Classic Greek Moussaka Recipe

Name: Classic Greek Moussaka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 egg plants, thinly sliced; sea salt; olive oil; 7 3/8 tablespoons bread crumbs homemade; 1 9/16 cups feta cheese grated; 1 tablespoon olive oil; 2 onions finely chopped; 7/8 pound lean minced beef; 3 1/4 cups chopped tomatoes from a can; 4 cloves garlic finely chopped; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; salt; ground white pepper; 2 tablespoons tomato paste; 3 1/2 tablespoons butter; 6 3/8 tablespoons flour; 1 cup milk warm; salt; ground white pepper; 1/2 teaspoon ground nutmeg; 3 egg yolks

Servings: persons

4 egg plants, thinly sliced
sea salt
olive oil
7 3/8 tablespoons bread crumbs homemade
1 9/16 cups feta cheese grated
1 tablespoon olive oil
2 onions finely chopped
7/8 pound lean minced beef
3 1/4 cups chopped tomatoes from a can
4 cloves garlic finely chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
salt
ground white pepper
2 tablespoons tomato paste
3 1/2 tablespoons butter
6 3/8 tablespoons flour
1 cup milk warm
salt
ground white pepper
1/2 teaspoon ground nutmeg
3 egg yolks

1
Sprinkle the egg plant slices with salt and let them stand for 45 minutes. Then wash thoroughly to remove excess salt.
2
Thinly brush each slice with olive oil and bake in the preheated grill pan for several minutes on each side. Set aside. Repeat until all slices are grilled.
3
For the meat sauce lightly saute the onions in olive oil until tender.
4
Add ground beef and saute, stirring frequently to break up the clumps of meat, until the meat is no longer pink.
5
Stir in tomatoes, garlic, cinnamon, allspice, salt and pepper and simmer briefly on low heat.
6
Add in tomato paste and a little water if the sauce is to thick. Remove from heat and set aside.
7
For the bechamel sauce add flour to the melted butter, stirring constantly. When the mixture is evenly thick, gradually whisk in warm milk. Gently bring to the boil, then remove from heat, season with pepper and nutmeg. Whisk in (vigorously) the egg yolks. Set aside.
8
Thinly coat with olive oil a suitable ovenproof baking dish, sprinkle the bottom with homemade bread crumbs.
9
Place a layer of egg plant, cover with some meat sauce and feta cheese and repeat this until the pan is almost full. Finish with a layer of feta cheese.
10
Top with bechamel sauce.
11
Cover with tin foil and bake in a preheated oven at 180 C for 1 hour.
12
Remove moussaka from the oven and let it set at room temperature 45 minutes before serving.

983

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 4 egg plants, thinly sliced, sea salt, olive oil, 7 3/8 tablespoons bread crumbs homemade, and more.

Yes, Classic Greek Moussaka falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Classic Greek Moussaka

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions