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Classic Moussaka Recipe

Classic Moussaka Recipe
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4.8 from 24 reviews

This classic moussaka recipe features layers of roasted eggplant, a savory meat sauce, and a creamy béchamel topping. A comforting and hearty Greek casserole that’s perfect for a family dinner or special occasion.

Ingredients

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Eggplant and Meat Sauce:

  • 2 medium eggplants (sliced into 1/4-inch rounds)
  • Salt for sweating eggplant
  • 3 tablespoons olive oil
  • 1 onion (chopped)
  • 3 cloves garlic (minced)
  • 1 pound ground lamb or beef
  • 1 can (15 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon oregano
  • 1/2 teaspoon allspice
  • Salt and pepper to taste
  • 1/4 cup red wine (optional)
  • 1/2 cup chopped fresh parsley

Béchamel Sauce:

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

Instructions

  1. Prepare the Eggplant: Sprinkle the eggplant slices with salt, let sit for 30 minutes, rinse, and pat dry. Roast in a preheated oven at 375°F (190°C) until tender and golden.
  2. Make the Meat Sauce: Sauté onion and garlic, add ground meat, tomatoes, spices, and simmer until thick. Stir in parsley.
  3. Prepare the Béchamel: Melt butter, whisk in flour, add milk gradually, then mix in egg yolk, nutmeg, salt, pepper, and Parmesan.
  4. Assemble and Bake: Layer eggplant, meat sauce, remaining eggplant, and béchamel in a baking dish. Bake until golden and bubbling.
  5. Rest and Serve: Let the moussaka rest for 15 minutes before slicing and serving.

Notes

  • You can substitute zucchini for eggplant or use ground turkey for a leaner version.
  • For a gluten-free option, use cornstarch instead of flour in the béchamel.

Nutrition

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