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he Ultimate Guide to Making This Classic Recipe

he Ultimate Guide to Making This Classic Recipe

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  • Author: Lola
  • Prep Time: 30 minutes
  • Cook Time: 150 minutes
  • Total Time: 210 minutes
  • Yield: 8-10 servings
  • Category: Dinner
  • Method: Bake, Grill
  • Cuisine: Greek
  • Diet: Kosher

Description

A classic Greek Moussaka featuring layers of savory meat sauce, tender eggplant, and a creamy béchamel topping. This ultimate guide provides step-by-step instructions to help you make this classic dish at home.


Ingredients

For the Meat Sauce:

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1.5 lbs ground lamb (or beef)
  • 1/2 cup dry red wine
  • 1 (28 ounce) can crushed tomatoes
  • 1 (6 ounce) can tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1/4 cup chopped fresh parsley

For the Eggplant:

  • 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
  • 1/2 cup olive oil, plus more for brushing
  • Salt

For the Béchamel Sauce:

  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 6 cups whole milk, warmed
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground white pepper to taste
  • 3 large eggs, lightly beaten
  • 1/2 cup grated Kefalotyri cheese (or Parmesan cheese), plus more for topping

Instructions

  1. Prepare the Meat Sauce: Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until softened. Add ground lamb, cook until browned. Add red wine, tomatoes, tomato paste, spices, and simmer for 1-2 hours.
  2. Prepare the Eggplant: Salt eggplant slices, rinse, and brush with olive oil. Grill or bake until tender.
  3. Make the Béchamel Sauce: Melt butter, whisk in flour, then gradually add warm milk. Season, then temper and mix in eggs and cheese.
  4. Assemble the Moussaka: Layer meat sauce, eggplant, and béchamel in a baking dish. Top with cheese.
  5. Bake: Bake at 375°F for 45-60 minutes until golden brown and bubbly.
  6. Rest and Serve: Let the moussaka rest for 15-20 minutes before serving.

Notes

  • For the best flavor, simmer the meat sauce for at least 1 hour, or up to 2 hours.
  • Grilling the eggplant adds a nice smoky flavor, but baking is a quicker alternative.
  • Warming the milk before adding it to the roux helps prevent lumps from forming in the béchamel sauce.
  • Tempering the eggs before adding them to the béchamel sauce prevents them from scrambling.
  • Letting the moussaka rest for at least 15-20 minutes after baking is crucial for a clean cut.

Nutrition

  • Serving Size: 1 serving
  • Calories: 480
  • Sugar: 8g
  • Sodium: 680mg
  • Fat: 30g
  • Saturated Fat: 12g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 6g
  • Protein: 28g
  • Cholesterol: 140mg