Moussaka (Greece)

An authentic recipe for traditional Greek Moussaka, combining savory spiced minced meat and roasted eggplant under a rich, golden béchamel layer.

Level Hard Prep 45 min Cook 60 min Servings 6 Score 4.9/10

Ready in

105 min

Makes 6 servings

Prep 45m

Cook 60m

Level Hard

About this recipe

An authentic recipe for traditional Greek Moussaka, combining savory spiced minced meat and roasted eggplant under a rich, golden béchamel layer.

Greece's signature baked casserole featuring layers of eggplant, spiced meat, and creamy béchamel.

Slice the eggplants, salt them lightly, and let them rest for 30 minutes to draw out bitterness, then rinse and pat dry. Brush with olive oil and bake or pan-fry until golden.
Pan-fry or lightly bake the potato slices until tender, then set aside.
Heat olive oil in a pan, sauté chopped onions and garlic until translucent, add the ground meat and brown thoroughly.
Stir in tomato paste, crushed tomatoes, cinnamon, red wine, salt, and pepper. Simmer for 20 minutes until the sauce thickens.
To make the béchamel, melt butter in a saucepan, whisk in flour and cook for 1 minute. Gradually whisk in warm milk until smooth and thickened, remove from heat, and stir in nutmeg, grated cheese, and beaten egg yolks.
In a large baking dish, layer the potatoes at the bottom, followed by a layer of eggplants, then the meat sauce, and repeat.
Pour the rich béchamel sauce evenly over the top, sprinkle with remaining cheese, and bake at 350°F (175°C) for 45-50 minutes until golden brown.
45 min

Calories 480

Protein 24g

Carbs 32g

Fat 28g

Fiber 5g

Sugar 9g

Sodium 580mg

Serving Size 1 serving

Prep 45 min

Cook 60 min

Total 105 min

Overall 9.4 /10

Expert 4.9 95% conf.

Reviewed by FindEdition Kitchen

An absolute masterpiece of Greek cuisine, offering an exquisite balance of tender spiced meat, rich vegetables, and creamy béchamel.

Greece's signature baked casserole featuring layers of eggplant, spiced meat, and creamy béchamel.

Summary

An authentic recipe for traditional Greek Moussaka, combining savory spiced minced meat and roasted eggplant under a rich, golden béchamel layer.

Let the moussaka rest for at least 20 to 30 minutes after baking so clean slices can be served without falling apart
A pinch of ground cinnamon in the meat sauce is the secret key to authentic Greek flavor
Roast the eggplant slices instead of deep-frying them to keep the dish lighter without sacrificing flavor