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Moussaka

Moussaka (Greek Beef and Eggplant Lasagna)

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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Dinner, Entree
Cuisine Greek
Servings 6 servings

Ingredients
  

EGGPLANT

  • 2 pounds eggplant (aubergines) cut into 0.3" thick slices
  • 1 tsp salt
  • 3 tbsp olive oil

FILLING

  • 1 tbsp olive oil
  • 1 onion diced
  • 3 garlic cloves minced
  • 1-1/2 pounds ground beef or lamb
  • 1/2 cup dry red wine optional
  • 14 ounces crushed tomatoes
  • 3 tbsp tomato paste
  • 1 cup beef broth/stock
  • 1 beef bouillon cube
  • 2 bay leaves
  • 1-1/2 tsp sugar 
  • 2 tsp dried oregano
  • 1/2 tsp cinnamon 
  • 3/4 tsp salt

BECHAMEL SAUCE

  • 4 tbsp butter
  • 5 tbsp all-purpose flour
  • 2-1/2 cups milk
  • 1/4 tsp nutmeg
  • 1/2 cup parmesan cheese grated
  • 1 egg
  • 1 egg yolk
  • 1-1/4 tsp Vegeta, vegetable or chicken stock powder (or salt)
  • 1/4 tsp pepper

TOPPING

  • 1/3 cup panko breadcrumbs

Instructions
 

EGGPLANT

  • Place eggplant slightly overlapping in a large colander. Sprinkle with some salt. Repeat with remaining eggplant.
  • Leave to sweat for 30 minutes. Meanwhile, make Meat Sauce and Béchamel Sauce.
  • Preheat oven to 240C/450F. 
  • Pat eggplant dry - make sure to do this well, otherwise it's too salty. Lay on parchment paper lined trays (you might need 3 trays, work in batches), brush with oil.
  • Bake 15 - 20 minutes or until lightly browned and softened. Remove and set aside to cool slightly.

MEAT SAUCE

  • Heat olive oil in a large skillet or pot over high heat, then cook the garlic and onion for 2 minutes. 
  • Add the beef or lamb and cook until it changes from pink to brown, breaking it up as you go.
  • Add wine, cook for 1.5 minutes or until alcohol smell is gone.
  • Add remaining ingredients and stir to combine. Bring to a simmer, then lower heat to medium low and cook for 15 minutes, or until reduced to a thick sauce.

BECHAMEL SAUCE

  • Melt butter in a pan over medium heat. Add flour and cook for 1 minute, stirring constantly.
  • Stirring constantly, slowly add the milk. Then stir regularly for 3 to 5 minutes or until it thickens so that it thickly coats the back of a wooden spoon.
  • Remove from the stove and whisk in cheese, nutmeg, Vegeta/stock powder (or salt) and pepper.
  • Allow to cool for 5 minutes, then whisk the eggs in. Cover with lid until required.

ASSEMBLY

  • Lower oven to 180C/350F.
  • Place half the eggplant in the bottom of a baking dish and then top with all the Filling.
  • Top with remaining eggplant, then pour over the Béchamel Sauce, sprinkle with breadcrumbs. 
  • Bake for 30 - 40 minutes or until golden brown. Allow to stand for 10 minutes before serving.

Notes

Meat: lamb is traditional, beef is equally delicious!
Beef stock: You can also use hot water plus 1 extra bouillon stock cube (or 1 tsp of powder).
Cheese: Traditionally this is made with grated Kefalotiri Cheese.
Stock powder: Vegeta or chicken or vegetable stock powder to flavour the white sauce adds more flavour than plain salt but plain salt will do just fine too. 
Panko: Panko is not Greek, it's Japanese, normal breadcrumbs are fine if you do not have panko. 
Eggplant: the salting removes excess liquid so the eggplant doesn't become soggy and makes the moussaka watery once assembled. Sometimes eggplant can be bitter and this helps to remove the bitterness.
Freezing: Cook per recipe, then allow to cool. Cover tightly with cling wrap then freeze. To reheat, thaw then reheat at 180C/350F for 25 minutes uncovered or until a knife inserted into the centre comes out hot.
Keyword Beef and Eggplant Lasagna, Breakfast Casserole, Moussaka
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