Greek Eggplant Moussaka Recipe

Name: Greek Eggplant Moussaka Recipe
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 2 large eggplants; 3 medium potatoes; 3 tbsp olive oil; 1 large onion; 3 cloves garlic; 1 lb ground beef; 1 can 14 oz crushed tomatoes; 3 tbsp tomato paste; 1 tsp salt; 1 tsp oregano; 1 tsp paprika; 1/2 tsp cinnamon; 1/2 tsp black pepper; 5 tbsp unsalted butter; 5 tbsp all purpose flour; 3 cups whole milk; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup parmesan; 2 eggs

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4.6

399 reviews

Excellent

Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr 20 mins
Servings
8 servings
Calories
309 kcal
Course
Main Course
Cuisine
Mediterranean, Middle Eastern

Greek Eggplant Moussaka Recipe

Isaac Lopez

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Moussaka is a classic Greek comfort food. Follow our step-by-step recipe to make this easy and comforting eggplant casserole.

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Ingredients

Servings

2 large eggplants sliced (1/2 inch thickness)
3 medium potatoes peeled and sliced (1/2 inch thickness)
3 tbsp olive oil
1 large onion chopped
3 cloves garlic minced
1 lb ground beef See Note #1
1 can 14 oz crushed tomatoes
3 tbsp tomato paste
1 tsp salt
1 tsp oregano
1 tsp paprika
1/2 tsp cinnamon
1/2 tsp black pepper

Bechamel Sauce

5 tbsp unsalted butter
5 tbsp all purpose flour
3 cups whole milk room temperature
1/2 tsp salt
1/4 tsp black pepper
1/2 cup parmesan
2 eggs room temperature

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Instructions

Preheat the oven to 400F. Line a baking sheet with aluminum foil and brush generously with olive oil.
Place the eggplant sliced on the baking sheet and brush some more olive oil on them.
Roast in the oven for 20 minutes until they are cooked and golden brown. Take then out of the oven and lower the temperature to 350F.
As the eggplants are roasting, bring a pot of water to boil.
Cook the potato sliced in the boiling water for five to seven minutes until they are some how fork tender. Drain and discard the water. Set the potatoes aside.
Heat olive oil in a large pan and saute onion and garlic until golden brown.
Add in the ground beef and brown completely. Discard excess fat if any.
Add in crushed tomatoes, tomato paste and all the spices. Mix well and cook for about ten minutes over medium low heat. Make sure the meat sauce is juicy enough, add 1/2 cup water or broth if needed.

Bechamel Sauce

Melt the butter in a sauce pan over medium heat.
Whisk in the flour and mix well.
Add milk in steps and whisk very well after each addition.
Bring the sauce to simmer and cook for some minutes until it's creamy and thick.
Turn the heat off, add in salt and pepper.
Add in the eggs and parmesan cheese. Whisk well until everything is completely incorporated.

Assembling Moussaka

Coat the bottom of a 10x13 baking dish with bechamel sauce.
Layer the potatoes so they cover the bottom completely.
Layer the roasted eggplant slices on the potatoes.
Pour the meat sauce over the eggplants.
Cover the meat sauce with bechamel sauce and sprinkle extra parmesan cheese on top.
Bake in the oven at 350F for about 45 minutes until golden and the sauce is bubbling. Broil for two minutes if desired.
Let moussaka cool for ten to fifteen minutes before slicing.

Notes

I usually do one layer of potatoes, eggplants, meat sauce, and béchamel, but you can also create several layers. Start with potatoes on the bottom, followed by eggplants, meat sauce, more eggplants, and more meat sauce. Just make sure the béchamel is on top!
Don't cook the potatoes too much; otherwise, they'll fall apart as they cook in the oven.
Make sure the eggplant slices are not too thin, as they can get mushy. You can also grill the eggplants.
For the meat sauce, you can use lamb, beef, or a combination of both. I love using half lamb and half beef. It's best to use lean beef (93% to 97% lean) for this recipe.
The best eggplants for this moussaka recipe are globe eggplants, as they have a great texture. Italian eggplants would work pretty well too.

Nutrition Information

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Calories 309kcal (15%) Carbohydrates 10g (3%) Protein 20g (40%) Fat 21g (32%) Saturated Fat 10g (50%) Cholesterol 109mg (36%) Sodium 678mg (28%) Potassium 415mg (12%) Fiber 1g (4%) Sugar 6g (12%) Vitamin A 711IU (14%) Vitamin C 2mg (2%) Calcium 197mg (20%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 309 kcal

% Daily Value*

Calories	309kcal	15%
Carbohydrates	10g	3%
Protein	20g	40%
Fat	21g	32%
Saturated Fat	10g	50%
Cholesterol	109mg	36%
Sodium	678mg	28%
Potassium	415mg	9%
Fiber	1g	4%
Sugar	6g	12%
Vitamin A	711IU	14%
Vitamin C	2mg	2%
Calcium	197mg	20%
Iron	2mg	11%