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Classic Greek Eggplant Moussaka Recipe

Classic Greek Eggplant Moussaka Recipe
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4.8 from 6 reviews

This Classic Greek Eggplant Moussaka is a delicious and hearty dish that layers roasted eggplant with a savory meat sauce and creamy béchamel. Perfect for a comforting family dinner or special occasion!

Ingredients

Units Scale

Eggplant:

  • 2 large eggplants (sliced into 1/2-inch rounds)
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Meat Sauce:

  • 1 pound ground beef or lamb
  • 1 onion (diced)
  • 2 cloves garlic (minced)
  • 1/4 cup red wine (optional)
  • 1 can (14 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/4 cup chopped parsley

Béchamel Sauce:

  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk (warmed)
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 1 egg (lightly beaten)

Instructions

  1. Preheat oven: Preheat oven to 400°F.

    2. Arrange eggplant slices on a baking sheet, brush with olive oil, sprinkle with salt and pepper. Roast for 20–25 minutes until tender.

  2. Cook meat sauce: Brown ground meat in a skillet. Add onion, garlic, red wine, crushed tomatoes, tomato paste, spices, and parsley. Simmer until thickened.
  3. Make béchamel: Melt butter, whisk in flour, add warm milk gradually. Stir in nutmeg, salt, pepper, Parmesan, and egg.
  4. Assemble: Layer eggplant, meat sauce, remaining eggplant, top with béchamel. Bake at 350°F for 40–45 minutes.
  5. Rest and serve: Let the moussaka rest for 15–20 minutes before slicing.

Notes

  • For a vegetarian version, use lentils or mushrooms instead of meat.
  • Resting before slicing ensures cleaner cuts.
  • Moussaka can be made ahead and reheated.

Nutrition

Find it online: https://easy-tapas-recipes.com/classic-greek-eggplant-moussaka-recipe/