Traditional Greek Moussaka Recipe
Description:
Greek Moussaka is a hearty baked casserole made with layers of sautéed eggplant, a flavorful meat sauce, and creamy béchamel topping. It’s the Greek answer to lasagna—comforting, rich, and perfect for family dinners or special occasions. Traditionally made with lamb or beef and spiced with cinnamon and nutmeg for a unique Mediterranean flavor.
Servings: 6
⏲️ Total Time: 1 hour 45 minutes
Prep time: 45 minutes
Cook time: 1 hour
Ingredients:
For the Eggplant Layer:
3 large eggplants (sliced into ½-inch rounds)
Salt (for sweating the eggplants)
Olive oil (for brushing or frying)
For the Meat Sauce:
500g (1 lb) ground lamb or beef
1 onion, finely chopped
2 cloves garlic, minced
1 can (400g) crushed tomatoe
2 tbsp tomato paste
1/3 cup red wine (optional)
1 tsp ground cinnamon
¼ tsp ground allspice or nutmeg
Salt and pepper to taste
2 tbsp olive oil
2 tbsp chopped fresh parsley
For the Béchamel Sauce:
4 tbsp (60g) butter
1/3 cup (40g) all-purpose flour
2 ½ cups (600 ml) whole milk (warm)
1/4 tsp nutmeg
Salt and white pepper to taste
1/3 cup grated kefalotyri or Parmesan
1 egg + 1 yolk, beaten
Instructions:
1. Prepare the Eggplant:
Slice eggplants, sprinkle with salt, and place in a colander for 30 minutes to draw out bitterness.
Rise and pat dry.
Brush slices with olive oil and bake at 200°C (400°F) for 20 min OR pan-fry until golden.
2. Make the Meat Sauce:
In a skillet, heat olive oil. Add onions and cook until translucent.
Add garlic and ground meat. Cook until browned.
Stir in tomato paste, crushed tomatoes, wine, spices, salt, and pepper.
Simmer uncovered for 20–30 minutes until thick.
Stir in chopped parsley and set aside.
3. Make the Béchamel Sauce:
In a saucepan, melt butter. Stir in flour and cook for 2–3 minutes (don’t brown).
Gradually whisk in warm milk. Stir constantly until thickened (8–10 min).
Add salt, white pepper, and nutmeg.
Remove from heat, mix in grated cheese, then slowly whisk in beaten egg and yolk. Set aside.
4. Assemble the Moussaka:
In a greased baking dish (9×13″), layer half the eggplants, then all the meat sauce, then remaining eggplant slices.
Pour béchamel sauce evenly on top.
Sprinkle extra grated cheese (optional).
5. Bake:
Preheat oven to 180°C (350°F).
Bake for 45 minutes, or until golden brown and bubbling.
6. Rest:
Let it cool for 20–30 minutes before slicing (this helps it set).
Nutritional Information (Per Serving, approx.):
Calories: 490
Protein: 28g
Fat: 32g
Carbohydrates: 24g
Fiber: 6g
Sugar: 8g
Sodium: 520m
Note: Values vary based on ingredients and serving size.
❓Q&A:
Q: Can I make it vegetarian?
Yes! Replace the meat with lentils or mushrooms and follow the same process.
Q: How do I store and reheat moussaka?
Cool completely, store in an airtight container. Refrigerate for up to 4 days or freeze for 3 months. Reheat in oven at 180°C (350°F) until warm.
Q: Can I make it ahead of time?
Absolutely. Assemble the moussaka, cover, and refrigerate up to 24 hours before baking.
Q: Can I skip the egg in the béchamel?
Yes, but the egg helps the sauce set. Without it, béchamel may be a bit looser.
✅ Tips for Best Results:
Sweat eggplants properly to avoid bitterness.
Don’t rush the meat sauce—let it thicken well.
Let moussaka rest before
serving—it slices better!