Classic Greek Eggplant Moussaka Recipe

Classic Greek Eggplant Moussaka

Classic Greek Eggplant Moussaka is a rich, layered casserole of roasted eggplant, spiced meat sauce, and creamy béchamel, baked to golden perfection. This beloved Mediterranean dish is warm, comforting, and deeply flavorful — a true taste of Greece in every bite.

Servings: 6–8
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1½ hours (plus cooling)

Ingredients:

For the eggplant layer:

• 2–3 medium eggplants, sliced ½ inch thick

• Salt (for sweating the eggplants)

• Olive oil (for brushing or frying)

For the meat sauce:

• 2 tablespoons olive oil

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 1 lb (450g) ground lamb or beef

• 1 (14 oz) can crushed tomatoes

• 2 tablespoons tomato paste

• ½ cup red wine (optional)

• ½ teaspoon ground cinnamon

• ½ teaspoon dried oregano

• Salt and pepper to taste

For the béchamel sauce:

• 4 tablespoons butter

• ¼ cup all-purpose flour

• 2½ cups warm milk

• ¼ teaspoon nutmeg

• Salt and white pepper to taste

• 2 egg yolks

• ½ cup grated Parmesan or kefalotyri cheese

Instructions:

1. Prepare the eggplant:

• Sprinkle sliced eggplants with salt and let them sit for 30 minutes to remove bitterness. Pat dry with paper towels.

• Brush with olive oil and roast at 400°F (200°C) for 20 minutes until golden, or lightly fry them in batches.

2. Make the meat sauce:

• In a large skillet, heat olive oil and sauté onion until soft.

• Add garlic and ground meat; cook until browned.

• Stir in tomato paste, crushed tomatoes, wine (if using), cinnamon, oregano, salt, and pepper.

• Simmer for 15–20 minutes until thickened. Set aside.

3. Make the béchamel sauce:

• In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.

• Slowly whisk in warm milk until smooth. Cook, stirring, until thickened.

• Remove from heat. Stir in nutmeg, salt, and cheese. Let cool slightly, then whisk in egg yolks.

4. Assemble the moussaka:

• In a greased 9×13-inch baking dish, layer half of the eggplants, followed by all the meat sauce, then the rest of the eggplants.

• Pour the béchamel sauce evenly over the top.

5. Bake:

• Bake at 350°F (175°C) for 45 minutes, until the top is golden and bubbly.

• Let rest for at least 20–30 minutes before slicing (for best results).