Greek·non-vegetarian·medium

Classic Greek Moussaka

Name: Classic Greek Moussaka
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 50.0 g bread crumbs; 50.0 g butter; 480.0 g canned tomatoes; 2.0 egg plants; 3.0 egg yolks; 230.0 g feta cheese; 50.0 g flour; 4.0 cloves garlic; 0.25 tsp ground allspice; 0.25 tsp ground cinnamon; 0.5 tsp ground nutmeg; 4.0 servings salt and ground pepper; 400.0 g beef; 250.0 ml warm milk; 1.0 Tbs olive oil; 4.0 servings olive oil; 2.0 onions; 4.0 servings sea salt; 2.0 Tbs tomato paste

Classic Greek moussaka is a layered casserole of tender eggplant, spiced lamb, and silky béchamel, crowned with a golden crust of breadcrumbs. The dish balances hearty, aromatic meat with bright herbal notes and a creamy, custard-like top, while a whisper of cinnamon between the eggplant layers adds unexpected warmth. Every bite delivers a satisfying contrast of textures—soft vegetables, rich sauce, and a lightly crisp finish. Worth making for its deeply comforting, balanced flavors and the way it transforms simple ingredients into something unforgettable.

90 min(prep 30 + cook 60)

4 servings

450 kcal

4.6

Ingredients

bread crumbs50.0 g
butter50.0 g
canned tomatoes480.0 g
egg plants2.0
egg yolks3.0
feta cheese230.0 g
flour50.0 g
garlic4.0 cloves
ground allspice0.25 tsp
ground cinnamon0.25 tsp
ground nutmeg0.5 tsp
salt and ground pepper4.0 servings
beef400.0 g
warm milk250.0 ml
olive oil1.0 Tbs
olive oil4.0 servings
onions2.0
sea salt4.0 servings
tomato paste2.0 Tbs

Nutrition

450 kcalper serving

Protein25g27%

Carbs30g32%

Fat25g27%

Fiber8g9%

Sugar6g6%

Directions

1
Preheat oven to 180°C (350°F). Slice eggplants into 1 cm rounds, salt them, and let sit for 30 minutes to draw out bitterness. Pat dry.
2
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown the ground beef in batches, then set aside.
3
In the same skillet, add 1 tbsp olive oil and sauté diced onions and minced garlic until soft, about 5 minutes. Add tomato paste, canned tomatoes, cinnamon, allspice, salt, and pepper. Simmer for 15 minutes, then stir in the cooked beef.
4
In a saucepan, melt butter over medium heat. Whisk in flour to make a roux, then gradually add warm milk, stirring constantly until thickened. Remove from heat and whisk in egg yolks, nutmeg, and crumbled feta cheese until smooth.
5
Brush eggplant slices with olive oil and arrange on a baking sheet. Bake for 15 minutes, flipping halfway, until golden and tender.
6
Grease a baking dish with olive oil. Layer half the eggplant slices on the bottom, then spread the meat sauce evenly over them. Top with remaining eggplant slices.
7
Pour the feta béchamel sauce over the top, spreading evenly. Sprinkle bread crumbs over the sauce.
8
Bake for 40-50 minutes until golden and bubbling. Let rest for 10 minutes before slicing and serving.

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