Moussaka – recipe1

Yesss! 😍 Moussaka is the queen of Mediterranean comfort food—layered, rich, and full of warm spices and creamy béchamel love. Think of it like Greek lasagna, but with eggplant and spiced meat instead of pasta. Perfect for impressing guests or just treating yourself to a cozy night in.

🇬🇷 Classic Greek Moussaka

Layered eggplant, savory meat sauce, silky béchamel.

Serves: 6–8
Prep Time: 30–40 min
Cook Time: 1 hour
Total Time: ~1 hour 40 min (worth every minute)

🛒 Ingredients

For the eggplant layer:

2–3 large eggplants, sliced into ½-inch rounds
Salt, for sweating
Olive oil, for brushing or frying

For the meat sauce:

1 lb ground lamb or beef
1 onion, finely chopped
2 cloves garlic, minced
1 can (14 oz) crushed tomatoes
2 tbsp tomato paste
½ tsp ground cinnamon
½ tsp allspice or nutmeg
½ tsp oregano
Salt & pepper, to taste
Optional: splash of red wine

For the béchamel sauce:

4 tbsp butter
4 tbsp flour
2½ cups whole milk, warmed
¼ tsp nutmeg
½ cup grated Parmesan or kefalotyri
1 egg, beaten
Salt & pepper to taste

👨‍🍳 Instructions

1. Prep the eggplant:

Sprinkle eggplant slices with salt and let them sweat for 30 min to draw out bitterness.
Pat dry, brush with olive oil, and either:
- Bake at 400°F for 20 min until soft and golden
- OR pan-fry in batches until golden

2. Make the meat sauce:

Sauté onion in olive oil until soft. Add garlic, then ground meat. Cook until browned.
Stir in tomato paste, crushed tomatoes, cinnamon, and spices. Simmer for 15–20 min.
Season well and let cool slightly.

3. Make the béchamel:

In a saucepan, melt butter. Stir in flour and cook for 1–2 minutes.
Gradually whisk in warm milk until smooth. Cook over medium heat until thickened.
Remove from heat. Stir in nutmeg, cheese, salt, pepper, then beat in the egg.
(The egg gives it that fluffy, custardy vibe on top.)

4. Assemble the moussaka:

In a 9×13″ baking dish, layer as follows:
1. A little meat sauce on the bottom
2. Half of the eggplant slices
3. All the meat sauce
4. Remaining eggplant
5. Pour béchamel evenly over the top

5. Bake:

Bake at 375°F (190°C) for 45–50 minutes, until golden brown on top.
Let it rest 15–20 minutes before slicing (this helps it hold together!).

🧀 Tips & Variations:

Sub eggplant with thin-sliced zucchini or potatoes (or layer them all!)
Add a pinch of sugar to the tomato sauce to balance acidity
Make ahead: refrigerate unbaked moussaka, then bake fresh the next day

Want a vegetarian version with lentils or mushrooms? Or an individual ramekin version for dinner parties? Just say the word 💙