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Classic Greek Eggplant Moussaka

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A traditional Greek baked dish with layers of tender eggplant, spiced beef or lamb sauce, and creamy béchamel, topped with golden breadcrumbs. Comforting, rich, and perfect for gatherings.

  • Author: Tina
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Baked
  • Cuisine: Greek
  • Diet: Halal

Ingredients

Eggplant: 1 kg eggplant (0.75cm thick slices), 1 tsp salt, 2–3 tbsp olive oil

Filling: 1 tbsp olive oil, 1 onion (diced), 3 garlic cloves (minced), 700g ground beef or lamb, 1/2 cup dry red wine (optional), 400g crushed tomatoes, 3 tbsp tomato paste, 1 cup beef broth, 1 beef bouillon cube (or 1 tsp powder), 2 bay leaves, 1.5 tsp sugar, 2 tsp dried oregano, 1/2 tsp cinnamon (or stick), 3/4 tsp salt

Béchamel Sauce: 4 tbsp butter, 5 tbsp plain flour, 2 1/2 cups milk, 1/4 tsp nutmeg (optional), 1/2 cup parmesan or Kefalotiri cheese, 1 egg, 1 egg yolk, 1 1/4 tsp stock powder (or salt), 1/4 tsp pepper

Topping: 1/3 cup panko breadcrumbs

Instructions

  1. Prepare eggplant: Salt slices in colander for 30 mins, pat dry. Bake on oiled parchment trays at 240°C/450°F for 15–20 mins until lightly browned.
  2. Make meat sauce: Sauté onion & garlic in olive oil. Brown meat. Add wine (if using) and cook off alcohol. Stir in tomatoes, paste, broth, bouillon, bay leaves, sugar, oregano, cinnamon, salt. Simmer 15 mins until thick.
  3. Make béchamel: Melt butter, stir in flour, cook 1 min. Gradually whisk in milk until thick. Stir in cheese, nutmeg, stock powder, pepper. Cool slightly, whisk in egg & yolk. Cover until assembly.
  4. Assemble: Reduce oven to 180°C/350°F. Layer half eggplant, all meat sauce, rest of eggplant. Top with béchamel and breadcrumbs.
  5. Bake: 30–40 mins until golden. Rest 10 mins before serving.

Notes

  • Swap some eggplant with zucchini or potatoes for variety.
  • Add fresh parsley to meat sauce for brightness.
  • Use lentils or chickpeas instead of meat for vegetarian version.
  • Feta can replace parmesan for tangier flavor.

Nutrition

Find it online: https://cheftinaskitchen.com/classic-greek-eggplant-moussaka/