Difficulty: Moderate | Serves: 6–8
Delight in the rich, comforting flavors of Moussaka, a traditional Greek casserole layered with tender eggplant, savory spiced meat, and a creamy béchamel sauce. This Mediterranean masterpiece is often compared to lasagna but with a unique blend of flavors from cinnamon, nutmeg, and fresh herbs that infuse every bite. Perfect for family dinners, special occasions, or cozy gatherings, Moussaka is a dish that brings warmth and authenticity straight from the Aegean shores to your table.
Ingredients For Moussaka
For the Eggplant Layer:
2 large eggplants, sliced into ½-inch rounds 
Olive oil for brushing 
Salt to taste 
For the Meat Sauce:
1 pound ground lamb or beef 
1 large onion, finely chopped 
4 cloves garlic, minced 
1 can (14 oz) crushed tomatoes 
2 tablespoons
tomato paste
½ cup red wine 
1 teaspoon ground cinnamon 
½ teaspoon ground nutmeg 
1 teaspoon dried oregano
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
For the Béchamel Sauce:
4 tablespoons butter 
4 tablespoons all-purpose flour 
2 cups whole milk 
¼ teaspoon ground nutmeg
½ cup grated Parmesan cheese 
2 large eggs, beaten 
Salt and white pepper to taste
For Assembly:
½ cup grated Parmesan cheese for topping
Fresh parsley for garnish
Cooking Steps For Moussaka
Step 1: Prepare the Eggplant
Preheat the oven to 400°F (200°C).
Arrange the eggplant slices on a baking sheet, brush with olive oil, and sprinkle with salt.
Roast for 20 minutes, flipping halfway through, until golden and tender. Set aside.
Step 2: Make the Meat Sauce
In a large skillet, heat olive oil over medium heat.
Add the chopped onions and garlic, sauté until soft and fragrant.
Add the ground lamb or beef, cooking until browned.
Stir in the tomato paste, crushed tomatoes, red wine, cinnamon, nutmeg, oregano, salt, and pepper.
Simmer uncovered for 20–25 minutes until the sauce thickens. Set aside.
Step 3: Prepare the Béchamel Sauce
In a saucepan, melt the butter over medium heat.
Whisk in the flour to form a smooth roux, cooking for 1–2 minutes.
Gradually add the milk, whisking constantly until thickened and smooth.
Remove from heat, stir in the nutmeg, Parmesan, and season with salt and pepper.
Let cool slightly, then whisk in the beaten eggs until fully incorporated.
Step 4: Assemble the Moussaka
In a greased baking dish, layer half of the roasted eggplant slices.
Spread the meat sauce evenly over the eggplant.
Add the remaining eggplant slices on top of the meat sauce.
Pour the béchamel sauce over the top, spreading it evenly.
Sprinkle with grated Parmesan cheese.
Step 5: Bake & Serve
Reduce the oven temperature to 350°F (175°C).
Bake the Moussaka for 45–50 minutes until the top is golden and bubbling.
Let it cool for at least 20 minutes before slicing to help the layers set.
Garnish with fresh parsley and serve warm.
Rich, comforting, and bursting with Mediterranean flavors—Moussaka is a timeless Greek dish that’s perfect for sharing with family and friends.
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