Modern Greek Moussaka

About this recipe

Savor the traditional flavors of Greece with this modern take on moussaka. Our recipe features tender roasted eggplant, flavorful meat sauce, and a creamy béchamel, all baked to golden perfection. This hearty casserole is perfect for family dinners or special occasions, combining classic tastes with contemporary cooking methods for a stunning dish.

Ingredients

• 2 large eggplants, sliced 1/3-inch thick
• 1 lb lean ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp cinnamon
• Salt and pepper to taste
• 4 tbsp olive oil, divided
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/4 tsp nutmeg
• 1 cup grated Parmesan cheese, divided
• 1 cup breadcrumbs

Directions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Salt eggplant slices and let sit for 20 minutes. Rinse and pat dry.

3. 3

   Roast eggplant with olive oil on a baking sheet until tender, about 20 minutes.

4. 4

   Heat remaining olive oil in a pan. Brown beef, then add onion and garlic; cook until translucent.

5. 5

   Add tomatoes, oregano, basil, cinnamon, salt, and pepper. Simmer for 10 minutes.

6. 6

   Melt butter in a saucepan, add flour to form a roux. Gradually whisk in milk and nutmeg; thicken.

7. 7

   Layer half the eggplant in a greased baking dish. Add meat sauce, remaining eggplant, and pour béchamel over.

8. 8

   Sprinkle with breadcrumbs and Parmesan. Bake for 45 minutes, broiling if needed for golden top. Let cool 10 minutes before serving.