Description
Traditional Greek Moussaka is a rich, layered casserole made with tender roasted eggplant, warmly spiced meat sauce, and a creamy golden béchamel topping. This classic Mediterranean dish is hearty, comforting, and perfect for gatherings.
Ingredients
2–3 medium eggplants (about 900 g / 2 lbs)
Olive oil, for brushing
Salt
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
500 g (1 lb) ground beef or lamb
2 tablespoons tomato paste
400 g (14 oz) canned crushed tomatoes
1 teaspoon ground cinnamon
Salt and pepper, to taste
Pinch of sugar
60 g (4 tablespoons) unsalted butter
60 g (½ cup) all-purpose flour
750 ml (3 cups) whole milk
2 eggs, lightly beaten
60 g (½ cup) grated kefalotyri or Parmesan cheese
Pinch of ground nutmeg
Salt and pepper, to taste
Instructions
- Slice the eggplants into ½-inch (1.25 cm) rounds. Salt both sides and let rest on paper towels for 30 minutes. Rinse and pat dry, brush with olive oil, and arrange on baking sheets. Roast at 200°C (400°F) for 20–25 minutes, flipping halfway, until tender and lightly golden.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté the chopped onion until soft, then add the minced garlic and cook for 1 minute.
- Add the ground beef or lamb and cook until browned, breaking it apart as it cooks. Stir in tomato paste, crushed tomatoes, cinnamon, salt, pepper, and a pinch of sugar. Simmer uncovered for 20–30 minutes until thickened. Remove from heat and cool slightly.
- In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually add the milk while whisking constantly until thick and smooth.
- Remove from heat and stir in grated cheese, nutmeg, salt, and pepper. Once slightly cooled, whisk in the beaten eggs until fully incorporated.
- Preheat oven to 180°C (350°F) and grease a 9×13-inch (23×33 cm) baking dish. Layer half of the roasted eggplant on the bottom. Spread the meat sauce evenly over it, then top with remaining eggplant slices.
- Pour the béchamel over the top and smooth evenly. Sprinkle extra grated cheese on top if desired.
- Bake for 45–50 minutes until golden brown and set. Let rest for at least 30 minutes before slicing and serving.
Notes
For a more traditional flavor, use ground lamb instead of beef.
Add a thin layer of sliced potatoes at the base for extra heartiness.
For a vegetarian version, substitute the meat with lentils or plant-based ground alternatives.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
Allow the moussaka to rest before slicing to help the layers set properly.
- Prep Time: 40 minutes
- Cook Time: 85 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 9 g
- Sodium: 620 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 29 g
- Cholesterol: 150 mg
