How to Make the Perfect Traditional Greek Moussaka
Greek · Hard · 100 min · 6 servings
This hearty layered casserole features spiced ground lamb nestled between slices of roasted eggplant and topped with a rich velvety bechamel sauce. It is the ultimate Greek comfort food that tastes even better the next day.
Why this recipe works
This Traditional Greek Moussaka recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 100 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 580 calories with 32g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 3 large eggplants sliced into half inch rounds
- 2 pounds ground lamb
- 1 can crushed tomatoes
- 1 teaspoon ground cinnamon
- 3 cups whole milk
- 4 tablespoons all-purpose flour
Step by step instructions
Step 1: Roast the Eggplant
Preheat the oven to 400 degrees Fahrenheit. Brush eggplant slices with olive oil on both sides and season with salt and pepper. Arrange in a single layer on baking sheets and roast for 25 minutes until golden and tender. This step removes excess moisture and intensifies the flavor.
Step 2: Cook the Meat Sauce
Brown the ground lamb in a large skillet over high heat breaking it up into small pieces. Drain excess fat then add cinnamon, dried oregano, and the crushed tomatoes. Simmer over medium heat for 20 minutes until the sauce thickens considerably and most liquid has evaporated.
Step 3: Make the Bechamel
Melt 4 tablespoons of butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute until the mixture smells slightly nutty. Gradually whisk in the warm milk a little at a time to prevent lumps. Cook stirring constantly until the sauce is thick and creamy then season with salt, pepper, and nutmeg.
Step 4: Assemble and Bake
Layer half the roasted eggplant in a greased 9 by 13 inch baking dish. Spread the meat sauce evenly over the eggplant then top with the remaining eggplant slices. Pour the bechamel over the top and spread to the edges. Bake at 375 degrees Fahrenheit for 45 minutes until the top is golden and bubbling.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- ground lamb → ground beef or a mixture of beef and pork which is more affordable and widely available
- eggplant → zucchini sliced thinly which creates a lighter version of this classic dish
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not cooking the meat sauce long enough to reduce properly which leaves excess liquid that makes the moussaka watery when sliced
- Rushing the bechamel by adding milk too quickly which creates lumps that cannot be easily removed and results in an uneven sauce
Nutrition facts
Per serving: 580 calories, 32g protein, 28g carbs, 38g fat, 6g fiber.
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