Traditional Greek Moussaka

Indulge in the rich, layered flavors of Traditional Greek Moussaka, the ultimate comfort food that brings the essence of Mediterranean cuisine to your table. This iconic dish features tender slices of golden-fried eggplant and parboiled potatoes, layered with a savory spiced meat sauce infused with hints of cinnamon, oregano, and a splash of red wine. Topped with a velvety, homemade béchamel sauce enriched with nutmeg and Parmesan cheese, this moussaka is baked to golden perfection. Perfect for a family dinner or a celebration, this casserole-style meal is satisfying, aromatic, and beautifully balanced. Serve it warm with a crisp green salad for an authentic Greek dining experience. Ideal for those seeking a traditional and hearty baked dish, this moussaka recipe is a true culinary classic.

Nutriscore Rating: 71/100

Prep Time:45 mins

Cook Time:60 mins

Total Time:105 mins

Servings: 6

Ingredients

• 2 large eggplant
• 100 ml olive oil
• 2 medium potatoes
• 500 g ground beef or lamb
• 1 large onion
• 3 cloves garlic cloves
• 2 tbsp tomato paste
• 125 ml red wine
• 400 g canned tomatoes
• 1 tsp dried oregano
• 0.5 tsp ground cinnamon
• 0.25 tsp ground cloves
• 1 tsp salt
• 0.5 tsp black pepper
• 60 g butter
• 60 g all-purpose flour
• 600 ml milk
• 2 yolks egg yolks
• 0.25 tsp nutmeg
• 50 g Parmesan cheese, grated

Directions

Step 1

Preheat oven to 200°C (400°F).

Step 2

Slice the eggplants into 1 cm thick rounds, sprinkle them with salt and let them sit for 20 minutes to sweat out bitterness. Rinse and pat dry.

Step 3

Heat 50 ml of olive oil in a skillet over medium heat, fry the eggplant slices in batches until golden on both sides. Drain on paper towels.

Step 4

Peel and slice potatoes into 1 cm thick rounds. Boil them for about 5 minutes in salted water until just tender, then drain and set aside.

Step 5

In the same skillet, add the remaining olive oil and sauté chopped onions and minced garlic until soft.

Step 6

Add ground meat, breaking it up with a spoon, and cook until browned.

Step 7

Stir in the tomato paste, red wine, canned tomatoes, oregano, cinnamon, cloves, salt, and pepper. Simmer the sauce for 20 minutes until it thickens.

Step 8

For the béchamel sauce: Melt butter in a saucepan over medium heat, stir in flour, and cook for 1-2 minutes. Gradually whisk in milk until smooth and thickened.

Step 9

Remove the béchamel from heat, stir in egg yolks one at a time, season with nutmeg, and add half of the Parmesan cheese.

Step 10

To assemble, layer the potatoes at the bottom of a 9x13-inch baking dish, followed by eggplant, then spread the meat sauce evenly.

Step 11

Pour the béchamel sauce over the top, smoothing it out with a spatula.

Step 12

Sprinkle the remaining Parmesan cheese on top and bake for 45 minutes or until golden brown and bubbling.

Step 13

Let the moussaka rest for 15-20 minutes before serving to allow layers to set.

Nutrition Facts

Serving size	3795 grams (3795.0g)

Amount per serving	% Daily Value*
Calories	4514

Total Fat 297.70g	382%
Saturated Fat 106.70g	534%
Polyunsaturated Fat 15.30g
Cholesterol 1024mg	341%
Sodium 6278mg	273%
Total Carbohydrate 285.70g	104%
Dietary Fiber 62.10g	222%
Total Sugars 106.90g
Protein 168.70g	337%

Vitamin D 319IU	1593%
Calcium 1893mg	146%
Iron 30mg	166%
Potassium 9194mg	196%

*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: 59.6%

Protein: 15.0%

Carbs: 25.4%