Israeli Eggplant Moussaka
A rich and flavorful baked dish featuring layers of fried eggplant, a spiced meat sauce, and a creamy béchamel topping, with a distinct Israeli twist.
🧂 Ingredients
- 3 large Eggplants(about 2 lbs total, sliced 1/2 inch thick)
- 1 lb Ground beef
- 1 medium Onion(finely chopped)
- 4 cloves Garlic(minced)
- 28 oz Canned crushed tomatoes
- 2 tbsp Tomato paste
- 1 tsp Cinnamon
- 1/2 tsp Allspice
- to taste Salt
- to taste Black pepper
- for frying Olive oil
- 4 tbsp Butter
- 4 tbsp All-purpose flour
- 3 cups Milk
- 2 large Eggs
- 1/4 tsp Nutmeg
- 1/4 cup Parsley(chopped, for garnish (optional))
👨🍳 Instructions
- 1
Salt eggplant slices and let sit for 30 minutes to draw out moisture. Pat dry.
💡 Tip: This helps prevent them from becoming greasy when fried. - 2
Fry eggplant slices in batches in about 1/2 inch of hot olive oil until golden brown on both sides. Drain on paper towels.
- 3
In a large skillet, brown the ground beef with the chopped onion until no pink remains. Drain excess fat.
⏱️ 10 minutes - 4
Add minced garlic, crushed tomatoes, tomato paste, cinnamon, allspice, salt, and pepper to the meat mixture. Simmer for 20 minutes, stirring occasionally.
⏱️ 20 minutes - 5
To make the béchamel: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden.
⏱️ 2 minutes - 6
Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened. Remove from heat.
💡 Tip: Stirring constantly prevents lumps. - 7
Whisk in the eggs one at a time, followed by nutmeg, salt, and pepper. Beating the eggs separately and adding them off heat helps prevent scrambling.
- 8
Preheat oven to 375°F (190°C).
- 9
Assemble the moussaka: Layer half of the fried eggplant in a greased 9x13 inch baking dish. Top with the meat sauce, then the remaining eggplant. Pour the béchamel evenly over the top.
💡 Tip: Ensure an even layer of béchamel for consistent baking. - 10
Bake for 45-60 minutes, or until the topping is golden brown and bubbly.
⏱️ 60 minutes - 11
Let stand for 15-20 minutes before serving. Garnish with fresh parsley if desired.
💡 Pro Tips
- ✓Salting the eggplant is crucial for a less oily final dish.
- ✓Ensure the béchamel is thick enough before adding eggs.
- ✓Allowing the moussaka to rest before serving helps it set.
🔄 Variations
- Add a layer of thinly sliced potatoes at the bottom of the dish.
- Incorporate a pinch of allspice or nutmeg into the meat sauce for added depth.
- For a vegetarian version, replace the meat with lentils or mushrooms.