A rich and comforting Greek casserole layered with tender eggplant, savory ground meat sauce, and a creamy béchamel topping—baked to golden perfection for the ultimate Mediterranean comfort dish.
Why You’ll Love This Recipe
Classic Greek Moussaka offers the perfect balance of hearty and elegant. It combines silky roasted eggplant with a robust spiced meat sauce, all topped with a velvety béchamel that bakes to a beautiful golden crust. Ideal for dinner parties, family gatherings, or a satisfying weekend meal, this dish delivers depth of flavor and a touch of Greek tradition in every bite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Eggplant Base:
- eggplants, sliced into ½-inch rounds
- olive oil for brushing
- salt to taste
For the Meat Sauce:
- olive oil
- onion, chopped
- garlic cloves, minced
- ground beef or lamb
- crushed tomatoes
- tomato paste
- ground cinnamon
- dried oregano
- salt and pepper to taste
For the Béchamel Sauce:
- butter
- all-purpose flour
- whole milk
- ground nutmeg
- salt and pepper to taste
- egg, beaten
- grated Parmesan cheese
Directions
- Preheat the oven to 400°F (200°C). Lightly salt the eggplant slices and let them rest for 20 minutes to release moisture. Pat dry with paper towels. Brush both sides with olive oil and arrange on a baking sheet. Roast for 25 minutes until golden and tender.
- While the eggplant roasts, prepare the meat sauce. Heat olive oil in a skillet over medium heat, then sauté the chopped onion and minced garlic until softened.
- Add the ground beef or lamb and cook until browned. Stir in the crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Simmer for 20 minutes, or until the sauce thickens.
- For the béchamel, melt butter in a saucepan over medium heat. Add the flour and whisk constantly for about 1 minute.
- Gradually pour in the milk, whisking continuously until the mixture thickens into a smooth sauce. Season with salt, pepper, and nutmeg.
- Remove the sauce from heat, then whisk in the beaten egg and Parmesan cheese. Set aside.
- In a greased baking dish, layer half of the roasted eggplant slices, followed by half the meat sauce. Repeat with the remaining eggplant and meat sauce.
- Pour the béchamel evenly over the top and smooth the surface.
- Bake at 375°F (190°C) for 35–40 minutes, or until the top is golden brown and bubbling.
- Let the moussaka rest for at least 10 minutes before slicing and serving.
Servings and timing
Servings: Serves 6–8 people
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: Approximately 1 hour 30 minutes (including resting)
Variations
- Vegetarian Moussaka: Substitute the meat sauce with a lentil and tomato-based mixture for a plant-based version.
- Potato Layer: Add a layer of thinly sliced, pre-cooked potatoes under the eggplant for extra heartiness.
- Cheese Variations: Use Kefalotyri or Pecorino Romano in place of Parmesan for a more authentic Greek flavor.
- Zucchini Option: Replace half of the eggplant with sliced zucchini for a lighter version.
- Spice Profile: Add a pinch of allspice or cloves to the meat sauce for deeper aroma and warmth.
Storage/Reheating
Store leftover moussaka in an airtight container in the refrigerator for up to 4 days. To reheat, cover and warm in a 350°F (175°C) oven for 20–25 minutes or until heated through. Individual portions can also be microwaved on medium power for 2–3 minutes. Moussaka can be frozen for up to 2 months; thaw overnight in the fridge before reheating.
FAQs
Can I make moussaka in advance?
Yes, you can fully assemble it and refrigerate overnight before baking. Allow it to come to room temperature before placing it in the oven.
Is it necessary to salt and rest the eggplant?
Yes, salting removes excess moisture and bitterness, leading to a better texture after roasting.
What type of meat is traditionally used in Greek moussaka?
Lamb is traditional, but beef or a mix of both is commonly used depending on regional preferences.
Can I skip the béchamel?
Béchamel is a defining component of traditional moussaka. However, for a dairy-free version, you can use a vegan white sauce alternative.
How do I keep the béchamel from curdling?
Gradually temper the beaten egg by adding some warm sauce into it before mixing it back into the béchamel to avoid scrambling.
What is the best dish size for baking moussaka?
A standard 9×13-inch baking dish works well for this recipe.
Can I add wine to the meat sauce?
Yes, deglazing the pan with a splash of red wine after browning the meat adds depth of flavor.
How do I get a golden top without burning it?
Ensure the béchamel is thick enough, spread evenly, and bake uncovered. If it browns too quickly, tent it with foil.
Can I use pre-grated Parmesan cheese?
Freshly grated Parmesan is preferred for better melting and flavor, but pre-grated can work in a pinch.
Is moussaka served hot or cold?
Moussaka is best served warm or at room temperature, which allows the layers to set and flavors to develop.
Conclusion
Classic Greek Moussaka is a timeless dish that delivers comfort, depth, and Mediterranean flavor in every forkful. With its perfectly roasted eggplant, seasoned meat sauce, and luxurious béchamel topping, it’s a standout entrée that’s both hearty and refined. Whether served for a family meal or a special occasion, this dish captures the essence of traditional Greek cuisine.
Print
Classic Greek Moussaka
- Prep Time: 45 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Halal
Description
Une cocotte grecque riche et réconfortante composée d’aubergines tendres, d’une sauce savoureuse à la viande hachée et d’une garniture crémeuse à la béchamel, cuite à la perfection dorée pour le plat réconfortant méditerranéen ultime.
Ingredients
- 2 grosses aubergines, coupées en rondelles de 1,25 cm
- Huile d’olive pour le brossage
- Sel au goût
- 1 cuillère à soupe d’huile d’olive
- 1 oignon haché
- 2 gousses d’ail hachées
- 1 lb de bœuf ou d’agneau haché
- 1 tasse de tomates concassées
- 2 cuillères à soupe de concentré de tomates
- 1/2 cuillère à café de cannelle moulue
- 1/2 cuillère à café d’origan séché
- Sel et poivre au goût
- 4 cuillères à soupe de beurre
- 1/4 tasse de farine tout usage
- 2 1/2 tasses de lait entier
- 1/2 cuillère à café de noix de muscade moulue
- Sel et poivre au goût
- 1 œuf battu
- 1/2 tasse de parmesan râpé
Instructions
- Préchauffer le four à 200 °C. Saler légèrement les tranches d’aubergine et laisser reposer 20 minutes pour en extraire l’eau. Sécher, badigeonner d’huile d’olive et faire dorer les aubergines sur une plaque de cuisson pendant 25 minutes.
- Préparez la sauce à la viande : faites chauffer l’huile dans une poêle, faites revenir l’oignon et l’ail jusqu’à ce qu’ils soient tendres. Ajoutez la viande hachée et faites-la dorer.
- Incorporer les tomates concassées, le concentré de tomates, la cannelle, l’origan, le sel et le poivre. Laisser mijoter 20 minutes jusqu’à épaississement.
- Préparez la béchamel : faites fondre le beurre dans une casserole, incorporez la farine et laissez cuire 1 minute. Ajoutez progressivement le lait en fouettant jusqu’à obtenir une consistance lisse et épaisse.
- Assaisonnez de sel, de poivre et de muscade. Retirez du feu et incorporez l’œuf battu et le parmesan.
- Dans un plat de cuisson graissé, disposez les aubergines rôties et la sauce à la viande en couches successives, jusqu’à ce que le tout soit bien rempli. Nappez de sauce béchamel.
- Cuire au four à 375 °F (190 °C) pendant 35 à 40 minutes ou jusqu’à ce que le tout soit doré et bouillonnant.
- Laisser reposer 10 minutes avant de trancher et de servir.
Notes
- Saler l’aubergine permet d’éliminer l’amertume et l’excès d’humidité.
- Pour une version végétarienne, remplacez le bœuf/agneau par des lentilles ou de la viande hachée végétale.
- La moussaka peut être préparée à l’avance et cuite avant de servir.
- Les restes se réchauffent bien et ont souvent meilleur goût le lendemain.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 7g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 105mg
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