For a richer flavor, use lamb instead of beef. Consider adding a layer of thinly sliced potatoes to the bottom of the dish for extra heartiness. If you don't have herbes de Provence, you can substitute with a mixture of dried oregano, thyme, rosemary, and marjoram. To prevent the béchamel sauce from forming a skin while baking, dot the surface with a few pats of butter before placing it in the oven. Moussaka can be made ahead of time and reheated. Cover and refrigerate for up to 2 days. Add 15-20 minutes to the baking time when reheating.
Moussaka
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PREP TIME45 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 45 mins
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SERVING8 People
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VIEWS2.0K
Embark on a culinary journey to Greece with this authentic Moussaka recipe. Layers of tender eggplant, a rich meat sauce infused with aromatic spices, and a velvety béchamel topping create a symphony of flavors and textures that will transport your taste buds to the sun-kissed shores of the Mediterranean.
Ingridients
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Nutrition
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Carbohydrate29 g
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Cholesterol123 mg
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Fiber5 g
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Protein24 g
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Saturated Fat18 g
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Sodium1017 mg
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Sugar14 g
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Fat39 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare the Eggplant: Lay eggplant slices on paper towels; sprinkle lightly with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels. (30 minutes)
02 Step
Recipe View Fry the Eggplant: Warm olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels and set aside. (20 minutes)
03 Step
Recipe View Sauté the Meat Sauce: Melt 1 tablespoon butter in a large skillet over medium heat. Add ground beef, onions, and garlic; season with salt and black pepper. Cook, breaking up the beef with a spoon, until browned, about 8-10 minutes. (10 minutes)
04 Step
Recipe View Simmer the Sauce: Stir in parsley, herbes de Provence, cinnamon, and 1/4 teaspoon nutmeg. Pour in tomato sauce and red wine; mix well. Reduce heat to low, cover, and simmer for 20 minutes, allowing the flavors to meld. (20 minutes)
05 Step
Recipe View Enrich the Sauce: Remove from heat and let cool slightly, then stir in the beaten egg. This adds richness and helps bind the sauce. (5 minutes)
06 Step
Recipe View Prepare the Béchamel Sauce: In a saucepan, scald the milk over medium heat (do not boil). (5 minutes)
07 Step
Recipe View Make the Roux: Simultaneously, melt 1/2 cup butter in a large skillet over medium heat. Whisk in flour until smooth and cook for 1-2 minutes, stirring constantly, to create a golden roux. (2 minutes)
08 Step
Recipe View Combine and Thicken: Gradually pour in the scalded milk, whisking constantly to prevent lumps. Continue whisking until the sauce thickens and coats the back of a spoon, about 5-7 minutes. (7 minutes)
09 Step
Recipe View Season the Béchamel: Season the béchamel sauce with salt and white pepper to taste. (1 minute)
10 Step
Recipe View Preheat Oven and Assemble: Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. (5 minutes)
11 Step
Recipe View Layer the Moussaka: Arrange a single layer of fried eggplant in the prepared baking dish. Cover with the meat sauce, then sprinkle 1/2 cup Parmesan cheese on top. Repeat layers with the remaining eggplant, sauce, and another 1/2 cup cheese. (15 minutes)
12 Step
Recipe View Top with Béchamel: Pour the béchamel sauce evenly over the top layer. Sprinkle with the remaining 1/4 teaspoon nutmeg and the remaining 1/2 cup Parmesan cheese. (5 minutes)
13 Step
Recipe View Bake: Bake in the preheated oven until bubbly and golden brown, about 1 hour. (60 minutes)
14 Step
Recipe View Rest and Serve: Let the moussaka rest for 10-15 minutes before serving. This allows the layers to set and the flavors to meld further. Serve hot and enjoy! (15 minutes)
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RECIPE REVIEWS
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Please Rate
Lilian Watsica
Feb 22, 2025I added a layer of sliced potatoes and it was delicious! Thanks for the inspiration.
Damien Langworth
Jan 7, 2025The resting time is crucial! It really does make a difference in how well it slices.
Kari Considine
Aug 23, 2024My family loved this moussaka! It's a new favorite in our house.
Marianne Hills
May 16, 2024This recipe is a bit time-consuming, but it's totally worth it. The result is incredible.
Lucinda Prosaccoberge
Mar 30, 2023The instructions were easy to follow and the moussaka turned out perfectly. Thank you!
Princess Murray
Jan 25, 2023I've tried other moussaka recipes before, but this one is by far the best. The spices are perfectly balanced.
Palma Ortiz
Dec 22, 2022This recipe is amazing! The béchamel sauce was so creamy and the eggplant was perfectly cooked.
Moises Kuvalis
Apr 8, 2022I made this for a dinner party and everyone raved about it! The flavors are so authentic.