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Moussaka Recipe

foxyrecipes
An authentic Greek moussaka recipe featuring layers of roasted eggplant, a rich spiced meat sauce, and a golden béchamel topping, baked until deeply set and comforting.
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
salting and resting time 45 minutes
Total Time 3 hours
Course Dinner, Main Course
Cuisine Greek
Servings 8 servings
Calories 495 kcal

Equipment

  • 9x13 baking dish
  • Large skillet
  • Saucepan
  • whisk
  • Baking sheets

Ingredients
  

Eggplant

  • 3 large eggplants sliced into ¼-inch rounds
  • Salt for drawing out moisture
  • ¼ cup olive oil

Meat Sauce

  • 2 tbsp olive oil
  • 1 medium yellow onion finely diced
  • 3 garlic cloves minced
  • 1½ lbs ground beef
  • 1 can 14 oz crushed tomatoes
  • 2 tbsp tomato paste
  • ½ cup beef broth
  • 1 tsp ground cinnamon
  • ½ tsp ground allspice
  • 1 tsp dried oregano
  • Salt and pepper to taste

Béchamel

  • 6 tbsp unsalted butter
  • 6 tbsp all-purpose flour
  • 4 cups whole milk warmed
  • ½ tsp ground nutmeg
  • 1 cup grated parmesan cheese
  • 2 large eggs beaten
  • Salt and pepper to taste

Instructions
 

Salt and Roast the Eggplant

  • Lay the eggplant slices out on a wire rack or paper towels and sprinkle both sides generously with salt. Let them sit for 30-45 minutes, allowing excess moisture and bitterness to draw out, then pat them dry thoroughly with paper towels.
  • Arrange the eggplant slices on baking sheets, brush both sides lightly with olive oil, and roast at 425°F (220°C) for 20-25 minutes, flipping halfway through, until tender and lightly golden. Set aside.
    moussaka recipe Salt and Roast the Eggplant

Build the Meat Sauce

  • Heat the olive oil in a large skillet over medium heat, add the diced onion, and cook for 5-6 minutes until softened. Add the garlic and cook for another 30 seconds, then add the ground beef, breaking it apart as it browns, for about 6-7 minutes.
  • Stir in the crushed tomatoes, tomato paste, beef broth, cinnamon, allspice, and oregano, mixing well. Reduce the heat to low and simmer uncovered for 20-25 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded together. Season with salt and pepper to taste, then set aside.
    moussaka recipe Build the Meat Sauce

Make the Béchamel

  • In a saucepan, melt the butter over medium heat, then whisk in the flour, cooking for 1-2 minutes to form a roux without letting it brown too much.
  • Gradually whisk in the warmed milk, a little at a time, whisking continuously to prevent lumps, until the sauce is smooth. Continue cooking, stirring frequently, for 5-7 minutes, until the sauce has thickened enough to coat the back of a spoon. Stir in the nutmeg and parmesan cheese, then remove from heat and let cool slightly before whisking in the beaten eggs, which adds richness and helps the béchamel set properly once baked.
    moussaka recipe Make the Béchamel

Layer and Bake

  • In a greased 9x13 baking dish, arrange half of the roasted eggplant slices in an even layer. Spread the meat sauce evenly over the eggplant, then top with the remaining eggplant slices in another even layer.
  • Pour the béchamel evenly over the top layer of eggplant, spreading it out to cover completely. Bake at 350°F (175°C) for 45-50 minutes, until the top is deeply golden and set, with the moussaka bubbling slightly at the edges.
  • Let the moussaka rest for at least 20-30 minutes before slicing, which is essential for clean, well-defined layers when serving.
    moussaka recipe Layer and Bake

Notes

  • Salting the eggplant and letting it sit for the full 30-45 minutes makes a genuine difference, both in reducing bitterness and preventing the slices from absorbing excessive oil during roasting, so don't skip this step even though it adds time upfront.
  • Roasting the eggplant instead of frying it, as some traditional recipes call for, is a lighter approach that still delivers well-cooked, flavorful slices without needing excessive oil.
  • Whisking the eggs into the béchamel only after it has cooled slightly prevents them from scrambling in the hot sauce, so make sure to let the béchamel cool for a few minutes before this step.
  • Letting the fully baked moussaka rest for the full 20-30 minutes is one of the most important steps in the entire recipe, since cutting into it too early will cause the layers to slide apart instead of holding their shape.
  • This dish reheats well and some people find the flavor even improves the next day, making it a great make-ahead option for entertaining.
Keyword Authentic Greek moussaka recipe, Beef moussaka recipe, greek moussaka, moussaka, moussaka recipe, Simple moussaka recipe