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Moussaka Recipe

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Moussaka is a classic Mediterranean layered dish with tender eggplant, a rich spiced meat sauce, and a creamy béchamel topping baked until golden. It’s hearty, comforting, and full of deep, savory flavor.

Ingredients

  • 2 large eggplants, sliced into rounds
  • 3 tablespoons olive oil
  • 1 lb ground beef or lamb
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1/4 cup red wine (optional)
  • 1/2 teaspoon ground cinnamon or allspice
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 2 eggs, beaten
  • 1/2 cup grated parmesan or kefalotyri cheese
  • 1/4 teaspoon nutmeg

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Salt the eggplant slices and let sit for 20 minutes, then pat dry.
  3. Brush eggplant with olive oil and roast or pan-fry until tender and lightly golden.
  4. In a skillet, sauté onion and garlic until soft. Add ground meat and cook until browned.
  5. Stir in crushed tomatoes, tomato paste, wine (if using), cinnamon, salt, and pepper. Simmer until thickened, then add parsley.
  6. For the béchamel, melt butter in a saucepan, stir in flour, and cook briefly. Gradually whisk in milk until thick and smooth.
  7. Remove from heat and stir in beaten eggs, cheese, and nutmeg.
  8. Layer half the eggplant in a baking dish, add meat sauce, then remaining eggplant.
  9. Pour béchamel over the top and spread evenly.
  10. Bake for 40–45 minutes until golden and set.
  11. Let rest for 15–20 minutes before slicing and serving.

Notes

  • Use lentils or vegetables for a vegetarian version.
  • Grill eggplant for a lighter option.
  • Add a potato layer for extra heartiness.
  • Let the dish rest before serving for cleaner slices.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/moussaka-recipe/