Ingredients
- 3 large eggplants
- 1 lb ground lamb or beef
- 1 onion chopped
- 2 cloves garlic minced
- 1 can crushed tomatoes
- 1/2 tsp cinnamon
- 4 tbsp butter
- 1/4 cup flour
- 3 cups milk
- 1 cup grated cheese
- 2 egg yolks
- Olive oil for roasting
Instructions
- Slice and salt the eggplant, rest 20 minutes, then pat dry and roast with olive oil at 400°F until soft.
- Brown the meat with onion and garlic, add tomatoes and cinnamon, and simmer 20 minutes.
- Make a thick bechamel: melt butter, whisk in flour, add milk, then stir in cheese and egg yolks off the heat.
- Layer half the eggplant in a baking dish, top with the meat sauce, then the remaining eggplant.
- Pour the bechamel over the top and smooth it.
- Bake at 350°F for 45 minutes until golden; rest 20 minutes before serving.
Nutrition
A Taste of Greece at Home
Moussaka is the dish people picture when they think of Greek cooking, which is why it sits at number two in the
top 10 Greek recipes.
Why Moussaka Ranks Near the Top 10 Greek Recipes
● Restaurant classic: the dish that defines Greek home cooking.
● Layered luxury: eggplant, spiced meat, and bechamel in perfect harmony.
● Better next day: the flavors deepen overnight.
Secrets to Perfect Moussaka
● Salt the eggplant: it removes bitterness and excess water.
● Roast, do not fry: roasting keeps it lighter and less greasy.
● Long rest: 20 minutes lets it set into clean layers.
FAQ
Can I make it vegetarian?
Yes – swap the meat for lentils or extra vegetables like zucchini.
Why is my moussaka watery?
Under-roasted eggplant or a thin bechamel are the usual culprits.
Serve It With
Pair with a crisp Classic Greek Village Salad (Horiatiki) and finish with our Honey-Drenched Baklava.
