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Classic Greek Eggplant Moussaka

This classic Greek eggplant moussaka captures the soul of Mediterranean cooking—hearty, aromatic, and utterly satisfying. Each bite delivers tender slices of roasted eggplant, spiced meat sauce (lamb or beef), and a golden, creamy béchamel topping. While the process involves several steps, the result is well worth the effort. A true Sunday-worthy meal that gets even better the next day.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 2 hours 13 minutes
Course Main Dish
Cuisine Greek, Mediterranean
Servings 5
Calories 448 kcal

Equipment

  • 9×13” baking dish
  • Skillets or sauté pans (x2)
  • Saucepan (for béchamel)
  • Whisk
  • Sharp knife & cutting board
  • Colander (for draining eggplant)
  • Large mixing spoon or spatula
  • Paper towels

Ingredients
  

For the eggplant layer:

  • 3 medium eggplants (about 2.5–3 lbs), sliced ½-inch thickSalt (for draining bitterness)Olive oil (for roasting or frying)

Optional potato base:

  • 2–3 medium potatoes, peeled and sliced ¼-inch thickOlive oil, for roasting or frying

For the meat sauce:

  • 1 lb ground lamb or beef
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 (14 oz) can crushed tomatoes
  • 2 tbsp tomato paste
  • ¼ cup red wine (optional)
  • 1 tsp ground cinnamon
  • ¼ tsp ground allspice or nutmeg
  • Salt and pepper, to taste
  • 2 tbsp olive oil

For the béchamel sauce:

  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 3 cups whole milk, warmed
  • 1 egg, lightly beaten (tempered)
  • ¼ tsp ground nutmeg
  • ½ cup grated Parmesan or Kefalotyri cheese
  • Salt, to taste

Assembly:

  • Extra grated cheese (optional, for topping)
  • Fine breadcrumbs (optional, to coat base of baking dish)

Instructions
 

Prep the Eggplant:

  • Slice eggplants and sprinkle both sides with salt. Let sit in a colander for 30 minutes to draw out bitterness. Rinse and pat dry.Brush with olive oil and roast in a 400°F (200°C) oven for 20–25 minutes until golden (or pan-fry in batches if preferred). Set aside.

Prep the Potatoes (if using):

  • Peel, slice, and roast or lightly fry potato slices until just fork-tender. Lay them out to cool.

Cook the Meat Sauce:

  • In a skillet, heat olive oil. Sauté onions until soft, then add garlic.Brown the ground meat, breaking it up as it cooks.Stir in tomato paste, crushed tomatoes, red wine, cinnamon, and allspice.Simmer uncovered for 20–25 minutes until thick and saucy. Season with salt and pepper. Let cool slightly.

Make the Béchamel Sauce:

  • In a saucepan, melt butter. Add flour and whisk constantly to form a roux.Gradually whisk in warm milk, stirring until smooth and thickened.Off heat, season with nutmeg and salt. Temper the egg with a bit of warm sauce, then stir it into the béchamel with cheese.

Assemble the Moussaka:

  • Lightly grease the baking dish. Optionally, dust with breadcrumbs.Layer in order: potatoes (if using), half of the eggplant, all the meat sauce, remaining eggplant, then pour over the béchamel.Spread béchamel evenly. Sprinkle with more cheese if desired.

Bake:

  • Bake at 375°F (190°C) for 45–60 minutes until golden and bubbling on top.Cool for at least 30 minutes before slicing for clean layers.

Notes

  • Make-ahead tip: Moussaka can be assembled a day in advance and baked the next day. Flavors improve overnight!
  • Leaner version: Use lean beef, skip the potatoes, and lighten the béchamel by using low-fat milk.
  • Vegetarian tip: Swap meat for a lentil-tomato sauce with mushrooms.
  • Freezing: Freeze fully cooked and cooled moussaka slices wrapped in foil for up to 2 months.
  • Reheating: Bake covered at 350°F until warmed through.
Keyword béchamel eggplant bake, classic moussaka, Greek eggplant casserole, layered eggplant dish, traditional moussaka