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Moussaka

Greece's iconic layered casserole of roasted eggplant, spiced ground lamb, and a thick, creamy bechamel sauce baked to golden perfection. Deeply savory and satisfying, it is the ultimate Greek comfort food for a weekend gathering.

120 minHardServes 8510 cal/serving

GreekDinnerOven and StovetopStandardHigh ProteinNut-FreePork-FreeCorn-Free

Ingredients

  • 2 large eggplants, sliced 1/4-in thick
  • 2 lbs ground lamb
  • 1 yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 can crushed tomatoes
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1 tsp dried oregano
  • 1/2 cup dry red wine
  • 6 tbsp olive oil
  • 6 tbsp unsalted butter
  • 6 tbsp all-purpose flour
  • 3 cups whole milk, warm
  • 2 large egg yolks
  • 1/2 cup grated Parmesan or kefalotyri cheese
  • 2 tsp salt
  • 1/4 tsp ground nutmeg

Instructions

  1. 1

    Preheat oven to 425°F (220°C). Arrange 2 sliced 1/4-in thick large eggplants on baking sheets, brush both sides with 6 tbsp olive oil, and season with 2 tsp salt. Roast for 20-25 minutes, flipping once, until golden and tender. Reduce oven temperature to 375°F (190°C).

  2. 2

    While the eggplant roasts, heat 2 tbsp of 6 tbsp olive oil in a large skillet over medium-high heat. Add 1 finely chopped yellow onion and cook for 5 minutes. Add 4 minced garlic cloves and cook for 1 minute. Add 2 lbs ground lamb and cook, breaking up the meat, until browned and cooked through to an internal temperature of 160°F (71°C), about 8 minutes.

  3. 3

    Add 1/2 cup dry red wine to the lamb and cook until mostly evaporated, about 2 minutes. Add 1 can crushed tomatoes, 1/2 tsp ground cinnamon, 1/2 tsp ground allspice, and 1 tsp dried oregano. Season with 2 tsp salt. Simmer for 15 minutes until the sauce thickens. Remove from heat.

  4. 4

    Make the bechamel: melt 6 tbsp unsalted butter in a saucepan over medium heat. Whisk in 6 tbsp all-purpose flour and cook for 2 minutes. Gradually whisk in 3 cups warm whole milk and cook, stirring constantly, for 8-10 minutes until thick and smooth. Remove from heat and stir in 1/4 tsp ground nutmeg and half of the 1/2 cup grated Parmesan or kefalotyri cheese. Let cool slightly, then whisk in 2 large egg yolks.

  5. 5

    Assemble the moussaka: spread half the roasted eggplant in the bottom of a 9x13-inch baking dish. Spread all the lamb sauce evenly on top. Arrange the remaining eggplant over the meat layer. Pour the bechamel over everything and smooth the top. Sprinkle with the remaining 1/2 cup grated Parmesan or kefalotyri cheese.

  6. 6

    Bake at 375°F for 40-45 minutes until the top is deep golden and set. Let rest for 20 minutes before cutting and serving.

Questions

Can I make Moussaka dairy-free?

Yes. The dairy in this entry is 6 tbsp unsalted butter, 3 cups whole milk, warm, 1/2 cup grated Parmesan or kefalotyri cheese. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Moussaka gluten-free?

Yes. The gluten in this entry is 6 tbsp all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Moussaka keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Moussaka?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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