy béchamel sauce.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Course Main Course
Cuisine Greek
Servings 6 servings
Calories 434 kcal

Equipment

  • large colander
  • Skillet
  • baking dish
  • parchment paper
  • pan

Ingredients
  

Eggplant

  • 1 kg eggplant (aubergines) 0.75cm / 0.3″ thick slices
  • 1 teaspoon salt
  • 2-3 tablespoon olive oil

Filling

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 700 g ground beef or lamb (mince)
  • ½ cup red wine dry (optional)
  • 400 g crushed tomatoes
  • 3 tablespoon tomato paste
  • 1 cup beef broth/stock
  • 1 cube beef bouillon crumbled (or 1 teaspoon powder)
  • 2 bay leaves
  • 1.5 teaspoon sugar (any)
  • 2 teaspoon dried oregano
  • ½ teaspoon cinnamon (or 1 stick, use whole)
  • ¾ teaspoon salt

Bechamel Sauce

  • 60 g butter
  • 5 tablespoon plain flour
  • 2.5 cups milk (any fat %)
  • ¼ teaspoon nutmeg freshly grated (optional)
  • ½ cup parmesan cheese grated (or Kefalotiri Cheese)
  • 1 egg
  • 1 egg yolk
  • 1 ¼ teaspoon Vegeta vegetable or chicken stock powder (or salt)
  • ¼ teaspoon pepper

Topping

  • ⅓ cup panko breadcrumbs

Instructions
 

Eggplant

  • Place eggplant slightly overlapping in a large colander. Sprinkle with some salt. Repeat with remaining eggplant.
  • Leave to sweat for 30 minutes. Meanwhile, make Meat Sauce and Béchamel Sauce.
  • Preheat oven to 240C/450F.
  • Pat eggplant dry – make sure to do this well, otherwise it’s too salty. Lay on parchment paper lined trays, brush with oil.
  • Bake for 15 – 20 minutes or until lightly browned and softened. Remove and set aside to cool slightly.

Meat Sauce

  • Heat olive oil in a large skillet or pot over high heat, then cook the garlic and onion for 2 minutes.
  • Add the beef or lamb and cook until it changes from pink to brown, breaking it up as you go.
  • Add wine, cook for 1.5 minutes or until alcohol smell is gone.
  • 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.

Bechamel Sauce

  • Melt butter in a pan over medium heat. Add flour and cook for 1 minute, stirring constantly.
  • Stirring constantly, slowly add the milk. Then stir regularly for 3 to 5 minutes or until it thickens.
  • Remove from the stove and whisk in cheese, nutmeg, Vegeta/stock powder (or salt) and pepper.
  • Allow to cool for 5 minutes, then whisk the eggs in. Cover with lid until required.

Assemble

  • Lower oven to 180C/350F.
  • Place half the eggplant in the bottom of a baking dish, then top with all the Filling.
  • Top with remaining eggplant, then pour over the Béchamel Sauce, sprinkle with breadcrumbs.
  • Bake for 30 – 40 minutes or until golden brown. Allow to stand for 10 minutes before serving.

Notes

Lamb is traditional, but beef is equally delicious. Panko breadcrumbs provide a great crunch. Salting the eggplant removes excess liquid and bitterness.

Nutrition

Serving: 587gCalories: 434kcalCarbohydrates: 20gProtein: 32gFat: 24gSaturated Fat: 10gCholesterol: 158mgSodium: 1317mgPotassium: 894mgFiber: 5gSugar: 7gVitamin A: 540IUVitamin C: 6.9mgCalcium: 151mgIron: 4.1mg
Keyword beef, Comfort Food, Eggplant, Greek recipe, lasagna, moussaka
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