Description
Real Easy Greek Moussaka is a classic Greek casserole combining layers of roasted eggplant, savory ground beef or lamb tomato sauce, and a creamy béchamel topping. This comforting dish is perfect for a hearty family meal and comes together with simple ingredients and straightforward steps.
Ingredients
Scale
Eggplant
- 2 medium eggplants, sliced into ½-inch rounds
- 2 tablespoons olive oil
- Salt, to taste
Meat Sauce
- 1 pound ground beef or lamb
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 1 tablespoon tomato paste
- 1 cup canned crushed tomatoes
- Salt and pepper, to taste
Béchamel Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups milk
- ¼ teaspoon nutmeg
- 1 egg, lightly beaten
- ½ cup grated Parmesan cheese
Instructions
- Prepare eggplant: Lightly salt the eggplant slices and let them sit for 15 minutes to draw out moisture. Pat dry with paper towels. Arrange slices on a baking sheet, brush both sides with olive oil, and roast in a preheated 400°F (200°C) oven for 20 minutes, flipping halfway until golden and tender.
- Cook meat sauce: In a skillet over medium heat, brown the ground beef or lamb until fully cooked. Add diced onion and minced garlic; sauté for 3–4 minutes until softened. Stir in oregano, cinnamon, allspice, tomato paste, and crushed tomatoes. Simmer for 10–12 minutes until the sauce thickens. Season with salt and pepper to taste.
- Make béchamel sauce: In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk and cook, stirring constantly, until the sauce is smooth and thickened, about 4–5 minutes. Remove from heat and stir in nutmeg, beaten egg, and half of the grated Parmesan cheese.
- Assemble moussaka: In a greased 8×8 inch or similar baking dish, layer half of the roasted eggplant slices. Spread the meat sauce evenly over the eggplant layer. Top with the remaining eggplant slices. Pour the béchamel sauce evenly over the top and spread. Sprinkle with the remaining Parmesan cheese.
- Bake and serve: Bake in the 400°F (200°C) oven for 25–30 minutes until the top is bubbly and golden brown. Let the moussaka rest for 10 minutes before serving to set and enhance flavors.
Notes
- You can prepare the meat sauce and béchamel sauce ahead of time and refrigerate to simplify assembly.
- For a lighter version, ground turkey can be substituted for beef or lamb.
- Letting the eggplant rest with salt helps reduce bitterness and moisture for better texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
