Greek Moussaka
A hearty and comforting Greek dish made of layers of eggplant, savory meat, and creamy béchamel, perfect for family gatherings and celebrations.
Servings 8 servings
Calories 450kcal
Ingredients
Vegetables
- 2 pieces eggplants, sliced Look for firm, shiny eggplants. Slice them about 1/2-inch thick.
- 2 pieces potatoes, sliced Use Yukon Gold or russet potatoes.
- 1 piece onion, chopped A sweet yellow onion adds depth.
- 2 cloves garlic, minced Because garlic makes everything better.
Meat Sauce
- 500 grams ground beef or lamb Lamb is more traditional, but beef is excellent too.
- 400 grams canned tomatoes, crushed Use good quality, like San Marzano.
- 2 tablespoons tomato paste Doubles down on the umami.
- 1 teaspoon cinnamon Essential for authentic flavor.
- 1 teaspoon oregano Dried or fresh works fine.
Béchamel Sauce
- cheese for sauce Parmesan or kefalotyri Adds a lovely nutty note.
Other
Instructions
Preparation
- Preheat the oven to 180°C (350°F).
- Salt the eggplant slices and let them sit for 20 minutes.
- Rinse and pat dry the eggplant slices.
Cooking Meat Sauce
- In a big skillet with a glug of olive oil, sauté the onions and garlic until soft.
- Add the ground beef or lamb, cooking until browned.
- Stir in the crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Simmer for about 20 minutes.
Cooking Vegetables
- Fry the eggplant and potato slices in olive oil until golden brown.
Assembly
- In a baking dish, layer the potatoes at the bottom.
- Spread the meat sauce over the potatoes.
- Add the fried eggplant slices on top.
- Pour the homemade béchamel over everything and smooth it out.
Baking
- Bake for about 45 minutes, until golden and bubbly.
- Let rest for 10-15 minutes before slicing.
Notes
Let moussaka rest before slicing for better presentation. It pairs well with a Greek salad and lemon.
