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Close-up of baked moussaka topped with roasted eggplant slices in a red dish.

Baked Moussaka with Roasted Eggplant

Baked Moussaka with Roasted Eggplant is a comforting Mediterranean dish made with layers of roasted eggplant, spiced meat sauce, and creamy béchamel. It’s baked until golden and perfect for a hearty dinner that serves 4.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: dinner, lunch
Cuisine: Greek, Mediterranean
Calories: 500
Ingredients Method

Ingredients
  

For the eggplant:
  • 2 medium eggplants sliced into ½-inch rounds
  • Olive oil
  • Salt
For the meat sauce:
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 400 g 14 oz ground beef or lamb
  • 1 cup canned crushed tomatoes
  • 1 tablespoon tomato paste
  • ½ teaspoon cinnamon
  • Salt and pepper to taste
For the béchamel sauce:
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1½ cups milk warm
  • Salt and a pinch of nutmeg
  • ¼ cup grated Parmesan or mozzarella optional

Method
 

Preheat oven
  1. Preheat oven to 400°F (200°C).
Roast the eggplant:
  1. Brush slices with olive oil, sprinkle with salt, and roast on a baking sheet for 20–25 minutes until soft and golden.
Make the meat sauce:
  1. Heat oil in a pan.
  2. Sauté onion and garlic for 3–4 minutes.
  3. Add ground meat and cook until browned.
  4. Stir in tomatoes, paste, cinnamon, salt, and pepper.
  5. Simmer for 15 minutes until thickened.
Make béchamel sauce:
  1. Melt butter in a saucepan.
  2. Whisk in flour and cook for 1 minute.
  3. Slowly pour in warm milk, whisking constantly until smooth.
  4. Season with salt and nutmeg. Stir until thick (5–7 mins).
  5. Add cheese if using.
Assemble:
  1. In a baking dish, layer half the eggplant, all the meat sauce, then remaining eggplant.
  2. Pour béchamel over the top and spread evenly.
Bake
  1. Bake at 375°F (190°C) for 25–30 minutes until golden on top.
Rest Time
  1. Rest 10 minutes before serving.