Moussaka (greek eggplant and meat lasagna)
beef gluten free Greek pork

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:

  1. 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.
  2. Preheat oven to 220-230 C.
  3. After 20-30 min rinse eggplants with plenty of water and pat dry with paper towel.
  4. Lay single layer of vegetables on parchment paper lined trays (work in batches), brush with oil.
  5. Bake for ~15 min or until lightly browned. Set aside and let it cool a little bit.

Meat sauce:

  1. Dice onion into small pieces. 
  2. Heat olive oil in a larger frying pan over medium-high heat. Add the garlic with onion and cook for 2 min.
  3. Add the meat and cook until it changes colour (from pink to brown), stir to break meat pieces. 
  4. Add remaining ingredients and stir well to combine ( bullion cubes have to be crumbled). 
  5. 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:

  1. Melt butter in a pan over medium heat. 
  2. Slowly add the flour whisking continuously to get homogenous paste. 
  3. Stirring continuously, slowly add milk and keep stirring for ~5 min (or until sauce thickens). Its consistency should be similar to a thick cream. 
  4. Remove sauce from the heat and stir in parmesan cheese, nutmeg, pepper and salt. 
  5. Let it cool for a couple minutes then whisk the eggs in. Set it aside. 

To assemble : 

  1. Lower oven to 180C.
  2. Take a larger baking dish (I used 20x30cm). Butter bottom and sides of the pan and layer half the eggplants.
  3. Pour in half of the meat sauce, spread it out evenly. 
  4. Add a second layer of eggplants, add remaining meat sauce then pour over béchamel sauce. 
  5. Sprinkle with breadcrumbs and bake until golden (I baked for 35 min). Allow to stand for 5 min, before serving.
Moussaka, greek lasagna

Leave a Reply