Why You’ll Love This Recipe
Moussaka is the perfect balance of textures and flavors. The tender eggplant, savory ground meat, and creamy, smooth béchamel sauce come together to create a dish that is both comforting and indulgent. It’s a great way to enjoy the flavors of the Mediterranean in one satisfying casserole. This dish can be prepared ahead of time, making it an excellent choice for gatherings, dinner parties, or meal prepping. Whether you’re an experienced home cook or a beginner, this Moussaka recipe will impress your guests and provide a delicious meal for your family.
Ingredients
- 2 large eggplants, sliced into 1/2-inch rounds
- 1 lb ground lamb or beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1/4 cup red wine (optional)
- 1 tsp dried oregano
- 1 tsp ground cinnamon
- Salt and pepper to taste
- 3 tbsp olive oil (for frying)
- 2 tbsp butter (for béchamel sauce)
- 2 tbsp all-purpose flour (for béchamel sauce)
- 2 cups milk (whole or 2%)
- 1/2 tsp ground nutmeg
- 1 cup grated Parmesan cheese (divided)
- 2 large eggs, beaten
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Eggplant: Preheat the oven to 400°F (200°C). Lay the eggplant slices on a baking sheet and drizzle them with olive oil. Season with salt and pepper. Roast for about 20-25 minutes, flipping the slices halfway through, until the eggplants are tender and slightly golden. Set aside.
- Prepare the Meat Sauce: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic and cook until softened, about 3-4 minutes. Add the ground lamb or beef, breaking it apart with a spoon as it cooks. Cook until the meat is browned and cooked through.
- Add the crushed tomatoes, red wine (if using), oregano, cinnamon, salt, and pepper. Simmer the sauce for 15-20 minutes, stirring occasionally, until the sauce thickens and the flavors are well combined. Set aside.
- Make the Béchamel Sauce: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, until the flour is lightly golden. Gradually whisk in the milk, making sure no lumps form. Continue to cook, whisking constantly, until the sauce thickens and coats the back of a spoon. Remove from heat, then stir in the nutmeg and 1/2 cup of Parmesan cheese. Let the sauce cool slightly before whisking in the beaten eggs.
- Assemble the Moussaka: Preheat the oven to 350°F (175°C). In a large greased baking dish, layer the eggplant slices on the bottom. Spread half of the meat sauce over the eggplant, then repeat with another layer of eggplant and the remaining meat sauce.
- Pour the béchamel sauce over the top, spreading it evenly with a spatula. Sprinkle the remaining 1/2 cup of Parmesan cheese on top.
- Bake: Bake the moussaka in the preheated oven for 45-50 minutes, or until the top is golden brown and the dish is bubbling. Let it rest for about 10 minutes before serving to allow the layers to set.
Servings and Timing
- Servings: 6-8 servings
- Prep time: 20 minutes
- Cook time: 1 hour 30 minutes
- Total time: 1 hour 50 minutes
Variations
- Vegetarian Moussaka: For a vegetarian version, replace the ground meat with lentils or a mixture of sautéed mushrooms and onions. You can also use plant-based cheese for the béchamel sauce.
- Different Vegetables: While eggplant is traditional, you can also use zucchini or potatoes in place of some or all of the eggplant for a unique twist.
- Cheese Varieties: If you prefer, you can replace the Parmesan with feta cheese for a more authentic Greek flavor, or use mozzarella for a creamier texture.
Storage/Reheating
- Storage: Leftover moussaka can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, cover the moussaka with foil and bake at 350°F (175°C) for 20-25 minutes, or microwave individual portions for 2-3 minutes until warmed through.
FAQs
Can I make Moussaka ahead of time?
Yes, Moussaka can be assembled ahead of time and stored in the refrigerator for up to 2 days. Just bake it when you’re ready to serve.
Can I freeze Moussaka?
Yes, Moussaka can be frozen before baking. Assemble the dish, cover it tightly with plastic wrap and foil, and freeze for up to 2-3 months. When you’re ready to bake, let it thaw in the refrigerator overnight and then bake as instructed.
Can I substitute the ground lamb?
Yes, you can use ground beef, turkey, or chicken as a substitute for ground lamb. The flavor will change slightly, but it will still be delicious.
How do I know when the Moussaka is done baking?
The Moussaka is done when the top is golden brown and bubbly, and the edges are slightly caramelized. You can also check with a toothpick to ensure the middle is hot and set.
Can I skip the béchamel sauce?
While the béchamel sauce adds creaminess to the dish, you can skip it if you prefer. For a simpler version, you can just layer the eggplant and meat sauce.
Is Moussaka spicy?
Moussaka is not typically spicy, as it relies more on herbs and spices like cinnamon and oregano for flavor. However, if you prefer some heat, you can add chili flakes to the meat sauce.
Can I use different herbs?
Feel free to adjust the herbs to your liking. Some variations include adding thyme, rosemary, or bay leaves to the meat sauce.
Can I use pre-sliced eggplant?
Yes, pre-sliced eggplant is fine to use. Just be sure to salt the slices and let them sit for about 15 minutes to draw out excess moisture before cooking.
Can I make this dish gluten-free?
Yes, you can make Moussaka gluten-free by using a gluten-free flour blend for the béchamel sauce.
What can I serve with Moussaka?
Moussaka pairs well with a simple Greek salad, pita bread, or even a side of rice for a complete meal.
Conclusion
Moussaka is a rich and comforting dish that brings together the bold flavors of the Mediterranean in a hearty and satisfying way. Its combination of tender eggplant, savory meat sauce, and creamy béchamel makes it a perfect meal for any occasion. Whether you’re preparing it for a family dinner or a special gathering, Moussaka is sure to impress and delight with its irresistible flavors.
PrintMoussaka
Moussaka is a classic Mediterranean dish, combining layers of tender eggplant, savory ground meat, and creamy béchamel sauce. This hearty casserole is perfect for any occasion and will quickly become a family favorite.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Ingredients
- 2 large eggplants, sliced into 1/2-inch rounds
- 1 lb ground lamb or beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1/4 cup red wine (optional)
- 1 tsp dried oregano
- 1 tsp ground cinnamon
- Salt and pepper to taste
- 3 tbsp olive oil (for frying)
- 2 tbsp butter (for béchamel sauce)
- 2 tbsp all-purpose flour (for béchamel sauce)
- 2 cups milk (whole or 2%)
- 1/2 tsp ground nutmeg
- 1 cup grated Parmesan cheese (divided)
- 2 large eggs, beaten
Instructions
Preheat the oven to 400°F (200°C). Lay the eggplant slices on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 20-25 minutes, flipping halfway through.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, cooking for 3-4 minutes. Add the ground lamb or beef, cooking until browned and cooked through.
- Add the crushed tomatoes, red wine (if using), oregano, cinnamon, salt, and pepper. Simmer for 15-20 minutes until the sauce thickens. Set aside.
- In a saucepan, melt butter over medium heat for the béchamel sauce. Stir in flour and cook for 1-2 minutes. Gradually whisk in milk and cook until thickened. Remove from heat, then stir in nutmeg and 1/2 cup Parmesan. Let the sauce cool slightly before whisking in eggs.
- Preheat the oven to 350°F (175°C). In a greased baking dish, layer the eggplant slices, then half of the meat sauce, followed by another layer of eggplant and the remaining meat sauce.
- Pour the béchamel sauce over the top and sprinkle with the remaining 1/2 cup of Parmesan.
- Bake for 45-50 minutes until golden brown and bubbling. Let the moussaka rest for 10 minutes before serving.
Notes
- For a vegetarian version, use lentils or sautéed mushrooms and onions in place of the meat.
- You can replace Parmesan with feta or mozzarella for a different flavor profile.
- For a slightly different texture, consider substituting some eggplant with zucchini or potatoes.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 7g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 95mg
