Name: Irresistibly Delicious Greek Moussaka
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 6 servings
Cuisine: Greek
Ingredients: 2 large eggplants, sliced into 1/2 inch rounds; 4 medium potatoes, peeled and sliced into 1/4 inch rounds; 1 lb ground lamb (or beef, for a twist); 1 large onion, diced; 2 cloves garlic, minced; 1 can (14 oz) crushed tomatoes; 1/4 cup red wine; 2 tsp cinnamon; 1 tsp allspice; 1/2 tsp ground nutmeg; 2 tbsp fresh parsley, chopped; 1/4 cup all-purpose flour; 2 cups milk; 1/4 cup unsalted butter; 1 large egg, beaten; 1 cup grated Parmesan cheese; Olive oil, for frying and sautéing; Salt and pepper to taste

Jump to Recipe

The first time I attempted moussaka, I was a naive cook, thinking it was just a Greek version of lasagna. Oh, how wrong I was! After a few mishaps, including a béchamel sauce that could’ve doubled as wallpaper paste, I’ve honed my technique. Now, making moussaka feels like a warm embrace from Yiayia herself, even though I don’t have a drop of Greek blood in me.

It’s the kind of dish that commands your full attention and rewards you with each creamy, savory, and heartwarming bite. Honestly, it’s not just food; it’s a labor of love that has a special place in my kitchen, especially when the autumn leaves start to fall. So, tie on your apron, and let’s get cooking!

Ingredients
Instructions
Tips & Tricks
FAQ

Ingredients

Don’t be intimidated by the list; these are pantry staples in my kitchen, and they’re probably in yours, too. If not, any local supermarket should have you covered. Here’s what you’ll need:

2 large eggplants, sliced into 1/2 inch rounds
4 medium potatoes, peeled and sliced into 1/4 inch rounds
1 lb ground lamb (or beef, for a twist)
1 large onion, diced
2 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1/4 cup red wine (trust me on this)
2 tsp cinnamon
1 tsp allspice
1/2 tsp ground nutmeg
2 tbsp fresh parsley, chopped
1/4 cup all-purpose flour
2 cups milk
1/4 cup unsalted butter
1 large egg, beaten
1 cup grated Parmesan cheese
Olive oil, for frying and sautéing
Salt and pepper to taste

Instructions

Take a deep breath, because we’re diving into the heart of this dish. Remember, patience is key here, and the end result is so worth the effort.

Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper, and arrange the eggplant and potato slices in a single layer. Brush with olive oil, season with salt, and bake for 20 minutes, or until golden brown. Set aside to cool.
In a large skillet over medium heat, add a drizzle of olive oil and cook the ground lamb until browned. Drain excess fat.
Add onions and garlic to the skillet and sauté until translucent. Pour in the red wine, letting it simmer until reduced by half.
Add crushed tomatoes, cinnamon, allspice, nutmeg, parsley, salt, and pepper. Simmer for 15 minutes, letting the flavors meld.
While the meat sauce simmers, let’s tackle the béchamel. Melt butter in a saucepan over medium heat, whisk in flour, and cook for a minute. Slowly add milk, whisking constantly to prevent lumps. Cook until the sauce thickens enough to coat the back of a spoon. Remove from heat, let it cool slightly, and stir in the beaten egg and half of the Parmesan cheese. Season with salt and pepper.
Now, let’s assemble. In a greased 9×13 inch baking dish, lay down a layer of potatoes, followed by a layer of eggplants. Spread half the meat sauce over the eggplants. Repeat with another layer of eggplants and the remaining meat sauce. Pour the béchamel sauce over the top, smoothing with a spatula. Sprinkle with the remaining Parmesan cheese.
Bake for 45 minutes in the preheated oven, or until the top is golden and bubbly. Let it cool for at least 20 minutes before slicing. This rest time lets the layers set, so you get perfect slices instead of a moussaka puddle (learned this the hard way).

Homemade Irresistibly Delicious Greek Moussaka You’ll Love to Make ready to serve

Tips & Tricks

Here are some tidbits I’ve picked up along the way that’ll make your moussaka-making experience a breeze:

Salting the eggplant slices and letting them sit for about 30 minutes before baking helps draw out bitterness. Just rinse and pat dry before using.
If you’re not a wine drinker, beef or chicken broth is a fine substitute in the meat sauce. But honestly, the wine adds a depth of flavor that’s just divine.
For a lighter béchamel, you can use low-fat milk, but whole milk makes it creamier. (game changer!)
Don’t skip the rest time after baking. It’s tempting to dive in, but waiting ensures you get those Instagram-worthy layers.

FAQ

Got questions? I’ve got answers. Here’s what people often wonder about when making moussaka:

Q: Can I make moussaka ahead of time?
A: Absolutely! Assemble the moussaka, cover it with foil, and refrigerate it. Bake it the next day, adding an extra 10-15 minutes to the cooking time.

Q: Is there a vegetarian version?
A: Sure thing! Replace the meat with a hearty mix of lentils, mushrooms, and bell peppers for a meatless wonder.

Q: What’s the best way to store leftovers?
A: Moussaka keeps well in the fridge for up to 3 days. Cover it with foil or transfer to an airtight container. For longer storage, you can freeze it for up to 3 months.

Every time I make this recipe, I’m transported back to that little Greek diner where I first fell in love with moussaka. I remember watching the owner, a stout man with a hearty laugh, effortlessly chatting with patrons as he served up plate after steaming plate of this comfort food classic. It’s my hope that this recipe brings that same joy and connection to your table. As you layer each ingredient, think of the stories and love that are baked into every moussaka dish. Enjoy the process, share with loved ones, and most importantly, savor every bite of this irresistibly delicious Greek moussaka that you’ll love to make.