Greek Moussaka

Why You’ll Love This Recipe

Greek Moussaka is the perfect combination of savory, creamy, and hearty flavors. The layers of tender, roasted eggplant are complemented by a flavorful spiced meat sauce, while the smooth and creamy béchamel sauce ties everything together. It’s a filling, satisfying dish that’s perfect for family dinners, special occasions, or meal prepping for the week. The best part? It’s even better the next day, making it an ideal make-ahead meal!

Ingredients

For the eggplant:

• 3 medium eggplants (sliced into 1/2-inch thick rounds)

• Salt (for drawing out moisture from the eggplant)

• 2 tablespoons olive oil (for roasting)

For the meat sauce:

• 1 lb ground beef or lamb (or a mixture of both)

• 1 medium onion (finely chopped)

• 2 cloves garlic (minced)

• 1/2 cup red wine (optional)

• 1 (14 oz) can crushed tomatoes

• 2 tablespoons tomato paste

• 1 teaspoon dried oregano

• 1/2 teaspoon ground cinnamon

• Salt and pepper to taste

• 1 tablespoon fresh parsley (chopped)

For the béchamel sauce:

• 4 tablespoons unsalted butter

• 1/4 cup all-purpose flour

• 2 1/2 cups whole milk (warmed)

• 1/4 teaspoon ground nutmeg

• 1/2 teaspoon salt

• 1/4 cup grated Parmesan cheese

• 1 large egg (beaten)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the eggplant:

1. Preheat the oven to 400°F (200°C).

2. Slice the eggplants into 1/2-inch thick rounds and place them on a baking sheet. Sprinkle each slice lightly with salt and let them sit for about 15-20 minutes to draw out moisture.

3. After 20 minutes, use a paper towel to blot off excess moisture from the eggplants. Brush both sides of the slices with olive oil and arrange them on the baking sheet in a single layer.

4. Roast the eggplant in the oven for 25-30 minutes, flipping halfway through, until they are golden brown and tender. Remove from the oven and set aside.

2. Make the meat sauce:

1. While the eggplant is roasting, heat a large skillet over medium-high heat. Add the ground meat and cook until browned, breaking it up into small pieces with a spoon.

2. Add the chopped onion and garlic to the skillet and sauté for 5 minutes until the onion is softened.

3. Pour in the red wine (if using) and let it simmer for 2-3 minutes

4. Stir in the crushed tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Let the sauce simmer over low heat for 20 minutes, stirring occasionally. Once done, stir in the chopped parsley and remove from the heat.

3. Prepare the béchamel sauce:

1. In a saucepan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes, whisking constantly to form a roux.

2. Gradually pour in the warmed milk, whisking continuously to avoid lumps. Continue to cook, whisking constantly, until the sauce thickens (about 5-7 minutes).

3. Stir in the nutmeg, salt, and Parmesan cheese. Once the sauce has thickened, remove from the heat and allow it to cool slightly before whisking in the beaten egg.

4. Assemble the moussaka:

1. Preheat the oven to 350°F (175°C).

2. In a greased 9×13-inch baking dish, layer half of the roasted eggplant slices on the bottom.

3. Spread the meat sauce evenly over the eggplant layer.

4. Add the remaining roasted eggplant slices on top of the meat sauce.

5. Pour the béchamel sauce evenly over the eggplant, spreading it out to cover the entire surface.

6. Use a spatula to smooth the top of the béchamel sauce and sprinkle with extra Parmesan cheese, if desired.

5. Bake and serve:

1. Bake the moussaka in the preheated oven for 40-45 minutes, or until the top is golden brown and bubbly.

2. Let the moussaka rest for 15-20 minutes before slicing and serving to allow the layers to set.

Servings and Timing

• Servings: 6 servings

• Prep Time: 30 minutes

• Cook Time: 1 hour 15 minutes

• Total Time: 1 hour 45 minutes

Variations

• Vegetarian version: Substitute the ground meat with lentils or mushrooms for a vegetarian take on moussaka. You can also add extra vegetables like zucchini or spinach to the meat sauce.

• Gluten-free version: Use gluten-free flour for the béchamel sauce and ensure that your other ingredients (like tomato paste and crushed tomatoes) are gluten-free.

• Spicy version: Add red pepper flakes or a pinch of cayenne pepper to the meat sauce for some extra heat.

• Add cheese: For an extra cheesy flavor, mix some shredded mozzarella or feta cheese into the béchamel sauce.

Storage/Reheating

• Storage: Leftover moussaka can be stored in an airtight container in the refrigerator for up to 3 days.

• Freezing: You can freeze moussaka for up to 3 months. Let it cool completely, then cover tightly and freeze. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) for 20-30 minutes until heated through.

• Reheating: Reheat individual portions in the microwave or in the oven. If reheating in the oven, cover with foil to prevent the top from over-browning.

Conclusion

Greek Moussaka is a comforting and flavorful dish that combines layers of tender eggplant, a rich meat sauce, and a creamy béchamel topping. This dish is perfect for any occasion, whether it’s a family dinner or a special gathering. The savory, spiced meat filling, combined with the creamy sauce and roasted eggplant, creates a truly satisfying meal. Whether you’re making it for the first time or looking to enjoy a Mediterranean favorite, this moussaka recipe is sure to impress!

Greek Moussaka

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• Author: Lisa
• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 45 minutes
• Yield: 6 servings
• Category: Main Dish
• Method: Baking
• Cuisine: Greek
• Diet: Gluten Free

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Description

Greek Moussaka is a rich and comforting Mediterranean casserole made with layers of roasted eggplant, spiced ground meat, and creamy béchamel sauce. Baked to golden perfection, this dish is a true classic that’s perfect for family dinners or special occasions. It’s hearty, flavorful, and guaranteed to impress your guests with its delicious layers of savory goodness.

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Ingredients

For the eggplant:

• 3 medium eggplants (sliced into 1/2-inch thick rounds)

• Salt (for drawing out moisture from the eggplant)

• 2 tablespoons olive oil (for roasting)

For the meat sauce:

• 1 lb ground beef or lamb (or a mixture of both)

• 1 medium onion (finely chopped)

• 2 cloves garlic (minced)

• 1/2 cup red wine (optional)

• 1 (14 oz) can crushed tomatoes

• 2 tablespoons tomato paste

• 1 teaspoon dried oregano

• 1/2 teaspoon ground cinnamon

• Salt and pepper to taste

• 1 tablespoon fresh parsley (chopped)

For the béchamel sauce:

• 4 tablespoons unsalted butter

• 1/4 cup all-purpose flour

• 2 1/2 cups whole milk (warmed)

• 1/4 teaspoon ground nutmeg

• 1/2 teaspoon salt

• 1/4 cup grated Parmesan cheese

• 1 large egg (beaten)

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Instructions

• Prepare the eggplant:

  • Preheat the oven to 400°F (200°C).

  • Slice the eggplants into 1/2-inch thick rounds and sprinkle with salt. Let them rest for 15-20 minutes to draw out moisture.

  • Blot the eggplant slices with a paper towel to remove excess moisture, then brush both sides with olive oil and arrange them on a baking sheet.

  • Roast for 25-30 minutes, flipping halfway through, until golden brown and tender. Set aside.

• Make the meat sauce:

  • In a large skillet over medium-high heat, cook the ground meat until browned, breaking it into small pieces.

  • Add the chopped onion and garlic, cooking for 5 minutes until softened.

  • If using, pour in the red wine and simmer for 2-3 minutes .

  • Stir in crushed tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Let the sauce simmer on low heat for 20 minutes, stirring occasionally. Stir in parsley and remove from heat.

• Prepare the béchamel sauce:

  • In a saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, for 1-2 minutes to form a roux.

  • Gradually pour in the warmed milk, whisking continuously to avoid lumps. Cook until the sauce thickens (about 5-7 minutes).

  • Stir in nutmeg, salt, and Parmesan cheese. Remove from heat and allow to cool slightly before whisking in the beaten egg.

• Assemble the moussaka:

  • Preheat the oven to 350°F (175°C).

  • Grease a 9×13-inch baking dish. Layer half of the roasted eggplant slices at the bottom of the dish.

  • Spread the meat sauce evenly over the eggplant.

  • Top with the remaining roasted eggplant slices.

  • Pour the béchamel sauce over the eggplant, spreading it evenly. Optionally, sprinkle extra Parmesan cheese on top.

• Bake and serve:

  • Bake for 40-45 minutes, or until the top is golden brown and bubbly.

  • Let the moussaka rest for 15-20 minutes before slicing to allow the layers to set.

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Notes

Vegetarian version: Use lentils or mushrooms as a substitute for ground meat. Add extra vegetables like zucchini or spinach for a hearty filling.Gluten-free version: Replace the flour in the béchamel sauce with a gluten-free flour alternative, and ensure all other ingredients are gluten-free.Spicy version: Add red pepper flakes or a pinch of cayenne pepper to the meat sauce for a spicy kick.