Authentic Moussaka (Greek Beef and Eggplant Lasagna)

Name: Authentic Moussaka (Greek Beef and Eggplant Lasagna)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Ingredients: 3 large eggplants, sliced 1cm thick; Olive oil, for brushing; Salt, to draw out bitterness; 2 tbsp olive oil; 1 onion, finely chopped; 3 garlic cloves, minced; 500g ground beef or lamb; ½ cup red wine (optional); 400g crushed tomatoes; 2 tbsp tomato paste; 1 tsp sugar; ½ tsp ground cinnamon; ¼ tsp ground allspice; Salt & pepper, to taste; ¼ cup chopped parsley; 4 tbsp butter; ¼ cup all-purpose flour; 2 cups warm milk; Pinch of nutmeg; ¼ tsp white pepper; ¼ cup Parmesan, grated; 2 egg yolks; ¼ cup Parmesan, for topping

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A traditional Greek Moussaka layered with roasted eggplant, savory spiced beef, and rich béchamel sauce. A comforting, Mediterranean classic.

1 hr 30 min

cook 1 hr

Ingredients

Instructions

Prepare Eggplant: Salt slices and rest 30 min. Rinse, dry, brush with oil. Roast at 430°F (220°C) for 20–25 min.
Cook Meat Sauce: Sauté onion and garlic. Add beef/lamb. Stir in wine, tomatoes, spices. Simmer 15 min. Add parsley.
Make Béchamel: Make a roux with butter and flour. Whisk in milk. Add nutmeg, pepper, cheese. Cool slightly, add yolks.
Assemble: Layer eggplant → meat sauce → eggplant → béchamel. Top with Parmesan.
Bake: 350°F (180°C) for 40–45 min. Rest 10 min before slicing.

Nutrition

Calories: 480 kcal
Sugar Content: 6g
Sodium Content: 420mg
Fat Content: 32g
Carbohydrate Content: 20g
Fiber Content: 6g
Protein Content: 22g