Classic Greek Eggplant Moussaka is a comforting, hearty casserole filled with layers of tender roasted eggplant, a rich and flavorful meat sauce, and a creamy béchamel topping. This Greek dish is infused with fragrant spices like cinnamon, oregano, and nutmeg, and is perfect for a family dinner or special occasion. With its layers of flavor, it’s a dish that’s sure to impress!

Full Recipe:

Ingredients

Eggplant Layer:

• 3 large eggplants, sliced ½” thick, lightly salted and rested to draw out moisture

• Olive oil for roasting

Meat Sauce:

• 500g ground lamb or beef

• 1 large onion, finely diced

• 2–3 garlic cloves, minced

• ½ cup red wine (optional)

• 400g crushed tomatoes + 2 Tbsp tomato paste

• 1 tsp cinnamon

• 1 tsp oregano

• A pinch of nutmeg

• Salt & pepper

Béchamel Topping:

• 60g butter

• 5 Tbsp flour, whisked to a roux

• 2½ cups warm milk

• Nutmeg, salt & pepper to taste

• 1 egg

• ½ cup grated Parmesan or Kefalotyri

• ⅓ cup breadcrumbs for a golden crust

Directions

1. Prepare the Eggplant:

   • Salt the eggplant slices and let them drain for 30 minutes.

   • Pat dry thoroughly and brush with olive oil.

   • Roast at 400°F (200°C) for 20 minutes until golden.

2. Make the Meat Sauce:

   • Brown the meat in a skillet over medium-high heat.

   • Add onions and garlic, cook until softened.

   • Stir in crushed tomatoes, tomato paste, and spices.

   • Simmer for 20 minutes until thickened.

3. Prepare the Béchamel:

   • Melt butter, then whisk in flour until bubbling.

   • Gradually add warm milk while whisking continuously.

   • Cook until thickened (5-7 minutes).

   • Temper the eggs with hot sauce before adding.

   • Season with nutmeg and salt.

4. Assemble the Moussaka:

   • Layer half the roasted eggplant in a baking dish.

   • Spread all of the meat sauce on top.

   • Add the remaining eggplant.

   • Pour the béchamel sauce evenly on top.

5. Bake:

   • Bake at 350°F (175°C) for 45-50 minutes, until the top is golden brown.

   • Let the moussaka rest for 15 minutes before serving.

Estimated Nutritional Value (per serving)

• Calories: 350-400 kcal

• Total Fat: 22g

  • Saturated Fat: 10g

• Cholesterol: 80mg

• Sodium: 600mg

• Total Carbohydrates: 20g

  • Dietary Fiber: 7g

  • Sugars: 8g

• Protein: 20g

• Vitamin A: 10% of the Daily Value

• Vitamin C: 10% of the Daily Value

• Calcium: 15% of the Daily Value

• Iron: 15% of the Daily Value

This breakdown includes the eggplant, ground lamb (or beef), cheese, and béchamel sauce. The total calories and fat are influenced by the choice of meat and the béchamel sauce’s butter and milk content. You can reduce calories by using leaner meats or making adjustments to the sauce ingredients.

The Heart of Moussaka: Roasted Eggplant

At the core of Classic Greek Eggplant Moussaka is the eggplant, a vegetable that plays a pivotal role in the dish’s texture and flavor. Eggplants have a spongy texture that absorbs the surrounding flavors while maintaining their structure, which makes them the perfect base for this casserole. In this recipe, the eggplant slices are salted and rested to draw out excess moisture. This step helps prevent the eggplant from becoming soggy and ensures a firmer texture after roasting.

Once salted and dried, the eggplant slices are brushed with olive oil and roasted until golden. Roasting the eggplant enhances its natural flavors and brings out a deep, savory taste, which pairs wonderfully with the rich, spiced meat sauce and creamy béchamel topping. The roasted eggplant layers not only add texture but also infuse the dish with a smoky, slightly caramelized flavor that elevates the overall taste profile.

Flavorful Meat Sauce

The meat sauce in Classic Greek Eggplant Moussaka is an essential component that brings depth and complexity to the dish. Ground lamb is traditionally used in Moussaka, but ground beef is also a great alternative for those who prefer a leaner meat. The ground meat is browned and then simmered with a mix of onion, garlic, and aromatic spices, including cinnamon, oregano, and a pinch of nutmeg. These spices infuse the sauce with warmth and a hint of sweetness, which perfectly complements the richness of the eggplant and béchamel.

Red wine is an optional addition to the meat sauce, but it adds a layer of sophistication to the dish by balancing the richness with a slight acidity. The combination of crushed tomatoes and tomato paste creates a thick, flavorful base for the sauce. Simmering the sauce allows the flavors to meld together, and the end result is a hearty, savory filling that perfectly complements the other layers of the Moussaka.

The Creamy Béchamel Topping

No Moussaka would be complete without its signature béchamel sauce—a rich, creamy topping that brings the dish together. This sauce is made from a simple roux of butter and flour, which is then thickened with warm milk and seasoned with nutmeg, salt, and pepper. The addition of a beaten egg and grated cheese (such as Parmesan or Kefalotyri) creates a silky, creamy texture that forms a golden, flavorful crust as it bakes.

The béchamel topping is the finishing touch to Moussaka, providing a delicate creaminess that balances the savory meat sauce and roasted eggplant. As the dish bakes in the oven, the béchamel sauce thickens and turns golden brown, forming a delicious, slightly crispy top. The contrast between the creamy, slightly tangy topping and the rich, spiced meat sauce is one of the key elements that makes Moussaka so special.

Assembling the Moussaka

Assembling Classic Greek Eggplant Moussaka involves layering the ingredients in a baking dish, starting with a layer of roasted eggplant slices. The meat sauce is then spread over the eggplant, followed by another layer of eggplant slices. The final step is pouring the béchamel sauce over the top, ensuring that it completely covers the layers beneath.

Baking the assembled Moussaka at 350°F (175°C) for 45-50 minutes allows the flavors to meld together while the top turns golden brown. After baking, it’s essential to let the dish rest for 15 minutes before serving. This resting time allows the Moussaka to set and makes it easier to slice and serve. The result is a beautifully layered casserole with a golden, crispy top, rich meat sauce, and tender eggplant that is sure to impress your guests.

Nutritional Profile

Classic Greek Eggplant Moussaka is a well-rounded meal that offers a good balance of protein, healthy fats, and fiber. The meat sauce, whether made with ground lamb or beef, provides a hearty dose of protein, while the eggplant and béchamel sauce contribute dietary fiber and essential vitamins. Eggplant is rich in antioxidants and vitamins such as vitamin C and vitamin K, which help support overall health.

Each serving of Moussaka contains approximately 350-400 calories, making it a satisfying yet moderate-calorie meal. The dish is relatively high in fat due to the béchamel sauce, but the fats come from butter and olive oil, which provide a source of healthy fats. The addition of lamb or beef also contributes some saturated fat, though you can reduce the calorie and fat content by using leaner meats. The dish also provides a significant amount of iron, calcium, and vitamins A and C, thanks to the eggplant, meat, and cheese.

Making the Dish Your Own

While Classic Greek Eggplant Moussaka is a timeless dish, there’s plenty of room for customization. For a lighter version, you can replace the lamb with ground turkey or chicken, or use a reduced-fat béchamel sauce. Some variations of Moussaka also include a layer of béchamel mixed with eggs, creating a firmer, more custard-like topping. You can also experiment with the spices, adjusting the amount of cinnamon, oregano, and nutmeg to suit your tastes. If you prefer a vegetarian option, you can substitute the meat sauce with a lentil or vegetable-based filling, keeping the eggplant and béchamel layers intact.

For those looking to add extra flavor, you can sprinkle fresh herbs like parsley or mint over the top of the Moussaka before serving. These herbs add a burst of freshness that balances the richness of the dish.

Serving Suggestions

Classic Greek Eggplant Moussaka is a hearty meal on its own, but it pairs beautifully with a side salad and some warm, crusty bread. A simple Greek salad with cucumbers, tomatoes, olives, and feta cheese provides a refreshing contrast to the richness of the Moussaka. For an extra touch, you can drizzle the salad with olive oil and a splash of red wine vinegar for added flavor.

Moussaka can also be served with a side of roasted vegetables or sautéed greens like spinach or kale. These vegetables add additional nutrients and provide a light, flavorful contrast to the creamy casserole. Whether served for a special occasion or as a weeknight dinner, Moussaka is sure to be a crowd-pleaser that satisfies all tastes.

Conclusion

Classic Greek Eggplant Moussaka is a comforting, flavorful dish that brings together the best of Greek cuisine in one hearty casserole. With its layers of roasted eggplant, spiced meat sauce, and creamy béchamel topping, it offers a rich, satisfying meal that’s perfect for any occasion. Whether you’re cooking for a family dinner or hosting a special event, Moussaka will impress with its depth of flavor and beautiful presentation. This dish is a true classic that celebrates the Mediterranean’s love for bold, aromatic spices and fresh, wholesome ingredients, making it a timeless favorite in the world of comfort food.