Classic Greek Moussaka Recipe

Are you ready to indulge in a dish that captures the essence of Greek cuisine typically found at any Greek Island port? This classic Greek Moussaka is a layered masterpiece that combines rich flavors and textures. Picture this: tender eggplant, a savory ground meat sauce, and a creamy béchamel topping that creates a delightful balance. This dish is perfect for gatherings or a cozy dinner at home, and it will surely impress your guests.

Moussaka is not just food; it’s an experience. Each layer tells a story, from the sautéed eggplant to the aromatic spices that dance in the meat sauce. Topped with a velvety béchamel, this dish delivers a comforting and satisfying taste that warms the soul. Once you try this recipe, it will become a staple in your kitchen.

Deliciously Traditional Greek Moussaka

This traditional Greek Moussaka features a harmonious blend of flavors from layers of sautéed eggplant, seasoned ground meat, and a creamy béchamel sauce. It’s hearty, flavorful, and absolutely perfect for a family dinner or a special occasion.

Ingredients

2 large eggplants, sliced
1 pound ground lamb or beef
1 onion, finely chopped
2 cloves garlic, minced
1 can (14 oz) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon cinnamon
1 teaspoon oregano
Salt and pepper to taste
1/4 cup olive oil
2 cups milk
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup grated Parmesan cheese
2 large eggs

Instructions

Prepare the Eggplant: Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
Cook the Eggplant: In a large skillet, heat olive oil over medium heat. Add the eggplant slices and cook until golden brown on both sides. Remove from skillet and set aside.
Make the Meat Sauce: In the same skillet, add chopped onion and garlic. Sauté until translucent. Add ground meat, cook until browned. Stir in crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Simmer for about 15 minutes.
Prepare the Béchamel: In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk, stirring continuously until thickened. Remove from heat and stir in egg yolks and Parmesan cheese.
Assemble the Moussaka: In a baking dish, layer half of the eggplant, then half of the meat sauce, followed by another layer of eggplant. Top with the remaining meat sauce and then pour the béchamel over the top.
Bake: Preheat the oven to 350°F (175°C) and bake for 45-50 minutes or until the top is golden brown. Let it cool for a few minutes before serving.