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Middle Eastern & Mediterranean

Greek Moussaka

Greek Moussaka is a luscious, layered casserole that showcases the rich flavors of the Mediterranean. The combination of seasoned ground meat, tender eggplant, and a creamy béchamel sauce makes it a comfort food favorite perfect for family dinners or special occasions.

This iconic dish hails from Greece, often considered a culinary symbol of Greek home cooking. Its name, 'Moussaka,' is believed to derive from the Arabic word 'musaqqa‘' meaning chilled or cooled, reflecting its hearty yet satisfying nature. Over centuries, Moussaka has become a beloved staple across the Mediterranean, celebrated for its deep flavors and savory layers.

Prep time: 30 minCook time: 55 minTotal time: 85 minCalories: 450 kcal

Mousakas.jpg by Zserghei is licensed under CC BY-SA 3.0

Ingredients

  • 3 large eggplants, sliced into 1/2-inch rounds
  • 2 lbs ground beef or lamb
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 2 tbsp olive oil
  • 1 tsp ground cinnamon
  • Salt and pepper to taste
  • 2 cups béchamel sauce (see instructions below)
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • 1 1/2 cups milk
  • 1/4 tsp ground nutmeg
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly salt the eggplant slices and let them sit for 20 minutes to remove excess moisture, then rinse and pat dry.
  2. Brush the eggplant slices with olive oil and lay them on a baking sheet. Roast in the oven for 25-30 minutes until golden and tender, then set aside.
  3. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
  4. Add the ground beef or lamb and cook until browned. Stir in minced garlic, crushed tomatoes, cinnamon, salt, and pepper. Simmer for 15 minutes to develop flavors.
  5. Prepare the béchamel sauce: melt butter in a saucepan over medium heat, whisk in flour and cook for 1-2 minutes. Gradually add milk, whisking constantly until thickened. Stir in nutmeg, salt, and pepper. Remove from heat.
  6. In a baking dish, layer half of the eggplant slices, followed by the meat sauce. Repeat with remaining eggplant and meat sauce. Pour the béchamel over the top, spreading evenly. Sprinkle with Parmesan cheese.
  7. Bake uncovered for 40-45 minutes until the top is golden brown and bubbly. Let it rest for 10 minutes before serving, garnished with chopped parsley.