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Creamy Greek Moussaka Recipe Easy Layered Eggplant Casserole Guide

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A comforting and creamy Greek moussaka layered eggplant casserole featuring tender eggplant, savory meat sauce, and velvety béchamel topped with a golden crust. Perfect for cozy dinners and easy to prepare in about 90 minutes.

Ingredients

Scale
  • 2 large firm eggplants, sliced into 1/2-inch rounds (salted and drained to remove bitterness)
  • 1 pound (450g) ground beef or lamb
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup (240ml) crushed tomatoes or canned diced tomatoes
  • 3 tbsp extra virgin olive oil
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • Salt and black pepper to taste
  • Handful of fresh parsley, chopped
  • 4 tbsp unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) whole milk, warmed
  • 2 large eggs, beaten
  • Pinch of grated nutmeg
  • Salt and white pepper to taste
  • 1/2 cup (50g) grated Parmesan or Kefalotyri cheese

Instructions

  1. Slice the eggplants into 1/2-inch thick rounds. Sprinkle both sides generously with salt and place them in a colander over the sink or bowl to drain for 30 minutes. Rinse under cold water and pat dry with paper towels.
  2. Heat 2 tbsp olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another 1-2 minutes until fragrant.
  3. Add ground meat to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, around 7-8 minutes. Drain excess fat if needed.
  4. Stir in tomato paste, crushed tomatoes, cinnamon, allspice, salt, and pepper. Reduce heat to low and simmer gently for 15-20 minutes, stirring occasionally.
  5. Preheat oven to 400°F (200°C). Brush both sides of eggplant slices with olive oil and arrange on a baking sheet lined with parchment paper. Roast for 20 minutes, flipping halfway through, until tender and lightly browned.
  6. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for about 2 minutes to form a roux.
  7. Slowly pour in warmed milk while whisking constantly to avoid lumps. Continue cooking and whisking until sauce thickens and coats the back of a spoon, about 7-10 minutes.
  8. Remove from heat and whisk in beaten eggs, grated nutmeg, salt, and white pepper. Set aside.
  9. In a 9×13 inch baking dish, spread a thin layer of meat sauce. Arrange a layer of roasted eggplant slices over it. Add another layer of meat sauce, then eggplant. Repeat layers, finishing with eggplant.
  10. Pour béchamel sauce evenly over the top and sprinkle grated Parmesan or Kefalotyri cheese to create a golden crust.
  11. Bake uncovered at 350°F (175°C) for 45-50 minutes until béchamel is set and golden brown.
  12. Let casserole rest for 15-20 minutes before serving to allow layers to set.

Notes

Salting eggplant is essential to remove bitterness and moisture. Roasting eggplant slices prevents sogginess compared to frying. Whisk béchamel constantly and temper eggs to avoid scrambling. Let casserole rest before slicing for best texture. For gluten-free, substitute flour with gluten-free blend or cornstarch. Vegetarian version can use lentils or mushrooms and vegetable broth in béchamel.

Nutrition

Keywords: moussaka, Greek casserole, eggplant casserole, creamy béchamel, layered casserole, comfort food, easy Greek recipe

Find it online: https://blairrecipes.com/creamy-greek-moussaka-recipe-easy-layered-eggplant-casserole-guide/