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–+ servings

My Ultimate Greek Moussaka

A hearty and flavorful Greek casserole made with layers of eggplant, spiced meat, and creamy béchamel sauce, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 8 servings
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 2 large eggplants sliced into 1/4-inch rounds
  • 1 pound ground beef or lamb
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 1 can crushed tomatoes about 14 ounces
  • 1 tablespoon olive oil
  • 1 teaspoon cinnamon
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
For the Béchamel Sauce
  • 4 tablespoons butter
  • 1/3 cup all-purpose flour
  • 2 cups milk whole or 2%
  • 1 cup grated Parmesan cheese
  • 2 large eggs lightly beaten
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
For Assembly
  • 1 cup grated mozzarella cheese for topping

Method
 

Prepare the Eggplant
  1. Sprinkle the sliced eggplant with salt and let it sit for about 30 minutes to draw out excess moisture.
  2. Rinse the eggplant slices under cold water and pat them dry with paper towels.
Cook the Meat Sauce
  1. In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until soft.
  2. Add the ground beef and cook until browned. Drain excess fat.
  3. Stir in crushed tomatoes, cinnamon, oregano, salt, and pepper. Simmer for 20 minutes.
Make the Béchamel Sauce
  1. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes.
  2. Gradually whisk in the milk, stirring continuously until thickened.
  3. Remove from heat and stir in Parmesan cheese, beaten eggs, nutmeg, and salt.
Assemble the Moussaka
  1. Preheat the oven to 350°F (175°C).
  2. In a large baking dish, layer half of the eggplant slices, followed by the meat sauce, and then the remaining eggplant.
  3. Pour the béchamel sauce over the top and sprinkle with mozzarella cheese.
Bake the Moussaka
  1. Cover the dish with foil and bake in the preheated oven for 45 minutes.
  2. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown.
  3. Allow to cool for 10 minutes before serving.

Nutrition

Calories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 12gSodium: 600mgFiber: 5gSugar: 6g

Notes

For a vegetarian version, substitute the ground meat with lentils or mushrooms. Serve with a side salad for a complete meal.

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