Moussaka Recipe

Moussaka is a quintessential dish in the culinary traditions of Greece and the Eastern Mediterranean, beloved for its rich layers of eggplant, spiced meat sauce, and creamy b├ęchamel topping. This delectable casserole is a celebration of flavors and textures, offering a comforting and satisfying meal that’s perfect for gatherings or a hearty family dinner. Below, you’ll find a detailed recipe that pays homage to the traditional preparation of Moussaka, guiding you through each step to create this exquisite dish.


For the Eggplant:

  • 3 large eggplants, sliced into 1/2-inch thick rounds
  • Olive oil, for brushing
  • Salt, to taste

For the Meat Sauce:

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 lb (450g) ground lamb or beef
  • 1 can (14 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1/2 cup red wine (optional)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

For the B├ęchamel Sauce:

  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups milk, warmed
  • 1/4 teaspoon ground nutmeg
  • Salt and white pepper, to taste
  • 1/2 cup grated Parmesan cheese
  • 2 egg yolks, lightly beaten


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