Authentic Greek Moussaka
Layered eggplant, spiced meat, and creamy béchamel sauce baked to perfection.
30 mins
Prep Time
60 mins
Cook Time
6
Servings
Ingredients
- 2 large eggplants, sliced
- 1 lb ground lamb or beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 tsp cinnamon
- 1 tsp allspice
- 1/4 cup red wine
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- For béchamel sauce:
- 4 tbsp butter
- 4 tbsp flour
- 2 cups milk
- 2 egg yolks
- Pinch of nutmeg
Nutrition Facts
Share this Recipe
Instructions
Prepare eggplants: Slice eggplants into 1/2-inch rounds. Salt generously and let sit for 20 minutes to remove bitterness. Rinse and pat dry.
Cook eggplants: Brush slices with olive oil and grill or bake at 400°F (200°C) for 10 minutes per side until golden. Set aside.
Make meat sauce: In a pan, sauté onion and garlic until soft. Add ground meat and cook until browned. Stir in tomatoes, spices, and wine. Simmer for 20 minutes.
Prepare béchamel: Melt butter, whisk in flour to make a roux. Gradually add milk while whisking. Cook until thickened. Remove from heat, stir in egg yolks and nutmeg.
Layer moussaka: In a baking dish, arrange half the eggplant slices. Spread all the meat sauce over them. Top with remaining eggplant. Pour béchamel over everything.
Bake: Sprinkle with Parmesan and bake at 350°F (175°C) for 45 minutes until golden brown. Let rest 15 minutes before serving.
Chef's Tips
- Eggplant Prep: Salting and draining eggplants removes bitterness and improves texture.
- Meat Options: Traditional moussaka uses lamb, but beef works well too.
- Béchamel Tip: Keep stirring constantly to prevent lumps in your sauce.
- Resting Time: Letting moussaka rest after baking helps layers set for cleaner slices.
- Make Ahead: Assemble a day ahead and bake when needed for easier entertaining.
- Vegetarian Version: Substitute meat with lentils for a delicious vegetarian alternative.
