Main Course · Dinner · Mediterranean ·

Creamy Greek Moussaka with Eggplant and Bechamel

Name: Creamy Greek Moussaka with Eggplant and Bechamel
Prep time: 50 min
Cook time: 150 min
Total time: 200 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: Eggplants, 2 large — sliced 1/4-inch thick; Olive Oil, 1/4 cup — for brushing; Salt, 1 tsp; Ground Lamb or Beef, 1 lb; Onion, 1 large — finely chopped; Garlic, 3 cloves — minced; Red Wine, 1/2 cup; Crushed Tomatoes, 1 can (14 oz); Tomato Paste, 1 tbsp; Ground Cinnamon, 1 tsp; Salt and Pepper, to taste; Dried Oregano, 1/2 tsp; Unsalted Butter, 4 tbsp; All-Purpose Flour, 1/4 cup; Whole Milk, 2 cups — warmed; Parmesan Cheese, 1/4 cup — grated; Nutmeg, a pinch; Salt and Pepper, to taste; Kefalotyri or Parmesan Cheese, 1/2 cup — grated

Layers of eggplant, spiced meat, and creamy bechamel, delivering a rich taste of Greek comfort.

4.3(570 reviews)

·By Ethan Brooks·August 10, 2025

Creamy Greek Moussaka with Eggplant and Bechamel — Main Course served and photographed from above

Prep

50 min

Cook

2 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Eggplant Layers

For the Meat Sauce

For the Bechamel Sauce

For Assembly

Nutrition

Per serving

Calories: 524 kcal
Protein: 24.5 g
Carbs: 20 g
Fat: 37 g
Fiber: 3.2 g

Whole recipe

Total

Calories: 3144 kcal
Protein: 147 g
Carbs: 120 g
Fat: 223 g
Fiber: 19 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Eggplants 2 large — sliced 1/4-inch thick	100	3	24	0	9
Olive Oil 1/4 cup — for brushing	480	0	0	54	0
Salt 1 tsp	0	0	0	0	0
Ground Lamb or Beef 1 lb	1150	88	0	88	0
Onion 1 large — finely chopped	60	2	14	0	3
Garlic 3 cloves — minced	13	1	3	0	0
Red Wine 1/2 cup	100	0	5	0	0
Crushed Tomatoes 1 can (14 oz)	70	3	16	0	4
Tomato Paste 1 tbsp	20	1	5	0	1
Ground Cinnamon 1 tsp	6	0	2	0	1
Salt and Pepper to taste	0	0	0	0	0
Dried Oregano 1/2 tsp	3	0	1	0	0
Unsalted Butter 4 tbsp	400	0	0	44	0
All-Purpose Flour 1/4 cup	110	3	23	0	1
Whole Milk 2 cups — warmed	300	16	24	16	0
Parmesan Cheese 1/4 cup — grated	110	10	1	7	0
Nutmeg a pinch	2	0	0	0	0
Salt and Pepper to taste	0	0	0	0	0
Kefalotyri or Parmesan Cheese 1/2 cup — grated	220	20	2	14	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Eggplant

1
Preheat Oven
Preheat the oven to 400°F (200°C).
Tip: Use fresh, in-season eggplants for the best flavor and texture.
2
Arrange Eggplants
Arrange eggplant slices on baking sheets.
3
Oil and Season
Brush with olive oil and sprinkle with salt.

Preparing the Meat Sauce

1
Cook Onion
In a large skillet, cook the onion until soft.
2
Brown Meat and Garlic
Add garlic and ground lamb, cook until browned.
Tip: Avoid burning the garlic to prevent a bitter taste.
3
Simmer Sauce
Stir in red wine, crushed tomatoes, tomato paste, cinnamon, salt, pepper, and oregano. Simmer for 15 minutes.
Tip: Let the meat sauce simmer for longer to concentrate the flavors.

How to Make Creamy Greek Moussaka with Eggplant and Bechamel

Total time: 3 h 20 min · Yields 6 servings

1
Roasting Eggplants
Roast eggplants for 20 minutes at 400°F until golden.
2
Cooking Meat Sauce
Simmer the meat sauce mixture for 30 minutes, ensuring a thick consistency.
3
Making Bechamel
Melt butter, stir in flour to form a roux, gradually whisk in warmed milk, and season with nutmeg and Parmesan cheese.