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Classic Greek Eggplant Moussaka: A Comforting Culinary Treasure

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Classic Greek Eggplant Moussaka is a rich and comforting Mediterranean casserole made with roasted eggplant, spiced ground meat, and a creamy béchamel sauce. This traditional Greek moussaka recipe is a flavorful showstopper, perfect for gatherings or make-ahead meals.

Ingredients

  • 2–3 eggplants, sliced
  • 2 tbsp olive oil
  • 500g ground lamb or beef
  • 1 large onion, finely diced
  • 2–3 garlic cloves, minced
  • ½ cup red wine (optional)
  • 400g crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp ground cinnamon
  • 1 tsp dried oregano
  • Pinch of nutmeg
  • 1 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups warm milk
  • 2 eggs
  • Salt & pepper to taste

Instructions

  1. Slice eggplants, salt them, and rest for 30 minutes. Pat dry.
  2. Brush with olive oil and roast at 400°F (200°C) for 20 minutes until tender.
  3. Brown the ground meat, then add onions and garlic; cook until fragrant.
  4. Stir in tomatoes, tomato paste, cinnamon, oregano, nutmeg, salt, pepper, and wine (if using). Simmer uncovered for 20 minutes.
  5. Make béchamel: Melt butter, whisk in flour, cook briefly, and gradually add warm milk. Stir until thickened.
  6. Temper eggs with some hot béchamel, then mix back in with nutmeg and salt. Don’t boil.
  7. In a 9×13 baking dish, layer half the eggplant, meat sauce, then remaining eggplant. Top with béchamel.
  8. Bake at 350°F (175°C) for 45–50 minutes until golden and bubbly.
  9. Rest for at least 15 minutes before slicing and serving.

Notes

  • Roasting the eggplant keeps the dish lighter and avoids greasiness.
  • Lamb offers a more authentic Greek flavor, while beef gives a milder taste.
  • Letting the dish rest before slicing helps maintain clean layers.
  • For added richness, top the béchamel with grated cheese before baking.
  • Can be made ahead and refrigerated or frozen in portions.

Nutrition

Find it online: https://cookedbymaya.com/classic-greek-eggplant-moussaka-a-comforting-culinary-treasure/