MOUSSAKA ( eggplant Lasagne )

Disclaimer: While this recipe is inspired by the classic Greek dish, it’s a heartier, meat-focused version. If you’re looking for a more traditional Moussaka, consider omitting the potatoes and zucchini and reducing the amount of meat. Moussaka, a layered dish featuring eggplant, meat sauce, and a creamy béchamel, is a comforting classic. This recipe puts a meaty spin on the traditional dish, resulting in a satisfying and flavorful meal. Even the pickiest eggplant skeptics are sure to be won over!

Ingredients

Meat Sauce:

1.6lb / 750g ground beef (preferably lean)

1 cup / 240ml tomato passata

1 cup / 240ml beef stock

1/4 cup finely diced fresh parsley, plus extra to serve

2 heaped tbsp tomato paste

1 tbsp finely diced fresh thyme leaves

1 large white onion, finely diced

2 cloves garlic, finely diced

2 small or 1 large bay leaf

3/4 tsp salt, or to taste

1/4 tsp black pepper, or to taste

1 tbsp olive oil

Béchamel Sauce:

4oz / 120g unsalted butter

4oz / 120g plain flour

4 cups / 1 litre milk, at room temp

1 cup / 80g freshly grated cheese

2 egg yolks 1/2 tsp salt, or to taste 1/2 small nutmeg, grated (or 1/4 tsp ground nutmeg) 1/4 tsp white pepper

Vegetable Layers:

4 eggplants/aubergine, sliced around 1/3″ thickness

2 cups / 500ml vegetable or olive oil, or enough to cover veg in the pan

Few pinches of parsley

Salt & Pepper, as needed

Instructions

Beef Layer:

Heat olive oil in a large pan or pot over medium heat. Sauté onion until soft, then add garlic.

Brown the ground beef, breaking it up with a wooden spoon. Stir in tomato paste and cook for a few minutes.

Deglaze the pan with wine (optional), then add passata, beef stock, parsley, thyme, bay leaf, salt, and pepper.

Simmer for about 30 minutes, or until thickened.

Beef Layer:

Heat olive oil in a large pan or pot over medium heat. Sauté onion until soft, then add garlic.

Brown the ground beef, breaking it up with a wooden spoon. Stir in tomato paste and cook for a few minutes.

Deglaze the pan with wine (optional), then add passata, beef stock, parsley, thyme, bay leaf, salt, and pepper.

Simmer for about 30 minutes, or until thickened.

Vegetable Layers:

Slice eggplants. Sprinkle with salt, layer with paper towels, and press to remove excess moisture.

Heat oil in a pot to around 150C/300F. Fry eggplant slices until golden brown. Drain on paper towels.

Béchamel Sauce

Melt butter in a pot, whisk in flour to create a paste. Gradually whisk in milk until thickened.

salt, white pepper, and nutmeg. Remove from heat, whisk in egg yolks.

Assembly:

Layer potatoes, eggplant, beef sauce, and remaining eggplant in a baking dish.

Pour béchamel sauce over the top. Sprinkle with Pecorino.

Bake at 180C/350F for 35-45 minutes, or until golden and bubbly. Let rest for 15 minutes before serving.

Tips:

For a richer flavor, consider adding a splash of red wine while browning the beef.

If you prefer a milder eggplant flavor, peel the eggplant before slicing.

For a vegetarian option, replace the beef with a hearty lentil or mushroom-based sauce.

Enjoy this hearty and flavorful Moussaka!