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Spicy Moussaka layered casserole
Golden baked spicy Moussaka

Spicy Moussaka with Roasted Eggplant

Author: Flavelo
Recipes Main Courses Quick Meals
Often called Greek Lasagna, replacing pasta with sun-ripened eggplant. This dish is about patience: each layer needs care. Spiced meat ragu, silky béchamel (lightened here with ricotta/cottage cheese), and roasted veggies create a harmony worth turning on the oven for.
🕒 Prep Time 45 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 4 servings
🔥 Calories 680 kcal
🌍 Cuisine Greek

Ingredients

Equipment Needed

  • Large Skillet
  • Casserole Dish
  • Paper Towels
  • Whisk
  • Colander

Allergen Information

⚠️ Milk
⚠️ Egg
⚠️ Wheat
⚠️ Sulfites (Wine)

Instructions

1 ✓

Slice eggplant into rounds, salt, let stand 30 mins, rinse and dry.

Tip: Removes bitterness and compacts texture.
2 ✓

Brush with oil, roast at 400°F for 15-20 mins until browned.

Tip: Oven roasting is lighter.
3 ✓

Brown meat in oil. Add onion/garlic, sauté. Add wine, reduce. Add tomatoes and spices. Simmer to thick ragu.

Tip: Cinnamon highlights the meat flavor.
4 ✓

Sauce: Melt butter, whisk in flour, add milk. Cook to thicken. Cool slightly, mix in ricotta and beaten eggs.

Tip: Don't boil eggs; temper them in.
5 ✓

Layer: Eggplant, Meat, Eggplant, Meat. Top with sauce and cheese.

Tip: Base layer should be eggplant to absorb juices.
6 ✓

Bake at 350°F for 30-40 minutes. Rest 20 mins.

Tip: Resting makes it sliceable.

Recipe FAQ

Why is it greasy?
Eggplant is a sponge. Salt it first and roast instead of frying in deep oil.
It fell apart.
You cut it too hot. Let it set for 20 mins.

Ingredients

  • 2 medium Eggplants
  • 1 lb Ground Beef or Lamb
  • 1 medium Onion
  • 2 cloves Garlic
  • 14 oz Canned Whole Tomatoes
  • 3 tbsp Olive Oil
  • 1/2 cup Dry Red Wine
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Dried Oregano
  • 1 tsp Paprika
  • 1 pinch Cinnamon (Secret ingredient)
  • 2 cups Milk
  • 5 oz Ricotta or Cottage Cheese
  • 4 tbsp Butter
  • 3 tbsp All-Purpose Flour
  • 2 large Eggs
  • 4 oz Grated Parmesan