Classic Greek Eggplant Moussaka: An Incredible Ultimate Recipe
This classic Greek eggplant moussaka layers tender eggplant, rich meat sauce, and creamy béchamel for the ultimate Mediterranean comfort food. A traditional, satisfying dish perfect for special occasions or Sunday dinners.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Dinner, Main Course
- Method: Bake
- Cuisine: Greek
Ingredients
Main Layers
3 medium eggplants
Salt (to taste)
2 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 lb ground lamb or beef
1 can (14 oz) crushed tomatoes
1 tsp ground cinnamon
1 tsp dried oregano
1 tsp ground black pepper
1 tsp salt (more to taste)
2 tbsp chopped fresh parsley
1 cup grated parmesan cheese (divided)
For the Béchamel Sauce
4 tbsp unsalted butter
¼ cup all-purpose flour
2 cups milk
A pinch of nutmeg
2 large eggs, lightly beaten
Instructions
Prepare the Eggplants: Slice eggplants into ½-inch rounds, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
Cook the Eggplants: Heat 1 tbsp olive oil in a skillet over medium heat. Lightly sauté eggplant slices until golden and tender. Set aside.
Cook the Filling: In the same skillet, add remaining olive oil and sauté the onion until translucent. Add garlic and cook 1 minute more.
Add Meat & Spices: Stir in the ground lamb or beef and cook until browned. Drain excess fat. Mix in crushed tomatoes, cinnamon, oregano, pepper, and salt. Simmer for 15–20 minutes, then remove from heat and stir in parsley.
Prepare Béchamel Sauce: Melt butter in a saucepan. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth and thickened. Remove from heat, stir in nutmeg, and whisk in the beaten eggs.
Assemble the Moussaka: Layer half the eggplant slices in a greased baking dish, spread the meat mixture over them, then add remaining eggplant. Pour béchamel sauce on top and sprinkle with half of the parmesan.
Bake: Preheat oven to 350°F (175°C) and bake for 45 minutes, until the top is golden and bubbly.
Cool & Serve: Let the moussaka rest for at least 15 minutes before slicing to help the layers set.
Notes
You can substitute ground turkey or chicken for a lighter version.
For added depth, sprinkle a bit of grated nutmeg or cinnamon into the béchamel sauce.
Leftovers reheat beautifully — refrigerate up to 3 days or freeze for up to 2 months.
Serve with a Greek salad or warm pita bread for a complete meal.
