Yes! Prep eggplant and sauce a day early. Assemble and bake when ready.

What if I don’t have lamb?

Beef works great, or try lentils for veggie lovers.

How do I avoid a watery dish?

Salt the eggplant well and roast it to remove water.

Absolutely! Freeze slices for quick meals later.

Greek Eggplant Moussaka Recipe: Ultimate 5-Layer Delight

Name: Greek Eggplant Moussaka Recipe: Ultimate 5-Layer Delight
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 2 large eggplants; Olive oil; Salt; 1 lb ground beef or lamb; 1 large onion, finely chopped; 2 garlic cloves, minced; 1 can (14 oz) crushed tomatoes; 2 tbsp tomato paste; 1 tsp ground cinnamon; 1/2 tsp ground allspice; 1/4 cup red wine (optional); 1 tsp dried oregano; Salt and pepper; 4 tbsp unsalted butter; 1/4 cup all-purpose flour; 2 cups whole milk; 1/2 cup grated Parmesan or Kefalotyri cheese; 2 large eggs, beaten; Pinch of nutmeg

Description

This Classic Greek Eggplant Moussaka Recipe is a hearty, five-layer dish with roasted eggplant, spiced meat sauce, and creamy béchamel, baked to golden perfection. It’s a cozy, Mediterranean twist on lasagna, perfect for family gatherings or weeknight dinners. Ready in about 90 minutes, it’s worth every minute!

Ingredients

2 large eggplants (about 2 lbs), sliced into 1/4-inch rounds
Olive oil, for roasting
Salt, to taste
1 lb ground beef or lamb (lamb for traditional flavor, beef for budget)
1 large onion, finely chopped
2 garlic cloves, minced
1 can (14 oz) crushed tomatoes
2 tbsp tomato paste
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 cup red wine (optional, for richer flavor)
1 tsp dried oregano
Salt and pepper, to taste
4 tbsp unsalted butter
1/4 cup all-purpose flour (use gluten-free if needed)
2 cups whole milk
1/2 cup grated Parmesan or Kefalotyri cheese
2 large eggs, beaten
Pinch of nutmeg
Fresh parsley, for garnish (optional)

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Instructions

Prep the Eggplant: Slice eggplants into 1/4-inch rounds. Sprinkle with salt and let sit for 30 minutes to remove moisture. Rinse and pat dry with paper towels.
Roast the Eggplant: Preheat oven to 400°F (200°C). Brush eggplant slices with olive oil, place on a baking sheet, and roast for 20–25 minutes, flipping halfway, until golden. Set aside.
Cook the Meat Sauce: Heat 1 tbsp olive oil in a large skillet over medium heat. Brown ground beef or lamb for 5–7 minutes, then drain fat. Add onion and garlic, cook 3 minutes until soft. Stir in tomato paste, crushed tomatoes, red wine (if using), cinnamon, allspice, oregano, salt, and pepper. Simmer for 15–20 minutes until thick.
Make the Béchamel Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes. Slowly add warm milk, whisking to avoid lumps. Cook 5 minutes until thick. Remove from heat, stir in cheese, nutmeg, eggs, salt, and pepper.
Assemble and Bake: In a greased 9×13-inch dish, layer half the eggplant, half the meat sauce, remaining eggplant, remaining meat sauce, and top with béchamel. Bake at 350°F (175°C) for 45–50 minutes until golden and bubbly. Rest 15 minutes before serving.
Serve: Garnish with parsley and serve with crusty bread or a Greek salad.

Notes

Salt the eggplant to avoid a soggy dish. Whisk béchamel constantly to prevent lumps. For a vegetarian version, swap meat with 1 cup cooked lentils or 1 lb mushrooms. Freeze leftovers for up to 3 months. Add a splash of lemon juice to the meat sauce for extra brightness.

Prep Time: 45 minutes
Cook Time: 50 minutes
Category: Main Dish
Method: Baking
Cuisine: Greek