Description
Greek Moussaka is a beloved Mediterranean casserole that enchants with its rich layers of flavor and comforting textures. This traditional dish features tender slices of eggplant, savory ground meat—typically lamb or beef—and a luscious béchamel sauce that crowns it all. Each bite harmonizes the creaminess of the sauce with the aromatic spices in the meat and the subtle bitterness of the eggplant, whisking you away to the sun-kissed shores of Greece. Perfect for family gatherings or intimate dinners, Greek Moussaka not only satisfies your appetite but also dazzles your guests with its beautiful presentation.
Ingredients
Scale
- 2 medium eggplants
- 1 lb (450g) ground lamb or beef
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 14 oz (1 can) diced tomatoes
- Béchamel Sauce: butter, flour, milk, salt, pepper, nutmeg
Instructions
- Slice the eggplants into rounds and sprinkle with salt; let sit for 30 minutes to remove bitterness. Rinse and pat dry.
- In a skillet over medium heat, sauté onions in olive oil until translucent. Add garlic and meat; cook until browned.
- Stir in canned tomatoes and spices; simmer for 20 minutes.
- Prepare béchamel by melting butter, whisking in flour, gradually adding milk until thickened; season.
- Preheat oven to 350°F (175°C). Layer half the eggplants in a baking dish, add meat mixture, top with remaining eggplant, and finish with béchamel.
- Bake for 45-50 minutes until golden brown; let rest before serving.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 70mg