A timeless Greek comfort dish made with layers of roasted eggplant, rich spiced meat sauce, and velvety béchamel—baked until golden and bubbling for the ultimate Mediterranean casserole.
Why You’ll Love This Recipe
This traditional Greek moussaka offers a harmonious blend of flavors and textures. The tender roasted eggplant pairs perfectly with the savory meat sauce, while the creamy béchamel topping adds a luxurious finish. It’s a hearty and satisfying dish that’s perfect for special occasions or a comforting family meal.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Eggplant Layer:
- 2 large eggplants, sliced into 1/2-inch rounds
- Olive oil, for brushing
- Salt
For the Meat Sauce:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef or lamb
- 1/4 cup dry red wine (optional)
- 1 (15 oz) can crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon ground cinnamon
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
For the Béchamel Sauce:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups whole milk, warm
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 1 egg, lightly beaten
Directions
- Prepare the Eggplant:
- Preheat oven to 400°F (200°C).
- Sprinkle eggplant slices with salt and let sit for 20 minutes to draw out moisture.
- Pat dry, brush with olive oil, and place on a baking sheet.
- Roast for 20 minutes until tender and golden.
- Make the Meat Sauce:
- Heat olive oil in a skillet over medium heat.
- Sauté onion and garlic until fragrant.
- Add ground meat and cook until browned.
- Deglaze with red wine (if using).
- Stir in crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper.
- Simmer for 20 minutes until thickened.
- Prepare the Béchamel Sauce:
- In a saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1 minute.
- Gradually add warm milk, whisking constantly to avoid lumps.
- Cook until the sauce thickens.
- Stir in nutmeg, Parmesan, salt, and pepper.
- Cool slightly, then whisk in the beaten egg.
- Assemble the Moussaka:
- In a greased 9×13-inch baking dish, layer half of the roasted eggplant slices.
- Spread all of the meat sauce over the eggplant.
- Layer the remaining eggplant slices on top of the meat sauce.
- Pour the béchamel sauce over the top layer of eggplant, spreading evenly.
- Bake:
- Bake in the preheated oven for 40 minutes, or until the top is golden brown and bubbly.
- Let rest for 15 minutes before slicing and serving.
Servings and Timing
- Servings: 6 to 8
- Preparation Time: 45 minutes
- Cooking Time: 1 hour
- Total Time: Approximately 1 hour 45 minutes
Variations
- Vegetarian Moussaka: Replace the meat with a mixture of sautéed mushrooms and lentils for a hearty vegetarian version.
- Potato Layer: Add a layer of thinly sliced and pre-cooked potatoes at the bottom for added substance.
- Cheese Topping: Sprinkle additional grated cheese on top of the béchamel before baking for a cheesier crust.
- Spice Adjustments: Experiment with spices like allspice or cloves for a different flavor profile.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Moussaka can be frozen for up to 3 months. Cool completely before wrapping tightly and freezing.
- Reheating: Reheat in a preheated oven at 350°F (175°C) for about 30 minutes, or until heated through. If frozen, thaw in the refrigerator overnight before reheating.
FAQs
What is moussaka?
Moussaka is a traditional Greek casserole made with layers of eggplant, a spiced meat sauce, and topped with a creamy béchamel sauce, then baked until golden.
Can I make moussaka ahead of time?
Yes, moussaka can be assembled a day in advance and stored in the refrigerator. Bake it just before serving.
Is it necessary to salt the eggplant?
Salting the eggplant helps draw out moisture and reduce bitterness, resulting in a better texture after roasting.
Can I use zucchini instead of eggplant?
Yes, zucchini can be used as a substitute for eggplant, though it will impart a different flavor and texture.
What type of meat is traditionally used?
Lamb is traditional in Greek moussaka, but ground beef is also commonly used and equally delicious.
How do I prevent the béchamel sauce from curdling?
Allow the béchamel sauce to cool slightly before adding the beaten egg, and whisk continuously to prevent curdling.
Can I make a gluten-free version?
Yes, use gluten-free flour for the béchamel sauce and ensure all other ingredients are gluten-free.
What side dishes pair well with moussaka?
A fresh Greek salad, crusty bread, or roasted vegetables complement moussaka well.
How do I know when moussaka is done baking?
The top should be golden brown and the sauce bubbling around the edges.
Can I freeze individual portions?
Yes, slice the cooled moussaka into portions, wrap each tightly, and freeze for convenient single servings.
Conclusion
Traditional Greek moussaka is a hearty and flavorful dish that brings the essence of Mediterranean cuisine to your table. With its rich layers and comforting taste, it’s sure to become a favorite in your recipe collection. Whether you’re serving it for a family dinner or a special occasion, moussaka offers a satisfying and delicious experience.
Print
Traditional Greek Moussaka
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Halal
Description
A timeless Greek comfort dish made with layers of roasted eggplant, rich spiced meat sauce, and velvety béchamel—baked until golden and bubbling for the ultimate Mediterranean casserole.
Ingredients
- 2 large eggplants, sliced into 1/2-inch rounds
- Olive oil, for brushing
- Salt
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 lb ground beef or lamb
- 1/4 cup dry red wine (optional)
- 1 (15 oz) can crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp ground cinnamon
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups whole milk, warm
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 1 egg, lightly beaten
Instructions
- Preheat oven to 400°F (200°C). Sprinkle eggplant slices with salt and let sit 20 minutes. Pat dry, brush with olive oil, and roast on a baking sheet for 20 minutes until tender and golden.
- For the meat sauce, heat olive oil in a skillet. Sauté onion and garlic until fragrant. Add ground meat and cook until browned. Deglaze with red wine (if using).
- Stir in crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Simmer for 20 minutes until thickened.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Gradually add milk, whisking constantly. Cook until thickened, then stir in nutmeg, Parmesan, salt, and pepper. Cool slightly, then whisk in the egg.
- In a greased 9×13-inch baking dish, layer half of the roasted eggplant, all of the meat sauce, the remaining eggplant, and finish with the béchamel sauce.
- Bake for 40 minutes, or until golden brown and bubbly. Let rest for 15 minutes before slicing and serving.
Notes
- You can substitute ground lamb for a more traditional flavor.
- Red wine adds depth but can be omitted if desired.
- Allowing the dish to rest helps it set for cleaner slices.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 6g
- Sodium: 620mg
- Fat: 29g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 95mg
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