Greek Moussaka (Layered Eggplant and Meat Casserole)

This traditional Greek moussaka is a cozy casserole layered with roasted eggplant, savory meat sauce, and creamy béchamel topping — the ultimate comfort food!

Ingredients

For the Eggplant

• 2–3 medium eggplants (about 900 g / 2 lbs)
• Olive oil, for brushing
• Salt

For the Meat Sauce

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 500 g (1 lb) ground beef or lamb
• 2 tablespoons tomato paste
• 400 g (14 oz) canned crushed tomatoes
• 120 ml (1/2 cup) red wine (optional)
• 1 teaspoon ground cinnamon
• Salt and pepper, to taste
• Pinch of sugar

For the Béchamel Sauce

• 60 g (4 tablespoons) unsalted butter
• 60 g (1/2 cup) all-purpose flour
• 750 ml (3 cups) whole milk
• 2 eggs, lightly beaten
• 60 g (1/2 cup) grated kefalotyri or Parmesan cheese
• Pinch of ground nutmeg
• Salt and pepper, to taste

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Instructions

1. Prep the Eggplants. Slice the eggplants into ½-inch (1.25 cm) rounds. Salt both sides and let them sit on paper towels for 30 minutes. Rinse and pat dry. Brush with olive oil and roast on baking sheets at 200°C (400°F) for 20–25 minutes, flipping halfway.
2. Cook the Meat Sauce. Heat olive oil in a large skillet. Sauté the onion until soft, then add garlic. Stir in ground meat and cook until browned. Add tomato paste, crushed tomatoes, wine, cinnamon, salt, pepper, and sugar. Simmer uncovered for 20–30 minutes, until thickened. Let cool slightly.
3. Make the Béchamel. Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Slowly add milk while whisking until smooth. Cook until thickened. Remove from heat and stir in cheese, nutmeg, salt, and pepper. Let cool slightly, then whisk in the eggs.
4. Assemble the Moussaka Preheat oven to 180°C (350°F). In a greased 9×13-inch (23×33 cm) dish, layer half the eggplant. Spread the meat sauce evenly over. Add remaining eggplant slices. Pour béchamel on top and smooth it out. Sprinkle extra cheese on top if desired.
5. Bake and Rest. Bake for 45–50 minutes, or until the top is golden brown and set. Let cool for at least 30 minutes before slicing.