Easy Moussaka Recipe (Ultimate Guide!)
User Reviews
4.6
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Prep Time
1 hr
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Cook Time
45 mins
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Resting time
20 mins
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Total Time
2 hrs 5 mins
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Servings
8 (to 10)
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Calories
414 kcal
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Course
Main Course
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Cuisine
Greek
Easy Moussaka Recipe (Ultimate Guide!)
Description
Easy Moussaka Recipe (Ultimate Guide!) combines three main components: tender roasted eggplant slices, a richly spiced Greek-style meat sauce, and a smooth béchamel sauce with parmesan and nutmeg. Eggplant slices are brushed with olive oil and roasted until soft, providing a mellow backdrop to the robust bolognese sauce scented with cinnamon, oregano, and garlic. The meat sauce simmers with tomato paste and either red wine or broth until thickened, then fresh parsley is added for brightness. A béchamel sauce made from butter, flour, and milk is enriched with cheese and nutmeg and cooled before folding in eggs to create a creamy topping.
The textures complement each other: the velvety roasted eggplant, hearty meat sauce, and the rich, baked béchamel forming a golden crust on top. The layering and baking meld flavors and provide a comforting dish with moderate firmness after resting once removed from the oven.
This moussaka can be served as a main course accompanied by Greek salad and toasted bread, and it pairs well with yogurt or tzatziki. The recipe makes enough to serve approximately 8 people.
Practical tips include an optimal baking dish size close to 12x9 inches to ensure suitable layer thickness. Eggplant slices can be made ahead or frozen to streamline preparation. The assembled dish keeps well refrigerated and can be baked later with slightly longer cooking, or frozen either assembled or after baking, with adjusted reheating times.
Ingredients
For the eggplant/aubergine slices
- 2 eggplant / aubergines, cut into even ½ - 1 cm slices, large
- ¼ cup olive oil approximately
For the Greek bolognese sauce
- 1 onion finely chopped
- 4 garlic crushed or chopped, cloves
- 2 teaspoons cinnamon
- 1½ teaspoons oregano dried
- 1 pound ground beef or lamb (ground beef = minced beef in UK/Australia)
- 2 tablespoons tomato paste mixed with about ½ cup/125ml water (= tomato puree or concentrate in UK)
- ⅔ cup red wine (Replace with good quality beef or chicken stock/broth if you prefer)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 bunch parsley chopped, fresh
For the béchamel sauce
- 4 tablespoons butter
- 4 tablespoons plain flour
- 2 cups milk warmed slightly in the microwave or in a pan
- ⅔ cup Parmesan Cheese or Italian pecorino / Greek kefalotyri if you can find it!
- ¼ tsp nutmeg ground or grated from a whole nutmeg
- 2 egg lightly whisked
Instructions
Eggplant/Aubergine slices
- Pre-heat the oven to 355F/180C. Lay the eggplant/aubergine slices on large baking trays and brush each side with a little olive oil. Bake for about 25 minutes or until the slices are soft.
Meat sauce
- Meanwhile, make your meat sauce. Heat a little olive oil in a large saucepan, then cook the onion for a few minutes. Add the garlic, cinnamon & oregano and cook for a minute longer.
- Add the meat to the pan and brown while breaking up with a wooden spoon.
- Add the tomato paste/puree, water and wine. Simmer the sauce until it has thickened (about 30 minutes).
- Stir in the parsley and salt and pepper to taste.
Béchamel
- To make the béchamel, melt the butter in a medium saucepan, then stir in the flour until you have a paste.
- Take off the heat, then stir in the milk little by little.
- Put the pan back on the heat and stir until the sauce has thickened and is just bubbling. Add most of the cheese and the nutmeg.
- Let cool for about five minutes, then whisk in the eggs.
Assembling & baking
- Divide the eggplant/aubergine slices into 3. Take the first pile and line the bottom of a 12 x 9 inch baking dish with them. Top with half of the meat sauce.
- Add another layer of eggplant/aubergine slices, and then the rest of the meat sauce.
- Add a final layer of eggplant/aubergine, then pour over the bechamel sauce. Smooth it with a spatula, then sprinkle over the rest of the cheese.
- Bake for 40 to 45 minutes (at 355F/180C) or until the top is golden and bubbling (cover it with aluminium foil if it gets too dark). Leave to rest for 20 to 30 minutes before serving (so that the pieces stay together when you cut and serve them).
Notes
- Use a baking dish close to 12 by 9 inches to achieve ideal layer thickness; larger dishes cause thinner layers.
- Roasting eggplant slices a day or more ahead and freezing them is convenient and does not affect flavor.
- Salting eggplant before roasting is optional but not necessary to avoid bitterness.
- Allow the moussaka to rest for 20 to 30 minutes after baking to firm up for easier serving.
- Serve with Greek salad, toasted bread, and optionally Greek yogurt or tzatziki on the side.
- The dish can be assembled ahead and refrigerated; add extra baking time when cooking later.
- It can be frozen both uncooked or cooked; extend cooking or reheating times accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(to 10)
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 17g | 6% |
| Protein | 18g | 36% |
| Fat | 29g | 45% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 441mg | 18% |
| Potassium | 675mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1095IU | 22% |
| Vitamin C | 14mg | 16% |
| Calcium | 233mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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