Name: How to Make Mousaka: A Traditional Mediterranean Eggplant Casserole
Prep time: 10 min
Cuisine: Greek, Middle Eastern

How to Make Mousaka: A Traditional Mediterranean Eggplant Casserole

December 1st, 2019 By: Riwa Saied

Mousaka is a wonderful eggplant casserole that is popular just about everywhere in the Mediterranean! It has spread into different countries and each country has their way of making it. This dish has many variations and can be prepared with either beef or lamb. It is also often topped with a white béchamel sauce. Here we give you our favorite, most authentic, and best recipe for Mousaka.

Mousaka is a delicious eggplant casserole that is popular in the Mediterranean! This dish features layered grilled eggplant, saucy meat mixture, topped with a béchamel sauce, and then baked to perfection.

Ingredients

Eggplant - 2 large
Olive Oil - 1/2 cup
Shredded Parmesan Cheese - 3/4 cup (optional)
Fresh Tomatoes , Cut Into Rounds- 4-5 tomatoes
Meat Sauce
Olive Oil - 2 tablespoons
Ground Lamb or Beef - 1 1/2 pound
Chopped Onions - 2 cups
Tomato Sauce - 2 cups
Chopped Fresh Parsley - 1 tablespoon
Minced Garlic - 1 teaspoon
Salt - 1 1/2 teaspoon
Cinnamon - 1/2 teaspoon
Allspice - 1 teaspoon
Black Pepper - 1/2 teaspoon
Nutmeg Powder- 1/8 teaspoon
Egg, Beaten - 1
Béchamel Sauce
Butter - 1/2 cup or one stick
White Flour - 6 tablespoons
Milk - 1 1/2 cup
Water - 2 cups
Salt - 1/2 teaspoon
Nutmeg Powder - 1/8 teaspoon

Steps

Step 1
Prepare Eggplant For Grilling

Get rid of the stem of eggplant and peel it leaving some of the skin on, if you like. Cut the eggplant into 1/2 inch thick rounds. Sprinkle some salt on the eggplant rounds and leave for 30 minutes to rest on paper towel so that some of the water comes out.
Step 2
Make The Meat Sauce

In a cooking pot over medium high heat, brown the meat (beef or lamb) for about 10 minutes. Add the onions and gently mix for another 10 minutes. Add the tomato sauce, garlic, parsley, and all the spices listed under “Meat Sauce.” Lower the heat to medium low, cover the pot and all the meat sauce to simmer down for about 10-15 minutes (Make the Béchamel Sauce at this time) and then take heat off, allow to cool slightly, add the beaten egg to the meat mixture, blending well into the meat, and set aside.
Step 3
Make The Béchamel Sauce

Melt the butter in a cooking pot over medium high heat. Add the flour and mix using a whisk. Slowly add the milk while stirring with a whisk. Increase heat to high. Once the béchamel starts bubbling, lower the heat again to medium high and add the water. Continue stirring till the sauce is thick again. Turn heat off and add salt and nutmeg. Set aside.
Step 4
Grill The Eggplant

On a stove top grill, set on high heat, add some olive oil, about 1 cm deep.
Step 5
Grill the eggplants on the hot oil, until they are browned on both sides. Do not over cook the eggplant, only about 5 minutes on each side.
Step 6
Place the eggplant on a plate lined with paper towel to allow excess oil to drain out.
Step 7
Assemble And Bake Your Moussaka

Preheat Oven to 350 degrees F.
Step 8
Assemble one layer of the grilled eggplant at the bottom of your baking dish, preferably, a glass casserole. Use only half of the eggplants. Sprinkle about a third of the Parmesan Cheese on the first layer of the eggplant.
Step 9
Spread all your meat sauce on top of the first layer of the grilled eggplant, over the Parmesan Cheese. Sprinkle another third of the Parmesan Cheese on top of the meat sauce.
Step 10
Lay the remaining half of the eggplants on top of the meat and Parmesan Cheese mixture.
Step 11
Spread all the béchamel sauce on top of the eggplant. Lay the fresh tomato rounds on top and sprinkle the remaining Parmesan Cheese on top of the tomatoes.
Step 12
Bake uncovered for one hour.

Tip

When the Mousaka bakes, it will let a lot of water out so make sure to drain the oil out of the eggplant very well after frying by putting a generous amount of papertowel under it. Also, make sure your meat and bechamel sauce is thick so that your Moussaka is not too watery when you bake it.

How to Make Mousaka: A Traditional Mediterranean Eggplant Casserole