A creative twist on classic moussaka featuring tender eggplant slices rolled with savory meat filling and topped with creamy béchamel sauce for an elegant Mediterranean feast.
Recipe Details
Ingredients
- 2 large large eggplants, sliced lengthwise 5mm thick
- 4 tbsp olive oil
- 500g ground lamb (or beef)
- 1 medium onion, finely diced
- 3 cloves garlic cloves, minced
- 2 tbsp tomato paste
- 400g canned crushed tomatoes
- 125ml red wine
- ½ tsp ground cinnamon
- 1 tsp dried oregano
- 30g fresh parsley, chopped
- 60g butter
- 60g plain flour
- 500ml whole milk, warmed
- ¼ tsp ground nutmeg
- 60g Parmesan cheese, grated
- 2 egg yolks
- to taste salt and black pepper
Instructions
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Preheat oven to 200°C (400°F). Brush eggplant slices on both sides with 4 tbsp olive oil and season with salt. Arrange on baking sheets and roast for 15-20 minutes until tender and lightly golden.
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Meanwhile, heat 1 tablespoon olive oil in a large skillet. Cook 500g ground lamb (or beef), breaking it up, until browned. Remove and set aside.
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In the same pan, sauté 1 medium onion until softened, about 5 minutes. Add 3 cloves garlic cloves and cook 1 minute more.
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Stir in 2 tbsp tomato paste and cook for 2 minutes. Add 400g canned crushed tomatoes, 125ml red wine, ½ tsp ground cinnamon, 1 tsp dried oregano, and cooked lamb. Simmer for 15-20 minutes until thick. Stir in 30g fresh parsley and season with to taste salt and black pepper.
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For béchamel, melt 60g butter in a saucepan. Whisk in 60g plain flour and cook for 2 minutes. Gradually add 500ml whole milk, whisking constantly until smooth and thickened.
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Remove from heat. Stir in ¼ tsp ground nutmeg, half the 60g Parmesan cheese, and 2 egg yolks. Season with salt and pepper.
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Reduce oven to 180°C (350°F). Place 2-3 tablespoons of meat filling at one end of each eggplant slice and roll up tightly.
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Arrange rolls seam-side down in a greased baking dish. Pour béchamel sauce over the top and sprinkle with remaining Parmesan.
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Bake for 25-30 minutes until golden and bubbling. Let rest 10 minutes before serving.
Tips
Eggplant Selection: Choose firm eggplants with smooth, shiny skin. Smaller ones tend to be less bitter.
Salt Treatment: If time allows, salt eggplant slices and let sit 30 minutes to draw out bitterness, then pat dry before cooking.
Vegetarian Version: Replace meat with a mixture of lentils, mushrooms, and walnuts for a hearty plant-based filling.
Béchamel Success: Keep whisking continuously when adding milk to prevent lumps. The sauce should coat the back of a spoon.
Make-Ahead: Assemble rolls up to 24 hours ahead, cover, and refrigerate. Add béchamel just before baking.
Serving: Garnish with fresh oregano and serve with Greek salad and crusty bread for a complete meal.