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–+ servings

Greek Moussaka

Greek Moussaka is a delicious layered casserole made with eggplant, spiced ground meat, and a creamy béchamel sauce, baked to golden perfection.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 servings
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 2 large eggplants sliced into rounds
  • 1 pound ground beef or lamb
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 can crushed tomatoes
  • 1 tablespoon olive oil
  • 1 teaspoon cinnamon
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the Béchamel Sauce
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups milk whole or 2%
  • 1/4 cup parmesan cheese grated
  • 2 large eggs beaten
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt

Method
 

Prepare the Base
  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.
  3. Add ground beef (or lamb) to the skillet, cooking until browned. Drain excess fat.
  4. Stir in crushed tomatoes, cinnamon, oregano, salt, and pepper. Simmer for 15 minutes.
  5. While the sauce simmers, sprinkle salt on the sliced eggplants and let them sit for 15 minutes to draw out moisture. Rinse and pat dry.
Cook the Eggplants
  1. In a separate pan, grill or fry the eggplant slices until golden on both sides. Set aside.
Prepare the Béchamel Sauce
  1. In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes.
  2. Gradually whisk in milk, continuing to stir until the sauce thickens.
  3. Remove from heat, and stir in parmesan cheese, beaten eggs, nutmeg, and salt.
Assemble the Moussaka
  1. In a baking dish, layer half of the eggplant slices on the bottom.
  2. Spread the meat sauce over the eggplants.
  3. Add the remaining eggplant slices on top of the meat sauce.
  4. Pour the béchamel sauce evenly over the top layer.
Bake
  1. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and bubbling.
  2. Remove from the oven and let it cool for 15-20 minutes before serving.

Nutrition

Calories: 420kcalCarbohydrates: 38gProtein: 24gFat: 24gSaturated Fat: 10gSodium: 600mgFiber: 5gSugar: 7g

Notes

For extra flavor, you can add some grated cheese on top of the béchamel sauce before baking. Letting the moussaka rest before slicing helps it hold its shape.

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