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Classic Greek Moussaka with layers of eggplant, meat, and béchamel sauce

Classic Greek Moussaka

A comforting and delicious dish with layers of eggplant, hearty meat sauce, and creamy béchamel, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Greek
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2-3 large large eggplants Salted to reduce bitterness
  • 1 pound ground beef or lamb You can use ground beef or lamb based on preference
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • salt and pepper, to taste
  • 1/2 teaspoon cinnamon For added flavor
  • 2 cups béchamel sauce Prepared béchamel is recommended
  • 1 cup grated cheese (like Parmesan or Kefalotyri) For topping before baking

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice the eggplants into rounds and sprinkle them with salt. Let them sit for about 30 minutes to draw out the bitterness, then rinse and pat dry.
  3. In a skillet, heat some olive oil and cook the eggplant slices until golden on both sides. Set them aside.
  4. In the same skillet, add a bit more olive oil and sauté the chopped onion and garlic until soft.
  5. Add the ground meat and cook until browned.
  6. Stir in the diced tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Let the sauce simmer for about 15 minutes.
Assembly
  1. Layer the cooked meat sauce and eggplants in a baking dish, then pour the béchamel sauce on top.
  2. Sprinkle with cheese.
  3. Bake in the preheated oven for about 45 minutes or until golden and bubbly.

Notes

Make sure to salt the eggplant before cooking; it reduces bitterness and enhances flavor. Let the dish sit before serving to help set the layers for cutting.