Classic Greek Eggplant Moussaka 

This iconic Greek casserole layers tender baked eggplant and optional potatoes with a richly spiced ground meat sauce, all topped with a velvety egg‑enriched béchamel that bakes to a golden crust. It’s comfort food elevated—a Greek twist on lasagna featuring oregano, cinnamon, and nutmeg for warm, aromatic depth. While it takes time and a few pans, the payoff is a hearty, elegant dish perfect for family dinners or entertaining. Once assembled, you can even refrigerate it before baking, making it ideal for meal prep. 

Ingredients

Eggplant & Potatoes:

• 1 kg eggplant, sliced ~0.3″ (¾ cm) thick
  
  

• 1 tsp salt
  
  

• 2–3 Tbsp olive oil
  
  

• (optional) 2 potatoes, thinly sliced
  
  

Meat Sauce:

• 1 Tbsp olive oil
  
  

• 1 onion, diced
  
  

• 3 cloves garlic, minced
  
  

• 700 g ground lamb or beef
  
  

• ½ cup dry red wine (optional)
  
  

• 400 g crushed tomatoes
  
  

• 3 Tbsp tomato paste
  
  

• 1 cup beef broth
  
  

• 1 tsp sugar
  
  

• 2 tsp dried oregano
  
  

• ½ tsp cinnamon
  
  

• ¾ tsp salt
  
  

• 2 bay leaves
  (Source: Recipetineats)
  
  

Béchamel Sauce:

• 60 g butter (4 Tbsp)
  
  

• 5 Tbsp plain flour
  
  

• 2½ cups milk
  
  

• Pinch nutmeg
  
  

• ½ cup grated parmesan or kefalotyri
  
  

• 1 egg + 1 egg yolk
  
  

• 1¼ tsp vegetable or chicken stock powder (or salt)
  
  

• ¼ tsp pepper
  
  

Topping:

• ⅓ cup panko breadcrumbs (or regular)
  
  

Directions

1. Prep eggplant (and potatoes):
   Salt eggplant slices and let sit in a colander for 30 min. Pat dry. Optionally, include sliced potatoes as bottom layer.
   
   

2. Bake vegetables:
   Preheat oven to 450 °F (230 °C). Arrange vegetables on baking sheets, brush with olive oil, bake 15–20 min until lightly browned. Set aside.
   
   

3. Make meat sauce:
   In a pot, heat oil, sauté onion & garlic ~2 min. Add meat, brown. Pour in wine (if using), cook 1½ min. Add tomatoes, paste, broth, sugar, herbs, cinnamon, bay leaves. Simmer 15 min until thick.
   
   

4. Make béchamel:
   Melt butter, whisk in flour for 1 min. Gradually add milk, cooking until thickened. Remove from heat, stir in cheese, nutmeg, stock powder, pepper. Cool 5 min, then whisk in eggs.
   
   

5. Assemble & bake:
   Reduce oven to 350 °F (180 °C). In baking dish, layer half the eggplant (and potatoes), then meat sauce, remaining eggplant, pour over béchamel, and sprinkle breadcrumbs. Bake 30–40 min until golden. Let rest 10 min before serving.
   
   

Nutrients

(Per 1 of ~6 servings)

• Calories: ~434 kcal
  
  

• Protein: ~32 g
  
  

• Fat: ~24 g
  
  

• Carbs: ~20 g (fiber ~5 g)
  
  

• Sodium: ~1317 mg
  
  

• Saturated fat: ~10 g
  
  

• Cholesterol: ~158 mg