Kittencal's Greek Moussaka

Indulge in the rich and comforting flavors of **Kittencal's Greek Moussaka**, a classic Mediterranean recipe that combines tender layers of golden eggplant, sautéed potatoes, and spiced meat sauce, all crowned with a creamy béchamel topping. This authentic casserole is infused with warm notes of cinnamon, oregano, and a splash of red wine, adding depth to every bite. Perfect for family gatherings or weeknight indulgence, this moussaka requires a bit of love—prep it in 45 minutes and bake for an hour and fifteen—but the results are pure culinary magic. Serve it as a centerpiece dish alongside a crisp salad or crusty bread for a cozy and satisfying meal. **Greek moussaka recipe**, **authentic Mediterranean dinner**, and **creamy béchamel topping** are just a few reasons you’ll keep coming back to this timeless favorite!

Nutriscore Rating: 74/100

Prep Time:45 mins

Cook Time:75 mins

Total Time:120 mins

Servings: 6

Ingredients

• 3 medium eggplants
• 6 tablespoons olive oil
• 1.5 pounds ground lamb or beef
• 1 large, diced onion
• 3 minced garlic cloves
• 14 ounces canned crushed tomatoes
• 2 tablespoons tomato paste
• 0.5 cup red wine
• 0.5 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 large, peeled and sliced into 1/4-inch rounds potatoes
• 4 tablespoons unsalted butter
• 0.25 cup all-purpose flour
• 2 cups milk
• 0.5 cup, grated Parmesan cheese
• 2 large, beaten lightly egg yolks
• 0.25 teaspoon nutmeg

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplants into 1/4-inch rounds. Sprinkle them with salt and let them sit in a colander for 30 minutes to draw out moisture. Rinse and pat dry.

Step 3

In a large skillet, heat 3 tablespoons of olive oil over medium heat. Fry the eggplant slices in batches until lightly browned. Drain on paper towels and set aside.

Step 4

In the same skillet, heat another 3 tablespoons of olive oil and sauté the potato slices until they are lightly golden. Remove and set aside.

Step 5

Add the ground lamb or beef to the skillet. Cook over medium heat until browned, breaking it up with a spoon as it cooks. Drain any excess fat.

Step 6

Stir in the onions and garlic, cooking until softened, about 5 minutes.

Step 7

Add the crushed tomatoes, tomato paste, red wine, cinnamon, oregano, salt, and pepper. Simmer the mixture for 20 minutes, stirring occasionally, until thickened.

Step 8

To make the béchamel sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until smooth and golden.

Step 9

Gradually whisk in the milk and continue stirring until the sauce thickens. Remove from heat and stir in the Parmesan cheese, followed by the egg yolks and nutmeg. Set aside.

Step 10

Assemble the Moussaka by layering the potato slices on the bottom of a greased 9x13-inch baking dish.

Step 11

Add a layer of eggplant slices over the potatoes. Spread the meat sauce evenly over the eggplant layer.

Step 12

Top with the remaining eggplant slices and pour the béchamel sauce evenly over the top.

Step 13

Sprinkle with a little extra grated Parmesan, if desired.

Step 14

Bake in the preheated oven for 45 minutes, or until the top is golden brown and bubbling.

Step 15

Let the Moussaka rest for 15 minutes before slicing and serving.

Nutrition Facts

Serving size	(3689.5g)

Amount per serving	% Daily Value*
Calories	4651.5

Total Fat 306.2g	0%
Saturated Fat 114.5g	0%
Polyunsaturated Fat 8.3g
Cholesterol 1125.7mg	0%
Sodium 3984.9mg	0%
Total Carbohydrate 287.6g	0%
Dietary Fiber 53.9g	0%
Total Sugars 88.5g
Protein 190.9g	0%

Vitamin D 251.3IU	0%
Calcium 1587.6mg	0%
Iron 28.3mg	0%
Potassium 10025.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.0%

Protein: 16.4%

Carbs: 24.6%