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Creamy Greek Moussaka Recipe with Savory Meat Sauce

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A comforting and authentic Greek casserole featuring layers of tender eggplant, savory meat sauce, and a luscious creamy béchamel topping. Perfect for cozy dinners and special occasions.

Ingredients

Scale
  • 1 lb (450g) ground beef or lamb (prefer lamb for authentic flavor)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 can (14 oz / 400g) crushed tomatoes (preferably San Marzano)
  • 2 tbsp tomato paste
  • 1/2 cup (120ml) red wine (optional)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil (extra virgin)
  • 3 medium eggplants, sliced into 1/2-inch (1.3cm) rounds
  • Salt (for sweating the eggplant)
  • Olive oil, for brushing eggplant
  • 4 cups (1 liter) whole milk, warmed
  • 4 tbsp unsalted butter
  • 5 tbsp all-purpose flour
  • 1/4 tsp ground nutmeg
  • 2 large eggs, lightly beaten
  • 1 cup (100g) grated Parmesan cheese (or Kefalotyri)
  • Salt and white pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Optional: 1 cup (100g) grated mozzarella for extra gooey topping

Instructions

  1. Slice eggplants into 1/2-inch rounds and sprinkle both sides with salt. Let them sweat for 20 minutes to draw out bitterness, then pat dry with paper towels.
  2. Brush each eggplant slice lightly with olive oil and roast at 425°F (220°C) for 15 minutes, flipping halfway, until golden and tender.
  3. Heat 2 tbsp olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
  4. Add minced garlic and cook for another minute.
  5. Add ground beef or lamb, breaking it up with a spoon, and cook until browned.
  6. Pour in red wine (if using) and let it reduce for 3 minutes.
  7. Stir in crushed tomatoes, tomato paste, cinnamon, allspice, salt, and pepper. Simmer uncovered for 20 minutes, stirring occasionally, until sauce thickens. Adjust seasoning if needed.
  8. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2-3 minutes until bubbly but not browned.
  9. Gradually pour in warm milk while whisking constantly to avoid lumps.
  10. Cook the sauce, stirring frequently, until it thickens and coats the back of a spoon (about 7-10 minutes). Remove from heat and stir in nutmeg, salt, and white pepper.
  11. Allow the béchamel to cool slightly before whisking in the beaten eggs and grated Parmesan cheese to prevent scrambling and create a smooth texture.
  12. Preheat oven to 350°F (175°C). In a baking dish, layer half the eggplant slices evenly.
  13. Spread the meat sauce over the eggplant layer.
  14. Add the remaining eggplant slices on top.
  15. Pour the béchamel sauce evenly over the top layer. Sprinkle with extra Parmesan or mozzarella if desired.
  16. Bake in the preheated oven for 45-50 minutes until the top is golden and bubbling.
  17. Let the moussaka rest for 20 minutes before serving to set properly.

Notes

Salting and sweating the eggplants removes bitterness and excess moisture, preventing sogginess. Whisk béchamel constantly to avoid lumps. Let moussaka rest after baking for cleaner slices and better flavor melding. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use almond or oat milk but sauce will be less rich. Meat sauce can be made a day ahead for better flavor.

Nutrition

Keywords: Greek moussaka, creamy moussaka, savory meat sauce, Mediterranean casserole, eggplant casserole, béchamel sauce, lamb moussaka, comfort food

Find it online: https://perkypan.com/creamy-greek-moussaka-recipe-with-savory-meat-sauce-easy-steps/