Authentic Greek Eggplant Moussaka Recipe with Layers of Flavor
Classic Greek Eggplant Moussaka is a hearty Mediterranean dish featuring layers of roasted eggplant, savory spiced meat, and creamy béchamel sauce. Its golden crust and aromatic flavors make it perfect for family dinners or special occasions.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
Ingredients
2 large eggplants, sliced lengthwise into 1/2-inch thick slices
1/4 cup olive oil, plus extra for brushing
1 pound ground lamb or beef
1 large onion, finely chopped
3 cloves garlic, minced
1 can (14 oz) crushed tomatoes
2 tablespoons tomato paste
1/2 teaspoon ground cinnamon
1 teaspoon dried oregano
1/4 teaspoon ground nutmeg
Salt and black pepper, to taste
1/2 cup dry red wine (optional)
2 tablespoons chopped fresh parsley
For the béchamel:
4 tablespoons butter
4 tablespoons all-purpose flour
2 1/2 cups milk, warmed
1/4 teaspoon ground nutmeg
1/2 cup grated Parmesan or Kefalotyri cheese
Salt and white pepper, to taste
Instructions
- Preheat oven to 400°F. Sprinkle eggplant slices with salt and let rest for 20–30 minutes. Rinse and pat dry. Brush with olive oil and roast until tender, about 20–25 minutes.
- Heat 1/4 cup olive oil in a skillet over medium heat. Sauté onion until translucent, then add garlic for 1 minute. Add ground meat and cook until browned.
- Stir in tomato paste, crushed tomatoes, cinnamon, oregano, nutmeg, and wine if using. Simmer 20–25 minutes. Season with salt, pepper, and parsley.
- For béchamel, melt butter over medium heat, whisk in flour. Gradually add warm milk, whisking until thickened. Stir in nutmeg, half the cheese, salt, and white pepper.
- Assemble: layer half the eggplant in a greased baking dish, add meat sauce, then remaining eggplant. Pour béchamel over the top and sprinkle with remaining cheese.
- Bake at 375°F for 35–40 minutes until golden and bubbling. Let rest 15 minutes before slicing.
Notes
Roasting the eggplant removes bitterness and prevents a watery dish. Allow moussaka to cool slightly before cutting for neat slices.