Why You’ll Love This Recipe
- Authentic Greek flavors: This traditional recipe combines spiced meat, tender eggplant, and a luscious béchamel sauce.
- Comforting and satisfying: A warm, baked casserole with a creamy, cheesy topping.
- Make-ahead friendly: Moussaka tastes even better the next day, making it ideal for meal prep.
Ingredients
For the Eggplant Layer:
- 2 large eggplants, sliced into ¼-inch rounds
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Meat Filling:
- 1 pound ground beef or lamb
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Béchamel Sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups milk
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup grated Parmesan cheese
- 1 egg, lightly beaten
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Eggplant: Preheat oven to 375°F (190°C). Brush eggplant slices with olive oil, season with salt and pepper, and roast for 20 minutes until tender.
- Cook the Meat Filling: In a pan over medium heat, cook ground meat until browned. Add onions and garlic, sauté until softened. Stir in tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Simmer for 10-15 minutes until thickened.
- Make the Béchamel Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking continuously until smooth. Stir in nutmeg, salt, and Parmesan cheese. Remove from heat and whisk in the beaten egg.
- Assemble the Moussaka: In a greased baking dish, layer half of the roasted eggplant, spread the meat mixture on top, then add the remaining eggplant. Pour the béchamel sauce evenly over the top.
- Bake: Bake at 375°F (190°C) for 35-40 minutes until golden brown and bubbling. Let cool for 10 minutes before serving.
Servings and Timing
- Servings: 6-8
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Variations
- Potato Moussaka: Add a layer of thinly sliced potatoes for extra heartiness.
- Vegetarian Option: Replace meat with lentils or mushrooms.
- Cheesy Topping: Add shredded mozzarella or feta to the béchamel sauce for extra richness.
Storage/Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Wrap portions in plastic wrap and freeze for up to 2 months.
- Reheat: Warm in the oven at 350°F (175°C) for 15 minutes or microwave in short bursts.
FAQs
Can I make moussaka ahead of time?
Yes! Assemble it up to a day in advance and refrigerate. Bake when ready to serve.
Can I use zucchini instead of eggplant?
Yes, zucchini is a great alternative and adds a slightly different texture.
What meat is traditionally used in moussaka?
Ground lamb is traditional, but beef or a mix of both works well.
Can I make the béchamel sauce without eggs?
Yes, but the egg helps thicken the sauce and adds richness. You can omit it if necessary.
How do I prevent a watery moussaka?
Salt the eggplant slices before roasting to draw out excess moisture. Also, let the meat sauce simmer until thick.
Is moussaka gluten-free?
No, but you can make it gluten-free by using cornstarch instead of flour in the béchamel sauce.
What can I serve with moussaka?
It pairs well with a Greek salad, crusty bread, or tzatziki sauce.
Can I use store-bought béchamel sauce?
Yes, but homemade béchamel has better flavor and texture.
How do I get a crispy top layer?
Broil the moussaka for the last 2-3 minutes for a golden, crispy top.
Can I add cheese to the layers?
Absolutely! Adding feta or mozzarella between the layers enhances the flavor.
Conclusion
Moussaka is a delicious, comforting dish that’s full of Greek flavors. With layers of roasted eggplant, spiced meat, and creamy béchamel sauce, it’s a perfect meal for any occasion. Whether making it ahead or enjoying fresh from the oven, this dish will impress everyone at your table!
