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Greek Moussaka

Greek Moussaka is a beloved Mediterranean dish that features layers of tender roasted eggplant, savory spiced ground meat, and a velvety béchamel sauce. This hearty casserole is perfect for family gatherings or special occasions, combining rich flavors that create a comforting meal. Easy to prepare yet impressive enough to wow your guests, this iconic dish brings the essence of Greece straight to your dining table.

Ingredients

Scale
  • 2 large eggplants, sliced into 1/2-inch rounds
  • 1 lb ground lamb or beef
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 1 tsp ground cinnamon
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 4 tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups whole milk
  • 1/4 tsp nutmeg

Instructions

  1. Sprinkle salt on sliced eggplants and let them sit in a colander for about 30 minutes to draw out moisture.
  2. In a skillet over medium heat, brown the ground lamb or beef with chopped onions and minced garlic. Add crushed tomatoes, cinnamon, salt, and pepper; simmer for 20 minutes.
  3. Rinse eggplant slices under cold water and pat dry with paper towels.
  4. Preheat oven to 400°F (200°C). Arrange eggplant slices on baking sheets lined with parchment paper, drizzle with olive oil, and roast until golden brown (about 25-30 minutes).
  5. Melt butter in a saucepan over medium heat. Whisk in flour until smooth; gradually add milk while whisking until thickened (about five minutes). Stir in nutmeg and season to taste.
  6. In a baking dish, layer half of roasted eggplant slices at the bottom followed by half of the meat mixture. Repeat layers and top with béchamel sauce.
  7. Transfer to an oven preheated at 350°F (175°C) for about 45 minutes until bubbly and golden.

Nutrition

Keywords: Substitute ground lamb with beef or turkey for a lighter option. Add sautéed spinach or zucchini to your meat mixture for extra nutrients.