Moussaka (Greek Eggplant and Meat Casserole)
- Feb 17
- 2 min read
Ingredients (Serves 6)
For the eggplant layer:
2 large eggplants, sliced lengthwise
Salt
Olive oil for frying or brushing
For the meat sauce:
500 g ground lamb or beef
1 onion, finely chopped
2 cloves garlic, minced
400 g canned chopped tomatoes
2 tbsp tomato paste
1 tsp dried oregano
½ tsp cinnamon (optional but traditional)
Salt and black pepper, to taste
2 tbsp olive oil
For the béchamel topping:
50 g butter
50 g flour
500 ml milk
1 egg
50 g grated cheese (kefalotyri or parmesan-style)
Pinch of nutmeg
Salt and pepper
Preparation
Prepare the eggplant:
Sprinkle slices with salt and let sit 20 minutes to remove bitterness.
Pat dry and fry in olive oil or brush with oil and roast until lightly golden.
Make the meat sauce:
Heat olive oil and sauté onion until soft.
Add garlic and ground meat; cook until browned.
Stir in tomatoes, tomato paste, oregano, cinnamon, salt, and pepper.
Simmer 15–20 minutes until thickened.
Prepare the béchamel:
Melt butter in a saucepan, whisk in flour, and cook briefly.
Gradually add milk, whisking until smooth and thick.
Remove from heat; stir in egg, cheese, nutmeg, salt, and pepper.
Assemble the moussaka:
Preheat oven to 180°C (350°F).
Layer eggplant in a baking dish, then meat sauce, then another eggplant layer.
Pour béchamel evenly over the top.
Bake:
Bake 40–45 minutes until golden and set.
Let rest 15 minutes before slicing.
Serve:
Cut into squares and serve warm.
Cooking Tips
Fry or roast eggplant until just tender to prevent excess moisture in the dish.
Let the moussaka rest after baking so layers set and slice cleanly.
Serving Suggestions
Serve with Greek salad or crusty bread for a complete meal.
Pair with a glass of dry red wine or yogurt on the side to balance the richness.
