Entrée: Greece – Μουσακάς ▶ Moussakas (Moussaka)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 40 min

Additional 30 min

Total 1 hr 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) ground beef
2–3 eggplants, sliced and roasted or fried
2 large eggs
2 cups (480 ml) whole milk
1 onion, finely chopped
2 cloves garlic, minced
1 can (14 oz (400 g)) crushed tomatoes
1 tsp (5 ml) cinnamon (optional)
1/2 tsp (2.5 ml) black pepper
Salt to taste
3 tbsp (45 ml) olive oil
3 tbsp (45 g) butter
3 tbsp (24 g) flour
1/4 cup (25 g) grated Parmesan or Kefalotyri (optional)
1 small cucumber, for simple salad or garnish

Show original ingredient measurements

1 lb (450 g) ground beef
2–3 eggplants, sliced and roasted or fried
2 large eggs
2 cups (480 ml) whole milk
1 onion, finely chopped
2 cloves garlic, minced
1 can (14 oz / 400 g) crushed tomatoes
1 tsp cinnamon (optional)
1/2 tsp black pepper
Salt to taste
3 tbsp (45 ml) olive oil
3 tbsp (45 g) butter
3 tbsp (24 g) flour
1/4 cup (25 g) grated Parmesan or Kefalotyri (optional)
1 small cucumber, for simple salad or garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Salt sliced eggplant briefly and sit 20 minutes, then pat dry. Roast or lightly fry until golden; set aside.
2. In a skillet, sauté onion and garlic in olive oil until translucent. Add ground beef, cook until browned; stir in crushed tomatoes, cinnamon (if using), salt and 1/2 tsp (2.5 ml) black pepper. Simmer 10–15 minutes until thickened.
3. Make béchamel: melt butter in saucepan, whisk in flour and cook 1–2 minutes. Gradually whisk in warm whole milk until smooth and thickened. Remove from heat, whisk in one beaten egg and half the cheese if using.
4. In a baking dish, layer half the eggplant, all the meat sauce, remaining eggplant, then pour béchamel over top. Sprinkle remaining cheese.
5. Bake at 350°F (175°C) for 30–40 minutes until golden and set. Let rest 10 minutes before serving.
6. Serve moussaka with thinly sliced cucumber tossed with a little olive oil and vinegar as a crisp accompaniment.

1. Salt sliced eggplant briefly and sit 20 minutes, then pat dry. Roast or lightly fry until golden; set aside.
2. In a skillet, sauté onion and garlic in olive oil until translucent. Add ground beef, cook until browned; stir in crushed tomatoes, cinnamon (if using), salt and 1/2 tsp black pepper. Simmer 10–15 minutes until thickened.
3. Make béchamel: melt butter in saucepan, whisk in flour and cook 1–2 minutes. Gradually whisk in warm whole milk until smooth and thickened. Remove from heat, whisk in one beaten egg and half the cheese if using.
4. In a baking dish, layer half the eggplant, all the meat sauce, remaining eggplant, then pour béchamel over top. Sprinkle remaining cheese.
5. Bake at 350°F (175°C) for 30–40 minutes until golden and set. Let rest 10 minutes before serving.
6. Serve moussaka with thinly sliced cucumber tossed with a little olive oil and vinegar as a crisp accompaniment.