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Authentic Greek Moussaka

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Authentic Greek Moussaka is a traditional layered casserole featuring tender eggplant, spiced ground beef, and a creamy béchamel sauce, baked to golden perfection.

Ingredients

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  • 2 large eggplants, sliced into 1/2-inch rounds
  • Salt (for sweating eggplant)
  • 4 tbsp olive oil (for brushing or frying eggplant)
  • 1 lb ground beef or lamb
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup red wine
  • 1 can (14 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 1/2 tsp cinnamon
  • 1/4 tsp ground allspice
  • Salt and pepper to taste
  • 2 tbsp chopped fresh parsley
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 2 cups whole milk, warmed
  • 1/4 tsp ground nutmeg
  • 1/2 cup grated Parmesan cheese
  • 2 eggs, beaten

Instructions

  1. Sprinkle eggplant slices with salt and let sit for 30 minutes to draw out moisture. Pat dry.
  2. Brush eggplant with olive oil and bake at 400°F (200°C) for 20 minutes, flipping halfway, or fry until golden.
  3. For meat sauce: sauté onion and garlic in olive oil until soft. Add ground meat and cook until browned.
  4. Stir in red wine, tomato paste, crushed tomatoes, cinnamon, allspice, salt, pepper, and parsley. Simmer for 20 minutes until thickened. Set aside.
  5. For béchamel: melt butter in a saucepan, whisk in flour, and cook for 1 minute. Gradually whisk in warm milk. Cook until thickened, then stir in nutmeg, Parmesan, and beaten eggs. Remove from heat.
  6. Assemble: in a greased baking dish, layer half the eggplant, then meat sauce, then remaining eggplant. Pour béchamel over the top and spread evenly.
  7. Bake at 350°F (175°C) for 45–50 minutes, or until top is golden brown. Let rest 15–20 minutes before serving.

Notes

  • Moussaka tastes even better the next day—perfect for leftovers.
  • Letting it rest before serving ensures clean slices and better texture.
  • Can be made ahead and baked just before serving.
  • Use ground lamb for a more traditional flavor.

Nutrition

Find it online: https://tastyera.com/authentic-greek-moussaka-2/