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Authentic Greek Moussaka

A classic Mediterranean dish featuring layered ground meat, eggplant, and creamy béchamel sauce, perfect for meal prep and a healthier option for family dinners.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Moussaka
  • 4 medium eggplants, cut lengthwise into 1/3-inch slices Salt to taste
  • 1 pound lean ground beef
  • 2 medium onions, grated
  • 3 cloves garlic, finely chopped
  • 1 can tomato sauce (14 ounces)
  • 4 tablespoons chopped fresh parsley
For the Béchamel Sauce
  • 4 cups milk
  • 1 stick butter
  • 6 tablespoons all-purpose flour
  • 3 large egg yolks, beaten
  • 1 large egg white, lightly beaten
  • 1 1/2 cups freshly grated Parmesan cheese Plus extra for sprinkling
Seasonings
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon white sugar
  • 1 pinch ground cinnamon
  • Salt and ground black pepper to taste
  • 7 tablespoons olive oil, divided

Method
 

Preparation
  1. Gather the ingredients.
  2. Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Let sit for 30 minutes to 1 hour to draw out bitterness.
  3. To make béchamel sauce: Heat milk in a saucepan almost to a boil. Melt butter and whisk in flour until smooth. Gradually add hot milk, whisking until thick. Season with salt and cool slightly.
  4. Rinse eggplant under cold water, squeeze out liquid, and pat dry.
  5. Whisk egg yolks into the cooled béchamel.
Cooking
  1. Heat olive oil in a skillet and brown eggplant slices, about 3 minutes per side. Drain on paper towels.
  2. Preheat oven to 375°F (190°C). Grease a baking dish with olive oil.
  3. Cook grated onion in remaining olive oil until soft, then add garlic and ground beef. Season with allspice, sugar, cinnamon, salt, and pepper. Stir in tomato sauce and simmer until liquid evaporates. Mix in parsley and egg white.
  4. Layer eggplant, beef mixture, and Parmesan cheese in the baking dish. Pour béchamel sauce on top and sprinkle with remaining Parmesan.
  5. Bake for 45 minutes to 1 hour until the top is set and golden. Let rest before serving.

Notes

Store leftover Moussaka in an airtight container in the refrigerator for up to 4 days. It can also be frozen in portions for later meals.