Classic Greek Moussaka
Layers of roasted eggplant and potatoes, a cinnamon-spiced beef sauce and a thick, golden béchamel. The iconic Greek casserole.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 8-10 servings 1x
- Category: Dinner
- Method: Baked
- Cuisine: Greek
Ingredients
Scale
- 3 large eggplants, sliced 1/2 inch thick
- 2 large potatoes, peeled and sliced 1/4 inch thick
- Olive oil, for brushing
- 1 1/2 lbs (680 g) ground beef or lamb
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (14 oz) crushed tomatoes
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1 tsp oregano
- Salt and pepper
- Béchamel: 6 tbsp butter, 1/2 cup flour, 3 cups warm milk, 1/4 tsp nutmeg, 2 egg yolks, 3/4 cup grated Parmesan
Instructions
- Salt the eggplant slices, rest 30 minutes and pat dry.
- Brush eggplant and potato slices with oil and roast at 400°F (200°C) for 20-25 minutes until tender.
- Brown the meat with onion, add garlic, tomato paste, tomatoes and spices. Simmer 20 minutes until thick.
- Make the béchamel: cook butter and flour 2 minutes, whisk in milk until thick, then whisk in nutmeg, yolks and cheese.
- Lower the oven to 350°F (175°C). Layer potatoes, half the eggplant, the meat sauce and remaining eggplant in a 9×13 dish.
- Pour over the béchamel and bake 45 minutes until golden.
- Rest 30 minutes before slicing.
Notes
Roasting instead of frying the eggplant makes moussaka lighter and easier.
Find it online: https://munchtwist.com/classic-greek-moussaka/