Name: Classic Greek Eggplant Moussaka
Prep time: PT-485766H12M59S
Cook time: PT-485766H12M59S
Total time: PT-485766H12M59S
Cuisine: Greek
Ingredients: 3 large eggplants (about 1.5kg/3.3 lbs), sliced lengthwise ¼-inch thick; 2 tablespoons olive oil; 1 tablespoon kosher salt; Black pepper, to taste; 1 lb (450g) ground beef or lamb; 1 large onion, finely chopped; 3 garlic cloves, minced; 1 can (400g/14oz) diced tomatoes; 2 teaspoons dried oregano; 1 teaspoon ground cinnamon; Salt and pepper, to taste; 4 tablespoons (60g) butter; ¼ cup (30g) all-purpose flour; 2½ cups (600ml) warm milk; 2 large eggs; ¼ teaspoon ground nutmeg; ½ teaspoon salt

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Why You’ll Love This Recipe

Beautiful layers of roasted eggplant, spiced meat sauce, and smooth béchamel.
Deep, authentic Mediterranean flavors with cinnamon and oregano accents.
Make ahead friendly and freezes well for easy meal planning.
Elegant enough for entertaining yet rustic and homey.
Balanced textures from tender eggplant to creamy topping.

Ingredients

For the Eggplant:

3 large eggplants (about 1.5kg/3.3 lbs), sliced lengthwise ¼-inch thick
2 tablespoons olive oil
1 tablespoon kosher salt
Black pepper, to taste

For the Meat Sauce:

1 lb (450g) ground beef or lamb
1 large onion, finely chopped
3 garlic cloves, minced
1 can (400g/14oz) diced tomatoes
2 teaspoons dried oregano
1 teaspoon ground cinnamon
Salt and pepper, to taste

For the Béchamel:

4 tablespoons (60g) butter
¼ cup (30g) all-purpose flour
2½ cups (600ml) warm milk
2 large eggs
¼ teaspoon ground nutmeg
½ teaspoon salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Eggplant

Salt the sliced eggplant and let it drain on paper towels for 30 minutes to remove bitterness and moisture.
Pat dry thoroughly.
Brush with olive oil and roast at 400°F (200°C) for 20 minutes until golden and slightly caramelized.

2. Make the Meat Sauce

Brown the ground meat in a skillet over medium-high heat.
Add onion and garlic, cook until softened.
Stir in diced tomatoes, oregano, cinnamon, salt, and pepper.
Simmer for about 20 minutes until thickened and flavorful.

3. Prepare the Béchamel

Melt butter in a saucepan, whisk in flour and cook until bubbling (about 1-2 minutes).
Gradually add warm milk, whisking constantly to avoid lumps.
Cook until thickened, about 5–7 minutes.
Temper eggs by slowly whisking a bit of hot béchamel into beaten eggs, then add eggs mixture back to sauce.
Season with nutmeg and salt, stir until smooth.

4. Assemble the Moussaka

Layer half of the roasted eggplant slices in the bottom of a greased 9×13 inch baking dish.
Spread all the meat sauce evenly over the eggplant.
Layer the remaining eggplant on top of the meat sauce.
Pour the béchamel sauce evenly over the top layer, smoothing it out.

5. Bake

Bake at 350°F (175°C) for 45–50 minutes until the top is golden brown and bubbling.
Let rest for 15 minutes before slicing to set the layers and achieve clean slices.

Servings and Timing

Servings: 8
Prep Time: 45–60 minutes
Cook Time: 50–60 minutes
Total Time: About 2 hours

Equipment Needed

Large skillet or frying pan
9×13 inch baking dish
Sheet pan
Medium saucepan
Whisk
Spatula

Crucial Tips

Always salt and drain eggplant slices to remove bitterness and excess moisture.
Béchamel should be thick enough to coat the back of a spoon.
Temper eggs before adding to béchamel to prevent curdling.
Allow the baked moussaka to rest before slicing for best texture.

Storage & Variations

Store refrigerated for 3–4 days in an airtight container.
Freeze well for up to 3 months; reheat covered at 325°F until heated through.
Vegetarian option: substitute meat sauce with cooked lentils for a plant-based twist.
Assemble up to 24 hours ahead for convenience.

Conclusion

Classic Greek Eggplant Moussaka is a labor of love that rewards your patience with layers of tender eggplant, fragrant spiced meat sauce, and luscious béchamel. Whether for a special occasion or cozy family meal, this dish brings authentic Greek comfort to your table.