Moussaka

Experience the ultimate comfort food with this authentic Moussaka recipe, a rich and flavorful baked dish layered with tender roasted eggplants, savory spiced meat sauce, and a velvety béchamel topping. Rooted in Mediterranean tradition, this classic Greek casserole features aromatic ingredients like cinnamon, oregano, and thyme, perfectly balancing the robust flavors of ground lamb or beef and tangy tomatoes. A sprinkle of Parmesan cheese adds a golden, cheesy crust to the creamy béchamel, making every bite indulgently satisfying. Ideal for family dinners or special gatherings, this Moussaka is a true culinary centerpiece, offering a hearty, melt-in-your-mouth texture that’s worth every minute of preparation.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 3 large eggplants
• 100 ml olive oil
• 1 large onion
• 3 garlic cloves
• 500 g ground lamb or beef
• 400 g canned tomatoes
• 2 tablespoons tomato paste
• 100 ml red wine
• 1 cinnamon stick
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 500 ml milk
• 60 g butter
• 60 g all-purpose flour
• 0.25 teaspoon nutmeg
• 100 g Parmesan cheese
• 1 large egg

Directions

Step 1

Preheat the oven to 200°C (400°F).

Step 2

Slice the eggplants lengthwise into 1cm (1/2 inch) thick slices. Sprinkle with salt and let them sit for 30 minutes to draw out excess moisture.

Step 3

Rinse and pat the eggplant slices dry with paper towels.

Step 4

Brush the eggplants with olive oil and place them on a baking sheet. Roast the eggplants in the oven for about 25 minutes until tender and golden. Remove from the oven and set aside.

Step 5

Meanwhile, finely chop the onion and garlic.

Step 6

In a large pan over medium heat, add a tablespoon of olive oil and sauté the onions until translucent, about 5 minutes.

Step 7

Add garlic, ground lamb (or beef) to the pan, breaking up the meat with a spoon, and cook until browned.

Step 8

Stir in the tomato paste, canned tomatoes, red wine, cinnamon stick, oregano, thyme, salt, and pepper. Simmer for 20 minutes, or until the mixture thickens and any excess liquid evaporates.

Step 9

Remove the cinnamon stick and set the meat sauce aside.

Step 10

To make the béchamel sauce, melt butter in a saucepan over medium heat. Add the flour and whisk continuously for 2-3 minutes until it forms a smooth paste.

Step 11

Gradually add the milk, whisking constantly, until the sauce thickens, about 8-10 minutes.

Step 12

Season with nutmeg and remove from heat. Allow to cool slightly before whisking in the egg and half of the grated Parmesan cheese.

Step 13

In a baking dish, layer half of the eggplant slices at the bottom.

Step 14

Spread the meat sauce evenly over the eggplant layer.

Step 15

Add another layer of the remaining eggplant slices on top of the meat sauce.

Step 16

Pour the béchamel sauce over the eggplant, smoothing it out with a spoon.

Step 17

Sprinkle the rest of the Parmesan cheese over the béchamel.

Step 18

Bake for about 45 minutes, or until the top is golden brown and bubbling.

Step 19

Allow the moussaka to cool for at least 10 minutes before slicing and serving.

Nutrition Facts

Serving size	3514.3 grams (3514.3g)

Amount per serving	% Daily Value*
Calories	4264

Total Fat 307.70g	394%
Saturated Fat 112.10g	561%
Polyunsaturated Fat 16.20g
Cholesterol 904mg	301%
Sodium 4567mg	199%
Total Carbohydrate 205.00g	75%
Dietary Fiber 57.60g	206%
Total Sugars 92.10g
Protein 169.80g	340%

Vitamin D 290IU	1452%
Calcium 2033mg	156%
Iron 21mg	118%
Potassium 7002mg	149%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.9%

Protein: 15.9%

Carbs: 19.2%