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Outrageously Delicious Greek Moussaka

Outrageously Delicious Greek Moussaka
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Outrageously Delicious Greek Moussaka is a classic Mediterranean casserole featuring tender roasted eggplants, savory spiced lamb or beef meat sauce, and a creamy béchamel topping baked to a golden perfection. This hearty, flavorful dish is perfect for family dinners, meal prep, and can be easily customized for vegetarian or gluten-free diets.

Ingredients

Scale

Vegetables

  • 2–3 large eggplants, sliced lengthwise
  • Optional: 2 medium potatoes, sliced (for additional base layer)
  • Optional: 1 bell pepper, diced (for extra color and nutrition)
  • Optional: 1 carrot, grated or finely diced (for extra color and nutrition)
  • Fresh parsley or mint, chopped for garnish

Meat Sauce

  • 1 lb (450g) ground lamb or beef
  • 1 large onion, finely chopped
  • 2–3 garlic cloves, minced
  • 1 cup (240ml) crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp ground cinnamon
  • ½ tsp ground allspice
  • Salt and pepper to taste
  • Optional: chili flakes to taste (for spicier version)

Béchamel Sauce

  • 4 tbsp (55g) unsalted butter
  • 4 tbsp (30g) all-purpose flour (or gluten-free flour)
  • 3 cups (720ml) warm milk (or coconut/almond milk for dairy-free)
  • 2 large eggs, beaten
  • ½ tsp ground nutmeg
  • Salt and pepper to taste
  • ½ cup (50g) grated Parmesan or kasseri cheese

Instructions

  1. Prepare the Eggplants: Slice the eggplants lengthwise and sprinkle with salt. Let them sit for 30 minutes to draw out bitterness. Rinse and pat dry thoroughly. Roast in the oven or fry until golden and tender to develop a silky texture and smoky sweetness.
  2. Cook the Meat Sauce: Sauté chopped onions and garlic in a pan until fragrant. Add the ground lamb or beef and cook until browned. Stir in crushed tomatoes, tomato paste, cinnamon, allspice, salt, and pepper (and chili flakes if using). Simmer gently until the sauce thickens and flavors meld.
  3. Make the Béchamel Sauce: Melt butter in a saucepan over low heat. Whisk in flour to form a smooth roux. Slowly add warm milk, whisking constantly until the sauce thickens. Season with salt, pepper, and nutmeg. Remove from heat and fold in the beaten eggs and grated cheese to create a creamy, velvety topping.
  4. Assemble the Layers: In a baking dish, lay a base layer of roasted eggplants (and potatoes if using). Spread the meat sauce evenly over the vegetables. Repeat layers if desired. Pour the béchamel sauce evenly over the top, smoothing it to cover all layers completely.
  5. Bake to Perfection: Preheat the oven to 350°F (175°C). Bake the assembled moussaka for 45 to 60 minutes until the top is golden brown and bubbling. Let it rest for at least 20 minutes before serving to allow the layers to set beautifully.

Notes

  • Salt eggplants well to remove bitterness and excess moisture for better texture.
  • Use fresh, good-quality ground lamb or beef to deepen flavor.
  • Simmer the meat sauce slowly to intensify and blend spices.
  • Whisk béchamel sauce constantly on low heat to avoid lumps and achieve smooth creaminess.
  • Allow moussaka to rest after baking to set the layers and improve texture and flavor.

Nutrition

Keywords: Greek moussaka, Mediterranean casserole, eggplant casserole, lamb moussaka, béchamel sauce, traditional Greek dish, baked casserole, gluten-free Greek recipe

Find it online: https://dishesbylina.com/outrageously-delicious-greek-moussaka/