Layered Greek Moussaka

If you’re craving real Mediterranean flavor, this layered greek moussaka recipe delivers it without unnecessary fuss. Here’s everything you need to make it right at home.

Moussaka layers tender roasted eggplant with a rich, spiced ground lamb or beef sauce, topped with a creamy bechamel and baked until golden. A Greek comfort food classic.

Ready in about 100 minutes from start to finish, this advanced-friendly recipe makes 8 servings and comes together with 14 everyday ingredients. It’s the kind of Mediterranean dish worth putting into regular rotation.

Why this recipe works:

• Salting and roasting the eggplant first removes bitterness and excess moisture, so the layers stay distinct instead of turning watery.
• A rich, spiced lamb or beef sauce and a creamy bechamel bring the layered contrast moussaka is known for.
• Multiple components and a bake step make this genuinely an advanced recipe, at about 100 minutes total.
• Makes 8 servings, a great make-ahead dish for a dinner party or family gathering.

Serving Suggestions: Serve with a simple Greek salad and crusty bread.

Layered Greek Moussaka

Moussaka layers tender roasted eggplant with a rich, spiced ground lamb or beef sauce, topped with a creamy bechamel and baked until golden. A Greek comfort food classic. Ready in about 100 minutes from start to finish, this advanced-friendly recipe makes 8 servings and comes together with 14 everyday ingredients. It's the kind of Mediterranean dish worth putting into regular rotation.

Tasty

Author: Hannah Collins Cooking Method: Baking Cuisine: Mediterranean Courses: Dinner Recipe Keys: Gluten Free High Protein Nut Free

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Prep Time 40 mins Cook Time 60 mins Rest Time 15 mins Total Time 1 hr 55 mins Difficulty: Advanced Cooking Temp: 375  C Servings: 8 Estimated Cost: $ 15 Calories: 460 Best Season: Available

Ingredients:

Servings

• 2 large eggplants sliced
• 3 tbsp olive oil
• 1 lb ground lamb or beef
• 1 onion diced
• 3 cloves garlic minced
• 1 can crushed tomatoes (14 oz)
• 1 tsp cinnamon
• 1 tsp oregano
• Salt and pepper to taste
• 4 tbsp butter
• 4 tbsp flour
• 2 cups milk
• ¹⁄₂ cup grated Parmesan
• 1 egg beaten

Instructions

1. Before you start, gather and prep all 14 ingredients listed above - wash, chop, measure, and have everything within reach.
2. Salt the eggplant slices and let sit for 20 minutes.
3. Pat dry.
4. Brush with olive oil and roast at 400F for 20 minutes until softened.
5. Cook the ground meat with onion and garlic until browned.
6. Add crushed tomatoes, cinnamon, oregano, salt, and pepper, and simmer for 15 minutes.
7. For the bechamel, melt butter, whisk in flour, and cook for 1 minute.
8. Gradually whisk in milk until thickened.
9. Stir in Parmesan and beaten egg off heat.
10. Layer half the eggplant in a baking dish, top with the meat sauce.
11. The remaining eggplant, and finish with the bechamel on top.
12. Bake at 375F for 35-40 minutes until golden and bubbly.
13. Taste and adjust the seasoning with more salt, acid, or spice as needed before serving.
14. Let rest 15 minutes before slicing.
15. Garnish as desired and serve promptly for the best texture and flavor from your Layered Greek Moussaka.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 460kcal

% Daily Value *

Total Fat 28g44%

Saturated Fat 13g65%

Cholesterol 110mg37%

Sodium 520mg22%

Total Carbohydrate 22g8%

Dietary Fiber 5g20%

Sugars 8g

Protein 24g48%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Salting and roasting the eggplant beforehand removes excess moisture and bitterness, keeping the final dish from turning watery. Check doneness a few minutes before the recipe says to, since oven temperatures vary - a few minutes can be the difference between perfect and overdone.

Keywords: moussaka recipe, greek moussaka, eggplant moussaka, classic moussaka