Go Back
–+ servings

Greek Moussaka

Greek Moussaka is a traditional dish made with layers of eggplant, spiced meat, and creamy béchamel sauce, baked to perfection. It's a hearty and flavorful meal that brings the taste of Greece to your table.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 8 servings
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 3 large eggplants sliced
  • 500 grams ground lamb or beef
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 can crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon cinnamon
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the Béchamel Sauce
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/4 teaspoon nutmeg
  • 2 large eggs beaten
  • 1 cup grated Parmesan cheese
For Assembly
  • 1 cup grated cheese for topping

Method
 

Prepare the Eggplants
  1. Slice the eggplants into 1/2 inch thick slices and sprinkle with salt. Let them sit for 30 minutes to draw out excess moisture.
  2. Rinse and pat dry the eggplant slices. Heat a grill pan over medium heat and grill the eggplant slices for about 3-4 minutes on each side until tender.
Cook the Meat Sauce
  1. In a large skillet, heat some olive oil over medium heat. Add the chopped onion and garlic and sauté until translucent.
  2. Add the ground lamb (or beef) to the skillet. Cook until browned, breaking it up with a spoon.
  3. Stir in the crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Allow to simmer for about 20 minutes, stirring occasionally.
Make the Béchamel Sauce
  1. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes.
  2. Gradually whisk in the milk, continuing to stir until the sauce thickens, about 5-7 minutes.
  3. Remove from heat and stir in the nutmeg, beaten eggs, and Parmesan cheese.
Assemble the Moussaka
  1. In a baking dish, layer half of the grilled eggplant slices, followed by the meat sauce. Then, add the remaining eggplant on top.
  2. Pour the béchamel sauce evenly over the top layer of eggplants.
  3. Sprinkle with additional grated cheese.
Bake the Moussaka
  1. Preheat the oven to 180°C (350°F). Bake the moussaka for about 45-50 minutes, or until the top is golden brown.
  2. Remove from the oven and let it rest for 15 minutes before serving.

Nutrition

Calories: 480kcalCarbohydrates: 35gProtein: 25gFat: 28gSaturated Fat: 12gSodium: 600mgFiber: 4gSugar: 6g

Notes

For added flavor, you can sprinkle fresh parsley or mint on top before serving. Moussaka is best enjoyed the next day as the flavors develop further.

Tried this recipe?

Let us know how it was!