Greek Moussaka Recipe: Layers of Meat, Eggplant, and Creamy Béchamel Recipe

Introduction

Moussaka is a classic Greek dish known for its rich layers of savory meat sauce, tender eggplant, and creamy béchamel topping. This delicious casserole brings together warm spices and comforting textures, perfect for a hearty family meal or special occasion.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 pound ground beef or lamb
• 1 can (14 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/2 cup red wine (optional)
• 2 large eggplants, sliced into 1/2-inch rounds
• Salt, for sweating the eggplant
• Olive oil for brushing
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 2 large eggs, beaten
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated mozzarella cheese (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Step 2: Add the minced garlic and cook for an additional minute, stirring frequently.
3. Step 3: Increase the heat to medium-high and add the ground beef or lamb. Cook until browned, breaking it up with a wooden spoon, about 7-10 minutes.
4. Step 4: Drain any excess fat if necessary. Stir in the crushed tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. If using red wine, add it now.
5. Step 5: Bring to a simmer, then reduce the heat to low. Cover and cook for about 30 minutes, stirring occasionally.
6. Step 6: Lay the sliced eggplant on a clean kitchen towel or paper towels and sprinkle salt over each slice. Let sit for about 30 minutes to draw out moisture and bitterness.
7. Step 7: Rinse the salted eggplant under cold water and pat dry with a paper towel.
8. Step 8: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
9. Step 9: Brush both sides of the eggplant slices with olive oil and arrange in a single layer on the baking sheet. Bake for 20-25 minutes, flipping halfway through.
10. Step 10: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to create a roux.
11. Step 11: Gradually pour in the milk while whisking to prevent lumps. Continue whisking until thickened, about 5-7 minutes.
12. Step 12: Remove from heat and stir in nutmeg, salt, and pepper. Allow to cool slightly before whisking in the beaten eggs and grated Parmesan cheese until smooth.
13. Step 13: In a large baking dish, spread half of the meat sauce evenly across the bottom.
14. Step 14: Layer half of the baked eggplant slices over the meat sauce.
15. Step 15: Spread the remaining meat sauce over the eggplant, followed by the rest of the eggplant slices.
16. Step 16: Pour the béchamel sauce over the final layer of eggplant, spreading evenly. Optionally, sprinkle grated mozzarella cheese on top.
17. Step 17: Preheat your oven to 350°F (175°C).
18. Step 18: Cover the baking dish with aluminum foil and bake for 30 minutes.
19. Step 19: Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and bubbly.
20. Step 20: Let cool for 15-20 minutes before slicing.
21. Step 21: Cut the moussaka into squares or rectangles.
22. Step 22: Garnish with freshly chopped parsley and serve warm, alongside Greek salad or crusty bread.

Tips & Variations

• For a vegetarian version, substitute the meat with lentils or a mix of chopped mushrooms and walnuts.
• Salting the eggplant is key to remove bitterness and excess moisture—don’t skip this step.
• Use fresh nutmeg if available for a more vibrant flavor in the béchamel sauce.
• Swap out mozzarella for kasseri or kefalotyri cheese for a traditional Greek touch.

Storage

Store leftover moussaka covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. It also freezes well; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make moussaka ahead of time?

Yes, moussaka can be assembled a day before baking and refrigerated. Just bake it fresh before serving for the best texture and flavor.

Is it necessary to use red wine in the meat sauce?

Red wine adds depth to the sauce but is optional. You can omit it or replace it with beef broth for a similar richness.

Greek Moussaka Recipe: Layers of Meat, Eggplant, and Creamy Béchamel Recipe

Print Recipe

★★★★★

4.5 from 116 reviews

Greek Moussaka is a classic Mediterranean layered casserole featuring savory ground meat sauce, tender roasted eggplants, and a creamy béchamel topping. This delicious baked dish combines rich flavors of cinnamon, oregano, and nutmeg, making it a comforting and elegant meal perfect for family dinners or special occasions.

• Author: Luna
• Prep Time: 45 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 2 hours
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Greek

Ingredients

Scale 1x2x3x

Meat Sauce

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 pound ground beef or lamb
• 1 can (14 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/2 cup red wine (optional)

Eggplant

• 2 large eggplants, sliced into 1/2-inch rounds
• Salt, for sweating the eggplant
• Olive oil for brushing

Béchamel Sauce

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 2 large eggs, beaten
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated mozzarella cheese (optional)

Garnish

• Fresh parsley, chopped (for garnish)

Instructions

1. Sauté the Onion: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes, to develop a flavorful base for the meat sauce.
2. Add Garlic: Stir in the minced garlic and cook for an additional minute, ensuring it is fragrant but not burnt.
3. Cook the Meat: Increase heat to medium-high and add the ground beef or lamb. Brown the meat thoroughly, breaking it up with a wooden spoon, cooking about 7-10 minutes to enhance flavor and texture.
4. Combine Sauce Ingredients: Drain excess fat if needed. Stir in crushed tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. If using, add red wine now to deepen the sauce flavor.
5. Simmer the Meat Sauce: Bring the mixture to a simmer, then reduce heat to low. Cover and cook for about 30 minutes, stirring occasionally to meld all flavors together.
6. Sweat the Eggplant: Lay sliced eggplant on towels and sprinkle salt over each slice. Let sit for 30 minutes to draw out excess moisture and bitterness, improving texture and taste.
7. Rinse and Dry Eggplant: Rinse salted eggplant slices under cold water to remove excess salt, then pat dry thoroughly using paper towels.
8. Preheat Oven and Prepare Eggplant: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
9. Roast the Eggplant: Brush both sides of eggplant slices with olive oil and arrange in a single layer on the baking sheet. Bake for 20-25 minutes, flipping halfway, until tender and lightly golden.
10. Make the Béchamel Roux: In a medium saucepan, melt butter over medium heat. Add flour and whisk continuously for about 2 minutes to cook out the raw flour taste.
11. Add Milk and Thicken Sauce: Gradually whisk in milk to avoid lumps. Continue whisking until sauce thickens, about 5-7 minutes, creating a smooth béchamel base.
12. Finish Béchamel: Remove from heat and stir in nutmeg, salt, and pepper. Let cool slightly before whisking in beaten eggs and Parmesan until creamy and smooth.
13. Assemble the Moussaka: Spread half of the meat sauce evenly in a large baking dish as the bottom layer.
14. Layer Eggplant: Arrange half of the baked eggplant slices over the meat sauce evenly.
15. Add Remaining Meat Sauce: Spread the remaining meat sauce over the eggplant layer.
16. Top with Eggplant: Layer the rest of the eggplant slices on top of the meat sauce.
17. Add Béchamel Sauce: Pour the béchamel sauce evenly over the final eggplant layer. Optionally, sprinkle grated mozzarella cheese on top for extra richness.
18. Prepare to Bake: Preheat oven to 350°F (175°C).
19. Bake Covered: Cover the baking dish with aluminum foil and bake for 30 minutes to heat through and meld the layers.
20. Bake Uncovered: Remove the foil and continue baking for another 20-25 minutes until the top is golden brown and bubbly.
21. Cool Before Serving: Allow the moussaka to cool for 15-20 minutes to set, making it easier to slice and serve.
22. Serve: Cut into squares or rectangles, garnish with chopped fresh parsley, and serve warm with a Greek salad or crusty bread.

Notes

• Sweating the eggplant with salt is essential to reduce bitterness and moisture for a better texture.
• Red wine is optional but adds depth to the meat sauce flavor.
• The baking temperature is adjusted between roasting eggplant and baking the assembled dish to ensure proper cooking at each stage.
• You can substitute ground lamb for beef for a more authentic Greek flavor.
• Letting the moussaka rest before serving allows the layers to set for cleaner slices.

Keywords: Greek Moussaka, layered casserole, eggplant recipe, Mediterranean dish, baked meat dish, béchamel sauce, lamb moussaka, comfort food