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Greek Moussaka

Layers of roasted eggplant, spiced lamb sauce, and creamy béchamel baked until golden. The classic Greek casserole, made foolproof.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 8
Course: Main Course
Cuisine: Greek
Ingredients Equipment Method Notes

Ingredients
  

  • olive oil for greasing
  • 3 medium medium eggplants sliced into rounds
  • 2 medium medium potatoes sliced thin (optional)
  • 2 tbsp olive oil plus more for roasting
  • 1 lb ground lamb or beef -
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 cups tomato puree -
  • 1 tsp cinnamon -
  • 0.5 tsp nutmeg -
  • Salt and pepper to taste -
  • 0.5 cup grated kefalotyri or parmesan cheese -
For the Bechamel
  • 4 tbsp butter -
  • 4 tbsp flour -
  • 3 cups milk warmed
  • 2 large egg yolks optional

Equipment

  • 9x13 inch baking dish -

Method
 

  1. Preheat the oven to 350°F (180°C). Lightly grease a 9x13 inch baking dish.
  2. Salt the eggplant slices and rest 20 minutes. Rinse, pat dry, then roast or pan fry until golden.
  3. Sauté onion and garlic in olive oil until soft. Add the meat and brown, then stir in tomato puree, cinnamon, nutmeg, salt, and pepper. Simmer 20 to 30 minutes until thick.
  4. Melt the butter and whisk in the flour to form a roux. Gradually whisk in warm milk until smooth and thickened. Stir in the egg yolks and cheese off the heat.
  5. Layer potatoes, eggplant, and meat sauce in a greased baking dish. Repeat the layers and spread the béchamel over the top.
  6. Bake at 350°F (180°C) for 40 to 50 minutes until golden. Rest 15 minutes before serving.

Notes

Roast the vegetables instead of frying for a lighter moussaka with less oil.
Assemble a day ahead and refrigerate; add 10 minutes to the bake time.
Let it rest 15 minutes before slicing for clean, defined layers.