Easy Greek Moussaka
Moussaka is a traditional Greek casserole layered with savory ground meat, eggplant, and a creamy bechamel sauce. This simplified version is perfect for home cooks who want to enjoy authentic Greek flavors without spending hours in the kitchen. Rich, comforting, and flavorful, this moussaka is sure to be a family favorite!
Prep & Cook Time
Prep time: 30 minutes
Cook time: 1 hour
Total time: 1 hour 30 minutes
Ingredients
For the Meat Sauce
1 lb (450g) ground beef or lamb (or a mix of both)
1 medium onion, finely chopped
2 cloves garlic, minced
1 can (14.5 oz / 410g) crushed tomatoes
2 tablespoons tomato paste
1/4 cup red wine (optional)
1 teaspoon ground cinnamon
1 teaspoon dried oregano
1/2 teaspoon ground allspice
Salt and pepper, to taste
1 tablespoon olive oil
For the Eggplant
2 large eggplants, sliced into 1/2-inch rounds
2 tablespoons olive oil
Salt, to taste
For the Bechamel Sauce
4 tablespoons cheese
4 tablespoons all-purpose flour
2 cups whole milk, warmed
1/4 teaspoon ground nutmeg
1 cup grated Parmesan cheese
Salt and pepper, to taste
1 egg, beaten
Instructions
Step 1: Prepare the Eggplant
1. Preheat oven to 400°F (200°C).
2. Arrange the eggplant slices in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt.
3. Roast in the oven for 20-25 minutes, turning halfway, until the eggplant is soft and golden brown. Set aside.
Step 2: Make the Meat Sauce
1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Add the chopped onion and garlic and saute until soft, about 5 minutes.
3. Add the ground meat to the pan and cook, breaking it up with a spoon, until browned and cooked through.
4. Stir in the tomato paste, crushed tomatoes, red wine (if using), cinnamon, oregano, allspice, salt, and pepper. Simmer the sauce on low for 15-20 minutes, stirring occasionally. Set aside.
Step 3: Make the Bechamel Sauce
1. In a medium saucepan, melt the butter over medium heat.
2. Add the flour and whisk constantly for 2-3 minutes until it forms a smooth paste (roux).
3. Gradually add the warm milk, whisking constantly to avoid lumps. Continue to cook and stir until the sauce thickens, about 5 minutes.
4. Remove from heat and stir in the nutmeg, Parmesan cheese, salt, and pepper.
5. Let the sauce cool slightly, then whisk in the beaten egg until smooth. Set aside.
Step 4: Assemble the Moussaka
1. Preheat the oven to 375°F (190°C).
2. In a greased 9×13-inch baking dish, layer half of the roasted eggplant slices on the bottom.
3. Spread half of the meat sauce over the eggplant.
4. Layer the remaining eggplant slices on top of the meat sauce.
5. Spread the rest of the meat sauce over the eggplant.
6. Pour the bechamel sauce evenly over the top, spreading it out with a spatula.
Step 5: Bake
1. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and bubbly.
2. Allow the moussaka to cool for at least 10 minutes before slicing and serving.
Tips & Notes
Eggplant preparation: Salting the eggplant before cooking can help draw out excess moisture, making it less soggy. You can also skip roasting and fry the eggplant in batches if you prefer.
Bechamel sauce consistency: If the bechamel sauce is too thick, you can add a bit more milk to reach your desired consistency before adding the egg.
Meat options: Ground lamb is traditional for moussaka, but you can use ground beef or even ground turkey for a lighter version.
Make ahead: Moussaka can be assembled a day ahead of time and baked just before serving. This also allows the flavors to meld.
Vegetarian version: For a vegetarian option, replace the ground meat with lentils or a mix of other vegetables like zucchini or mushrooms.
Frequently Asked Questions
Can I use zucchini instead of eggplant?
Yes! Zucchini is a good substitute for eggplant and works well in this dish. Just be sure to slice it thinly and follow the same roasting process.
Can I freeze moussaka?
Yes, moussaka freezes well. After baking, allow it to cool, then wrap tightly and freeze for up to 3 months. To reheat, bake from frozen at 350°F (175°C) for 1 hour, or thaw overnight and bake as usual.
What’s the best way to store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
Is moussaka spicy?
Moussaka is not traditionally spicy. The cinnamon and allspice add warmth, but it’s not hot. If you prefer a spicier dish, you can add chili flakes or a pinch of cayenne pepper.
Can I make a gluten-free version?
Yes, you can use gluten-free flour to make the bechamel sauce and check that all other ingredients are certified gluten-free.
Nutritional Information
Serving size: 1/8 of the casserole
Calories: 350
Protein: 22g
Carbohydrates: 18g
Sugars: 9g
Fat: 23g
Saturated Fat: 9g
Fiber: 6g
Sodium: 400mg