Craving a dish that combines rich flavors and comforting textures? Look no further than this classic Greek Moussaka, an eggplant-based delight that layers tender roasted eggplants, a hearty meat sauce, and a creamy béchamel topping. It’s the perfect dish to impress guests or enjoy on a cozy night in.
This Greek Moussaka recipe is a labor of love, bringing together the best of Mediterranean ingredients to create a mouthwatering experience. With its warm, spicy notes from the meat sauce and the velvety smoothness of the béchamel, every bite is a taste of Greece right in your home.
Whether you’re a seasoned chef or a novice in the kitchen, this recipe will guide you through the steps to create a traditional moussaka that feels both elegant and comforting.
A Traditional Eggplant-Based Greek Moussaka Recipe
This moussaka features layers of roasted eggplant and a savory ground meat sauce, topped with a creamy béchamel that adds a rich and satisfying finish. The combination of flavors makes it a truly delectable dish that highlights Mediterranean cuisine.
Savor the taste of this Greek Moussaka as the eggplant’s earthiness perfectly complements the spiced meat, all enveloped in a luscious sauce that brings it all together.
Ingredients
- 2 large eggplants, sliced into rounds
- 1 teaspoon salt
- 1 pound ground beef or lamb
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 3 tablespoons olive oil
- 2 cups milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
Instructions
- Prepare the Eggplant: Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- Cook the Eggplant: In a skillet, heat 2 tablespoons of olive oil over medium heat. Fry the eggplant slices until golden brown on both sides, then set aside on paper towels to drain excess oil.
- Make the Meat Sauce: In the same skillet, add the remaining olive oil and sauté the onion and garlic until soft. Add the ground meat and cook until browned. Stir in diced tomatoes, tomato paste, cinnamon, nutmeg, salt, and pepper. Simmer for 15 minutes.
- Prepare the Béchamel Sauce: In a saucepan, melt butter and whisk in flour to create a roux. Gradually add milk, whisking constantly until thickened. Remove from heat and stir in Parmesan cheese and the beaten egg.
- Assemble the Moussaka: In a baking dish, layer half of the eggplant, followed by the meat sauce, and then the remaining eggplant. Pour the béchamel sauce over the top, smoothing it out.
- Bake: Preheat the oven to 350°F (175°C) and bake the moussaka for about 45 minutes, or until golden and bubbling. Let it cool for a few minutes before serving.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 350kcal
- Fat: 22g
- Protein: 20g
- Carbohydrates: 18g
