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–+ servings

Greek Moussaka

Moussaka is a classic dish that originates from the eastern Mediterranean and the Balkans, though it’s most famously associated with Greek cuisine.
At its heart, moussaka is a layered casserole—kind of like a Greek cousin of lasagna! The traditional Greek version usually includes:
Layers of eggplant (aubergine) that are fried or roasted
A rich meat sauce, typically made with ground lamb or beef cooked with onions, garlic, tomatoes, and spices like cinnamon and allspice
A creamy béchamel sauce (a white sauce made from butter, flour, and milk) on top, often enriched with eggs and cheese to form a golden crust when baked
It’s baked until bubbly and beautifully browned on top, then allowed to rest before serving so the layers hold together.
Different versions exist throughout the Middle East and the Balkans—some include potatoes, zucchini, or even no meat at all in vegetarian variations.
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Prep Time 40 minutes
Cook Time 40 minutes
Resting time 15 minutes
Total Time 1 hour 35 minutes
Course Dinner, Main Course
Cuisine Greek, Mediterranean
Servings 4 servings
Calories 548 kcal
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Ingredients
  

For the eggplant layers:

For the meat sauce:

For the béchamel sauce:

Instructions
 

Prepare the eggplant:

  • Slice eggplants into 1 cm thick rounds.
  • Sprinkle with salt and let them sit for about 20 minutes to draw out moisture. Pat dry.
  • Brush with olive oil and roast on a baking sheet at 200°C (400°F) for 20–25 minutes, turning once. (You can also pan-fry in olive oil.)

Make the meat sauce:

  • Heat olive oil in a large pan. Add onion and garlic; cook until soft.
  • Add ground meat and cook until browned.
  • Stir in tomato paste, tomatoes, spices, and wine (if using).
  • Simmer uncovered for about 20 minutes until thickened. Adjust seasoning and let it cool.

Make the béchamel:

  • Melt butter in a saucepan, add flour, and whisk for 1 minute.
  • Gradually add warm milk, whisking until smooth and thickened.
  • Remove from heat, stir in cheese, salt, pepper, and nutmeg. Let cool slightly, then whisk in the egg yolk.

Assemble:

  • In a lightly greased baking dish (about 20x20 cm), layer half the eggplant, then all the meat sauce, then the remaining eggplant.
  • Pour the béchamel evenly on top and smooth it out. Sprinkle with a bit more cheese, if you like.

Bake:

  • Bake at 180°C (350°F) for about 35–40 minutes, until golden and bubbly on top.
  • Let it rest for 15 minutes before slicing and serving — it holds together better once cooled slightly.
  • Serve it with a crisp green salad, some crusty bread, or a glass of dry red wine.
Start Cooking
Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 548kcal (27%)Carbohydrates: 28g (9%)Protein: 27g (54%)Fat: 38g (58%)Saturated Fat: 15g (94%)Polyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 141mg (47%)Sodium: 309mg (13%)Potassium: 1066mg (30%)Fiber: 8g (33%)Sugar: 16g (18%)Vitamin A: 492IU (10%)Vitamin C: 9mg (11%)Calcium: 263mg (26%)Iron: 3mg (17%)
Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword baked, comfort food, layered, meat
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