Moussaka (Eggplant and Beef Lasagna)
This classic Greek Moussaka is the ultimate comfort food. A hearty, flavorful dish layered with eggplant, seasoned ground beef, and topped with a silky béchamel sauce. Baked until golden and bubbly, it’s rich, satisfying, and perfect for Sunday dinners or special occasions. Think of it as Greece’s answer to lasagna.
Ingredients
- 4 eggplants washed, dried, and cut length wise
- 850 grams ground beef
- 2 onions finely chopped
- 2 eggs whsiked
- 2 garlic cloves optional. minced
- 1 ½ tbsp tomato paste
- 1 can crushed tomatoes large can
- 2 bay leaves
- 1 cinnamon stick
- ¼ cup cognac
- pepper
- ¾ cup Kefalotyri or Parmesan cheese
- 6 ½ cups fresh milk
- 5 tbsp corn flour
- 2 tbsp butter
- 1 tbsp nutmeg grated
- pepper
- ⅓ cup olive oil
Instructions
- Start by browning the meat in olive oil. Once it's ready, toss in the minced garlic and finely chopped onion.
- Add in the canned tomatoes and tomato paste. Stir gently until combined with the ground beef.
- Add the cinnamon stick, bay leaves, and pepper, pour in the cognac, and let it cook until you have a thick sauce. Remove the cinnamon stick and bay leaves. Set aside.
- Preheat your oven to 180℃.
- Slice the eggplants lengthwise and line a large baking pan with parchment paper. Arrange the slices in a single layer, drizzle with olive oil, and sprinkle with a touch of salt. Bake just until they start to soften, no need to cook them all the way through, as they’ll finish cooking once the moussaka goes into the oven.
- The Béchamel sauce is the next step. Add the milk, corn flour, and butter. Stir on medium heat. Once the sauce has thickened, remove from heat and add the pepper, nutmeg, and whisked eggs.
- Toss in half of the grated Kefaltyri or Parmesan cheese.
- Stir until combined.
- Lightly brush your baking pan with olive oil, then spoon a few tablespoons of the ground beef mixture across the bottom.
- Begin layering the eggplants to cover the base, followed by a generous layer of meat sauce and a sprinkle of cheese. Repeat the layers until you’ve used up the eggplants, finishing with the remaining meat sauce.
- Finally, pour the creamy Béchamel over the top, sprinkle with the last bit of cheese, and pop it into the oven to bake until golden brown.
- Serve hot