Our full recipe guide on how to make Moussaka the most popular Greek dish.
Moussaka is a beloved dish throughout the Eastern Mediterranean, especially popular in Greece. This traditional casserole layers eggplant with spiced meat, topped with a creamy béchamel sauce, and baked to perfection. Here’s how to make an authentic Greek Moussaka:
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How to Make Moussaka
Moussaka Recipe Ingredients
For the Eggplant:
2 large eggplants, sliced into 1/2-inch rounds
Olive oil and Salt
For the Meat Sauce:
1 lb (450 g) ground lamb or beef
1 large onion
2 cloves garlic
1/2 cup red wine
1 can (14 oz) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon ground nutmeg
Salt and black pepper and fresh parsley
For the Béchamel Sauce:
4 tablespoons butter
1/4 cup flour
2 cups milk
1/4 teaspoon ground nutmeg
Salt and white pepper, to taste
1/2 cup grated Parmesan cheese
2 egg yolks
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Step By Step How to Make Moussaka
Step 1 – Prepare the Eggplant
Preheat oven to 400°F (200°C). Brush both sides of the eggplant slices with olive oil and season with salt.
Place on a baking sheet and bake for about 20 minutes, turning once, until golden and soft.
Step 2 – Make the Meat Sauce
Heat a skillet over medium heat, add a splash of olive oil, then sauté the onion and garlic until soft.
Add the ground lamb or beef, breaking it up with a spoon, and cook until browned.
Pour in the red wine and cook until mostly evaporated.
Add crushed tomatoes, tomato paste, cinnamon, allspice, nutmeg, salt, and pepper. Simmer for about 15 minutes until thickened. Stir in chopped parsley.
Step 3 – Make the Béchamel Sauce
Melt butter in a saucepan over medium heat. Whisk in flour and cook for about a minute. Gradually add milk, whisking continuously to prevent lumps. Cook until the sauce thickens (it should coat the back of a spoon).
Remove from heat, stir in nutmeg, salt, pepper, and Parmesan cheese and once slightly cooled, whisk in the egg yolks until smooth.
Step 4 – Assemble the Moussaka
Top with the meat sauce, then the remaining eggplant slices and pour the béchamel sauce over the top, smoothing with a spatula.
Step 5 – Bake
Bake at 350°F (175°C) for about 45 minutes, or until the top is golden and bubbly.
Allow to cool for 20-30 minutes before serving to help it set up for easier slicing.
Tips To Make Moussaka
Salting the eggplant slices before cooking can help draw out bitterness and excess moisture. You can use some variations including layers of potatoes or zucchini along with or instead of eggplant. For serving Moussaka is even better the next day, as the flavors have more time to meld together.
How Many Calories Has A Moussaka
About 50 calories for one medium eggplant (sliced and baked). Ground Lamb or Beef is approximately 300 calories. Béchamel Sauce is around 200-300 calories, depending on how much is used and the fat content of the milk and cheese.
The total for a typical serving of moussaka can range from 670 to 800 calories.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues to share his travel experiences alongside his partner, Rachel, and their son, Han.