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How to Make Authentic Greek Moussaka with Eggplant and Béchamel

Discover the art of making traditional Greek Moussaka, a delicious layered casserole that combines tender eggplant, flavorful ground meat, and a velvety béchamel sauce. This hearty dish is perfect for family gatherings or when you're craving a taste of the Mediterranean. With our step-by-step guide, you'll create a restaurant-quality moussaka right in your own kitchen.

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Recipe Details

Prep Time

45 minutes

Cook Time

1 hour 30 minutes

Servings

8

Difficulty

Intermediate

Simple Summary

Greek Moussaka is a hearty, layered casserole featuring tender eggplant, savory ground meat, and a creamy béchamel sauce. This classic Mediterranean dish is the perfect comfort food for a cozy family dinner.

Recipe Details

  • Prep Time: 45 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours 15 minutes
  • Servings: 8
  • Difficulty: Intermediate

Ingredients

  • 2 large eggplants, sliced 1/4 inch thick
  • 1 lb ground lamb (or beef for a less traditional version)
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes
  • 2 tbsp tomato paste
  • 1 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/4 cup chopped fresh parsley
  • Salt and black pepper to taste
  • 1/4 cup olive oil

For the Béchamel sauce:

  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 3 cups whole milk
  • 1/4 tsp ground nutmeg
  • 2 large eggs, beaten
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat the oven to 400°F (200°C).

  2. Brush the eggplant slices with olive oil and arrange them on baking sheets. Bake for 20-25 minutes, flipping halfway through, until tender and lightly golden. Set aside.

  3. In a large skillet over medium heat, brown the ground lamb, breaking it up with a wooden spoon, about 5-7 minutes.

  4. Add the chopped onion and garlic to the skillet. Cook until the onion is translucent, about 5 minutes.

  5. Stir in the diced tomatoes, tomato paste, cinnamon, allspice, parsley, salt, and pepper. Simmer for 15-20 minutes until the sauce thickens.

  6. While the meat sauce simmers, prepare the béchamel. In a saucepan, melt the butter over medium heat. Add the flour and whisk for 1-2 minutes to create a roux.

  7. Gradually pour in the milk, whisking constantly to prevent lumps. Cook until the sauce thickens, about 5-7 minutes.

  8. Remove the béchamel from heat and stir in the nutmeg. Let it cool slightly, then whisk in the beaten eggs and Parmesan cheese.

  9. Reduce the oven temperature to 350°F (175°C).

  10. In a 9x13 inch baking dish, layer half of the eggplant slices. Top with all of the meat sauce, then the remaining eggplant.

  11. Pour the béchamel sauce over the top, spreading it evenly.

  12. Bake for 45-50 minutes, until the top is golden brown and bubbly.

  13. Let the moussaka rest for 15-20 minutes before serving to allow it to set.

Chef's Notes

  • For a vegetarian version, substitute the meat with a mixture of lentils and chopped mushrooms.
  • Salting and draining the eggplant slices for 30 minutes before baking can help remove excess moisture and bitterness.
  • The moussaka can be assembled a day in advance and refrigerated before baking.
  • Leftover moussaka can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutritional Info

Per serving (approximate):

  • Calories: 450
  • Protein: 25g
  • Fat: 30g (mostly from healthy olive oil and lamb)
  • Carbohydrates: 25g
  • Rich in vitamins A and C, calcium, and iron

Serving Suggestions

Serve this Greek Moussaka hot, accompanied by a crisp Greek salad and a slice of crusty bread. A glass of red wine, such as a Syrah or Agiorgitiko, pairs wonderfully with the rich flavors of the dish. For a complete Greek-inspired meal, consider starting with some tzatziki and pita bread as an appetizer.