Greek Moussaka
Moussaka is the beloved Greek bake of layered eggplant, spiced meat sauce, and a creamy bechamel top. It is hearty, aromatic, and deeply comforting, like a Mediterranean lasagna. Worth the effort for a special family dinner.
- ⏱ 90 min
- 📊 medium
- 🍽 Family
Ingredients
- 3 eggplants
- 500 g ground beef or lamb
- 400 g tomato sauce
- 500 ml bechamel sauce
- to season cinnamon and oregano
Instructions
- Slice the eggplant, salt it, rest 20 minutes, then pat dry and roast at 200C (400F) until golden.
- Brown the meat with onion and garlic, then add tomato, cinnamon, and oregano and simmer into a thick sauce.
- Make a bechamel by cooking butter and flour, then whisking in milk until thick.
- Layer eggplant and meat sauce in a dish, then top with the bechamel.
- Bake at 180C (350F) for 40 minutes until golden and set.
- Rest 20 minutes before cutting.
- Serve with a crisp green salad.
💡 Chef's tip
Let the moussaka rest for twenty minutes after baking so the layers set and slice cleanly.
Salting and roasting the eggplant slices before layering removes bitterness and excess water so the finished bake holds together instead of turning soggy.
Nutrition (per serving)
- Calories: 480 kcal
- Protein: 26 g
- Carbs: 24 g
- Fat: 32 g
