There’s something incredibly comforting about a dish that layers flavors and textures so beautifully, and that’s why I love making Greek Moussaka. This classic dish features a rich filling of eggplant, ground meat, and a creamy béchamel sauce. I find that with a bit of patience and love, you can create a delicious meal that brings a taste of Greece to your home. Here’s my simple recipe for Greek Moussaka that you can easily follow.

Ingredients:

• 2 large eggplants
• 1 lb of ground beef or lamb
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 can (15 oz) of crushed tomatoes
• 1 tsp dried oregano
• 1 tsp cinnamon
• Salt and pepper to taste
• 3 tablespoons olive oil
• 1 cup milk
• 3 tablespoons all-purpose flour
• 2 tablespoons butter
• 1 egg, beaten
• 1 cup grated Parmesan or Kefalotyri cheese

Instructions:

1. Prepare the eggplants: Start by slicing the eggplants into about ½ inch thick rounds. Sprinkle generously with salt and let them sit in a colander for about 30 minutes. This helps draw out bitterness and excess moisture. After 30 minutes, rinse the eggplant slices and pat them dry with a paper towel.

2. Cook the meat filling: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, cooking until they’re soft and translucent. Add the ground meat and cook until browned. Stir in the crushed tomatoes, oregano, cinnamon, salt, and pepper. Let the mixture simmer for about 20 minutes so the flavors meld together.

3. Fry or bake the eggplant: In another pan, heat the remaining tablespoon of olive oil. Fry the eggplant slices on both sides until they are golden brown, or you can roast them in the oven at 400°F (200°C) for about 25 minutes for a healthier option. Once done, set the eggplants aside on paper towels to absorb excess oil.

4. Make the béchamel sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1-2 minutes until it becomes slightly golden. Gradually add the milk, whisking constantly until the sauce thickens. Remove from heat and stir in the beaten egg and half of the cheese. This creates a creamy topping that brings the dish together.

5. Assemble the moussaka: In a greased baking dish, layer half of the eggplant slices on the bottom. Spread half of the meat filling on top, then add another layer of eggplant and the remaining meat. Finally, pour the béchamel sauce over everything, spreading it evenly. Top with the remaining cheese.

6. Bake: Preheat your oven to 350°F (175°C) and bake the moussaka for about 45-50 minutes or until the top is golden and bubbly. Let it rest for at least 15 minutes before serving to firm up.

This Greek Moussaka is perfect served with a crisp salad and some crusty bread. I hope you enjoy making this dish as much as I do!