Moussaka is a beloved Greek dish known for its rich layers of eggplant, seasoned ground meat, and creamy béchamel sauce. This hearty comfort food is a staple in Greek households, bringing warmth and nostalgia to every bite. With its combination of flavorful ingredients and aromatic spices, Moussaka is a perfect dish for family gatherings and special occasions. The golden, cheesy top layer enhances its irresistible appeal, making it a favorite worldwide. Whether you are new to Greek cuisine or a longtime fan, this traditional Moussaka recipe will transport you straight to the Mediterranean with every forkful.
Ingredients
- 2 large eggplants, sliced into ¼-inch rounds
- 1 pound ground beef or lamb
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- ½ cup red wine (optional)
- 2 cups milk
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ½ cup grated Parmesan cheese
- 1 egg yolk
- Vegetable oil for frying (optional)
Instructions
- Prepare the Eggplant
- Slice the eggplants and sprinkle them with salt. Let them sit for 30 minutes to remove excess moisture and bitterness.
- Rinse and pat dry with a paper towel.
- Heat a pan with a little olive oil and lightly fry the eggplant slices until golden brown. Alternatively, bake them in the oven at 400°F (200°C) for 15 minutes to reduce oil content.
- Cook the Meat Sauce
- Heat olive oil in a large pan over medium heat. Add chopped onion and minced garlic, sauté until soft and fragrant.
- Add ground beef or lamb and cook until browned, breaking it up with a spoon.
- Stir in tomato paste, crushed tomatoes, cinnamon, nutmeg, oregano, thyme, salt, and black pepper.
- Pour in red wine if using, and let it simmer for 15-20 minutes until thickened. Remove from heat and set aside.
- Prepare the Béchamel Sauce
- In a saucepan, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes until smooth and lightly golden.
- Gradually pour in the milk, stirring constantly until the sauce thickens.
- Remove from heat and stir in grated Parmesan cheese and egg yolk. Mix well until creamy.
- Assemble the Moussaka
- Preheat oven to 375°F (190°C).
- In a greased baking dish, layer half of the eggplant slices. Spread half of the meat sauce over them. Repeat with another layer of eggplant and the remaining meat sauce.
- Pour the béchamel sauce evenly over the top, spreading it to cover the entire dish.
- Bake the Moussaka
- Place the baking dish in the oven and bake for 40-45 minutes until the top is golden brown and bubbling.
- Remove from the oven and let it rest for at least 15 minutes before slicing.
- Serve and Enjoy
- Cut into squares and serve warm. Moussaka pairs beautifully with a fresh Greek salad and crusty bread.
- Enjoy this classic Greek comfort dish with friends and family!