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.

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.

Greek Eggplant Moussaka

Name: Greek Eggplant Moussaka
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Main Course
Ingredients: 3 large eggplants; Salt; Olive oil; 2 tbsp olive oil; 1 large onion; 2 garlic cloves; 1 lb ground lamb (or beef); 1 tsp ground cinnamon; 1/2 tsp ground allspice; 1 can (14 oz) crushed tomatoes; Salt and pepper; 2 tbsp fresh parsley; 4 tbsp unsalted butter; 1/4 cup all-purpose flour; 3 cups whole milk; A pinch of nutmeg; Salt and white pepper; 2 eggs; 1/2 cup grated Parmesan cheese

Classic Greek comfort food

A rich and hearty casserole, Greek Moussaka layers eggplant, spiced meat, and a lush béchamel sauce.

2 h 30 min
8
Intermediate

Ingredients

For the Eggplant

3 large eggplants

sliced into 1/4-inch rounds

Salt

for sweating the eggplants

Olive oil

for frying

For the Meat Sauce

2 tbsp olive oil

1 large onion

diced

2 garlic cloves

minced

1 lb ground lamb (or beef)

1 tsp ground cinnamon

1/2 tsp ground allspice

1 can (14 oz) crushed tomatoes

Salt and pepper

to taste

2 tbsp fresh parsley

chopped

For the Béchamel Sauce

4 tbsp unsalted butter

1/4 cup all-purpose flour

3 cups whole milk

A pinch of nutmeg

Salt and white pepper

to taste

2 eggs

lightly beaten

For Assembly

1/2 cup grated Parmesan cheese

Preparation

Preparing the Eggplant

Sprinkle with salt

Sprinkle the eggplant slices with salt and let them sweat for 30 minutes.

Avoid over-salting the eggplant; it can turn the dish too salty.

Rinse and dry

Rinse and pat them dry to remove excess moisture.

Fry the slices

Fry each slice in olive oil until golden, then set aside on paper towels to drain.

Cooking the Meat Sauce

Sauté onions

In a large pan, heat olive oil and sauté the onions until translucent.

Cook meat

Add garlic and ground meat, cooking until the meat is browned.

Simmer sauce

Stir in spices, tomatoes, salt, and pepper. Simmer for 20 minutes before mixing in parsley.

Let the meat sauce cool before layering to maintain structure.

Cooking Process

Frying Eggplant

Fry eggplant slices until golden brown.

Simmering Meat Sauce

Let reduce to a thick consistency.

Making Béchamel

Whisk butter, flour, and milk over medium heat until smooth; finish with eggs.

Plating & Serving