Greek Moussaka – A Layered Casserole of Comfort

 

Introduction

Moussaka is one of the most beloved dishes in Greek cuisine, often compared to lasagna but with its own unique twist. This hearty casserole features layers of eggplant, ground meat (usually lamb or beef), and a creamy béchamel sauce. Moussaka is perfect for feeding a crowd or serving as a comforting meal on a cold evening. Each bite offers rich, savory flavors with hints of Mediterranean spices. Let’s dive into how to make authentic Greek moussaka from scratch!

Ingredients

For the Eggplant Layer

• 2 large eggplants, sliced into ½-inch rounds
• 2 tbsp olive oil
• Salt to taste

For the Meat Sauce

• 500 grams (1 lb) ground lamb or beef
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 can (400 grams) crushed tomatoes
• 2 tbsp tomato paste
• ½ cup red wine (optional)
• 1 tsp cinnamon
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp olive oil

For the Béchamel Sauce

• 4 tbsp butter
• 4 tbsp flour
• 3 cups whole milk, warmed
• 1 pinch nutmeg
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Step-by-Step Instructions

Step 1: Prepare the Eggplant

1. Preheat the oven to 400°F (200°C).
2. Arrange the eggplant slices on a baking sheet, brush both sides with olive oil, and sprinkle with salt.
3. Roast the eggplant for 20-25 minutes, flipping halfway through, until golden brown and soft. Set aside.

Step 2: Make the Meat Sauce

1. Heat 2 tbsp olive oil in a skillet over medium heat.
2. Add the onion and sauté for 3-4 minutes until soft.
3. Add the garlic and cook for another minute.
4. Stir in the ground lamb or beef, breaking it apart with a spoon, and cook until browned.
5. Add the crushed tomatoes, tomato paste, red wine, cinnamon, and oregano.
6. Season with salt and pepper, and let the sauce simmer for 20-25 minutes until thickened.

Step 3: Make the Béchamel Sauce

1. In a saucepan, melt the butter over medium heat.
2. Add the flour and whisk continuously for 1-2 minutes to form a roux.
3. Gradually pour in the warm milk, whisking constantly to prevent lumps.
4. Cook the sauce for 5-7 minutes until thick and smooth.
5. Stir in the nutmeg and Parmesan cheese. Season with salt and pepper to taste.

Step 4: Assemble the Moussaka

1. Preheat the oven to 375°F (190°C).
2. In a baking dish, spread a thin layer of the meat sauce at the bottom.
3. Add a layer of roasted eggplant slices.
4. Spread half of the remaining meat sauce over the eggplant.
5. Add another layer of eggplant and the rest of the meat sauce.
6. Pour the béchamel sauce evenly over the top layer, smoothing it out with a spatula.

Step 5: Bake the Moussaka

1. Bake for 30-35 minutes, or until the top is golden brown and bubbly.
2. Let the moussaka rest for 10-15 minutes before slicing and serving.

Tips for Perfect Moussaka

• Salt the eggplant slices before roasting to draw out excess moisture.
• Use lamb for a more authentic Greek flavor, but ground beef works just as well.
• For a richer béchamel, add an extra egg yolk to the sauce.
• Moussaka tastes even better the next day—reheat it gently in the oven.

Nutritional Value (Per Serving)

Nutrient	Amount
Calories	450
Protein	25 g
Carbohydrates	30 g
Fat	25 g

Conclusion

Greek Moussaka is a comfort food classic that offers layers of rich, savory goodness. With its flavorful meat sauce, creamy béchamel, and roasted eggplant, moussaka is the perfect dish for a family dinner or special occasion. Pair it with a Greek salad and warm pita bread for a complete Mediterranean feast.