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Greek Moussaka

A comforting Greek dish featuring layers of tender eggplant, rich meat sauce, and creamy bechamel, perfect for family dinners or meal prep.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Eggplants
  • 3 medium medium eggplants (about 2.5 lb / 1.1 kg), sliced into 1/2 inch rounds Use firm, glossy eggplant.
  • 1/4 cup olive oil for brushing and frying
  • Salt, to taste
For the Meat Sauce
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 lb ground lamb or beef (lamb gives a more traditional flavor)
  • 1/2 cup dry red wine (optional but recommended)
  • 1 can crushed tomatoes (14 oz / 400 g)
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground allspice (optional)
  • Salt and black pepper, to taste
  • 1 leaf bay leaf
  • 2 tablespoons chopped fresh parsley
For the Bechamel Sauce
  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 3 cups whole milk, warmed
  • Pinch of freshly grated nutmeg
  • 2 large egg yolks
  • 1/2 cup grated Kefalotyri or Parmesan cheese, plus extra for topping
  • Salt and white pepper, to taste

Method
 

Preparation of Eggplants
  1. Slice the eggplants into 1/2 inch rounds. Lightly salt and lay on paper towels for 20 minutes if they seem bitter, then pat dry.
  2. Brush slices with olive oil and either roast at 425 F (220 C) on a baking sheet for 20 minutes, turning once, until golden and slightly wrinkled, or pan-fry in batches until browned.
Making the Meat Sauce
  1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté onion until translucent, about 6 to 8 minutes.
  2. Add garlic and cook 1 minute until fragrant.
  3. Increase heat to medium-high and add ground lamb or beef. Brown well, breaking up lumps, about 6 to 8 minutes.
  4. Pour in the wine and reduce by half, 2 to 3 minutes.
  5. Stir in crushed tomatoes, tomato paste, cinnamon, oregano, allspice, bay leaf, salt and pepper. Reduce heat and simmer gently 15 to 20 minutes until thickened.
  6. Remove bay leaf and stir in parsley.
Making the Bechamel Sauce
  1. Melt butter in a saucepan over medium heat. Whisk in flour and cook 2 minutes to form a roux without browning.
  2. Gradually whisk in warmed milk, smoothing lumps, and cook until thick and creamy, about 6 to 8 minutes.
  3. Remove from heat and whisk in nutmeg, salt, white pepper, and cheese. Temper the egg yolks by stirring a spoonful of hot bechamel into the yolks, then whisking yolks back into the sauce.
Assembling and Baking
  1. Preheat oven to 350 F (175 C).
  2. In a 9×13 inch (23×33 cm) baking dish, arrange a single layer of eggplant slices to cover the bottom.
  3. Spoon half the meat sauce over the eggplant, spreading evenly.
  4. Add another layer of eggplant, then remaining meat sauce.
  5. Top with eggplant slices to cover, then pour bechamel over the top, smoothing with a spatula. Sprinkle extra grated cheese.
  6. Bake uncovered for 45 to 55 minutes until top is golden and set.
  7. Let the moussaka rest at least 20 minutes before slicing to set the layers.

Notes

Use fresh, quality olive oil for frying and flavor. For richer flavor, roast eggplant instead of frying to reduce oil absorption. Avoid a watery moussaka by draining juices from eggplant and simmering the meat sauce until thick. Vegetarian option: replace meat with a lentil and mushroom ragout seasoned with smoked paprika and cinnamon.