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A slice of Moussaka Recipe with distinct layers of eggplant, meat sauce, and creamy béchamel, garnished with fresh herbs on a gray plate.

Moussaka Recipe

A traditional Greek moussaka recipe featuring layers of roasted eggplant, a rich spiced lamb sauce, and creamy béchamel, baked to golden perfection. Comfort food at its finest, with the option for family-style or individual portions.
5 from 1 vote
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Course: Main Course
Cuisine: Greek, Mediterranean
Keyword: Best moussaka recipe, Moussaka recipe for two, Moussaka recipe Gordon Ramsay, Moussaka recipe Jamie Oliver, Moussaka recipe with potatoes, Simple moussaka recipe, Traditional Greek moussaka recipe, Veggie moussaka recipe
Prep Time: 40 minutes
Cook Time: 1 hour 15 minutes
Resting: 20 minutes
Total Time: 2 hours 15 minutes
Servings: 8 servings
Calories: 480kcal
Cost: $20

Equipment

  • 1 Large baking dish (9x13) (For layering & baking moussaka)
  • 1 Heavy-bottomed skillet (For browning lamb & simmering sauce)
  • 1 Large spoon (Stirring meat sauce and béchamel)
  • 1 Sharp chef’s knife (For slicing eggplant & vegetables)
  • 1 Cutting board (Prep station)
  • 1 Medium saucepan (For béchamel sauce)
  • 1 Wire whisk (Ensures smooth béchamel)

Ingredients

  • 3 large Eggplants - Sliced into ½-inch rounds
  • 1 tablespoon Coarse salt - To draw out moisture
  • 2 tablespoon Olive oil - For brushing eggplant
  • – – Fresh ground pepper - To taste
  • 1 lb 450 g Ground lamb - Or beef substitute
  • 2 medium Yellow onions - Diced
  • 3 cloves Garlic - Minced
  • 28 oz 800 g can Crushed tomatoes –
  • 2 tablespoon Tomato paste –
  • ½ cup Red wine - Or beef broth
  • 2 tablespoon Fresh parsley - Chopped
  • 2 teaspoon Fresh oregano - Or 1 teaspoon dried
  • ½ teaspoon Ground cinnamon –
  • 2 – Bay leaves - Remove after simmering
  • – – Salt & pepper - To taste
  • 4 tablespoon Butter - For béchamel
  • 4 tablespoon All-purpose flour –
  • 3 cups Whole milk - Warmed
  • ½ cup Parmesan cheese - Grated
  • ½ cup Kefalotyri cheese - Grated or Pecorino
  • 3 – Egg yolks –
  • Pinch – Fresh nutmeg –
  • – – Salt & white pepper - To taste

Instructions

  • Slice eggplants into ½-inch rounds. Salt generously and let sit 30 minutes on paper towels to draw out moisture. Pat dry, brush with olive oil, and roast at 400°F (200°C) until golden and tender.
    Crispy golden potato rounds sprinkled with coarse salt, served on an absorbent paper towel.
  • Brown ground lamb in a skillet. Add onions and cook until softened. Stir in garlic and tomato paste, then add crushed tomatoes, wine, oregano, cinnamon, and bay leaves. Simmer 45 minutes until thick, then remove bay leaves and stir in parsley.
    A skillet filled with ground lamb sauce cooked with onions and tomatoes, with a wooden spatula resting inside.
  • Melt butter in a saucepan, whisk in flour, and cook 2 minutes. Gradually add warm milk, whisking constantly until thick. Remove from heat, stir in cheeses and egg yolks, then season with nutmeg, salt, and pepper.
    Roasted eggplant slices, seasoned with salt, black pepper, and spices, laid out on a white surface.
  • In a greased baking dish, layer half the eggplant slices, spread meat sauce, top with remaining eggplant, and finish with béchamel sauce.
    A baked casserole topped with golden melted cheese and slices of eggplant, sprinkled with chopped parsley, in a white oven dish.
  • Bake at 350°F (175°C) for 45 minutes until golden and bubbling. Rest 20 minutes before slicing and serving.
    A slice of Moussaka Recipe with distinct layers of eggplant, meat sauce, and creamy béchamel, garnished with fresh herbs on a gray plate.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 350g | Calories: 480kcal (24%) | Carbohydrates: 25g (8%) | Protein: 24g (48%) | Fat: 32g (49%) | Saturated Fat: 14g (88%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 125mg (42%) | Sodium: 620mg (27%) | Potassium: 950mg (27%) | Fiber: 7g (29%) | Sugar: 10g (11%) | Vitamin A: 850IU (17%) | Vitamin C: 20mg (24%) | Calcium: 280mg (28%) | Iron: 4.5mg (25%)
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