Moussaka Recipe

Classic Greek moussaka: layered roasted eggplant, spiced beef ragu and a creamy béchamel topping — a rich, comforting casserole perfect for family dinners.

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Course: Main Course

Cuisine: Greek

Keyword: moussaka, Greek moussaka, eggplant casserole, béchamel, layered casserole

Prep Time: 30

Cook Time: 1 15

Total Time: 1 45

Servings: servings

Calories: 520kcal

Ingredients

3 medium eggplants about 1.5 kg, sliced
3 tbsp olive oil
Salt and pepper to taste
1 onion finely chopped
2 garlic cloves minced
500 g 1 lb ground beef or lamb
1 can 400 g crushed tomatoes
2 tbsp tomato paste
1/2 cup red wine optional
1 tsp ground cinnamon
1 tsp dried oregano
1 bay leaf
1/4 cup chopped parsley
4 tbsp butter
4 tbsp all-purpose flour
3 cups milk warmed
2 egg yolks
1/2 cup grated Parmesan or Kefalotyri
Pinch of nutmeg

Instructions

Slice eggplants about 1/2 inch thick, sprinkle with salt and let sit 20 minutes to draw out moisture; pat dry.
Brush eggplant slices with olive oil and roast or pan-fry until golden; set aside.
In a large skillet, heat oil and sauté chopped onion until translucent, then add minced garlic and cook 1 minute.
Add ground beef or lamb and brown thoroughly, breaking up pieces as it cooks.
Stir in tomato paste, crushed tomatoes, red wine (if using), cinnamon, oregano and bay leaf; simmer 20–30 minutes until thickened.
Season the ragu with salt, pepper and stir in chopped parsley; remove bay leaf.
Preheat oven to 180°C (350°F). Prepare béchamel by melting butter, whisking in flour to form a roux and cooking 1–2 minutes.
Gradually whisk warmed milk into the roux until smooth and simmer until thickened; remove from heat and temper in egg yolks, then add cheese, nutmeg, salt and pepper.
Layer half the eggplant in a baking dish, spread the meat ragu over it, top with remaining eggplant and pour béchamel evenly over the top.
Bake 35–40 minutes until béchamel is set and golden; let rest 15–20 minutes before slicing and serving.

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