Greek Moussaka

Why You’ll Love This Recipe

I appreciate how the layers create such a beautiful balance of textures. The soft eggplant pairs perfectly with the savory meat sauce, while the béchamel adds a smooth, creamy finish.

I love how the warm spices give the meat sauce depth without overwhelming the dish.

I also enjoy how impressive it looks once sliced. It feels like something I would serve for a gathering or a cozy Sunday dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large eggplants, sliced into 1/4-inch rounds
olive oil, for brushing
salt and black pepper to taste

For the meat sauce:

1 lb ground beef or lamb
1 small onion, finely chopped
2 cloves garlic, minced
1 can (14–15 oz) crushed tomatoes
2 tablespoons tomato paste
1/2 teaspoon ground cinnamon
1/2 teaspoon dried oregano
1/4 teaspoon ground allspice (optional)
1/4 cup red wine (optional)
salt and black pepper to taste

For the béchamel sauce:

4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups whole milk, warmed
1/4 teaspoon ground nutmeg
1/2 cup grated Parmesan cheese
1 egg, lightly beaten
salt and black pepper to taste

Directions

1. I preheat the oven to 400°F (200°C). I brush both sides of the eggplant slices with olive oil and season with salt and pepper. I arrange them on baking sheets and roast for about 20–25 minutes until tender and lightly golden.

2. While the eggplant roasts, I prepare the meat sauce. In a skillet over medium heat, I cook the ground meat with chopped onion until browned. I add the garlic and cook for another minute.

3. I stir in crushed tomatoes, tomato paste, cinnamon, oregano, allspice, and red wine if using. I season with salt and pepper and let it simmer for about 10–15 minutes until slightly thickened.

4. To make the béchamel, I melt butter in a saucepan over medium heat. I whisk in the flour and cook for about 1 minute. Gradually, I whisk in the warmed milk until smooth. I let it simmer until thickened, then season with nutmeg, salt, and pepper. I remove it from the heat and stir in Parmesan and the beaten egg.

5. To assemble, I layer half of the roasted eggplant in a greased baking dish. I spread the meat sauce evenly over it, then add the remaining eggplant slices on top.

6. I pour the béchamel sauce over the final layer, spreading it evenly.

7. I bake at 350°F (175°C) for 30–35 minutes until the top is golden and set.

8. I let the moussaka rest for at least 15 minutes before slicing so the layers hold together beautifully.

Servings and Timing

Servings: 6

Prep time: 30 minutes
Cook time: 45–50 minutes
Total time: About 1 hour 20 minutes

Variations

I sometimes substitute ground turkey for a lighter version.

When I want extra depth, I add a pinch more cinnamon or a bay leaf while simmering the sauce.

For a lower-carb option, I reduce the béchamel layer slightly.

I also enjoy sprinkling a little extra Parmesan on top before baking for a deeper golden crust.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, I warm individual portions in the oven at 350°F until heated through. I can microwave it for convenience, though the oven keeps the top slightly firmer.

I can also freeze fully baked and cooled moussaka for up to 2 months. I thaw overnight in the refrigerator before reheating.

FAQs

Do I need to salt the eggplant beforehand?

If the eggplant is fresh and firm, I usually skip salting ahead. Roasting removes excess moisture effectively.

Can I make this ahead of time?

Yes, I often assemble it a day in advance and bake just before serving, or reheat after baking.

Why let it rest before slicing?

Resting helps the layers set, making it easier to cut clean slices.

Can I make it vegetarian?

Yes, I replace the meat with lentils or a mixture of sautéed mushrooms and chickpeas.

What should I serve with moussaka?

I like serving it with a simple Greek salad or warm crusty bread.

Conclusion

I love how Greek Moussaka transforms simple ingredients into a rich, layered comfort dish. The roasted eggplant, spiced meat sauce, and creamy béchamel come together in perfect harmony. Whenever I make it, it feels like a true celebration of classic Mediterranean flavors.

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