The Greek Version of Lasagna
Dive into Greece with our homemade Moussaka! Made with love and Koukoutsi Organic Olive Oil for authentic flavor. Layers of eggplant, seasoned meat, and creamy béchamel sauce. Perfect for sharing!
Add Koukoutis Organic Olive Oil on each layer of eggplant
Extra tip


Ingredients
- For the eggplant layer:
- 2 large eggplants, sliced into 1/2-inch rounds
- Salt
- Koukoutsi Organic Olive Oil for brushing
- For the meat sauce:
- 1 lb ground lamb or beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1/2 cup red wine (optional)
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
- For the béchamel sauce:
- 4 tbsp Koukoutsi Organic Olive Oil
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- 2 large eggs, beaten
- 1/2 cup grated Parmesan cheese
Instruction
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the eggplant slices on the prepared baking sheet and sprinkle them generously with salt. Let them sit for about 30 minutes to draw out the bitter juices. After 30 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels.
- Brush both sides of the eggplant slices with Koukoutsi Organic Olive Oil and arrange them in a single layer on the baking sheet. Bake in the preheated oven for 20-25 minutes, or until golden brown and tender. Remove from the oven and set aside.
- While the eggplant is baking, prepare the meat sauce. In a large skillet, heat a tablespoon of Koukoutsi Organic Olive Oil over medium heat. Add the chopped onion and garlic, and cook until softened, about 5 minutes. Add the ground lamb or beef and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the crushed tomatoes, red wine (if using), dried oregano, dried thyme, salt, and pepper. Simmer the sauce for about 15-20 minutes, or until thickened. Remove from heat and set aside.
- To make the béchamel sauce, heat the Koukoutsi Organic Olive Oil in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, or until golden brown and fragrant.
- Gradually whisk in the milk, stirring constantly to prevent lumps from forming. Cook the sauce, stirring constantly, until thickened and smooth, about 5-7 minutes.
- Remove the saucepan from the heat and stir in the ground nutmeg, salt, and pepper. Allow the sauce to cool slightly, then whisk in the beaten eggs and grated Parmesan cheese.
- To assemble the Moussaka, spread half of the eggplant slices in the bottom of a greased 9×13-inch baking dish. Top with half of the meat sauce, spreading it evenly over the eggplant layer.
- Repeat the layers with the remaining eggplant slices and meat sauce.
- Pour the béchamel sauce over the top of the Moussaka, spreading it evenly to cover the entire surface.
- Bake the Moussaka in the preheated oven for 45-50 minutes, or until the top is golden brown and bubbly.
- Remove from the oven and let it cool for 10-15 minutes before slicing and serving.
- Enjoy your delicious homemade Moussaka, infused with the rich flavor of Koukoutsi Organic Olive Oil!
Feel free to adjust the recipe to your taste preferences and dietary restrictions. Enjoy!