Description
Greek Moussaka is a hearty, comforting layered casserole made with roasted eggplant, spiced meat sauce, and a creamy béchamel topping. A Mediterranean classic perfect for feeding a crowd.
Ingredients
3 large eggplants, sliced into 1/2-inch rounds
Olive oil, for brushing
Salt, to taste
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 lb (450 g) ground beef or lamb
1 can (15 oz) crushed tomatoes
2 tablespoons tomato paste
1/2 cup red wine (optional)
1 teaspoon ground cinnamon
1 teaspoon dried oregano
1/2 teaspoon nutmeg
Salt and pepper, to taste
4 tablespoons butter
1/2 cup all-purpose flour
4 cups whole milk, warmed
2 large eggs, lightly beaten
1/2 cup grated Parmesan cheese
Pinch of nutmeg
Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Lightly salt the eggplant slices and let them sit for 20 minutes to draw out moisture. Pat dry, brush with olive oil, and roast on a baking sheet for 20 minutes until tender and lightly golden.
- For the meat sauce, heat olive oil in a skillet and sauté the onion and garlic until fragrant. Add the ground meat and cook until browned.
- Stir in the crushed tomatoes, tomato paste, wine (if using), cinnamon, oregano, nutmeg, salt, and pepper. Simmer for 20 minutes.
- For the béchamel, melt butter in a saucepan. Whisk in the flour and cook for 1–2 minutes. Gradually add the warm milk, whisking constantly until thickened.
- Remove from heat and stir in the Parmesan cheese. Season with nutmeg, salt, and pepper, then whisk in the beaten eggs.
- Grease a 9×13-inch baking dish. Layer the roasted eggplant slices, then spread the meat sauce over them. Pour the béchamel over the top and spread evenly.
- Bake uncovered for 45–50 minutes, until golden brown and bubbling.
- Let it rest for 15 minutes before slicing and serving.
Notes
You can substitute eggplant with zucchini or thinly sliced potatoes.
Use ground turkey or plant-based meat for a lighter version.
For extra aroma, add a dash of clove or allspice to the meat sauce.
Sprinkle extra cheese on top before baking for a cheesier crust.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice (approx. 1/8 of dish)
- Calories: 520
- Sugar: 7g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 105mg
