Introduction
Greek Moussaka is a heartwarming layered dish that perfectly captures the essence of Mediterranean cuisine. This classic recipe combines tender eggplant, seasoned ground meat, and a creamy béchamel sauce to create a dish that’s both comforting and impressive. I’ve spent years perfecting this recipe to ensure it delivers authentic flavors while remaining achievable for home cooks. Whether you’re hosting a dinner party or treating your family to something special, this Greek Moussaka recipe won’t disappoint.
Ingredients
For the Eggplant Layer:
- 3 large eggplants, sliced into ¼-inch rounds
- Salt for sweating the eggplants
- ¼ cup olive oil for brushing
For the Meat Sauce:
- 2 lbs ground lamb (or beef)
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (14 oz) crushed tomatoes
- 1 cinnamon stick
- 2 bay leaves
- 1 teaspoon dried oregano
- ½ teaspoon ground allspice
- Salt and pepper to taste
For the Béchamel Sauce:
- ½ cup butter
- ½ cup all-purpose flour
- 3 cups warm milk
- 2 eggs, beaten
- ¼ teaspoon ground nutmeg
- ½ cup grated Parmesan cheese
Instructions
- Salt the eggplant slices generously and let them sit for 1 hour to release excess moisture. Rinse and pat dry thoroughly.
- Preheat your oven to 400°F (200°C). Brush the eggplant slices with olive oil and arrange on baking sheets. Roast for 20-25 minutes until tender and lightly golden.
- For the meat sauce, brown the ground meat in a large skillet over medium-high heat. Add onions and garlic, cooking until softened.
- Stir in tomato paste, crushed tomatoes, cinnamon stick, bay leaves, oregano, and allspice. Simmer for 20-25 minutes until thickened.
- Prepare the béchamel by melting butter in a saucepan. Add flour and cook for 1-2 minutes. Gradually whisk in warm milk until smooth and thickened.
- Remove from heat and slowly whisk in beaten eggs, nutmeg, and Parmesan cheese.
- Layer the dish: Place eggplant slices in a 9×13 baking dish, top with meat sauce, then repeat. Pour béchamel sauce over the top.
- Bake at 350°F (175°C) for 45 minutes until golden brown and bubbly.
Cook Time and Serving Size
Prep Time: 1 hour 30 minutes
Cook Time: 45 minutes
Total Time: 2 hours 15 minutes
Servings: 8-10 portions
Recipe Notes
– Don’t skip salting the eggplants – this crucial step prevents them from becoming bitter and soggy.
– The meat sauce can be made a day ahead to enhance flavors.
– Let the moussaka rest for 15-20 minutes before serving to set properly.
– For the best texture, ensure your béchamel is smooth and free of lumps before adding eggs.
– Store leftovers in the refrigerator for up to 3 days; reheat individual portions in the microwave or oven.
– When reheating, add a splash of milk if the dish seems dry.
Greek Moussaka
Ingredients
- 3 large eggplants sliced into ¼-inch rounds
- Salt for sweating the eggplants
- ¼ cup olive oil for brushing
- 2 lbs ground lamb or beef
- 1 large onion finely diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 can 14 oz crushed tomatoes
- 1 cinnamon stick
- 2 bay leaves
- 1 teaspoon dried oregano
- ½ teaspoon ground allspice
- Salt and pepper to taste
- ½ cup butter
- ½ cup all-purpose flour
- 3 cups warm milk
- 2 eggs beaten
- ¼ teaspoon ground nutmeg
- ½ cup grated Parmesan cheese
Instructions
- Salt the eggplant slices generously and let them sit for 1 hour to release excess moisture. Rinse and pat dry thoroughly.
- Preheat your oven to 400°F (200°C). Brush the eggplant slices with olive oil and arrange on baking sheets. Roast for 20-25 minutes until tender and lightly golden.
- For the meat sauce, brown the ground meat in a large skillet over medium-high heat. Add onions and garlic, cooking until softened.
- Stir in tomato paste, crushed tomatoes, cinnamon stick, bay leaves, oregano, and allspice. Simmer for 20-25 minutes until thickened.
- Prepare the béchamel by melting butter in a saucepan. Add flour and cook for 1-2 minutes. Gradually whisk in warm milk until smooth and thickened.
- Remove from heat and slowly whisk in beaten eggs, nutmeg, and Parmesan cheese.
- Layer the dish: Place eggplant slices in a 9x13 baking dish, top with meat sauce, then repeat. Pour béchamel sauce over the top.
- Bake at 350°F (175°C) for 45 minutes until golden brown and bubbly.
