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Greek Moussaka

A classic Greek dish featuring layers of eggplant, spiced meat, and a creamy béchamel topping, perfect for gatherings or cozy family dinners.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Greek
Calories: 450
Ingredients Method Notes

Ingredients
  

For the moussaka
  • 2 large eggplants, sliced Salting the eggplant improves texture.
  • 1 pound ground beef or lamb
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon cinnamon Adds warmth to the dish.
  • 1 teaspoon oregano
  • to taste salt and pepper
  • 2 cups béchamel sauce You can thin with milk or water if too thick.
  • 1 cup grated cheese (like Parmesan or Kefalotyri) More cheese can be added on top for extra crunch.
  • to taste olive oil for frying

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Salt the eggplant slices and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
  3. In a pan, heat olive oil and fry the eggplant slices until golden, giving them a couple of minutes on each side.
  4. In another pan, sauté onion and garlic until soft.
  5. Add the ground meat, cooking until nicely browned and breaking it up with a spatula.
  6. Stir in crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Let it simmer for about 15 minutes.
  7. In a baking dish, layer half the eggplant, then the meat sauce, add the remaining eggplant slices, and top with béchamel sauce.
  8. Sprinkle cheese on top and bake for about 45 minutes or until golden and bubbly.
  9. Allow to cool slightly before serving.

Notes

Serve with a side salad or crusty bread. Leftovers can be stored in the fridge for up to five days or frozen for three months.