Authentic Greek Moussaka Recipe

Ingredients

• 4 medium eggplants, cut lengthwise into 13-inch slices
• Salt to taste
• 4 cups milk
• 1 stick butter
• 6 tablespoons all-purpose flour
• 3 large egg yolks, beaten
• 7 tablespoons olive oil, divided
• 2 medium onions, grated
• 3 cloves garlic, finely chopped
• 1 pound lean ground beef
• teaspoon ground allspice
• teaspoon white sugar
• 1 pinch ground cinnamon
• Salt and ground black pepper to taste
• 1 (14 ounce) can tomato sauce
• 4 tablespoons chopped fresh parsley
• 1 large egg white, lightly beaten
• 1 cups freshly grated Parmesan cheese

Directions

1. Start by gathering all the ingredients needed for the recipe.
2. Sprinkle the eggplant slices with salt and place them in a colander set in the sink or over a plate. Let them sit for 30 minutes to 1 hour to allow the salt to draw out any bitterness from the eggplant.
3. While the eggplant is resting, prepare the bechamel sauce. Heat the milk in a saucepan until it is almost boiling.
4. In a separate skillet, melt the butter over medium heat. Whisk in the flour to create a smooth paste.
5. Reduce the heat and slowly pour in the hot milk, whisking constantly. Continue whisking until the bechamel sauce thickens. Season with salt to taste. Remove from heat and allow the sauce to cool slightly.
6. Rinse the eggplant slices under cold running water to remove the salt. Squeeze out excess liquid and pat them dry with paper towels.
7. Whisk the egg yolks into the slightly cooled bechamel sauce.
8. In a large skillet, heat 3 tablespoons of olive oil over medium heat. Cook the eggplant slices in batches, frying each side until lightly browned (about 3 minutes per side). Transfer the cooked slices to a plate lined with paper towels to drain excess oil.
9. Preheat your oven to 375F (190C) and grease a 9x13-inch baking dish with olive oil.
10. In the same skillet, heat the remaining 4 tablespoons of olive oil over low heat. Cook the grated onions until soft, about 4 minutes. Add the garlic and cook for another 1 minute.
11. Increase the heat to medium-high and add the ground beef. Cook, stirring occasionally, until browned and crumbly, about 5 minutes.
12. Season the beef mixture with allspice, sugar, cinnamon, salt, and pepper. Stir in the tomato sauce and bring the mixture to a simmer. Continue cooking until the excess liquid has evaporated and the mixture becomes dry (about 15 to 20 minutes).
13. Stir in the chopped parsley and remove the skillet from the heat. Allow the beef mixture to cool slightly, then stir in the lightly beaten egg white.
14. In the prepared baking dish, arrange a layer of eggplant slices. Top with all of the beef mixture, then sprinkle 1/3 of the Parmesan cheese over the beef.
15. Add another layer of eggplant slices, followed by the remaining 1/3 of Parmesan cheese. Pour the bechamel sauce over the top, then sprinkle the final 1/3 of Parmesan cheese on top.
16. Bake in the preheated oven for 45 minutes to 1 hour, or until the top of the moussaka is set and golden brown.
17. Once done, remove the dish from the oven and allow it to rest at room temperature for 10 to 15 minutes before slicing and serving.

Cooks Note

Pre-cooking the eggplant is essential. Instead of frying the slices, you can lightly brush olive oil on both sides of the eggplant, place them in a single layer on a baking sheet, and bake them at 400F (200C), turning once halfway through for a healthier option.

If you'd like to lighten the meat sauce, try using a mix of 50% ground pork and 50% ground beef instead of using all beef.

Nutrition Facts (per serving)