Main Course · Dinner · Mediterranean ·

Savory Greek Moussaka with Fresh Mint and Béchamel Sauce

Name: Savory Greek Moussaka with Fresh Mint and Béchamel Sauce
Prep time: 50 min
Cook time: 150 min
Total time: 200 min
Yield: 8 servings
Cuisine: Main Course
Ingredients: Ground lamb or beef, 2 lbs; Onion, 1 large, finely chopped; Garlic cloves, 3, minced; Crushed tomatoes, 1 can (14 oz); Red wine, 1/2 cup; Tomato paste, 2 tbsp; Ground cinnamon, 1 tsp; Ground allspice, 1 tsp; Salt and pepper, to taste; Fresh mint leaves, finely chopped; Eggplants, 3 large, sliced lengthwise; Olive oil, for brushing; Salt and pepper, to taste; Whole milk, 4 cups; Unsalted butter, 1 stick (1/2 cup); All-purpose flour, 1/2 cup; Parmesan cheese, 1/2 cup, grated; Ground nutmeg, 1/4 tsp; Salt, to taste; Assorted grated cheese, 1 cup (Kefalotyri, Gruyère, or Mozzarella); Fresh parsley, chopped

Explore the authentic taste of Greece with this rich and savory Moussaka, layered with eggplant, spiced meat, and a creamy Béchamel topping.

4.3(826 reviews)

·By Ethan Brooks·September 14, 2025

Savory Greek Moussaka with Fresh Mint and Béchamel Sauce — Main Course served and photographed from above

Prep

50 min

Cook

2 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Meat Filling

For the Eggplant Layer

For the Béchamel Sauce

For the Topping

Nutrition

Per serving

Calories: 531 kcal
Protein: 34.9 g
Carbs: 25.1 g
Fat: 45.8 g
Fiber: 4.3 g

Whole recipe

Total

Calories: 4248 kcal
Protein: 279 g
Carbs: 201 g
Fat: 366 g
Fiber: 34 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Ground lamb or beef 2 lbs	2000	180	0	140	0
Onion 1 large, finely chopped	60	1	14	0	3
Garlic cloves 3, minced	15	1	3	0	0
Crushed tomatoes 1 can (14 oz)	140	5	28	1	8
Red wine 1/2 cup	105	0	6	0	0
Tomato paste 2 tbsp	30	1	7	0	2
Ground cinnamon 1 tsp	6	0	2	0	1
Ground allspice 1 tsp	5	0	2	0	1
Salt and pepper to taste	0	0	0	0	0
Fresh mint leaves finely chopped	1	0	0	0	0
Eggplants 3 large, sliced lengthwise	150	5	37	1	17
Olive oil for brushing	480	0	0	54	0
Salt and pepper to taste	0	0	0	0	0
Whole milk 4 cups	600	32	48	32	0
Unsalted butter 1 stick (1/2 cup)	810	1	0	92	0
All-purpose flour 1/2 cup	230	6	48	1	2
Parmesan cheese 1/2 cup, grated	216	20	2	14	0
Ground nutmeg 1/4 tsp	3	0	0	0	0
Salt to taste	0	0	0	0	0
Assorted grated cheese 1 cup (Kefalotyri, Gruyère, or Mozzarella)	400	28	4	32	0
Fresh parsley chopped	2	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Meat Filling

1
Heat oil
Heat olive oil in a large skillet over medium heat.
2
Sauté aromatics
Add chopped onions and garlic, sauté until translucent.
3
Cook meat and simmer
Add ground meat and cook until browned. Stir in crushed tomatoes, red wine, tomato paste, cinnamon, allspice, salt, and pepper. Simmer for 30 minutes until thick.

Preparing the Eggplant

1
Preheat oven
Preheat the oven to 400°F (200°C).
2
Season eggplant
Brush eggplant slices with olive oil and season with salt and pepper.
3
Roast
Arrange on baking sheets and roast for 20 minutes, turning once, until tender and golden brown.
Tip: Ensure the eggplants are well-drained before layering to avoid a soggy base. You can grill the eggplant for added smokiness.

How to Make Savory Greek Moussaka with Fresh Mint and Béchamel Sauce

Total time: 3 h 20 min · Yields 8 servings

1
Meat Layer
Spread half of the meat filling into the bottom of a greased 9x13 inch baking dish.
2
Eggplant Layer
Arrange half of the eggplant slices over the meat. Repeat with remaining meat and eggplant.
3
Béchamel Topping
Pour and evenly spread the prepared Béchamel sauce over the top layer of eggplant. Sprinkle with cheese.