Greek Eggplant Moussaka
A traditional Greek dish of layered eggplant, potato, and ground beef, finished with a rich white sauce and plenty of cheese, then baked until golden. Similar to lasagna, but made with eggplant instead of pasta for a deeper, more tender flavor.
Ingredients
Ingredients
- Ground beef200g
- Eggplant2
- Potatoes1
- Tomato2
- Onion1/2
- Garlic1 clove
- Parsley15g
- Tomato paste10g
- Olive oil50 ml
- Mozzarella cheese60 g
- Saltto taste
White Sauce
- Butter20g
- Flour20g
- Milk200 ml
- Cinnamon powder2g
- Egg1/2
- Ground pepperto taste
Directions
- 1
Pat the beef dry with paper towels to remove excess blood, then peel the potato and slice it into 0.5cm-thick rounds.
- 2
Slice the eggplant diagonally into long 1.5cm-thick pieces, sprinkle with salt, let sit for 30 minutes, then rinse and pat dry with paper towels.
- 3
Blanch the tomatoes briefly in boiling water, transfer to ice water, then peel and dice finely.
- 4
Thinly slice the onion, and finely chop the garlic and parsley.
- 5
Melt butter in a pot, add flour, and cook over low heat for 5 minutes, then gradually whisk in the milk until smooth. Add salt, pepper, and cinnamon powder, stir well, let cool slightly, then mix in the egg to finish the white sauce.
- 6
Heat olive oil in a pan and sear the eggplant and potato slices on both sides until golden, then drain on paper towels.
- 7
Heat olive oil in a pan and sauté the ground beef, then drain the excess oil through a strainer.
- 8
Heat olive oil in a pot and sauté the garlic and onion, then add the tomato and tomato paste and cook for 10-15 minutes. Add the sautéed beef and cook a little longer.
- 9
In a baking dish, layer the eggplant and potato, cheese, beef mixture, and cheese, then pour the white sauce over the top and finish with a generous layer of cheese.
- 10
Bake in a preheated 180°C (350°F) oven for 15-20 minutes until golden brown on top.
Tips
Salting the eggplant and draining the moisture keeps it tender and prevents sogginess when baked. Mixing egg into the white sauce gives the top a richer, fluffier finish once baked.