Delight in the rich flavors of Greece with this authentic Moussaka recipe! Layers of roasted eggplant, spiced ground beef or lamb, and a velvety béchamel sauce come together in this traditional dish. Perfectly seasoned and baked to golden perfection, Moussaka is a hearty, comforting meal that brings the essence of Mediterranean cuisine to your table. Ideal for family dinners or special occasions, this dish will transport you to the shores of the Mediterranean with every bite!

Greek Moussaka Recipe

Ingredients:

For the Eggplant Layer:

• 2 large eggplants, sliced into 1/4-inch rounds
• Salt (for drawing out moisture)
• Olive oil (for brushing and frying)

For the Meat Sauce:

• 500g ground beef or lamb
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 can (400g) crushed tomatoes
• 2 tbsp tomato paste
• 1/2 cup red wine (optional)
• 1 tsp ground cinnamon
• 1 tsp dried oregano
• 1 tsp sugar
• Salt and pepper to taste
• Olive oil for cooking

For the Béchamel Sauce:

• 4 tbsp butter
• 4 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1/4 cup grated Parmesan cheese
• 1 egg yolk
• Salt, pepper, and a pinch of nutmeg

For Assembly:

• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Prepare the Eggplant: Sprinkle the eggplant slices with salt and let them sit for 30 minutes to draw out moisture. Rinse the slices under cold water and pat dry. Brush the slices with olive oil and either fry in a pan or roast in the oven at 200°C (400°F) for about 20 minutes, flipping halfway until golden brown.
2. Make the Meat Sauce: In a large pan, heat olive oil and sauté the chopped onion until soft. Add the minced garlic and cook for another minute. Add the ground beef or lamb and cook until browned. Stir in the tomato paste, crushed tomatoes, red wine (if using), cinnamon, oregano, and sugar. Season with salt and pepper, then simmer for 20-30 minutes until thickened.
3. Prepare the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously to create a roux (about 1-2 minutes). Gradually add the warm milk, whisking constantly to avoid lumps. Cook until the sauce thickens, then remove from heat. Stir in the grated Parmesan, nutmeg, salt, and pepper. Let it cool slightly, then whisk in the egg yolk.
4. Assemble the Moussaka: Preheat the oven to 180°C (350°F). In a greased baking dish, arrange a layer of cooked eggplant slices. Spread the meat sauce over the eggplants. Add another layer of eggplants on top. Pour the béchamel sauce over the top layer of eggplants and spread evenly. Sprinkle with grated Parmesan if desired.
5. Bake the Moussaka: Bake in the preheated oven for about 45 minutes or until the top is golden and bubbling. Let it cool for 10-15 minutes before slicing.

Nutrition Facts (per serving):

• Calories: ~450-550 kcal
• Protein: ~25-30g
• Carbohydrates: ~25-30g (Fiber: ~5-7g, Sugars: ~8-10g)
• Fat: ~30-35g (Saturated Fat: ~12-15g)
• Cholesterol: ~120-150mg
• Sodium: ~700-800mg
• Calcium: ~150-200mg
• Iron: ~3-4mg

Nutritional Breakdown:

• Eggplant provides fiber, vitamins, and antioxidants.
• Ground beef/lamb adds protein, iron, and vitamin B12.
• Béchamel sauce (made with butter, flour, and milk) contributes calories from fat and carbohydrates.
• Tomatoes add vitamin C, potassium, and antioxidants.

These values can vary depending on portion sizes, ingredients used (leaner meats, full-fat vs. low-fat dairy), and preparation method (frying vs. baking the eggplant). For a lighter version, you could bake the eggplant instead of frying and use lean ground meat.