Greek Moussaka
Classic Greek moussaka: roasted eggplant and potato layered with a cinnamon-spiced lamb and tomato sauce, topped with a thick, golden béchamel. A showstopping bake.
By Tasty Nest Recipes Editorial TeamPublished
2 hr 45 min total One 9 x 13-inch dishIntermediate
Photo: Shadowgate · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Moussaka is the crown jewel of Greek home cooking: layers of silky eggplant and potato, a meat sauce warmed with cinnamon and allspice, and a thick, custardy béchamel that bakes to a golden crust.
It is a labour of love, but every part can be made ahead. Roasting the eggplant instead of frying it keeps it lighter, and resting the moussaka before slicing gives clean, tidy layers.
Equipment you'll need
- 2 rimmed baking sheets
- Large skillet
- Medium saucepan
- Whisk
- Deep 9 x 13-inch baking dish
Tips for success
- Cook the meat sauce until thick; a watery sauce makes the moussaka slump.
- Warm the milk before adding it to the roux to help prevent lumps.
- Make the sauce and roast the vegetables a day ahead, then assemble and bake.
Substitutions and variations
- Use ground beef or a mix of beef and lamb.
- Leave out the potatoes for a lighter, eggplant-only moussaka.
- Swap the meat for cooked lentils and mushrooms for a vegetarian version.
Storage and reheating
To store: Refrigerate for up to 4 days. Freeze portions or the whole baked dish for up to 3 months.
To reheat: Reheat covered in a 350°F (175°C) oven for 25 to 35 minutes, or microwave individual slices, until hot in the centre (165°F / 74°C).
Recipe
Greek Moussaka
Classic Greek moussaka: roasted eggplant and potato layered with a cinnamon-spiced lamb and tomato sauce, topped with a thick, golden béchamel. A showstopping bake.
- Prep
- 45 min
- Cook
- 1 hr 30 min
- Rest
- 30 min
- Total
- 2 hr 45 min
- Yield
- One 9 x 13-inch dish
- Level
- Intermediate
Ingredients
Tick off ingredients as you gather them.
Vegetables
Meat sauce
Béchamel
Instructions
Step 1: Roast the vegetables
Heat the oven to 425°F (220°C). Brush the eggplant and potato slices with olive oil, season with salt and arrange on the baking sheets. Roast for 20 to 25 minutes until tender and golden. Reduce the oven to 350°F (175°C).
Step 2: Make the meat sauce
Cook the onion in the oil over medium heat for 5 minutes, then add the garlic. Add the lamb and brown, breaking it up, until no longer pink. Add the wine and simmer for 2 minutes, then the tomatoes, tomato paste, spices, oregano, bay leaf, salt and pepper. Simmer for 20 minutes until thick. Remove the bay leaf.
Step 3: Make the béchamel
Melt the butter in the saucepan, whisk in the flour and cook for 1 minute. Gradually whisk in the warm milk and simmer, whisking, for 5 minutes until thick. Off the heat, add the nutmeg and salt, then whisk in the egg yolks and half the cheese.
Step 4: Layer
Arrange the potatoes in the baking dish, then half the eggplant. Spread the meat sauce over, then the remaining eggplant. Pour the béchamel over the top, smooth it out and sprinkle with the remaining cheese.
Step 5: Bake
Bake for 45 to 50 minutes until the top is deep golden and the edges bubble.
Step 6: Rest
Rest for at least 30 minutes before slicing so the layers set.
Cuisine: Greek · Course: Dinner
Estimated nutrition per serving
- Calories
- 500
- Protein
- 26 g
- Fat
- 32 g
- Carbs
- 28 g
- Fibre
- 6 g
- Sugars
- 11 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/moussaka
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