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Moussaka

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Moussaka is a beloved Greek casserole made with layers of roasted eggplant, hearty spiced meat sauce, and a creamy béchamel topping. This dish is perfect for a cozy dinner or a festive occasion, showcasing the warmth of Mediterranean flavors and the richness of traditional Greek cooking.

Ingredients

Scale

  • 1 kg (≈2 lb) eggplant, sliced 0.5–0.75 cm thick

  • Optional: 3 medium potatoes, peeled and sliced

  • Olive oil

  • Fine sea salt

  • 700–1,000 g ground lamb or beef

  • 1 large onion, finely diced

  • 3–4 garlic cloves, minced

  • 400 g crushed tomatoes

  • 2–3 tbsp tomato paste

  • 150 ml red wine (optional)

  • 1 cup beef stock

  • 2 bay leaves

  • 2 tsp dried oregano

  • ½ tsp ground cinnamon (or 1 stick)

  • 1 tsp sugar

  • Salt and pepper to taste

  • 60 g (4 tbsp) butter

  • 5 tbsp plain flour

  • 600 ml milk

  • ¼ tsp grated nutmeg

  • ½ cup grated kefalotiri or parmesan cheese

  • 1 egg + 1 egg yolk, beaten

  • Breadcrumbs for topping

Instructions

  • Preheat oven to 200°C (390°F). Salt the eggplant slices and let them sit in a colander for 30 minutes. Rinse and pat dry.

  • Brush eggplant and potato slices with olive oil and roast until golden and tender, about 20–25 minutes per batch. Set aside.

  • In a large pan, sauté onion in olive oil until golden. Add garlic, oregano, and cinnamon, and cook briefly.

  • Add ground meat and brown thoroughly. Stir in tomato paste, wine (if using), crushed tomatoes, and stock.

  • Add bay leaves, sugar, salt, and pepper. Simmer uncovered for 30–40 minutes until thick. Remove bay leaves.

  • To make béchamel, melt butter in a saucepan. Stir in flour and cook for 2–3 minutes.

  • Slowly add milk while whisking until smooth and thickened. Stir in nutmeg and cheese.

  • Let cool slightly, then whisk in eggs. Season with salt and pepper.

  • Reduce oven to 180°C (350°F). In a greased baking dish, layer half the vegetables, then the meat sauce, then the rest of the vegetables.

  • Pour béchamel over the top, spread evenly, and sprinkle with breadcrumbs.

  • Bake for 35–45 minutes until golden and bubbling. Let rest 10–15 minutes before serving.

Notes

  • For a lighter version, use only eggplant and omit potatoes.

  • You can prepare the meat sauce and roast vegetables a day ahead.

  • Lamb provides a richer flavor, but beef or a mix is excellent too.

  • Letting it rest before slicing helps layers hold together beautifully.

Find it online: https://cookingworthy.com/moussaka/