Eggplant Aubergine Moussaka

Indulge in the rich, layered flavors of Eggplant Aubergine Moussaka, a classic Mediterranean comfort dish that's as rewarding to make as it is to eat. This recipe combines tender, roasted eggplant slices with a spiced meat sauce made with ground lamb or beef, infused with the warm aromas of cinnamon and allspice. Topped with a velvety, golden béchamel sauce enriched with Parmesan and nutmeg, this baked masterpiece achieves the perfect balance of hearty and creamy. Ideal for cozy dinners or elegant gatherings, this dish offers a true taste of Greece in every bite. With straightforward steps and wholesome ingredients, this moussaka recipe is sure to become a family favorite.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:75 mins

Total Time:105 mins

Servings: 6

Ingredients

• 3 Eggplants (large)
• 6 tablespoons Olive oil
• 500 grams Ground lamb or beef
• 1 Onion, finely chopped
• 3 Garlic cloves, minced
• 400 grams Canned diced tomatoes
• 2 tablespoons Tomato paste
• 0.5 teaspoons Ground cinnamon
• 0.25 teaspoons Ground allspice
• 2 teaspoons Salt
• 1 teaspoons Black pepper
• 4 tablespoons Butter
• 4 tablespoons All-purpose flour
• 600 ml Whole milk
• 2 Egg yolks
• 50 grams Grated Parmesan cheese
• 0.25 teaspoons Nutmeg

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Slice the eggplants lengthwise into 1 cm (1/2 inch) thick slices. Sprinkle them with salt and let them sit for 20 minutes to remove excess moisture. Then rinse and pat them dry.

Step 3

Brush the eggplant slices with 4 tablespoons of olive oil and arrange them on a baking tray. Roast for 25 minutes, flipping halfway through, until tender and golden. Set aside.

Step 4

Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the onion until soft, about 5 minutes, then add the minced garlic and cook for another minute.

Step 5

Add the ground lamb or beef to the skillet, breaking it up with a wooden spoon. Cook until browned, about 8–10 minutes.

Step 6

Stir in the diced tomatoes, tomato paste, cinnamon, allspice, 1 teaspoon of salt, and 0.5 teaspoons of pepper. Simmer the mixture for 20 minutes, stirring occasionally, until thickened. Adjust seasoning if needed.

Step 7

To make the béchamel sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes until slightly golden.

Step 8

Gradually add the milk to the saucepan, whisking continuously to avoid lumps. Cook until the sauce thickens, about 5 minutes. Remove from heat.

Step 9

Stir in the grated Parmesan, nutmeg, and 1 teaspoon of salt. Let the sauce cool slightly, then whisk in the egg yolks until smooth.

Step 10

Reduce the oven temperature to 180°C (350°F).

Step 11

In a greased baking dish, layer half the roasted eggplant slices on the bottom. Spread the meat sauce evenly over the eggplant, then layer the remaining eggplant slices on top.

Step 12

Pour the béchamel sauce over the top layer, spreading it out evenly with a spatula.

Step 13

Bake in the oven for 35–40 minutes, or until the top is golden and bubbling.

Step 14

Allow the moussaka to cool for 10–15 minutes before serving to allow the layers to set.

Nutrition Facts

Serving size	3305.6 grams (3305.6g)

Amount per serving	% Daily Value*
Calories	3830

Total Fat 289.60g	371%
Saturated Fat 107.00g	535%
Polyunsaturated Fat 13.50g
Cholesterol 1033mg	344%
Sodium 7046mg	306%
Total Carbohydrate 170.90g	62%
Dietary Fiber 62.10g	222%
Total Sugars 92.90g
Protein 154.20g	308%

Vitamin D 318IU	1589%
Calcium 1706mg	131%
Iron 17mg	95%
Potassium 6058mg	129%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.7%

Protein: 15.8%

Carbs: 17.5%