Moussaka is the ultimate comfort food, known for its rich layers of eggplant, ground meat, and creamy béchamel sauce. This Mediterranean dish has won hearts worldwide for its hearty combination of flavors and textures. The savory meat sauce, made with ground beef or lamb, is seasoned with aromatic spices, creating a beautiful contrast with the tender eggplant layers. The creamy béchamel sauce, made with butter, flour, and milk, ties everything together with its velvety smoothness.

This Moussaka with Meat is perfect for a family dinner, a gathering, or any time you want a dish that’s filling and delicious. While the steps may take some time, the result is a dish that’s worth every bit of effort!

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Why You’ll Love This Recipe

• Layers of Flavor: With savory meat sauce, tender eggplant, and rich béchamel, every bite is packed with deliciousness.

• Perfect for Special Occasions: It’s a showstopper dish that’s perfect for dinner parties or family gatherings.

• Make-Ahead Friendly: Moussaka can be assembled ahead of time and baked just before serving, making it great for meal prep.

• Comforting and Hearty: It’s filling, flavorful, and a true comfort food that everyone will love.

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Ingredients You’ll Need

For the Meat Sauce:

• 1 lb (450g) ground beef (or lamb for a more traditional version)

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 can (14 oz) crushed tomatoes

• 1/4 cup tomato paste

• 1/4 cup red wine (optional, for depth of flavor)

• 1 tsp ground cinnamon

• 1 tsp dried oregano

• 1/2 tsp ground allspice (optional)

• Salt and pepper to taste

• 2 tbsp olive oil

• 1/4 cup fresh parsley, chopped (for garnish)

For the Eggplant:

• 2-3 medium eggplants (about 1 lb total), sliced into 1/2-inch thick rounds

• Olive oil for brushing

• Salt (for drawing out moisture from eggplant)

For the Béchamel Sauce:

• 4 tbsp unsalted butter

• 4 tbsp all-purpose flour

• 2 cups whole milk (or a mix of whole milk and cream for a richer sauce)

• 1/4 tsp ground nutmeg (optional, but adds depth of flavor)

• 1/2 cup grated Parmesan or Kefalotyri cheese (optional, but traditional for added flavor)

• Salt and pepper to taste

• 1 large egg, beaten (to help thicken the sauce)

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Step-by-Step Instructions

Step 1: Prepare the Eggplant

1. Slice the Eggplant: Wash and slice the eggplants into 1/2-inch thick rounds. Arrange the slices in a colander, and sprinkle with salt. Let them sit for about 30 minutes to draw out any excess moisture and bitterness from the eggplant. After 30 minutes, gently blot the slices with a paper towel.

2. Cook the Eggplant: Heat a little olive oil in a large skillet over medium-high heat. Working in batches, lightly brush the eggplant slices with olive oil and fry them until golden brown on both sides, about 3-4 minutes per side. Set aside on paper towels to absorb any excess oil.

   Optional: For a healthier version, you can bake the eggplant slices at 400°F (200°C) for 20-25 minutes, flipping them halfway through, until golden and tender.

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Step 2: Make the Meat Sauce

1. Cook the Meat: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the ground beef (or lamb) and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat if necessary.

2. Sauté the Vegetables: Add the chopped onion to the pan and cook until soft and translucent, about 4-5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

3. Simmer the Sauce: Add the crushed tomatoes, tomato paste, and red wine (if using) to the pan. Stir to combine. Add the cinnamon, oregano, allspice (if using), salt, and pepper. Let the mixture simmer on low heat for 20-25 minutes, stirring occasionally, until the sauce thickens and the flavors meld together. Taste and adjust seasoning as needed.

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Step 3: Make the Béchamel Sauce

1. Melt the Butter: In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk constantly to form a roux (a thick paste). Cook the roux for 1-2 minutes to remove the raw flour taste.

2. Add the Milk: Gradually add the milk (or milk and cream mixture) while whisking to prevent lumps. Continue to cook and stir the sauce until it thickens and becomes smooth, about 5-7 minutes. Once thickened, add salt, pepper, and the ground nutmeg.

3. Finish the Sauce: Remove the saucepan from the heat and let it cool slightly. Stir in the beaten egg and the Parmesan or Kefalotyri cheese (if using), whisking until smooth. Set aside.

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Step 4: Assemble the Moussaka

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a large 9×13-inch baking dish with butter or olive oil.

2. Layer the Ingredients:

   • Start with a layer of eggplant at the bottom of the dish, covering the entire base.

   • Spread half of the meat sauce evenly over the eggplant.

   • Add a second layer of eggplant on top of the meat sauce, then spread the remaining meat sauce over the eggplant.

3. Top with Béchamel: Pour the béchamel sauce over the top layer of meat sauce, spreading it evenly to cover the surface.

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Step 5: Bake the Moussaka

1. Bake: Place the baking dish in the oven and bake for 45 minutes to 1 hour, or until the top is golden brown and bubbly. If the top is browning too quickly, you can cover the dish with aluminum foil during the first 30 minutes of baking and then remove it to allow the top to brown in the final stages of baking.

2. Let It Rest: Once baked, remove the moussaka from the oven and let it cool for about 15-20 minutes before slicing. This helps the dish set and makes it easier to serve.

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Step 6: Serve and Garnish

1. Garnish: Garnish the moussaka with freshly chopped parsley for a touch of color and freshness.

2. Serve: Slice into portions and serve hot. Moussaka is traditionally served with a side of Greek salad or crusty bread.

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Tips for Perfect Moussaka

1. Use Ground Lamb for Authentic Flavor

For a more traditional moussaka, use ground lamb instead of beef. It adds a rich, earthy flavor that complements the spices in the meat sauce.

2. Avoid Soggy Eggplant

To avoid soggy eggplant, it’s important to either fry or bake the eggplant slices before layering them in the moussaka. This gives the eggplant a firmer texture and prevents it from soaking up too much sauce.

3. Make Ahead and Store

Moussaka can be made ahead of time. Prepare it up to the point of baking, then refrigerate for up to 2 days. When ready to serve, bake as directed. You can also freeze moussaka for up to 3 months. Thaw overnight in the fridge before baking.

4. Be Patient When Assembling

While assembling, be mindful of layering the ingredients carefully. This ensures that each layer is evenly distributed and the flavors are balanced throughout the dish.

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Serving Suggestions

Moussaka is a hearty dish that pairs well with simple sides. Here are some ideas:

• Greek Salad: A fresh, tangy salad with tomatoes, cucumbers, red onions, olives, and feta cheese.

• Crusty Bread: Serve with a side of warm crusty bread to soak up the rich meat sauce and béchamel.

• Roasted Vegetables: Roasted vegetables like zucchini, bell peppers, or carrots complement the richness of moussaka.

• Tzatziki: A cooling yogurt-based dip with cucumber, garlic, and dill adds a refreshing element to balance the rich flavors.

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Frequently Asked Questions

Can I use different vegetables besides eggplant?

Yes, while eggplant is traditional, you can use zucchini or potatoes as a substitute. However, keep in mind that eggplant adds the characteristic flavor and texture that’s essential to moussaka.

Can I make moussaka vegetarian?

Absolutely! Substitute the ground meat with lentils or a mixture of vegetables like mushrooms, zucchini, and bell peppers for a hearty vegetarian version of moussaka.

Can I make the béchamel sauce without an egg?

Yes, you can skip the egg in the béchamel sauce. The egg helps to thicken the sauce and make it creamier, but it’s not essential. You can replace it with more cream or milk if needed.

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Conclusion:

Moussaka with Meat is a rich and satisfying dish that brings the flavors of Greece to your table. With its savory meat sauce, tender eggplant, and creamy béchamel topping, it’s a meal that’s perfect for special occasions, family dinners, or meal prepping for the week. While it requires a bit of time to prepare, the result is a delicious, comforting dish that will impress everyone who gets a bite.

Give this recipe a try for your next dinner gathering or treat yourself to this Mediterranean comfort food—you won’t be disappointed!

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