Description

How to make traditional Greek moussaka with tender eggplant, savory lamb, and creamy béchamel that your family will absolutely adore.

Ingredients

Scale

Main Layers:
3 large eggplants, sliced 1/2-inch thick
2 lbs ground lamb (or a mix of lamb and beef)
2 large russet potatoes, peeled and thinly sliced
4 cups whole milk
1/2 cup grated Parmesan cheese
Flavor Base:
1/4 cup extra virgin olive oil
1 large yellow onion, finely chopped
4 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
Aromatics & Thickeners:
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
1/2 cup dry red wine
2 large eggs
Essential Spices:
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper, to taste

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Instructions

Prep Veggies: Slice eggplant 1/2-inch thick, salt generously, and let drain for 30 minutes to remove bitterness. Meanwhile, peel and thinly slice the russet potatoes. This crucial prep ensures tender layers for our Traditional Greek Moussaka.
Start Lamb Sauce: In a large pan, brown ground lamb until no pink remains. Drain excess fat, then add chopped onion and minced garlic, cooking until softened. Stir in the dry red wine and let it reduce slightly, building rich flavor.
Simmer Lamb Sauce: Add crushed tomatoes, cinnamon, salt, and pepper to the lamb mixture. Bring to a simmer, then reduce heat and cook for 20-25 minutes, allowing the sauce to thicken and flavors to meld beautifully. Taste and adjust seasoning.
Make Béchamel: Melt butter in a saucepan, then whisk in flour to create a smooth roux. Gradually pour in warm whole milk, whisking constantly until the sauce thickens and smooths. Stir in nutmeg, then eggs and Parmesan off heat for richness.
Bake Veggies: Pat the drained eggplant dry. Brush eggplant and potato slices with extra virgin olive oil, then bake at 400°F (200°C) for 15-20 minutes until tender and lightly golden. This pre-baking prevents a watery moussaka.
Assemble Moussaka: In a 9×13 inch baking dish, layer half the potatoes, then half the eggplant, followed by half the lamb sauce. Repeat layers once more. Finally, pour the creamy béchamel evenly over the top, spreading to cover all layers.
Bake & Serve: Bake your Traditional Greek Moussaka at 375°F (190°C) for 55 minutes, or until golden brown and bubbly. Let it rest for 15-20 minutes before slicing and serving. This resting time is key for clean, beautiful slices.

Notes

Properly salt, drain, and pre-bake eggplant to prevent a watery, bitter moussaka. This is crucial for texture.

Store cooled Traditional Greek Moussaka in an airtight container in the refrigerator for 3-4 days.

You can substitute all ground beef or a 50/50 mix with lamb; drain excess fat for best results.

Serve warm after resting for 15-20 minutes for clean slices. Pair with a simple green salad or crusty bread.

Assemble and freeze unbaked moussaka; thaw overnight in the fridge before baking for convenient future meals.

**Allergy Information:** Dairy, Eggs, Gluten