Greek Eggplant Moussaka
A rich and hearty casserole, Greek Moussaka layers eggplant, spiced meat, and a lush béchamel sauce.
Preparation
Get these tasks done before you start cooking.
Preparing the Eggplant
- 1
Sprinkle with salt
Sprinkle the eggplant slices with salt and let them sweat for 30 minutes.
Tip: Avoid over-salting the eggplant; it can turn the dish too salty.
- 2
Rinse and dry
Rinse and pat them dry to remove excess moisture.
- 3
Fry the slices
Fry each slice in olive oil until golden, then set aside on paper towels to drain.
Cooking the Meat Sauce
- 1
Sauté onions
In a large pan, heat olive oil and sauté the onions until translucent.
- 2
Cook meat
Add garlic and ground meat, cooking until the meat is browned.
- 3
Simmer sauce
Stir in spices, tomatoes, salt, and pepper. Simmer for 20 minutes before mixing in parsley.
Tip: Let the meat sauce cool before layering to maintain structure.
How to Make Greek Eggplant Moussaka
Total time: 3 h 20 min · Yields 8 servings
- 1
Frying Eggplant
Fry eggplant slices until golden brown.
- 2
Simmering Meat Sauce
Let reduce to a thick consistency.
- 3
Making Béchamel
Whisk butter, flour, and milk over medium heat until smooth; finish with eggs.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, you can prepare and layer the dish a day ahead; bake just before serving.
Can I substitute the eggplant?
Zucchini is a popular alternative to eggplant in moussaka.
How do I reheat?
Reheat in the oven at 350°F until warmed through, about 20 minutes.
Is there a vegetarian version?
Yes, replace the meat with lentils or mushrooms for a vegetarian option.
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