
Moussaka
Total Time
Prep: 45 min. Bake: 30 min. + standing
Yield
8 servings
Moussaka is a hearty and delicious Greek dish featuring layers of eggplant and potato, a subtly spiced meat sauce, creamy bechamel and cheese.
Ingredients
- 3 medium potatoes, peeled and cut into 1/4-inch slices
- 1 medium eggplant, cut into 1/2-inch slices
- 1-1/2 pounds ground lamb or ground beef
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 plum tomatoes, chopped
- 1-1/4 cups hot water
- 1 can (6 ounces) tomato paste
- 1-1/4 teaspoons salt, divided
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg, divided
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups 2% milk
- 2 cups shredded mozzarella cheese
Directions
- Preheat oven to 450°. Arrange potato and eggplant slices separately in 2 greased 15x10x1-in. baking pans, overlapping as needed. Bake until cooked through, about 20 minutes; set aside. Reduce oven setting to 400°.
- In a large skillet, cook lamb, onion and garlic over medium heat until meat is no longer pink, 7-9 minutes, breaking into crumbles; drain. Stir in tomatoes, water, tomato paste, 1/4 teaspoon salt, oregano, paprika, cinnamon and 1/4 teaspoon nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
- In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in remaining 1 teaspoon salt and 1/4 teaspoon nutmeg.
- Arrange parcooked potatoes in a greased 13x9-in. baking dish, overlapping as needed. Top with lamb mixture. Arrange eggplant over top, overlapping as needed.
- Top with bechamel sauce. Sprinkle with mozzarella cheese. Bake, uncovered, until bubbly and golden brown, about 30 minutes. Let stand 20 minutes before serving.
Nutrition Facts
1 serving: 453 calories, 25g fat (13g saturated fat), 99mg cholesterol, 700mg sodium, 30g carbohydrate (12g sugars, 4g fiber), 28g protein.
Moussaka is traditionally made with lamb, but I often use ground beef instead. The recipe looks a bit daunting, but if you prepare one step while working on another, it will save time. —Kim Powell, Knoxville, Tennessee
Recipe Creator
Community Cook
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