I love moussaka, with its tasty layers of eggplant, meat sauce and bechamel sauce. It's a really hard meal to beat. I love it, but it often takes a while to make. Enter this version, which is lovely and easy, but just as delicious!
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Calories 358 kcal
/ aubergines, cut into even ½ cm-thick slices
crushed or chopped
or lamb (ground beef = minced beef in UK)
/ paste mixed with about 1/2 cup water
salt and pepper
For the béchamel topping
warmed slightly in the microwave or in a pan
or Italian pecorino / Greek kefalotiri if you can find it!
(to taste / a good grating or sprinkling)
Pre-heat the oven to 180C. Lay the eggplant/aubergine slices on large baking trays and brush each side with a little olive oil. Bake for about 25 minutes or until the slices are soft and floppy.
Meanwhile, start making your meat sauce. Start by softening your onion for a few minutes in a little olive oil, then add the garlic, cinnamon & oregano and cook for a couple more minutes.
Add the meat to the pan and brown while breaking up with a wooden spoon. Then add the tomato puree & water and wine. Let the sauce simmer gently until it has thickened (about 20 to 30 minutes). At the last minute, add in the parsley and salt and pepper to taste.
To make the béchamel, melt the butter in a medium saucepan, then stir in the flour until you have a paste. Take off the heat, then stir in the milk little by little.
Heat and stir until the sauce is almost bubbling and has thickened nicely, then add most of the cheese and a really good grating of nutmeg. Let cool for five minutes or so, then whisk in the two eggs.
Now you’re ready to assemble your moussaka! (I used a 12 x 9 inch baking dish*) Start with a layer of eggplant/aubergine slices, followed by half of the ragu sauce, another layer of eggplant/aubergine, another layer of meat and a final layer of eggplant/aubergine. Finally, pour the béchamel topping over the top and smooth it out. Sprinkle over the rest of the cheese.
Bake for forty to forty-five minutes or until the topping is golden and bubbling (cover it with aluminium foil if it gets too dark). Leave the moussaka to rest for half an hour before serving (so that the pieces stay together better when you cut and serve them).
Basic moussaka recipe adapted from this recipe in Guardian Life and Style.
Serve with a Greek salad and toasted fresh bread! (this way you can feed 8 with this recipe!)
*You can use a baking dish that's a bit smaller than this, but don't use a bigger one. The meat and eggplant / aubergine layers will be very thin layers, but that's fine!
You can make this moussaka ahead. Simply assemble fully and cover in the fridge until ready to bake. Add 5 to 10 minutes to the cooking time.
You can also freeze the cooked leftovers, then defrost and reheat. Mmm!
Amount Per Serving
Calories from Fat 198
% Daily Value*
Total Fat 22g
Saturated Fat 10g
Total Carbohydrates 18g
Dietary Fiber 4g
* Percent Daily Values are based on a 2000 calorie diet.