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Greek Moussaka Recipe: Layers of Comfort and Mediterranean Flavor

Name: Greek Moussaka Recipe
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 8
Cuisine: Greek
Ingredients: 3 medium eggplants, peeled and sliced lengthwise (½-inch thick); Salt, to taste; ¼ cup olive oil; For the Meat Sauce; 1 tbsp butter; 1 lb (450 g) lean ground beef; 2 onions, chopped; 1 garlic clove, minced; Salt and ground black pepper, to taste; 2 tbsp dried parsley; ½ tsp fine herbs; ¼ tsp ground cinnamon; ¼ tsp ground nutmeg; 1 (8 oz) can tomato sauce; ½ cup red wine; 1 large egg, beaten; 4 cups milk; ½ cup butter; 6 tbsp all-purpose flour; Salt and ground white pepper, to taste; ¼ tsp ground nutmeg; 1 ½ cups freshly grated Parmesan cheese

If you’ve ever craved the warmth and comfort of Mediterranean home cooking, Moussaka is the dish that delivers it in every bite. This classic Greek Moussaka recipe features tender layers of roasted eggplant, savory ground beef sauce simmered with herbs and red wine, and a luxuriously creamy béchamel topping.

Perfect for family dinners, special occasions, or a cozy weekend feast, this dish captures the heart of Greek cuisine — rich, aromatic, and deeply satisfying. Whether you’re a seasoned cook or a curious beginner, this recipe walks you through each step with ease.

Why You’ll Love This Recipe

Authentically Greek: Inspired by traditional family recipes passed down through generations.
Rich Layers: Every bite offers eggplant, spiced meat, and silky béchamel harmony.
Elegant Yet Comforting: A dinner-party-worthy dish that feels like home cooking.
Make-Ahead Friendly: Assemble ahead of time and bake when ready to serve.

Greek Moussaka Recipe

Rated 5.0 stars by 1 users

Cuisine

Greek

Servings

Prep Time

45 minutes

Cook Time

60 minutes

Calories

567

Indulge in authentic Greek Moussaka — layers of tender eggplant, spiced meat sauce, and creamy béchamel baked to golden perfection. A true comfort classic!

Author:

Guiseppe

Ingredients

For the Eggplant Layers

3 medium eggplants, peeled and sliced lengthwise (½-inch thick)
Salt, to taste
¼ cup olive oil
For the Meat Sauce
1 tbsp butter
1 lb (450 g) lean ground beef
2 onions, chopped
1 garlic clove, minced
Salt and ground black pepper, to taste
2 tbsp dried parsley
½ tsp fine herbs
¼ tsp ground cinnamon
¼ tsp ground nutmeg
1 (8 oz) can tomato sauce
½ cup red wine
1 large egg, beaten

For the Béchamel Sauce

4 cups milk
½ cup butter
6 tbsp all-purpose flour
Salt and ground white pepper, to taste
¼ tsp ground nutmeg
1 ½ cups freshly grated Parmesan cheese

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Directions

Lay eggplant slices on paper towels and sprinkle lightly with salt. Let sit for 30 minutes to draw out moisture, then pat dry.
Heat olive oil in a skillet over medium-high heat and cook eggplant slices 2–3 minutes per side until lightly browned. Drain on paper towels and set aside.
In a large skillet, melt 1 tablespoon butter over medium heat. Add ground beef, onions, and garlic. Cook for 8–10 minutes, stirring until the beef is browned.
Season with salt, pepper, parsley, fine herbs, cinnamon, and nutmeg. Pour in tomato sauce and red wine, stirring well. Simmer for 20 minutes until slightly thickened. Allow to cool, then stir in the beaten egg.
In a saucepan, warm milk over medium heat (do not boil).
In another pan, melt butter and whisk in flour until smooth. Gradually pour in the warm milk while whisking constantly until the sauce thickens.
Season with salt, white pepper, and nutmeg. Remove from heat and stir in ½ cup of Parmesan cheese.
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
Arrange a single layer of eggplant at the bottom.
Spread half the meat sauce over the eggplant and sprinkle with ½ cup Parmesan.
Repeat with another layer of eggplant and the remaining meat sauce.
Pour the béchamel sauce evenly over the top.
Finish with remaining Parmesan cheese and a light dusting of nutmeg.
Bake uncovered for 1 hour or until the top is golden and bubbly.
Let the moussaka rest for 15–20 minutes before slicing — this helps it set and makes serving easier.
Serve warm and enjoy your homemade taste of Greece!

Recipe Note

Chef Tips

Roast Instead of Fry: For a lighter version, brush eggplant slices with olive oil and bake at 450°F (230°C) until tender.
Use Lamb for Authenticity: Traditional Greek moussaka often uses lamb instead of beef.
Add Potatoes: Layer thinly sliced roasted potatoes at the bottom for extra heartiness.
Make Ahead: Assemble a day in advance, refrigerate, and bake when ready to serve.

Serving Suggestions
Pair your Greek Moussaka with:

A crisp Greek Salad with feta and olives
Warm pita bread or garlic flatbread
A glass of dry red wine like Merlot or Cabernet Sauvignon
Perfect for Sunday dinners, holidays, or whenever you want to impress your guests with Mediterranean flair.

Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
Reheat: Warm individual slices in the oven at 350°F (175°C) for 15–20 minutes until heated through.

Nutrition

Serving Size: 1 serving
per serving: Calories; 567

Amount/Serving % Daily Value

Carbs: 29 grams; 10%
Protein: 24 grams; 48%
Fat: 39 grams; 50%

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Greek Moussaka Recipe: Layers of Comfort and Mediterranean Flavor

Why You’ll Love This Recipe

Greek Moussaka Recipe

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

For the Eggplant Layers

For the Béchamel Sauce

Directions

Recipe Note

Nutrition

Nutrition

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