Name: Greek Moussaka Slice
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: Greek
Ingredients: 3 medium eggplants, sliced; Olive oil, for roasting or frying; 1 lb ground beef or lamb; 1 medium onion, finely chopped; 3 garlic cloves, minced; 2 tbsp tomato paste; 1 can (14.5 oz) crushed tomatoes; 1/4 cup red wine (optional); 1/2 tsp ground cinnamon; 1/4 tsp ground allspice; 1 bay leaf; Salt and pepper, to taste; 4 tbsp butter; 1/4 cup all-purpose flour; 2 cups milk; 2 egg yolks; 1/4 tsp grated nutmeg; 1/2 cup grated Parmesan or Kefalotyri cheese

Description

Greek Moussaka Slice is a layered Mediterranean casserole made with roasted eggplant, savory spiced meat sauce, and creamy béchamel. Baked until golden, this comforting dish is perfect for family dinners or festive gatherings.

Ingredients

Units Scale

3 medium eggplants, sliced
Olive oil, for roasting or frying
1 lb ground beef or lamb
1 medium onion, finely chopped
3 garlic cloves, minced
2 tbsp tomato paste
1 can (14.5 oz) crushed tomatoes
1/4 cup red wine (optional)
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1 bay leaf
Salt and pepper, to taste
4 tbsp butter
1/4 cup all-purpose flour
2 cups milk
2 egg yolks
1/4 tsp grated nutmeg
1/2 cup grated Parmesan or Kefalotyri cheese

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Instructions

Slice eggplants and sprinkle with salt. Let sit for 30 minutes to draw out moisture. Pat dry.
Roast or fry eggplant slices in olive oil until golden. Set aside.
In a large skillet, heat olive oil and sauté onion and garlic until translucent.
Add ground meat and cook until browned.
Stir in tomato paste, crushed tomatoes, red wine (if using), cinnamon, allspice, bay leaf, salt, and pepper.
Simmer for 20–30 minutes, until thickened. Remove bay leaf.
To make béchamel, melt butter in a saucepan. Whisk in flour and cook for 1–2 minutes.
Gradually add milk, whisking constantly until smooth and thickened.
Remove from heat, then whisk in egg yolks, nutmeg, and cheese.
Preheat oven to 350°F (175°C). Layer eggplants in a baking dish, add meat sauce, then another eggplant layer.
Top with béchamel sauce and smooth the surface.
Bake for 45–50 minutes, until the top is golden and bubbly.
Let rest for 20 minutes before slicing and serving.

Notes

Let the dish rest before slicing to help it hold its shape.
Use gluten-free flour for a gluten-free béchamel sauce.
Substitute lentils or mushrooms for a vegetarian version.
Zucchini or potatoes can be layered with or instead of eggplant.
Moussaka freezes well—cool completely before freezing.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 7g
Sodium: 480mg
Fat: 26g
Saturated Fat: 11g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 5g
Protein: 25g
Cholesterol: 105mg