![Moussaka (greek eggplant and meat lasagna)](/images/posts/moussaka.webp)
Moussaka (greek eggplant and meat lasagna)
This week while meal planning I was looking for filling dish that would be perfect for winter.
Moussaka is greek version of lasagna. Instead of pasta they use my favorite eggplants and / or potatoes. This dish is very aromatic and should be liked by even pickiest eaters.
In my version I used only eggplant, this way the dish becomes a little bit lighter. And do not be afraid, it’s super easy to make.
Ingredients for 4-5 portions:
- 2.5 eggplants (larger)
- 1 tsp salt
- 2 tsp olive oil
- 4 tbsp breadcrumbs (optional, I used gluten free mixed with ground paprika)
For the meat sauce:
- 1 tbsp olive oil
- 1 big onion
- 4 minced garlic cloves
- 500 g ground beef and pork mix
- 400g canned tomatoes
- 2 tbsp tomato paste
- 1.5 cup water
- 2 beef bouillon cubes
- 3 bay leaves
- 1.5 tsp sugar
- 2 tsp dried oregano
- 1/2 tsp cinnamon
- 1 tsp salt
- 1 tsp black pepper
For the béchamel sauce
- 3 tbsp butter
- 4 tbsp gluten-free flour
- 2 1/2 cups milk ( I used 1.5 % fat)
- 1/4 tsp nutmeg
- 2/3 cup parmesan cheese, grated
- 2 eggs
- 1 tsp salt
- 1/2 tsp pepper
Eggplants preparation:
- Start preparing eggplants. Cut them into thin slices and sprinkle with salt, let it sit for 20-30 min. While waiting, prepare meat and bechamel sauces.
- Preheat oven to 220-230 C.
- After 20-30 min rinse eggplants with plenty of water and pat dry with paper towel.
- Lay single layer of vegetables on parchment paper lined trays (work in batches), brush with oil.
- Bake for ~15 min or until lightly browned. Set aside and let it cool a little bit.
Meat sauce:
- Dice onion into small pieces.
- Heat olive oil in a larger frying pan over medium-high heat. Add the garlic with onion and cook for 2 min.
- Add the meat and cook until it changes colour (from pink to brown), stir to break meat pieces.
- Add remaining ingredients and stir well to combine ( bullion cubes have to be crumbled).
- Bring sauce to a simmer, lower the heat and let it cook until most of the juices have evaporated (~15 min). Set aside when done.
Béchamel sauce:
- Melt butter in a pan over medium heat.
- Slowly add the flour whisking continuously to get homogenous paste.
- Stirring continuously, slowly add milk and keep stirring for ~5 min (or until sauce thickens). Its consistency should be similar to a thick cream.
- Remove sauce from the heat and stir in parmesan cheese, nutmeg, pepper and salt.
- Let it cool for a couple minutes then whisk the eggs in. Set it aside.
To assemble :
- Lower oven to 180C.
- Take a larger baking dish (I used 20x30cm). Butter bottom and sides of the pan and layer half the eggplants.
- Pour in half of the meat sauce, spread it out evenly.
- Add a second layer of eggplants, add remaining meat sauce then pour over béchamel sauce.
- Sprinkle with breadcrumbs and bake until golden (I baked for 35 min). Allow to stand for 5 min, before serving.