Moussaka (Greek Beef & Eggplant Casserole)

Description:
A rich and comforting Mediterranean classic. Moussaka features layers of pan-fried eggplant, savory ground beef in tomato sauce, and a creamy béchamel topping – baked to golden perfection. This hearty casserole is ideal for those seeking a calorie-dense meal full of flavor and tradition.

---

🕒 Total Time: 50 minutes

🍽️ Servings: 2

🔥 Calories per serving: ~680 kcal

---

🛒 Ingredients

For the Eggplant Layer:

• 1 large eggplant, sliced into 1/2-inch rounds
• 2 tablespoons olive oil (for frying)
• Salt

For the Meat Sauce:

• 250g (9 oz) ground beef or lamb
• 1 tablespoon olive oil
• 1/2 onion, finely chopped
• 1 garlic clove, minced
• 1/2 cup canned crushed tomatoes (or tomato sauce)
• 1 tablespoon tomato paste
• 1/4 teaspoon ground cinnamon
• Salt and pepper, to taste

For the Béchamel Sauce:

• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 3/4 cup whole milk (warmed)
• 1 egg yolk
• 2 tablespoons grated Parmesan cheese
• Pinch of nutmeg
• Salt, to taste

---

🍳 Instructions

1. Prepare the Eggplant:

1. Sprinkle eggplant slices with salt and let them sit for 15 minutes to remove bitterness. Pat dry with a paper towel.
2. Heat olive oil in a skillet over medium heat and fry eggplant slices until golden brown on both sides. Set aside on a paper towel to drain excess oil.

2. Make the Meat Sauce:

1. In a saucepan, heat olive oil and sauté onion until soft (2–3 minutes). Add garlic and cook for 30 seconds.
2. Add ground beef, season with salt and pepper, and cook until browned.
3. Stir in tomato paste, crushed tomatoes, and cinnamon. Simmer for 10–15 minutes until thickened.
4. Remove from heat and set aside.

3. Prepare the Béchamel Sauce:

1. In a small pot, melt butter over medium heat. Whisk in flour and cook for 1 minute.
2. Gradually whisk in warm milk until smooth and thickened (3–5 minutes).
3. Remove from heat. Stir in Parmesan, nutmeg, and a pinch of salt.
4. Let cool slightly, then quickly whisk in the egg yolk.

4. Assemble and Bake:

1. Preheat oven to 180°C (350°F).
2. In a small baking dish (around 20×20 cm), layer half of the eggplant slices.
3. Spread the meat sauce evenly over the eggplant.
4. Add the remaining eggplant slices on top.
5. Pour the béchamel sauce evenly over the top layer.
6. Bake for 25–30 minutes, or until golden brown and bubbling.

5. Serve:

1. Let cool for 10 minutes before slicing to allow layers to set.
2. Serve warm with a sprinkle of extra cheese or herbs if desired.

---

💡 Tips:

• For more calories, add a layer of grated cheese between the beef and eggplant.
• Use lamb instead of beef for a more authentic Greek flavor.
• Can be made in advance and reheated – great for meal prep.