Description
A traditional Greek Moussaka layered with roasted eggplant, savory spiced beef, and rich béchamel sauce. A comforting, Mediterranean classic.
Ingredients
Eggplant Layer:
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3 large eggplants, sliced 1cm thick
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Olive oil, for brushing
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Salt, to draw out bitterness
Meat Sauce:
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2 tbsp olive oil
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1 onion, finely chopped
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3 garlic cloves, minced
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500g ground beef or lamb
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½ cup red wine (optional)
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400g crushed tomatoes
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2 tbsp tomato paste
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1 tsp sugar
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½ tsp ground cinnamon
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¼ tsp ground allspice
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Salt & pepper, to taste
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¼ cup chopped parsley
Béchamel Sauce:
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4 tbsp butter
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¼ cup all-purpose flour
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2 cups warm milk
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Pinch of nutmeg
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¼ tsp white pepper
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¼ cup Parmesan, grated
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2 egg yolks
Assembly:
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¼ cup Parmesan, for topping
Instructions
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Prepare Eggplant: Salt slices and rest 30 min. Rinse, dry, brush with oil. Roast at 430°F (220°C) for 20–25 min.
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Cook Meat Sauce: Sauté onion and garlic. Add beef/lamb. Stir in wine, tomatoes, spices. Simmer 15 min. Add parsley.
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Make Béchamel: Make a roux with butter and flour. Whisk in milk. Add nutmeg, pepper, cheese. Cool slightly, add yolks.
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Assemble: Layer eggplant → meat sauce → eggplant → béchamel. Top with Parmesan.
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Bake: 350°F (180°C) for 40–45 min. Rest 10 min before slicing.
Notes
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Salted eggplant reduces bitterness.
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Moussaka tastes even better the next day.
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Béchamel thickens as it cools—don’t skip resting!
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Calories: 480 kcal
- Sugar: 6g
- Sodium: 420mg
- Fat: 32g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 22g
Keywords: Greek eggplant lasagna, moussaka recipe, beef moussaka, Greek casserole, traditional moussaka