Description
Greek Moussaka is a beloved Mediterranean classic made with layers of roasted eggplant, spiced ground beef, and creamy béchamel sauce. This authentic recipe delivers comforting flavor, rich texture, and traditional Greek aromas that make every bite satisfying and soulful—a true taste of the Mediterranean.
Ingredients
Scale
For the Eggplant Layer:
- 2–3 large eggplants, sliced into ½-inch rounds
- Salt, for sweating the eggplant
- Olive oil, for brushing or frying
For the Meat Sauce:
- 1 lb ground beef (or ground lamb)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- 1 teaspoon oregano
- Salt and pepper, to taste
- 1–2 tablespoons olive oil
For the Béchamel Sauce:
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 2½ cups whole milk
- ½ teaspoon nutmeg
- Salt and white pepper, to taste
- 1 egg yolk
- ½ cup grated Parmesan or Kefalotyri cheese (optional)
Instructions
- Prepare the Eggplant: Slice eggplants and sprinkle with salt. Let sit 30 minutes to draw out moisture, then rinse and pat dry. Roast at 400°F (200°C) for 20–25 minutes, flipping halfway through.
- Make the Meat Sauce: Heat olive oil in a skillet. Sauté onion until soft, then add garlic and ground beef. Cook until browned. Stir in tomato paste, crushed tomatoes, and spices. Simmer 20 minutes until thickened.
- Make the Béchamel Sauce: In a saucepan, melt butter. Whisk in flour to form a roux, cooking 2 minutes. Gradually whisk in warm milk until thickened. Add nutmeg, salt, and pepper. Cool slightly, then stir in egg yolk and cheese.
- Assemble the Moussaka: Layer half the eggplant in a greased 9×13 dish, spread half the meat sauce, add remaining eggplant, then the rest of the meat sauce. Top evenly with béchamel.
- Bake: Bake at 375°F (190°C) for 45–50 minutes until golden and bubbly. Rest 15–20 minutes before slicing.
Notes
- Salt and drain eggplant to remove bitterness and prevent sogginess.
- Use cinnamon and allspice for that authentic Greek flavor.
- Whisk béchamel constantly for a smooth, lump-free texture.
- Let the dish rest after baking for perfect sliceable layers.
- Make-ahead tip: Assemble a day early and bake before serving.
- Storage: Refrigerate up to 4 days or freeze for 2 months. Reheat at 350°F until warm.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 7g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 21g
- Cholesterol: 95mg
Keywords: Greek Moussaka, Authentic Moussaka Recipe, Mediterranean Dinner, Greek Casserole, Moussaka with Béchamel, Traditional Greek Food, Eggplant Casserole, Greek Comfort Food, Greek Dishes, Classic Greek Recipe