For the best results, salt the eggplant and let it rest before roasting to remove excess moisture and reduce bitterness. You can make a lighter version by using ground turkey or lentils instead of beef, and the bechamel can easily be made dairy-free with almond or oat milk. Leftovers taste even better the next day as the flavors meld together, and finishing the dish with fresh parsley adds a vibrant touch to the presentation.
Greek Moussaka: Easy, Flavorful, and Free Recipe
Discover the rich flavors of Greece with this easy, family-friendly Moussaka recipe. Layers of roasted vegetables, creamy béchamel, and savory meat (or plant-based alternatives) make it a comforting classic perfect for any meal
Equipment
- 1 Oven Preheated to 375°F / 190°C
- 1 Baking dish 9x13 inch or similar
- 1 Skillet For cooking meat/vegetables
- 1 Saucepan For béchamel sauce
- 1 Whisk To stir sauce smoothly
- 1 Knife For chopping vegetables
- 1 Cutting Board For prep work
- 1 Spatula For layering and spreading sauce
Ingredients
- 2 tbsp Olive oil For sautéing vegetables
- 1 Onion chopped Medium size
- 2 cloves Garlic minced Optional
- 1 lb Ground beef Can substitute with lamb or plant-based mince
- 1 tsp Cinnamon For authentic flavor
- 1 tsp Nutmeg Optional
- 1 can Crushed tomatoes 14 oz / 400g
- 1 Eggplant Sliced and roasted
- 1 Zucchini Sliced and roasted
- 2 cups Milk For béchamel (can use almond milk)
- 3 tbsp Butter For béchamel sauce
- 3 tbsp All-purpose flour For béchamel sauce
- ½ cup Parmesan cheese Optional,for topping
- To taste Salt & pepper Adjust as needed
- To taste Fresh parsley Garnish
Instructions
- Step 1: Preheat your oven to 375°F (190°C) to prepare for roasting the vegetables.
- Step 2: Slice the eggplant and zucchini, sprinkle with salt, let them rest, then roast until golden and tender.
- Step 3: In a skillet, sauté chopped onions and garlic in olive oil until soft and fragrant.
- Step 4: Add the ground beef (or a plant-based alternative) along with cinnamon and nutmeg, cook until browned, then stir in crushed tomatoes and simmer for a rich, flavorful sauce.
- Step 5: Prepare the béchamel sauce by melting butter, whisking in flour, and gradually adding milk while stirring continuously until smooth and creamy.
- Step 6: In a baking dish, layer the roasted vegetables, meat sauce, and béchamel sauce, repeating layers as desired.
- Step 7: Top with grated Parmesan cheese and bake for 30–40 minutes until the surface is golden and bubbling.
- Step 8: Remove from the oven and let the Moussaka rest for 10 minutes before serving to allow the flavors to meld beautifully.
Notes
