Classic Greek Eggplant Moussaka
A hearty Greek eggplant moussaka with spiced meat sauce & creamy béchamel. Traditional, comforting, and perfect for family dinners.
Ingredients
For the Eggplant Layer
- 2 large eggplants sliced into ½-inch rounds
- 3 tbsp olive oil
For the Meat Sauce
- 1 large onion chopped
- 2 cloves garlic minced
- 500 g ground beef or lamb
- ¼ cup red wine optional
- 1 can 400 g crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- Salt and pepper to taste
- ¼ cup chopped fresh parsley
For the Béchamel Sauce
- 4 tbsp butter
- ¼ cup all-purpose flour
- 2 cups milk
- ¼ tsp ground nutmeg
- ½ cup grated Parmesan cheese
- 1 egg beaten
Instructions
Prep the Eggplant
- Preheat oven to 400°F (200°C). Brush eggplant slices with olive oil and arrange on a baking sheet. Roast for 20–25 minutes until golden and tender. Set aside.
Cook the Meat Sauce
- In a skillet over medium heat, sauté onion and garlic until translucent. Add ground meat and cook until browned. Stir in red wine (if using), crushed tomatoes, tomato paste, cinnamon, allspice, salt, and pepper. Simmer for 20 minutes, then stir in parsley. Remove from heat.
Make the Béchamel Sauce
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk until smooth and thickened. Add nutmeg, then remove from heat. Quickly stir in Parmesan and beaten egg.
Assemble the Moussaka
- In a baking dish, layer half the eggplant, all the meat sauce, then the remaining eggplant. Pour béchamel evenly over the top.
Bake & Rest
- Bake uncovered for 45 minutes until top is golden and bubbling. Let rest 15–20 minutes before slicing and serving.