Moussaka Recipe

Print Recipe

Course Main Course

Servings

Calories 3034 kcal

Ingredients

Vegetables:

3 large eggplants sliced 1/4-inch thick
4-5 medium potatoes sliced 1/4-inch thick
Salt for sweating
Olive oil for brushing

Meat Sauce:

1.5 lbs ground meat beef, lamb, or combo
1 large onion diced
3 garlic cloves minced
1 can 14 oz crushed tomatoes
2 tbsp tomato paste
1/2 cup red wine
1 cup beef broth
2 bay leaves
1 cinnamon stick
1 tsp dried oregano
Salt and pepper to taste

Béchamel Sauce:

4 tbsp butter
1/3 cup flour
3 cups warm whole milk
1/4 tsp nutmeg
1 cup grated cheese
2 egg yolks
Salt to taste

Instructions

Salt eggplant slices and let sweat for 30 minutes. Rinse and pat dry.
Brush vegetables with oil and bake at 400°F for 20 minutes.
Brown meat, add aromatics, then remaining sauce ingredients. Simmer 30-45 minutes until thick.
Make béchamel: melt butter, add flour, slowly whisk in warm milk until thick. Add cheese, nutmeg, and egg yolks off heat.
Layer in 9x13 dish: potatoes, eggplant, meat sauce, eggplant, béchamel.
Bake at 350°F for 45 minutes until golden. Rest 20-30 minutes before serving.

Notes

Don't skip salting the eggplant - it removes bitterness and excess moisture
Make ahead: Can be assembled 2 days in advance and refrigerated before baking
Freezer friendly: Freeze unbaked up to 1 month; thaw overnight before baking
The cinnamon is traditional and adds depth without being overpowering
Meat sauce must be thick to prevent watery moussaka
Always use warm milk for the béchamel to prevent lumps

Nutrition

Calories: 3034kcalCarbohydrates: 52gProtein: 159gFat: 231gSaturated Fat: 107gPolyunsaturated Fat: 8gMonounsaturated Fat: 84gTrans Fat: 10gCholesterol: 1105mgSodium: 2726mgPotassium: 2682mgFiber: 5gSugar: 6gVitamin A: 3565IUVitamin C: 10mgCalcium: 1077mgIron: 19mg

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