Description
Traditional Greek Moussaka is a layered casserole dish made with eggplant, ground meat, and a creamy béchamel sauce, offering a rich and comforting flavor.
Ingredients
Scale
- 2 large eggplants, sliced into ½-inch rounds
- Olive oil (for brushing/frying)
- Salt
- 1 lb (450 g) ground beef or lamb (or half-and-half mix)
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz / 400 g) crushed tomatoes
- 2 tbsp tomato paste
- ½ cup red wine (optional)
- 1 tsp cinnamon
- 1 tsp dried oregano
- 1 tsp paprika
- Salt & black pepper, to taste
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk, warmed
- ½ tsp nutmeg
- ½ cup grated Parmesan or Kefalotyri cheese
- 2 egg yolks
- Salt & pepper, to taste
- 2 potatoes, thinly sliced (optional but traditional)
- Extra Parmesan for topping
- Fresh thyme (optional garnish)
Instructions
- Prepare Eggplant: Sprinkle eggplant slices with salt and let sit 20–30 minutes to draw out bitterness. Pat dry, brush with olive oil, and roast at 400°F (200°C) for 20 minutes (or pan-fry until lightly golden).
- Cook Meat Sauce: In a skillet, heat olive oil and sauté onion and garlic until fragrant. Add ground beef/lamb, cook until browned. Stir in tomato paste, crushed tomatoes, red wine (if using), and spices. Simmer uncovered for 20–25 minutes until thickened.
- Make Béchamel Sauce: Melt butter in a saucepan. Add flour, whisking until smooth and golden. Gradually add warm milk, whisking constantly until thick and creamy. Season with nutmeg, salt, and pepper. Stir in cheese. Remove from heat, whisk in egg yolks quickly.
- Assemble Moussaka: Grease a 9×13-inch baking dish. Layer potato slices (if using) at the bottom. Add half of the eggplant slices, then spread half the meat sauce. Repeat with remaining eggplant and meat sauce. Pour béchamel sauce evenly over the top. Sprinkle extra cheese.
- Bake: Bake uncovered at 375°F (190°C) for 45–50 minutes, until top is golden and bubbling. Let rest at least 20 minutes before slicing (important for clean layers).
Notes
- Let the moussaka rest before slicing for better layering.
- Feel free to substitute ground meat with a vegetarian option for a meatless version.
- Using a mix of cheeses can enhance the flavor of the béchamel sauce.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 100mg