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Greek Moussaka

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A comforting Greek classic made with layers of grilled eggplant, spiced meat sauce, and a creamy béchamel topping.

Ingredients

Scale
  • 2 eggplants, sliced into rounds
  • 1 pound ground beef or lamb
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 can (14 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon cinnamon
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • 3 cups béchamel sauce (butter, flour, milk, nutmeg)
  • Olive oil for cooking
  • Grated cheese for topping (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Sauté the chopped onions and minced garlic in olive oil until translucent.
  3. Add the ground beef or lamb and cook until browned.
  4. Combine crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper; let simmer for 15-20 minutes.
  5. Grill the eggplant slices until tender.
  6. Layer eggplant, meat sauce, and béchamel in a baking dish.
  7. Sprinkle cheese on top, if using.
  8. Bake for about 45 minutes until golden and bubbly.
  9. Rest for a few minutes before serving.

Notes

For extra flavor, sprinkle Parmesan cheese between layers. Moussaka can be made ahead and stored in the fridge.

Nutrition

Find it online: https://thestationrecipes.com/greek-moussaka-recipe/

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