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Classic Greek Eggplant Moussaka

Classic Greek Eggplant Moussaka Perfect for Cozy Dinners

Enjoy the comforting layers of Classic Greek Eggplant Moussaka, featuring roasted eggplant, a savory meat sauce, and a creamy béchamel topping.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Resting Time 15 minutes
Total Time 1 hour 55 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Greek
Calories: 340
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 2 medium Eggplants Sliced into ½-inch thick rounds
  • 3 tablespoons Olive Oil Brush for roasting
  • 1 tablespoon Kosher Salt For drawing moisture
For the Meat Sauce
  • 1 pound Ground Beef or Lamb Choose lamb for richer taste
  • 1 medium Onion Chopped, preferably yellow
  • 3 cloves Garlic Minced
  • 1 can Diced Tomatoes Creates sauce base
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Ground Cinnamon For warmth
  • to taste Black Pepper Freshly cracked
For the Béchamel Sauce
  • 4 tablespoons Butter
  • 4 tablespoons All-Purpose Flour Gluten-free flour can be used
  • 2 cups Warm Milk Almond milk for dairy-free
  • 3 Eggs Whisked
  • 1 pinch Nutmeg Enhances flavor
  • to taste Salt

Equipment

  • Baking dish
  • skillet
  • Saucepan
  • Colander
  • Whisk
  • Baking sheet

Method
 

Preparation Steps
  1. Slice the eggplants into ½-inch thick rounds and sprinkle them with kosher salt. Let them drain for 30 minutes.
  2. Rinse the slices, pat them dry, brush with olive oil, and roast at 400°F (200°C) for 20 minutes.
  3. In a skillet, heat olive oil and brown the ground meat for 5-7 minutes.
  4. Add onion and garlic, cooking until softened, then mix in diced tomatoes, oregano, cinnamon, and black pepper. Simmer for 20 minutes.
  5. Melt butter in a saucepan, whisk in flour to form a roux, then gradually add warm milk until thickened.
  6. Temper in the whisked eggs, add a pinch of nutmeg and salt, and mix well.
  7. Assemble layers in a baking dish: half roasted eggplant, meat sauce, remaining eggplant, and top with béchamel.
  8. Bake at 350°F (175°C) for 45-50 minutes until golden brown. Let it rest for 15 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 340kcalCarbohydrates: 20gProtein: 22gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 115mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Allow the moussaka to cool before slicing to set the layers and improve flavor. Store leftovers in an airtight container for up to 3 days.

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