Moussaka – Classic Greek Eggplant Lasagna
Looking for a comforting, hearty Mediterranean dish? This Greek Moussaka delivers layers of tender roasted eggplant, flavorful ground meat sauce, and a creamy, golden béchamel topping, baked to perfection. Often called “Greek Eggplant Lasagna,” this dish is rich, filling, and perfect for family dinners or special occasions. Though it looks impressive, it’s easier to make than you think – and tastes even better the next day!
Ingredients You’ll Need
For the Eggplant:
- 2 large eggplants, sliced into ¼-inch rounds
- 2 tablespoons olive oil (for brushing)
- Salt, to taste
For the Meat Sauce:
- 1 lb (450g) ground beef or lamb
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried oregano
- ½ teaspoon ground cinnamon (optional, for authentic flavor)
- Salt and black pepper, to taste
For the Béchamel Sauce:
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- ¼ teaspoon nutmeg (optional)
- ¼ cup grated Parmesan cheese
- Salt and black pepper, to taste
How to Make Moussaka (Greek Eggplant Lasagna)
Step 1: Prepare the Eggplant
Preheat the oven to 400°F (200°C). Brush eggplant slices lightly with olive oil and sprinkle with salt. Roast on a baking sheet for 15–20 minutes, flipping halfway, until tender and slightly golden.
Step 2: Cook the Meat Sauce
In a skillet, heat olive oil and sauté onion and garlic until fragrant. Add ground beef or lamb, cooking until browned. Stir in crushed tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 10 minutes until thickened.
Step 3: Make the Béchamel Sauce
In a saucepan, melt butter, then whisk in flour to form a paste. Slowly add milk, whisking constantly until smooth and thickened. Season with nutmeg, Parmesan, salt, and pepper.
Step 4: Assemble & Bake
In a baking dish, layer roasted eggplant, meat sauce, and another layer of eggplant. Pour the béchamel sauce over the top, spreading evenly. Bake for 35–40 minutes until the top is golden and bubbly.
Step 5: Serve & Enjoy
Let rest for 10 minutes before slicing. Serve warm with a Greek salad or crusty bread.
Tips & Variations
- Make It Vegetarian: Skip the meat and use lentils or mushrooms instead.
- Make Ahead: Assemble the moussaka ahead and bake just before serving.
- For Extra Flavor: Sprinkle extra Parmesan or feta on top before baking.
FAQ
1. Can I make Moussaka without eggplant?
Yes! You can substitute zucchini or potatoes for a similar layered dish.
2. Can I freeze Moussaka?
Absolutely. Cool completely, wrap tightly, and freeze for up to 2 months.
3. How do I reheat leftovers?
Reheat in a 350°F (175°C) oven for 15–20 minutes to keep it creamy and warm.
Try This Authentic Greek Moussaka Tonight!
This Greek Moussaka is the ultimate comfort food with Mediterranean flair. Layers of roasted eggplant, rich meat sauce, and creamy béchamel make it a dish everyone will love. Make it tonight and visit our website for more Greek and Mediterranean recipes like Green Bean Casserole
See more Mediterranean comfort food ideas on Pinterest.
