Traditional Outrageously Delicious Greek Moussaka Recipe

Traditional Outrageously Delicious Greek Moussaka Recipe 🥔🍆🍅🧀
This Greek Moussaka is a mouthwatering Mediterranean classic layered with tender eggplant, perfectly seasoned ground meat, rich tomato sauce, and a luscious béchamel topping. Every forkful is a harmonious blend of savory, creamy, and slightly sweet flavors that will transport you straight to a sunny taverna by the Aegean Sea. A true comfort food masterpiece — perfect for Sunday dinners, holidays, or whenever you crave a hearty, authentic Greek meal.

Ingredients:
For the Vegetable Layers:

2 large eggplants, sliced into ½-inch rounds

2 medium potatoes, peeled and sliced into ¼-inch rounds

Olive oil, for brushing

Salt & pepper, to taste

For the Meat Sauce:

2 tablespoons olive oil

1 large onion, finely chopped

3 cloves garlic, minced

1 lb (450g) ground beef or lamb (or a mix)

1 can (14 oz / 400g) crushed tomatoes

2 tablespoons tomato paste

½ cup red wine (optional, for depth)

1 teaspoon dried oregano

1 teaspoon ground cinnamon (classic Greek touch)

1 bay leaf

Salt & pepper, to taste

For the Béchamel Sauce:

4 tablespoons unsalted butter

4 tablespoons all-purpose flour

3 cups whole milk, warmed

¼ teaspoon nutmeg

2 large eggs, lightly beaten

1 cup grated Parmesan or Kefalotyri cheese

Instructions:
1. Prepare the vegetables:
Lightly brush the eggplant and potato slices with olive oil, season with salt and pepper, and arrange them on baking sheets. Roast at 400°F (200°C) for 20–25 minutes until golden and tender, flipping halfway through.

2. Make the meat sauce:
In a large skillet, heat olive oil over medium heat. Sauté onions until soft, about 5 minutes. Add garlic and cook for another minute. Stir in ground meat and cook until browned.
Add crushed tomatoes, tomato paste, red wine (if using), oregano, cinnamon, bay leaf, salt, and pepper. Reduce heat and simmer for 20–25 minutes until thickened. Remove bay leaf and set aside.

3. Prepare the béchamel sauce:
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes to remove the raw taste. Slowly whisk in warm milk until smooth and thickened. Stir in nutmeg and remove from heat. Allow to cool slightly before whisking in the beaten eggs and cheese.

4. Assemble the Moussaka:
In a greased 9×13-inch baking dish, layer half the potatoes, half the eggplant, all of the meat sauce, the remaining eggplant, and the remaining potatoes. Pour the béchamel sauce evenly over the top, smoothing with a spatula.

5. Bake:
Bake in a 350°F (175°C) oven for 45–50 minutes, until the top is golden brown and bubbling. Let it rest for 15–20 minutes before slicing — this helps the layers set beautifully.

Tips & Variations:
✅ Grill the eggplant instead of roasting for a smokier flavor.
✅ Add zucchini slices for more veggie goodness.
✅ Use lamb for a more authentic Greek taste.
✅ Moussaka tastes even better the next day, so it’s perfect for meal prep.

⏱️ Prep Time: 40 minutes | Cook Time: 1 hour |
🍽️ Servings: 6–8

This Traditional Outrageously Delicious Greek Moussaka is the kind of dish that makes family gatherings unforgettable. With its rich layers, fragrant spices, and creamy topping, it’s the ultimate comfort food — the Greek way.