Traditional Greek Moussaka (Print Format)

A cozy Greek casserole featuring roasted eggplant, rich meat sauce, and creamy béchamel for a satisfying meal.

# Ingredients:

→ Eggplant

01 - 2–3 medium eggplants (about 2 lbs)
02 - Olive oil, for brushing
03 - Salt, to taste

→ Meat Sauce

04 - 2 tablespoons olive oil
05 - 1 onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 lb ground beef or lamb
08 - 2 tablespoons tomato paste
09 - 14 oz canned crushed tomatoes
10 - ½ cup red wine (optional)
11 - 1 teaspoon ground cinnamon
12 - Salt and pepper, to taste
13 - Pinch of sugar

→ Béchamel Sauce

14 - 4 tablespoons unsalted butter
15 - ½ cup all-purpose flour
16 - 3 cups whole milk
17 - 2 eggs, lightly beaten
18 - ½ cup grated kefalotyri or Parmesan cheese
19 - Pinch of ground nutmeg
20 - Salt and pepper, to taste

# Steps:

01 - Slice eggplants into ½-inch rounds. Salt both sides and let rest on paper towels for 30 minutes. Rinse and pat dry. Brush with olive oil and roast at 400°F for 20–25 minutes, turning halfway.
02 - Heat olive oil in a skillet. Sauté onion until soft, then add garlic. Add ground meat and brown thoroughly. Stir in tomato paste, crushed tomatoes, red wine, cinnamon, salt, pepper, and sugar. Simmer uncovered for 20–30 minutes until thickened. Cool slightly.
03 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk while whisking until smooth. Cook until thickened. Remove from heat, stir in cheese, nutmeg, salt, and pepper. Cool slightly, then whisk in eggs.
04 - Preheat oven to 350°F. Grease a 9×13-inch dish. Layer half the eggplant slices evenly. Spread the meat sauce. Top with remaining eggplant slices. Pour béchamel sauce on top and smooth. Optionally sprinkle extra cheese.
05 - Bake for 45–50 minutes until golden and set. Allow to cool for at least 30 minutes before slicing to ensure firmness.

# Tips:

01 - Resting the casserole before serving is crucial to maintain structure and avoid falling apart.
02 - Eggplant and sauces can be prepared a day in advance to save time.
03 - Adding a layer of breadcrumbs beneath the first eggplant layer helps absorb excess juices.
04 - Roasting eggplant offers a lighter alternative to frying without compromising flavor.

Go Back