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Classic Greek Eggplant Moussaka dish served with rich layers of eggplant and meat

Moussaka

A layered dish of roasted eggplant, savory meat sauce, and creamy béchamel, this Classic Greek Eggplant Moussaka is a comforting meal perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Greek
Calories: 450
Ingredients Method Notes

Ingredients
  

Eggplant
  • 2 large large eggplants Salt and let sweat before cooking to reduce bitterness.
Meat Sauce
  • 1 pound ground beef or lamb Lamb for authenticity, beef for budget.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups canned crushed tomatoes
  • 1 teaspoon cinnamon
  • 1 teaspoon oregano
  • to taste salt and pepper
  • 4 tablespoons olive oil
Béchamel Sauce
  • 2 cups béchamel sauce Homemade or store-bought.
  • 1 cup grated cheese (Parmesan or Kefalotyri) Choice of cheese implies a change in flavor.
Garnish
  • to taste fresh parsley For garnish before serving.

Method
 

Preparation
  1. Preheat oven to 375°F (190°C).
  2. Slice eggplants into 1/2-inch rounds, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
Cooking the Meat Sauce
  1. Heat olive oil in a skillet over medium heat. Cook the onion and garlic until soft.
  2. Add the meat, breaking it up with a spoon until browned.
  3. Add crushed tomatoes, cinnamon, oregano, salt, and pepper. Simmer for 20 minutes.
Roasting Eggplant
  1. Roast the eggplant slices in the oven for about 25 minutes, flipping halfway through, until tender.
Assembly
  1. In a baking dish, layer half of the eggplant, followed by half of the meat sauce.
  2. Repeat the layers, finishing with a layer of béchamel sauce on top.
  3. Sprinkle with grated cheese.
Baking
  1. Bake for 45 minutes, or until the top is golden and bubbly.
  2. Let cool for 15 minutes before serving. Garnish with parsley.

Notes

Salting eggplant is essential to prevent bitterness and sogginess. You can make this dish ahead of time and refrigerate; flavors deepen when stored overnight.