Classic Greek Eggplant Moussaka

Why Everyone Loves It

Here’s why this moussaka is a true favorite:

• Authentic Greek Flavor: The earthy eggplant, tomato-infused meat sauce, and fragrant spices like cinnamon and oregano transport you to the heart of Greece.

• Lasagna’s Mediterranean Cousin: With all the comfort of lasagna, minus the pasta, this dish is perfect for anyone craving a veggie-forward, hearty meal.

• Make-Ahead Magic: You can prep the layers ahead of time. The cheesy béchamel topping seals in all the flavors, and when baked fresh, it’s even better!

Ingredients (Serves 8)

Here’s what you’ll need to make this comforting dish:

Eggplant Layer

• 3 large eggplants, sliced ½” thick, lightly salted and rested to draw out moisture

• Olive oil for roasting

Meat Sauce

• 500g ground lamb or beef

• 1 large onion, finely diced

• 2–3 garlic cloves, minced

• ½ cup red wine (optional, but flavorful!)

• 400g crushed tomatoes + 2 tbsp tomato paste

• 1 tsp cinnamon

• 1 tsp oregano

• A pinch of nutmeg

• Salt and pepper to taste

Béchamel Topping

• 60g butter

• 5 tbsp flour (to make a roux)

• 2½ cups warm milk

• Nutmeg, salt, and pepper to taste

• 1 egg

• ½ cup grated Parmesan or Kefalotyri cheese

• ⅓ cup breadcrumbs for a golden crust

Equipment Needed

• Large skillet or frying pan

• 9×13-inch baking dish

• Sheet pan for roasting eggplant

• Medium saucepan for béchamel

• Whisk

• Spatula

Step-by-Step Instructions

1. Prepare the Eggplant

• Slice the eggplants into ½” thick slices, then sprinkle them lightly with salt. Let them rest for 30 minutes to draw out moisture.

• Pat the slices dry thoroughly to remove excess moisture.

• Brush the eggplant slices with olive oil and arrange them on a sheet pan.

• Roast at 400°F (200°C) for about 20 minutes, or until golden brown and caramelized.

2. Make the Meat Sauce

• In a large skillet, brown the ground lamb or beef over medium-high heat.

• Once browned, add the diced onion and garlic, cooking until the onion softens and becomes fragrant.

• Pour in the red wine (if using), scraping up any browned bits from the skillet. Let it cook for about 3-4 minutes to reduce slightly.

• Stir in the crushed tomatoes, tomato paste, cinnamon, oregano, and a pinch of nutmeg. Season with salt and pepper to taste.

• Let the sauce simmer for 10-15 minutes, allowing the flavors to meld together. Remove from heat.

3. Prepare the Béchamel Sauce

• In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly to form a smooth roux. Cook for 2-3 minutes until it becomes slightly golden.

• Gradually whisk in the warm milk, stirring constantly to avoid lumps. Continue to cook until the sauce thickens.

• Once thickened, remove the saucepan from the heat and whisk in the egg, Parmesan (or Kefalotyri), and a pinch of nutmeg. Season with salt and pepper to taste.

4. Assemble the Moussaka

• Preheat your oven to 350°F (175°C).

• In a 9×13-inch baking dish, layer the ingredients in this order:

  1. A layer of roasted eggplant slices.

  2. Half of the meat sauce, spread evenly over the eggplant.

  3. Another layer of eggplant slices.

  4. The remaining meat sauce.

• Pour the prepared béchamel sauce evenly over the top, spreading it into an even layer.

• Sprinkle breadcrumbs on top of the béchamel for a golden, crispy crust.

5. Bake and Serve

• Bake the moussaka in the preheated oven for 45 minutes to 1 hour, or until the top is golden and bubbly.

• Let it rest for 10-15 minutes before slicing to allow the layers to set.

• Garnish with fresh oregano if desired, then serve and enjoy!

Servings and Timing

• Servings: 8

• Prep Time: 20 minutes

• Cook Time: 1 hour

• Total Time: 1 hour 30 minutes

Variations

This recipe is versatile, so feel free to adjust it based on your preferences:

• Use Ground Chicken or Turkey: For a lighter version, swap the ground lamb or beef for ground chicken or turkey.

• Add Vegetables: You can add more vegetables to the layers, such as zucchini, bell peppers, or mushrooms.

• Gluten-Free Version: Use a gluten-free flour blend for the béchamel sauce and gluten-free breadcrumbs for the topping.

Storage/Reheating

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also microwave individual portions.

• Freezing: Moussaka can be frozen for up to 3 months. Let it cool completely, then wrap tightly in foil or plastic wrap. Thaw in the fridge overnight before reheating.

FAQs

Can I use regular basil instead of oregano?

While oregano is traditional in Greek moussaka, you can use basil for a slightly different flavor. It won’t be quite the same, but it will still work.

Can I make moussaka ahead of time?

Yes, moussaka can be made ahead. Simply assemble the layers, cover tightly, and refrigerate overnight. Bake it fresh the next day, allowing a bit of extra baking time.

Can I skip the béchamel sauce?

The béchamel sauce is a key part of moussaka’s creamy texture, but if you prefer, you can substitute with a ricotta mixture or even a vegan béchamel for a dairy-free version.

Can I use eggplant without salting it?

Salting the eggplant helps reduce bitterness and moisture, but if you’re short on time, you can skip this step. Just be sure to cook the eggplant thoroughly to reduce moisture.

How do I store and reheat leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave as needed.

Conclusion

Classic Greek Eggplant Moussaka is the ultimate comfort food—rich, creamy, and packed with layers of flavor. With tender eggplant, a savory meat sauce, and a luxurious béchamel topping, this dish is a true crowd-pleaser. Whether you’re cooking for a special occasion or a cozy family meal, moussaka will transport you straight to Greece with every bite! Enjoy this hearty, satisfying dish any time you want a comforting meal.

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