Greek Moussaka
Greek Moussaka layered with tender roasted eggplant, rich spiced meat sauce, and creamy béchamel baked until golden. A classic Mediterranean comfort dish that feels hearty, elegant, and deeply satisfying.
- Prep Time: 30 minutes
- Cook Time: 45–50 minutes
- Total Time: About 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting & Baking
- Cuisine: Greek / Mediterranean
Ingredients
For the Eggplant Layer:
2 large eggplants, sliced into ¼-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
½ teaspoon ground cinnamon
½ teaspoon dried oregano
¼ teaspoon ground allspice (optional)
¼ cup red wine (optional)
Salt and black pepper to taste
For the Béchamel Sauce:
4 tablespoons unsalted butter
¼ cup all-purpose flour
2 cups whole milk, warmed
¼ teaspoon ground nutmeg
½ cup grated Parmesan cheese
1 egg, lightly beaten
Salt and black pepper to taste
Instructions
1. Roast the Eggplant
Preheat oven to 400°F (200°C). Brush both sides of eggplant slices with olive oil and season with salt and pepper. Arrange on baking sheets and roast for 20–25 minutes until tender and lightly golden.
2. Prepare the Meat Sauce
In a skillet over medium heat, cook ground meat and chopped onion until browned. Add garlic and cook for 1 minute.
Stir in crushed tomatoes, tomato paste, cinnamon, oregano, allspice, and red wine (if using). Season with salt and pepper. Simmer for 10–15 minutes until slightly thickened.
3. Make the Béchamel
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in warmed milk until smooth. Simmer until thickened.
Season with nutmeg, salt, and pepper. Remove from heat and stir in Parmesan and beaten egg.
4. Assemble
Reduce oven temperature to 350°F (175°C).
Layer half the roasted eggplant in a greased baking dish. Spread meat sauce evenly on top. Add remaining eggplant slices.
Pour béchamel sauce over the top and spread evenly.
5. Bake
Bake for 30–35 minutes until golden and set.
Let rest for at least 15 minutes before slicing.
Notes
Fresh, firm eggplant typically doesn’t require pre-salting.
Add a bay leaf while simmering the sauce for deeper flavor (remove before assembling).
Sprinkle extra Parmesan on top for a more golden crust.
For a vegetarian version, substitute lentils or sautéed mushrooms and chickpeas for the meat.
Find it online: https://allcookedup.com/greek-moussaka/
