Moussaka Recipe

Name: Moussaka
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 1 9x13-inch dish
Cuisine: Greek
Ingredients: 2 large eggplants, sliced into 1/2-inch rounds; 1/4 cup olive oil, plus more for brushing; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 1/2 lbs ground lamb or beef; 1 can (14.5 oz) crushed tomatoes; 1/2 cup dry red wine; 1 tsp ground cinnamon; 1/2 tsp ground allspice; 1/4 cup chopped fresh parsley; Salt and pepper to taste; 4 tbsp unsalted butter; 1/4 cup all-purpose flour; 2 cups whole milk, warmed; 1/2 cup grated Parmesan cheese; 2 large eggs, lightly beaten; 1/4 tsp ground nutmeg

Greek · Main course · 90 min total

Moussaka recipe videos

A classic Greek casserole with layers of eggplant, spiced meat sauce, and creamy béchamel topping, baked to golden perfection.

30
min prep

60
min cook

8
servings

450
kcal/serving

Ingredients

2 large eggplants, sliced into 1/2-inch rounds
1/4 cup olive oil, plus more for brushing
1 large onion, finely chopped
3 cloves garlic, minced
1 1/2 lbs ground lamb or beef
1 can (14.5 oz) crushed tomatoes
1/2 cup dry red wine
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 cup chopped fresh parsley
Salt and pepper to taste
4 tbsp unsalted butter
1/4 cup all-purpose flour
2 cups whole milk, warmed
1/2 cup grated Parmesan cheese
2 large eggs, lightly beaten
1/4 tsp ground nutmeg

Instructions

Preheat oven to 375°F (190°C). Arrange eggplant slices on baking sheets, brush with olive oil, and season with salt. Bake for 15 minutes, flipping halfway, until softened. Set aside.
In a large skillet, heat 2 tbsp olive oil over medium heat. Cook onion and garlic until soft, about 5 minutes. Add ground meat and cook until browned. Drain excess fat.
Stir in crushed tomatoes, wine, cinnamon, allspice, parsley, salt, and pepper. Simmer for 20 minutes, until thickened.
For the béchamel: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in warm milk, stirring constantly until thickened, about 5 minutes. Remove from heat; stir in Parmesan, eggs, and nutmeg. Season with salt.
Assemble moussaka: Layer half the eggplant in a greased 9x13-inch baking dish. Spread meat sauce over eggplant. Top with remaining eggplant. Pour béchamel over the top, spreading evenly.
Bake for 40-45 minutes, until golden and bubbly. Let rest for 10 minutes before serving.

Tips

To reduce bitterness, salt eggplant slices and let sit for 30 minutes, then pat dry before baking.
Moussaka can be made a day ahead and refrigerated; reheat in a 350°F oven.
Leftovers keep well for up to 3 days in the refrigerator.

More about Moussaka →

AI estimate may be inaccurate · Terms