Classic Greek Eggplant Moussaka

Classic Greek Eggplant Moussaka

A layered casserole with eggplant, potatoes, and spiced meat filling.

Adapted from The Spruce Eats

Ingredients

Metric System
Servings
  • 8 oz cheese
  • 8 egg yolk
  • nutmeg
  • 2 pt milk
  • 8 oz flour
  • 8 oz butter
  • bread crumbs
  • 2 cup bread crumbs
  • 16 oz potato
  • oil
  • 8 egg white
  • salt
  • 3 eggplant
  • 1 tsp cinnamon
  • 0.3 tsp allspice
  • 2 oz parsley
  • 2 tbsp tomato paste
  • 8 oz tomato
  • 1 tsp sugar
  • 4 oz wine
  • 2 clove garlic
  • 2 onion
  • 1.5 lb beef
  • Step 1

    Gather the ingredients for the vegetables.

    Step 2

    Using a sharp vegetable peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant. Slice the eggplant into 1/2-inch slices.

    Step 3

    Place the eggplant slices in a colander and salt them liberally. Cover with an inverted plate and weigh down the plate with a heavy can or jar. Place the colander in the sink and let the eggplants brine for 1 hour or a minimum of 15 to 20 minutes.

    Step 4

    While the eggplants are brining, cut the potatoes into 1/4-inch slices. Set aside.

    Step 5

    Preheat the oven to 400 F. Line two baking sheets with aluminum foil and lightly grease with some of the olive oil. Rinse the eggplant slices with abundant water and dry with paper towels. Reserve. Add a splash of water to the egg whites and beat them lightly with a fork. Place breadcrumbs on a flat plate.

    Step 6

    Dip the rinsed and dried eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides well. Save a handful of breadcrumbs for assembling.

    Step 7

    Place the breaded eggplant slices on the foil-lined baking sheets and bake for 30 minutes, turning them over once during cooking. When the eggplant is finished cooking, set them aside and keep the oven on.

    Step 8

    Gather the ingredients for the meat filling.

    Step 9

    In a large sauté pan, add 2 tablespoons of olive oil and brown the ground beef until the pink color disappears. Add the diced onions and sauté the mixture until the onions are translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.

    Step 10

    Add wine to the pan and allow it to simmer and reduce a bit. Add the cinnamon, allspice, parsley, tomato paste, crushed tomatoes, and sugar. Stir well.

    Step 11

    Allow the sauce to simmer, uncovered, for approximately 15 minutes so that excess liquid can evaporate. It should be a dry and chunky sauce. Season to taste with salt and pepper.

    Step 12

    Gather the ingredients for the béchamel sauce.

    Step 13

    In a large saucepan, melt butter over low heat. Add the flour to the melted butter, whisking continuously to make a smooth, lump-free paste. Let the flour cook for a minute but do not allow it to brown.

    Step 14

    Add warmed milk to the mixture in a steady stream, whisking continuously. Simmer over low heat until the sauce thickens a bit. Do not bring it to a boil.

    Step 15

    Whisk the 8 egg yolks in a small bowl. Remove the sauce from the heat and stir in beaten egg yolks and a pinch of nutmeg. Return to the heat and stir until sauce thickens. Set aside.

    Step 16

    Gather the eggplants, potatoes, meat sauce, béchamel, the reserved handful of breadcrumbs, and cheese. Lightly grease a large, deep baking pan (a lasagna pan works perfectly). Sprinkle the bottom of the pan with breadcrumbs.

    Step 17

    Leaving a 1/4-inch space around the edges of the pan, place the potatoes in a layer on the bottom. Top with a layer of half of the eggplant slices.

    Step 18

    Add the meat sauce on top of the eggplant layer and sprinkle with 1/4 of the grated cheese. Top with another layer of eggplant slices and sprinkle once again with 1/4 of the grated cheese.

    Step 19

    Pour the béchamel sauce over all, being sure to allow the sauce to fill the sides and corners of the pan. Smooth the béchamel on top with a spatula and sprinkle with remaining grated cheese.

    Step 20

    Bake for 45 minutes at 400 F or until béchamel sauce is a nice golden brown color. Allow it to cool for 15 to 20 minutes before slicing and serving. Enjoy.

    Step 1

    Allow it to cool for 15 to 20 minutes before slicing and serving.

    Step 2

    Place in oven to bake.

    Step 3

    Pour the béchamel sauce over all, being sure to allow the sauce to fill the sides and corners of the pan. Smooth the béchamel on top with a spatula and sprinkle with remaining grated cheese.

  • 0.5 cup cheese
  • Step 4

    Return to the heat and stir until sauce thickens. Set aside.

    Step 5

    Remove from heat, and stir in ingredients.

  • 8 egg yolk
  • nutmeg
  • Step 6

    Simmer over low heat until it thickens a bit but does not boil.

    Step 7

    Add warmed milk to mixture in a steady stream, whisking continuously.

  • 4 cup milk
  • Step 8

    Let the flour cook for a minute but do not allow it to brown.

    Step 9

    Add flour to melted butter, whisking continuously to make a smooth paste.

  • 1 cup flour
  • Step 10

    In a large saucepan, melt butter over low heat.

  • 1 cup butter
  • Step 11

    Top with another layer of eggplant slices and sprinkle once again with the grated cheese.

  • 0.25 cup cheese
  • Step 12

    Add the meat sauce on top of the eggplant layer and sprinkle with the grated cheese.

  • 0.25 cup cheese
  • Step 13

    Leaving a 1/4-inch space around the edges of the pan, place the potatoes in a layer on the bottom. Top with a layer of half of the eggplant slices.

    Step 14

    Lightly grease a large deep baking pan (a lasagna pan works perfectly). Sprinkle the bottom of the pan with breadcrumbs.

  • bread crumbs
  • Step 15

    Drain, cool, and cut them into 1/4-inch slices. Set aside.

    Step 16

    Leave potatoes to cook.

    Step 17

    Peel the potatoes, place whole in a pot, cover with cold water, and start bringing to a boil.

  • 1 lb potato
  • Step 18

    When eggplant is finished cooking, set aside and lower the oven temperature to 350 F.

    Step 19

    Place baking sheet in preheated oven to bake.

    Step 20

    Heat the oven to 400 F.

    Step 21

    Place breaded eggplant slices on the foil-lined baking sheets.

    Step 22

    Line two baking sheets with aluminum foil and lightly grease with oil.

  • oil
  • Step 23

    Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides.

    Step 24

    Place breadcrumbs on a flat plate.

  • 2 cup bread crumbs
  • Step 25

    Add a splash of water to the egg whites and beat them lightly with a fork.

  • 8 egg white
  • Step 26

    Rinse the eggplant slices and dry with paper towels.

    Step 27

    Cover them with an inverted plate and weigh down the plate with a heavy can or jar. Place the colander in the sink and let it sit for at least 15 to 20 minutes, preferably 1 hour.

    Step 28

    Place the eggplant slices in a colander and salt them liberally.

  • salt
  • Step 29

    Using a sharp peeler, partially peel the eggplants, leaving strips of peel about 1-inch wide around the eggplant. Slice the eggplant into 1/2-inch slices.

  • 3 eggplant
  • Step 30

    Season to taste with salt and pepper.

    Step 31

    Allow the sauce to simmer, uncovered.

    Step 32

    Reduce a bit and then add the ingredients.

  • 1 tsp cinnamon
  • 0.25 tsp allspice
  • 0.25 cup parsley
  • 2 tbsp tomato paste
  • 1 cup tomato
  • 1 tsp sugar
  • Step 33

    Add wine to the pan and allow it to simmer.

  • 0.5 cup wine
  • Step 34

    Add garlic and cook until fragrant, about 1 minute.

  • 2 clove garlic
  • Step 35

    Add onion to pan to sauté.

  • 2 onion
  • Step 36

    In a large sauté pan, place the ground beef and start browning.

  • 1.5 lb beef
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