Classic Greek Eggplant Moussaka: 3 Authentic Layers
Classic Greek Eggplant Moussaka is a traditional Mediterranean baked dish layered with roasted eggplant, aromatic meat sauce, and creamy béchamel. The casserole bakes until golden, creating a hearty meal with balanced spices and rich texture.
Ingredients
2 large eggplants sliced into rounds
3 tablespoons olive oil
1 medium onion finely chopped
3 cloves garlic minced
500 g ground lamb or ground beef
2 cups crushed tomatoes
2 tablespoons tomato paste
1 teaspoon ground cinnamon
1 teaspoon dried oregano
Salt and black pepper to taste
3 tablespoons butter
3 tablespoons all purpose flour
2 cups warm milk
2 eggs beaten
1 pinch ground nutmeg
½ cup grated kefalotyri or Parmesan cheese
Instructions
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Preheat oven to 200°C or 400°F. Arrange eggplant slices on baking trays, brush with olive oil, season with salt, and roast until soft and lightly browned.
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Heat olive oil in a skillet. Cook chopped onion until translucent, then stir in garlic.
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Add ground lamb or beef and cook until evenly browned.
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Stir in tomato paste, crushed tomatoes, cinnamon, oregano, salt, and pepper. Simmer until thick.
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Melt butter in a saucepan. Whisk in flour and cook briefly. Gradually whisk in warm milk until a thick sauce forms.
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Remove from heat and stir in nutmeg and grated cheese. Whisk in beaten eggs once slightly cooled.
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Lightly oil a baking dish. Arrange a layer of roasted eggplant, spread meat sauce, add another eggplant layer, then remaining meat sauce.
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Finish with a final eggplant layer and spread béchamel evenly across the surface.
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Sprinkle cheese on top and bake at 180°C or 350°F for about 40 to 45 minutes until golden.
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Rest before slicing and serving.
Notes
Roasting eggplant instead of frying keeps the layers lighter. Allow the casserole to rest after baking so slices hold their structure.