Moussaka: A Taste Of Greece

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Moussaka, a layered masterpiece of eggplant, seasoned ground meat, and creamy béchamel sauce, is a cornerstone of Greek cuisine. This dish offers a symphony of textures and flavors, making it a crowd-pleaser at any gathering. While seemingly complex, moussaka’s beauty lies in its simplicity. Follow this recipe, and you’ll be well on your way to becoming a moussaka maestro!


Moussaka: Eggplant Casserole
Moussaka: Eggplant Casserole

For the Bechamel Sauce:

  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon freshly ground black pepper
  • Salt to taste
  • For the Meat Layer:
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 pound ground lamb or beef
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/2 cup dry red wine
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • For the Eggplant Layer:
  • 2 large eggplants, sliced into 1/4-inch rounds
  • 1/4 cup olive oil
  • Salt

  • Directions:

    1. Prepare the Bechamel Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Gradually whisk in warmed milk, ensuring no lumps form. Bring to a simmer and cook, stirring frequently, until thickened for about 10 minutes. Season with nutmeg, pepper, and salt to taste. Remove from heat and set aside.

    2. Prepare the Eggplant: Arrange the eggplant slices in a single layer on a baking sheet. Brush generously with olive oil and sprinkle with salt. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, flipping halfway through, until softened and lightly golden brown. Set aside to drain on paper towels.

    3. Prepare the Meat Layer: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 30 seconds more. Add ground meat and cook, breaking it up with a spoon, until browned.

    4. Drain excess fat from the meat mixture. Stir in diced tomatoes, red wine, tomato paste, oregano, thyme, salt, and pepper. Bring to a simmer and cook for 15 minutes, or until the sauce thickens slightly.

    5. Assemble the Moussaka: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Spread a thin layer of meat sauce on the bottom. Top with half of the eggplant slices, creating an even layer. Cover with half of the béchamel sauce, spreading it smoothly. Repeat these layers, ending with béchamel sauce.

    6. Bake: Cover the dish with foil and bake for 45 minutes. Uncover and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.

    7. Cool and Serve: Remove from the oven and let cool for at least 30 minutes before serving. This allows the layers to set and prevents the dish from falling apart. Cut into squares and enjoy!

    Nutrition Facts:

    (Per serving, based on 8 servings)

    Calories: 500

  • Fat: 25g
  • Saturated Fat: 12g
  • Cholesterol: 70mg
  • Sodium: 500mg
  • Carbohydrates: 45g
  • Fiber: 5g
  • Sugar: 10g
  • Protein: 30g

  • Please note: This is an approximate nutritional value based on common ingredients. The actual values may vary depending on the specific brands used.


    Moussaka is a delightful dish that combines the richness of meat sauce with the creamy comfort of béchamel sauce, all layered with savory eggplant. It’s a perfect choice for a celebratory meal or a cozy family dinner. With this recipe, you can easily recreate this Greek classic in your own kitchen and impress your guests with your culinary expertise. So, fire up your oven and get ready to embark on a delicious culinary journey!