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Greek Moussaka Recipe
This authentic Greek moussaka is a Mediterranean comfort food classic, made with layers of roasted eggplant, savory spiced ground meat, and a rich, creamy béchamel sauce baked until golden and bubbling.
👥 8 Servings⏱️ Prep & Cook: 2h 15m⏳ Prep: 45 min🔥 Cook: 1h 30m👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- spatula
- saucepan
- whisk
- casserole dish
📝 Preparation Steps
1
Oven Fry the Eggplant
2
Preheat the oven to 425°F (220°C).
3
Line two sheet pans with parchment paper.
4
Brush eggplant slices lightly with olive oil on both sides.
olive oil (plus more for brushing eggplant)3 tablespoons
5
Arrange the slices in an even layer on the sheet pans.
6
Season with salt and pepper.
7
Bake for 20–⏱️ 25 minutes, or until golden brown.
8
Prepare the Tomato Meat Sauce
ground meat (beef, lamb, turkey or chicken all work)1 lb
9
While the eggplant is cooking, heat 3 tablespoons of olive oil in a large sauté pan over medium heat.
olive oil (plus more for brushing eggplant)3 tablespoons
10
Add the chopped onion and cook, stirring frequently, until softened and just starting to brown (about 8–⏱️ 10 minutes).
11
Stir in the garlic, oregano, and cinnamon. Season with salt and pepper.
garlic (minced)3 clovesdried oregano1 teaspoonground cinnamon1 teaspoon
12
Cook for another ⏱️ 2 minutes, stirring constantly.
13
Add the ground meat, then use a spatula to break it up into small pieces.
ground meat (beef, lamb, turkey or chicken all work)1 lb
14
Cook until browned (about 8–⏱️ 10 minutes).
15
Deglaze with red wine and simmer for 2–⏱️ 3 minutes.
16
Add the tomato purée and cook until the mixture thickens (about 20–⏱️ 25 minutes).
17
Finish with red wine vinegar. Taste and adjust seasoning as needed.
red wine vinegar1 teaspoon
18
Make the Béchamel Sauce
19
Melt butter in a medium saucepan over medium heat.
butter4 tablespoons
20
Whisk in the flour until smooth and combined.
flour4 tablespoons
21
Slowly pour in the milk while whisking constantly to prevent lumps.
22
Add the bay leaf and bring to a boil, whisking continuously.
bay leaf1
23
Reduce heat to low and simmer for ⏱️ 5 minutes.
24
Remove the bay leaf and season with salt and white pepper.
bay leaf1white pepper (to taste)
25
Set aside to cool.
26
Assemble the Moussaka
27
Lower the oven temperature to 350°F (175°C).
28
Layer roasted eggplant slices to fully cover the bottom of a 9x13-inch casserole dish.
29
Spread half of the turkey mixture over the eggplant in an even layer.
30
Add another layer of eggplant, then the remaining turkey mixture.
31
Finish with a final layer of eggplant on top.
32
Whisk the egg into the cooled béchamel sauce until smooth.
large or 4 medium eggplant (sliced lengthwise 1/2 inch thick)3large egg1
33
Pour the sauce over the assembled casserole and spread it evenly.
34
Sprinkle with grated Pecorino Romano.
pecorino Romano3 tablespoons
35
Bake and Serve
36
Bake at 350°F for 30–⏱️ 45 minutes, or until the top is golden brown and the dish is bubbling.
37
Cool for at least ⏱️ 30 minutes before slicing and serving.
Nutrition Facts
calories
381 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
6 g
sugar Content
10 g
sodium Content
146 mg
protein Content
16 g
trans Fat Content
1 g
cholesterol Content
85 mg
carbohydrate Content
20 g
saturated Fat Content
10 g
unsaturated Fat Content
12 g
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