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–+ servings

Greek Moussaka

Greek Moussaka is a traditional dish made with layers of eggplant, spiced meat, and a creamy béchamel sauce, baked to perfection for a hearty meal.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 2 large eggplants sliced into 1/4 inch rounds
  • 1 pound ground beef or lamb
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 can diced tomatoes 14.5 ounce
  • 1 tablespoon olive oil
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the Béchamel Sauce
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups milk heated
  • 1/4 cup grated Parmesan cheese
  • 2 large eggs beaten
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt

Method
 

Prepare the Eggplants
  1. Sprinkle the sliced eggplants with salt and let them sit for about 30 minutes to draw out moisture.
  2. Rinse the eggplants with cold water and pat dry with paper towels.
  3. Heat a grill pan over medium-high heat and lightly brush with olive oil.
  4. Grill the eggplant slices for about 3-4 minutes on each side until tender and slightly charred.
Cook the Meat Sauce
  1. In a large skillet, heat olive oil over medium heat.
  2. Add chopped onion and garlic; sauté until softened, about 5 minutes.
  3. Add the ground beef and cook until browned, breaking it apart with a spoon.
  4. Stir in the diced tomatoes, cinnamon, oregano, salt, and pepper. Simmer for 15-20 minutes.
Make the Béchamel Sauce
  1. In a saucepan, melt butter over medium heat.
  2. Whisk in flour and cook for 2-3 minutes until light golden.
  3. Gradually add the heated milk while whisking continuously until the sauce thickens, about 5 minutes.
  4. Remove from heat and stir in Parmesan cheese, beaten eggs, nutmeg, and salt.
Assemble the Moussaka
  1. Preheat the oven to 350°F (175°C).
  2. In a greased baking dish, layer half of the grilled eggplants, followed by the meat sauce, and then the remaining eggplants.
  3. Pour the béchamel sauce over the top, smoothing it out evenly.
Bake and Serve
  1. Bake in the preheated oven for 45 minutes until the top is golden brown.
  2. Remove from the oven and let it cool for 15 minutes before slicing.
  3. Serve warm, garnished with additional Parmesan if desired.

Nutrition

Calories: 450kcalCarbohydrates: 30gProtein: 25gFat: 30gSaturated Fat: 15gSodium: 500mgFiber: 5gSugar: 6g

Notes

For best results, prepare the moussaka a day in advance and refrigerate overnight. This allows the flavors to meld beautifully.

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