Print

Greek Moussaka Recipe Easy Step-by-Step Classic Creamy Eggplant Casserole

Greek moussaka recipe - featured image
Print Recipe

A comforting classic Greek casserole featuring layers of tender eggplant, savory meat sauce, and a rich, creamy béchamel topping. This recipe is authentic, simple to make, and perfect for family meals or entertaining.

Ingredients

Scale
  • 3 large eggplants (about 2 lbs / 900 g), sliced into ½-inch rounds
  • Salt (for sweating eggplant to reduce bitterness)
  • Olive oil, for brushing and frying (extra virgin preferred for flavor)
  • 1 lb (450 g) ground beef or lamb
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 can (14 oz / 400 g) crushed tomatoes
  • 2 tbsp tomato paste
  • ½ cup (120 ml) red wine (optional)
  • 1 tsp ground cinnamon
  • ½ tsp ground allspice
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp fresh parsley, chopped (optional)
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour (or gluten-free blend)
  • 4 cups (1 liter) whole milk, warmed
  • 1 cup (240 g) Greek yogurt (full-fat, plain)
  • 2 large eggs, beaten
  • ¼ tsp freshly grated nutmeg
  • Salt and white pepper, to taste
  • ½ cup (50 g) grated Parmesan cheese (or Kefalotyri)

Instructions

  1. Slice the eggplants into ½-inch thick rounds. Lay them out on a baking sheet and sprinkle both sides with salt. Let them sit for 30 minutes to draw out moisture and bitterness. Rinse and pat dry with paper towels.
  2. Brush each eggplant slice with olive oil on both sides. Heat a skillet over medium heat and fry the slices in batches until golden brown, about 3 minutes per side. Alternatively, roast them at 425°F (220°C) for 20 minutes, flipping halfway. Set aside on paper towels to drain excess oil.
  3. In the same skillet, add a drizzle of olive oil and sauté the chopped onion until translucent, about 5 minutes. Add garlic and cook for 1 minute. Add ground meat and cook until browned, breaking it up with a spoon.
  4. Stir in tomato paste, crushed tomatoes, and red wine if using. Add cinnamon, allspice, salt, and pepper. Simmer on low for 25-30 minutes, stirring occasionally, until thickened. Stir in fresh parsley at the end, then remove from heat.
  5. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 2 minutes to form a roux, ensuring it smells nutty but not burnt.
  6. Gradually add warm milk, whisking constantly to avoid lumps. Cook and whisk until the sauce thickens and coats the back of a spoon, about 6-8 minutes.
  7. Remove from heat and stir in Greek yogurt, nutmeg, salt, and white pepper.
  8. Temper the beaten eggs by adding a few spoonfuls of the béchamel into them while whisking constantly. Slowly whisk the egg mixture back into the sauce to avoid scrambling. Stir in half the Parmesan cheese.
  9. Preheat oven to 350°F (175°C). In a greased 9×13 inch baking dish, layer half the eggplant slices, then spread all the meat sauce evenly. Add the remaining eggplant on top.
  10. Pour the béchamel sauce evenly over the top layer, smoothing it out with a spatula. Sprinkle the remaining Parmesan cheese over the béchamel.
  11. Bake uncovered for 45-50 minutes, until the top is golden and bubbling. Let the moussaka cool for at least 20 minutes before slicing to allow layers to set.

Notes

Salting the eggplant removes bitterness and moisture to prevent soggy layers. Temper eggs carefully to avoid scrambling in béchamel. Let moussaka rest after baking for clean slices and better flavor melding. For dairy-free, substitute milk and yogurt with unsweetened almond or oat milk and coconut yogurt. For vegetarian, replace meat with lentils or mushrooms and add smoked paprika for depth.

Nutrition

Keywords: Greek moussaka, eggplant casserole, béchamel sauce, classic Greek recipe, creamy casserole, Mediterranean dish, comfort food

Find it online: https://tempotaste.com/greek-moussaka-recipe-easy-step-by-step-classic-creamy-eggplant-casserole/