Moussaka Recipe – Greek Special
The Moussaka recipe is a beloved Greek main course showcasing tender slices of eggplant layered with a savory ground beef sauce, enhanced by garlic, onion, cinnamon, and red wine, all crowned with a silky béchamel sauce and Parmesan. This baked casserole delivers comfort and elegance in every slice. Whether you’re serving it for family dinner or special occasions, its combination of creamy texture, aromatic spice, and hearty meat makes it a standout in Mediterranean cooking.
- Prep Time45 min
- Cook Time1 hr
- Total Time1 hr 45 min
Greek Moussaka Ingredients :
- 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
- salt to taste
- ¼ cup olive oil
- 1 tablespoon butter
- 1 pound lean ground beef
- 2 onions, chopped
- 1 clove garlic, minced
- ground black pepper to taste
- 2 tablespoons dried parsley
- ½ teaspoon fines herbs
- ¼ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg, divided
- 1 (8 ounce) can tomato sauce
- ½ cup red wine
- 1 egg, beaten
- 4 cups milk
- ½ cup butter
- 6 tablespoons all-purpose flour
- ground white pepper, to taste
- 1 ½ cups freshly grated Parmesan cheese
How To Make Greek Tomato Fritters (Domatokeftethes):
Place eggplant slices on paper towels and lightly sprinkle with salt. Allow them to sit for 30 minutes to extract moisture, then pat them dry with paper towels.
Heat olive oil in a skillet over high heat. Fry the eggplant until browned, about 2 to 3 minutes per side. Drain on paper towels and set aside.
In a large skillet over medium heat, melt 1 tablespoon of butter. Add ground beef, onions, and garlic; season with salt and black pepper. Cook and stir until the beef is browned, approximately 8 to 10 minutes.
Stir in parsley, fines herbs, cinnamon, and 1/4 teaspoon of nutmeg. Add tomato sauce and wine; mix well. Simmer for 20 minutes. Allow to cool slightly, then stir in the beaten egg.
Heat milk in a saucepan over medium heat until scalded.
Meanwhile, melt 1/2 cup of butter in a large skillet over medium heat.
Whisk flour into melted butter until smooth. Reduce heat and gradually pour in scalded milk, whisking constantly until thickened. Season béchamel sauce with salt and white pepper.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
Arrange a single layer of eggplant in the prepared baking dish.
Top eggplant with meat sauce and sprinkle 1/2 cup of Parmesan cheese over it. Add remaining eggplant and another 1/2 cup of cheese on top.
Pour béchamel sauce over the layers and sprinkle with the remaining 1/4 teaspoon of nutmeg. Finish with the remaining cheese.
Bake in the preheated oven until bubbly and golden brown, about 1 hour.
Serve hot and enjoy!
Recipe Notes:
Salt the eggplant slices and let them rest to draw out moisture, then pat dry—this helps prevent sogginess.
Fry or roast the eggplant until lightly browned before layering to deepen flavor.
Use lean ground beef to reduce grease; drain excess fat from the sauce for a cleaner texture.
Include spices like cinnamon and nutmeg sparingly for authentic Greek warmth.
Build a thick béchamel with butter, flour, and milk—whisk constantly to avoid lumps.
Add Parmesan cheese into both the meat sauce layer and the béchamel top for richness.
Bake at moderate heat until the top is golden and bubbly; allow a brief rest after baking to help with slicing.
Serve warm, ideally with a side salad or crusty bread to soak up the sauce.
