Classic Greek Eggplant Moussaka Recipe – Traditional Mediterranean Comfort Food Dinner Idea
This Classic Greek Eggplant Moussaka Recipe is a timeless Mediterranean dish that combines rich flavors and comforting textures. Layers of tender roasted eggplant, savory ground beef simmered in tomato sauce, and a creamy béchamel topping are baked to golden perfection. Elegant yet hearty, moussaka is perfect for family dinners, festive holidays, or cozy gatherings. A true Greek classic that brings warmth and tradition to your table.
Equipment
- Large skillet
- Saucepan
- Baking dish (9x13 inch)
- Whisk
- Knife and cutting board
- Oven
Ingredients
Eggplant Layer
- 3 medium eggplants (sliced into rounds)
- Olive oil for roasting
- Salt
Optional Potato Layer
- 2 medium potatoes (sliced and parboiled)
Meat Sauce
- 1 lb ground lamb or beef
- 1 onion (chopped)
- 3 garlic cloves (minced)
- 1 can (14 oz) crushed tomatoes
- ½ cup red wine (optional)
- 1 tsp cinnamon
- 1 tsp dried oregano
- Salt & pepper to taste
Béchamel Sauce
- 4 tbsp butter
- 4 tbsp flour
- 3 cups warm milk
- 2 egg yolks
- Pinch of nutmeg
- Salt & pepper
Instructions
- Prepare Eggplant: Slice, salt, and rest eggplant for 20 minutes. Pat dry and roast at 400°F (200°C) until golden.
- Optional Potatoes: Slice and parboil potatoes, then roast lightly.
- Make Meat Sauce: Sauté onion and garlic, add ground meat, cook until browned. Stir in tomatoes, wine, cinnamon, oregano. Simmer 20 minutes until thick.
- Prepare Béchamel: Melt butter, whisk in flour, cook briefly. Gradually add warm milk, whisking constantly. Season with nutmeg, salt, and pepper. Cool slightly, then whisk in egg yolks.
- Layer: In a greased baking dish, layer potatoes (if using), half the eggplant, meat sauce, remaining eggplant, then béchamel.
- Bake: Bake at 375°F (190°C) for 45 minutes until golden.
- Rest & Serve: Let rest 20 minutes before slicing for clean layers.
Notes
- Pro Tip: Always let moussaka rest before slicing to keep layers intact.
- Variations: Use lentils for vegetarian, olive oil béchamel for lighter version, or add zucchini/mushrooms.
- Storage: Keeps 3–4 days in fridge; freezes well for up to 2 months.
- Serving Idea: Pair with Greek salad, crusty bread, and a glass of red wine.