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Rich Greek Moussaka: 5 Layers of Authentic Flavor

Greek Moussaka
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Rich and hearty Greek Moussaka recipe for authentic Mediterranean flavor.

Ingredients

Scale
  • 2–3 large eggplants, sliced into ½-inch rounds
  • Salt, for sweating the eggplant
  • Olive oil, for brushing or frying
  • 1 lb ground beef (or ground lamb)
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 can (14 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • 1 teaspoon oregano
  • Salt and pepper, to taste
  • 1–2 tablespoons olive oil
  • 4 tablespoons butter
  • ¼ cup all-purpose flour
  • 2½ cups whole milk
  • ½ teaspoon nutmeg
  • Salt and white pepper, to taste
  • 1 egg yolk
  • ½ cup grated Parmesan or Kefalotyri cheese (optional)

Instructions

  1. Slice eggplants and sprinkle with salt. Let sit 30 minutes to draw out moisture, then rinse and pat dry. Roast at 400°F (200°C) for 20–25 minutes, flipping halfway through.
  2. Heat olive oil in a skillet. Sauté onion until soft, then add garlic and ground beef. Cook until browned. Stir in tomato paste, crushed tomatoes, and spices. Simmer 20 minutes until thickened.
  3. In a saucepan, melt butter. Whisk in flour to form a roux, cooking 2 minutes. Gradually whisk in warm milk until thickened. Add nutmeg, salt, and pepper. Cool slightly, then stir in egg yolk and cheese.
  4. Layer half the eggplant in a greased 9×13 dish, spread half the meat sauce, add remaining eggplant, then the rest of the meat sauce. Top evenly with béchamel.
  5. Bake at 375°F (190°C) for 45–50 minutes until golden and bubbly. Rest 15–20 minutes before slicing.

Notes

  • Let the moussaka rest before slicing for easier serving.
  • Use ground lamb for a more authentic taste.
  • Parmesan or Kefalotyri cheese can enhance flavor.

Nutrition

Find it online: https://quizsavor.com/greek-moussaka/

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