Melitzanes Moussaka

Indulge in the rich Mediterranean flavors of Melitzanes Moussaka, a classic Greek casserole that combines layers of tender, golden-fried eggplant, a perfectly spiced meat sauce, and a creamy, velvety béchamel topping. This timeless dish, featuring aromatic hints of cinnamon and nutmeg, is baked to golden perfection with a breadcrumb-crusted finish for irresistible texture. The inclusion of red wine and Parmesan cheese lends a touch of sophistication, while the eggplant serves as a lighter, gluten-free alternative to traditional pasta layers. Perfect for family gatherings or entertaining guests, this comforting oven-baked favorite offers both traditional authenticity and restaurant-quality elegance. Serve it with a simple Greek salad or warm crusty bread for the ultimate Mediterranean feast.

Nutriscore Rating: 69/100

Prep Time:40 mins

Cook Time:90 mins

Total Time:130 mins

Servings: 6

Ingredients

• 4 medium Eggplants
• 4 tablespoons Olive oil
• 500 grams Ground beef or lamb
• 1 medium Onion
• 2 cloves Garlic cloves
• 2 tablespoons Tomato paste
• 400 grams Canned diced tomatoes
• 100 milliliters Red wine
• 0.5 teaspoons Ground cinnamon
• 2 teaspoons Salt
• 1 teaspoons Black pepper
• 4 tablespoons Butter
• 4 tablespoons All-purpose flour
• 500 milliliters Milk
• 2 large Egg yolks
• 0.25 teaspoons Nutmeg, grated
• 50 grams Parmesan cheese, grated
• 2 tablespoons Breadcrumbs

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Slice the eggplants into 1 cm-thick rounds. Sprinkle them with salt and let them sit for 30 minutes to draw out excess moisture. Rinse and pat dry with paper towels.

Step 3

Heat olive oil in a large pan over medium heat. Fry the eggplant slices in batches until golden on both sides. Set them aside on a plate lined with paper towels to absorb excess oil.

Step 4

In the same pan, add a bit more olive oil if needed. Sauté the chopped onion and minced garlic until fragrant and translucent.

Step 5

Add the ground beef or lamb to the pan, breaking it apart with a wooden spoon. Cook until browned and fully cooked.

Step 6

Stir in the tomato paste, canned diced tomatoes, red wine, ground cinnamon, 1 teaspoon of salt, and 0.5 teaspoons of black pepper. Simmer the sauce on low heat for 20 minutes, allowing it to thicken.

Step 7

To prepare the béchamel sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a smooth paste.

Step 8

Slowly pour in the milk while whisking continuously to avoid lumps. Cook until the sauce thickens and coats the back of a spoon.

Step 9

Remove the saucepan from heat and whisk in the egg yolks, grated nutmeg, and Parmesan cheese. Season with a pinch of salt and pepper.

Step 10

In a greased baking dish, layer half of the fried eggplant slices to cover the bottom. Spread the meat sauce evenly over the eggplant layer.

Step 11

Add the remaining half of the eggplant slices over the meat sauce. Spread the béchamel sauce evenly over the top layer of eggplant.

Step 12

Sprinkle breadcrumbs evenly over the béchamel for a golden crust.

Step 13

Bake the moussaka in the preheated oven for 45-50 minutes, or until the top is golden and bubbling.

Step 14

Allow the moussaka to rest for 15-20 minutes before slicing and serving.

Nutrition Facts

Serving size	3172.1 grams (3172.1g)

Amount per serving	% Daily Value*
Calories	3620

Total Fat 253.80g	325%
Saturated Fat 97.70g	489%
Polyunsaturated Fat 10.50g
Cholesterol 1005mg	335%
Sodium 7439mg	323%
Total Carbohydrate 181.10g	66%
Dietary Fiber 50.60g	181%
Total Sugars 86.40g
Protein 154.30g	309%

Vitamin D 273IU	1363%
Calcium 1695mg	130%
Iron 25mg	139%
Potassium 6533mg	139%

*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: 63.0%

Protein: 17.0%

Carbs: 20.0%