Delicious Greek Moussaka Recipe

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This Greek Moussaka is a warm, layered casserole made with sautéed eggplant, seasoned meat sauce, and creamy béchamel topping. Think of it as the Greek version of lasagna — but richer, more aromatic, and unbelievably satisfying.
Each layer blends spiced meat, tender vegetables, and creamy sauce into a hearty dish that’s both rustic and elegant. Perfect for family dinners, celebrations, or when you just want to taste Greece on a plate.

Ingredients

For the Eggplant Layer:

  • 2–3 medium eggplants (about 2 lbs / 900 g)
  • Olive oil (for brushing and frying)
  • Salt

For the Meat Sauce:

  • 1 lb (450 g) ground beef or lamb
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 cup (250 g) crushed tomatoes or tomato passata
  • 2 tbsp tomato paste
  • ½ cup (120 ml) red wine (optional but authentic)
  • 1 tsp cinnamon
  • ½ tsp allspice
  • Salt and black pepper, to taste
  • 1 bay leaf
  • 2 tbsp chopped parsley

For the Béchamel Sauce:

  • 4 tbsp (60 g) butter
  • 4 tbsp (40 g) all-purpose flour
  • 3 cups (720 ml) warm milk
  • ¼ tsp nutmeg
  • Salt and pepper, to taste
  • 2 egg yolks
  • ½ cup (50 g) grated Parmesan or Kefalotyri cheese

For Assembly:

  • 2 medium potatoes, thinly sliced and lightly fried or boiled (optional but traditional)
  • Extra grated cheese for topping

Instructions

Step 1: Prepare the Eggplant

  1. Slice the eggplants into ¼-inch (6 mm) thick rounds.
  2. Sprinkle them with salt and let them sit for 30 minutes to draw out bitterness.
  3. Rinse, pat dry, and brush lightly with olive oil.
  4. Grill, bake, or lightly fry until golden on both sides. Set aside.

Step 2: Make the Meat Sauce

  1. Heat olive oil in a large pan.
  2. Add onions and sauté until soft, then add garlic and stir briefly.
  3. Add the ground meat and cook until browned.
  4. Stir in tomato paste, crushed tomatoes, wine, and spices.
  5. Simmer on low heat for 20–25 minutes, until thick and aromatic.
  6. Remove from heat and stir in parsley.

Step 3: Prepare the Béchamel Sauce

  1. Melt butter in a saucepan.
  2. Stir in flour and whisk for 1–2 minutes to form a smooth paste.
  3. Gradually add warm milk while whisking constantly until thickened.
  4. Add salt, pepper, and nutmeg.
  5. Remove from heat and quickly whisk in egg yolks and cheese.

Step 4: Assemble the Moussaka

  1. Preheat oven to 375°F (190°C).
  2. Grease a deep baking dish (9×13-inch).
  3. Layer as follows:
    • Bottom layer: fried potato slices (optional).
    • Second layer: half of the eggplant slices.
    • Third layer: all the meat sauce.
    • Fourth layer: remaining eggplants.
    • Top layer: pour the béchamel evenly over everything.
  4. Sprinkle with grated cheese on top.

Step 5: Bake

Bake uncovered for 40–45 minutes, until the top is golden and bubbling.
Let it rest for 20–30 minutes before slicing — this helps it set beautifully.

Serving Suggestions

  • Serve warm with a side salad and crusty bread.
  • Pair with Greek tzatziki or a glass of red wine.
  • Garnish with fresh parsley or a sprinkle of cinnamon for aroma.

Tips for Authentic Flavor

  • Use ground lamb for a truly Greek touch.
  • The wine and cinnamon are essential — they give Moussaka its signature warmth.
  • For lighter flavor, you can substitute half the eggplant with zucchini slices.
  • Make ahead: assemble and refrigerate before baking, then cook the next day for deeper flavor.

Storage

  • Refrigerate leftovers for up to 3 days.
  • Reheat in the oven (not microwave) to keep the texture perfect.
  • Freeze (unbaked or baked) for up to 3 months — just thaw before reheating.

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