Greek Moussaka Recipe

Moussaka is a classic Greek dish that is loved around the world. It’s a hearty casserole made with layers of eggplant, meat, and a creamy béchamel sauce, all baked to perfection. In this recipe, we’ll show you how to make an authentic Greek moussaka that will impress your family and friends.

Greek Moussaka Recipe

Moussaka is a classic Greek casserole dish that is loved around the world. In this recipe, we'll show you how to make an authentic Greek moussaka that will impress your family and friends.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Casserole, Dinner, Lunch, Main Dishes

Cuisine Greek

Servings 4 people

Calories 450 kcal

Equipment

• Skillet Large
• Baking Dish
• Saucepan
• Whisk
• Cutting Board
• Sharp Knife

Ingredients

  

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• 2 Eggplants Large, Sliced Lengthwise Into 1/4-Inch Slices
• 1 lb Ground Beef or Lamb
• 1 Onion Chopped
• 3 Garlic Cloves Minced
• 1 can Tomatoes (14 Oz) Diced
• 2 tbsp Tomato Paste
• 1 tsp Ground Cinnamon
• 1/4 cup Olive Oil
• 1/4 cup Butter
• 1/4 cup All-Purpose Flour
• 2 cups Milk Whole
• 2 Eggs
• 1/2 cup Parmesan Cheese Grated
• Salt To Taste
• Black Pepper To Taste

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Instructions

 

• Preheat the oven to 375°F.
• Sprinkle the eggplant slices with salt and let them sit for 30 minutes to draw out excess moisture. Rinse the slices and pat them dry with paper towels.
• Heat the olive oil in a large skillet over medium-high heat. Add the ground meat, onion, and garlic, and cook until the meat is browned and the onion is softened.
• Add the diced tomatoes, tomato paste, cinnamon, salt, and black pepper to the skillet. Stir everything together and let the mixture simmer for 10-15 minutes.
• In a saucepan, melt the butter over low heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly. Slowly pour in the milk, whisking constantly to prevent lumps from forming. Cook the béchamel sauce for 5-10 minutes, until thickened.
• Remove the béchamel sauce from the heat and whisk in the eggs and grated Parmesan cheese.
• Grease a large baking dish with olive oil. Arrange a layer of eggplant slices on the bottom of the dish. Add a layer of the meat mixture on top, then another layer of eggplant. Repeat the layers until all the ingredients are used up.
• Pour the béchamel sauce over the top of the moussaka, spreading it out evenly.
• Bake the moussaka in the preheated oven for 45-50 minutes, until the top is golden brown and the casserole is bubbly.
• Let the moussaka cool for a few minutes before slicing and serving.

Notes

Note: Moussaka can be stored in the fridge for up to 3 days or frozen for up to 3 months. To reheat, place the moussaka in a 375°F oven for 10-15 minutes, or until heated through.

Nutrition

Serving: 1sq sliceCalories: 450kcal

Keyword greek, Greek Moussaka, Moussaka

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