Name: Traditional Outrageously Delicious Greek Moussaka Recipe
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 pound ground beef or lamb; 1 can (14 oz) crushed tomatoes; 2 tablespoons tomato paste; 1/2 cup red wine (optional); 1 teaspoon ground cinnamon; 1 teaspoon dried oregano; Salt and pepper, to taste; 2 large eggplants, sliced into 1/4-inch rounds; 2 medium potatoes, peeled and sliced into 1/4-inch rounds; Olive oil, for brushing; Salt; 4 tablespoons butter; 4 tablespoons all-purpose flour; 3 cups whole milk, warmed; 2 large eggs; 1/2 cup grated Parmesan cheese; A pinch of ground nutmeg; Salt and pepper, to taste

Description

This classic Greek moussaka layers roasted eggplant and potatoes with a savory spiced meat sauce, all topped with a creamy, golden béchamel. Rich, comforting, and full of authentic Mediterranean flavors, this casserole is perfect for family dinners or special occasions.

Ingredients

Scale

Ingredients
For the Meat Sauce:

2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 pound ground beef or lamb
1 can (14 oz) crushed tomatoes
2 tablespoons tomato paste
1/2 cup red wine (optional)
1 teaspoon ground cinnamon
1 teaspoon dried oregano
Salt and pepper, to taste

For the Vegetables:

2 large eggplants, sliced into 1/4-inch rounds
2 medium potatoes, peeled and sliced into 1/4-inch rounds
Olive oil, for brushing
Salt

For the Béchamel Sauce:

4 tablespoons butter
4 tablespoons all-purpose flour
3 cups whole milk, warmed
2 large eggs
1/2 cup grated Parmesan cheese
A pinch of ground nutmeg
Salt and pepper, to taste

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Instructions

Salt eggplant slices and let sit 30 minutes, then rinse and pat dry.
Roast eggplant and potato slices at 400°F (200°C) for 20 minutes until tender and golden.
Cook onion and garlic in olive oil until fragrant; add meat and brown.
Add tomatoes, tomato paste, wine, cinnamon, oregano, salt, and pepper; simmer 20–30 minutes.
Make béchamel by whisking butter and flour, gradually adding warm milk until thickened; remove from heat, whisk in eggs, Parmesan, nutmeg, salt, and pepper.
Layer potatoes, eggplant, meat sauce, and remaining eggplant in a baking dish.
Pour béchamel sauce on top and bake at 350°F (175°C) for 45–50 minutes until golden.
Let rest 15 minutes before serving.

Notes

Salting eggplant improves texture and flavor.
Lamb or beef works well in the meat sauce.
Béchamel sauce should be lump-free—use warm milk.
Moussaka tastes great reheated the next day.
Vegetarian version possible with mushrooms or lentils.

Prep Time: 1 hour (including salting and roasting)
Cook Time: 1 hour
Category: Main Course
Method: Roasting
Cuisine: Mediterranean