Classic Greek Eggplant Moussaka is a comforting and hearty dish that layers tender eggplant, a rich meat sauce, and a creamy béchamel topping. This Mediterranean casserole offers a flavorful mix of spices like cinnamon, oregano, and nutmeg, paired with a cheesy finish that’s sure to impress. Perfect for family dinners or gatherings, it’s a dish you’ll return to again and again.

Full Recipe:

Ingredients (Serves 8)

For the Eggplant Layer:

• 3 large eggplants, sliced ½” thick, lightly salted to draw out moisture

• Olive oil for roasting

For the Meat Sauce:

• 500g ground lamb or beef

• 1 large onion, finely diced

• 2–3 garlic cloves, minced

• ½ cup red wine (optional)

• 400g crushed tomatoes + 2 Tbsp tomato paste

• 1 tsp cinnamon

• 1 tsp oregano

• A pinch of nutmeg

• Salt & pepper to taste

For the Béchamel Topping:

• 60g butter

• 5 Tbsp flour

• 2½ cups warm milk

• Nutmeg, salt & pepper to taste

• 1 egg

• ½ cup grated Parmesan or Kefalotyri

• ⅓ cup breadcrumbs

Directions

1. Prepare the Eggplant:

   • Salt the eggplant slices and let them drain for 30 minutes. Pat them dry thoroughly.

   • Brush with olive oil and roast at 400°F (200°C) for 20 minutes until golden.

2. Make the Meat Sauce:

   • Brown the ground meat in a skillet over medium-high heat.

   • Add onions and garlic, cooking until softened.

   • Stir in crushed tomatoes, tomato paste, and spices, then simmer for 20 minutes until thickened.

3. Prepare the Béchamel:

   • Melt butter and whisk in the flour to create a roux.

   • Gradually add warm milk, whisking constantly. Cook until thickened (5-7 minutes).

   • Temper the egg with hot sauce before adding it to the mixture. Season with nutmeg and salt.

4. Assemble the Moussaka:

   • Layer half the eggplant in a baking dish, followed by all of the meat sauce. Add the remaining eggplant and top with the béchamel sauce.

   • Sprinkle breadcrumbs on top.

5. Bake:

   • Bake at 350°F (175°C) for 45-50 minutes, until the top is golden brown. Let it rest for 15 minutes before serving.

Nutrients

This hearty dish is packed with protein from the meat, healthy fats from the olive oil and béchamel, and fiber from the eggplant. Nutritional values will vary depending on portion size and specific ingredients, but here’s an approximate breakdown per serving:

• Calories: ~450 kcal

• Protein: 22g

• Fat: 28g

  • Saturated Fat: 12g

• Carbohydrates: 24g

  • Fiber: 7g

• Cholesterol: 70mg

• Sodium: 600mg

Why Classic Greek Eggplant Moussaka Works

What makes Greek Eggplant Moussaka so irresistible is the balance of flavors and textures. The eggplant, roasted to perfection, provides a slightly smoky and tender base that contrasts beautifully with the hearty meat sauce. The meat sauce, made with ground lamb or beef, is rich with spices like cinnamon and oregano, which give it a Mediterranean flair. The creamy béchamel sauce, made with butter, flour, milk, and egg, creates a smooth, rich topping that ties the whole dish together. The grated cheese and breadcrumbs on top add a golden, crispy finish, ensuring a satisfying bite from the first to the last.

This dish is both filling and satisfying, perfect for a cozy dinner or a special meal to impress your guests. The layers of eggplant, meat, and béchamel create a beautiful presentation and offer a comforting balance of textures and flavors that are sure to please everyone at the table.

The Eggplant Layer: Tender and Flavorful

Eggplant is the backbone of moussaka, and it plays an essential role in the texture and flavor of the dish. To start, the eggplant slices are salted to draw out moisture, which helps to remove bitterness and ensures they become tender during roasting. After allowing them to drain, the eggplant slices are brushed with olive oil and roasted in the oven, resulting in perfectly golden and tender layers of eggplant.

The roasting process enhances the natural sweetness and smokiness of the eggplant, adding depth to the dish. Roasting the eggplant also prevents it from becoming soggy, which is important for maintaining the structure of the casserole. These roasted eggplant slices serve as the perfect foundation for the rich meat sauce and creamy béchamel.

The Meat Sauce: Hearty and Flavorful

The meat sauce is the heart of moussaka, providing savory depth and complexity. Ground lamb is traditionally used in Greek moussaka for its rich flavor, but beef can also be used as an alternative. The meat is browned in a skillet before onions and garlic are added, creating a fragrant base. The addition of red wine (optional) gives the sauce a slight acidity and helps to deglaze the pan, incorporating any flavorful bits that may have stuck to the bottom of the pan.

Crushed tomatoes and tomato paste are then stirred into the mixture, providing a rich, slightly tangy base that is balanced by the warmth of cinnamon, oregano, and a pinch of nutmeg. The simmering process allows the sauce to thicken and develop its bold flavors, creating a robust filling that perfectly complements the roasted eggplant.

The Béchamel Sauce: Creamy and Rich

The béchamel sauce is the crowning glory of moussaka, providing a smooth, creamy topping that ties all the layers together. To make the béchamel, butter is melted and whisked with flour to form a roux, which is then gradually mixed with warm milk. As it cooks, the mixture thickens into a velvety sauce. The addition of nutmeg and salt enhances the flavor, while a beaten egg is tempered with hot sauce before being added to the mixture, giving the béchamel its rich, smooth texture.

This creamy sauce forms a luxurious topping for the casserole and acts as the glue that holds the layers of eggplant and meat sauce together. The cheese (either Parmesan or Kefalotyri) added to the béchamel provides a slightly salty, umami flavor that enhances the overall richness of the sauce.

Assembling the Moussaka: Layering Perfection

Once the eggplant, meat sauce, and béchamel are prepared, assembling the moussaka is simple. The first layer consists of the roasted eggplant, followed by a generous layer of meat sauce. The second layer of eggplant is then added, and the entire casserole is topped with the creamy béchamel sauce. To add a golden, crispy finish, a sprinkle of breadcrumbs is spread over the top.

The layering process ensures that each bite of moussaka contains a perfect balance of eggplant, meat sauce, and béchamel, with a crispy, cheesy topping that provides both texture and flavor. The casserole is then baked until the top is golden brown and bubbly, creating a beautiful, irresistible dish.

Baking the Moussaka: Golden and Bubbling

Baking the moussaka allows all the flavors to meld together, and the top to become golden and bubbly. The casserole is baked at 350°F (175°C) for 45-50 minutes, or until the béchamel topping is golden and set. During baking, the eggplant becomes even more tender, and the flavors in the meat sauce deepen, creating a beautifully cohesive dish.

Letting the moussaka rest for 15 minutes after baking allows the layers to set, making it easier to slice and serve. This brief resting period also helps the flavors to meld even further, ensuring a flavorful, comforting meal.

Serving Suggestions

Classic Greek Eggplant Moussaka is a hearty meal on its own, but it pairs beautifully with a variety of sides. For a lighter meal, serve the moussaka with a fresh Greek salad, which will add a refreshing crunch to balance the richness of the casserole. A side of warm pita bread or crusty bread is perfect for scooping up any leftover sauce. If you prefer a more indulgent side, consider serving the moussaka with roasted vegetables or a side of garlic bread.

Nutritional Breakdown

Each serving of Classic Greek Eggplant Moussaka contains approximately 450 calories, making it a hearty and satisfying meal. With 22g of protein, it’s a great source of lean protein from the meat, while the 28g of fat (including 12g of saturated fat) provides richness and flavor. The 24g of carbohydrates, along with 7g of fiber, comes primarily from the eggplant and breadcrumbs, making this a relatively balanced dish. The sodium content is 600mg per serving, which is moderate, but you can adjust the salt levels to suit your taste.

Conclusion: A Classic Mediterranean Comfort Dish

In conclusion, Classic Greek Eggplant Moussaka is a flavorful, comforting, and hearty dish that is perfect for any occasion. The tender eggplant, savory meat sauce, and creamy béchamel topping create a satisfying meal that will leave everyone asking for seconds. Whether you’re cooking for a family dinner, preparing a meal for guests, or enjoying it as leftovers, this moussaka is sure to become a beloved addition to your recipe collection. With its rich, Mediterranean flavors and satisfying textures, it’s a dish you’ll return to time and again.