Name: Simple Moussaka Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 2 large eggplants; 2–3 tbsp olive oil; Salt; 400 g ground beef (or lamb); 1 onion; 2 cloves garlic; 400 g crushed tomatoes; 2 tbsp tomato paste; 1 tbsp dried oregano; ½ tbsp cinnamon; Salt and black pepper to taste; 40 g butter; 2 tbsp flour; 500 ml milk; 1 egg; 50 g grated Parmesan; Salt and a pinch of nutmeg

Print Recipe

Simple Moussaka Recipe

Author: SophieMiller Cuisine: Greek Courses: Main Dishes

Difficulty: Intermediate Prep Time 25 mins Cook Time 45 mins Rest Time 5 mins Total Time 1 hr 15 mins

Cooking Temp: 350 F Servings: 6 Calories: 400 kcal

Best Season: Fall, summer

Description

Moussaka is a comforting Mediterranean casserole made with layers of tender eggplant, a rich meat sauce, and a creamy béchamel topping. This simple version keeps the authentic flavor while making the process easier for everyday home cooking.

Perfect for family dinners or meal prep, this dish is filling, flavorful, and even better the next day.

Instructions

Prepare the eggplant

Sprinkle eggplant slices with salt and let sit for 10–15 minutes
Pat dry to remove excess moisture
Brush with olive oil and bake at 200°C (390°F) for 15–20 minutes until soft

Cook the meat sauce

Sauté onion and garlic in a pan until soft
Add ground meat and cook until browned
Stir in tomatoes, tomato paste, oregano, cinnamon
Simmer for 15–20 minutes until thick

Make the béchamel

Melt butter in a saucepan
Add flour and cook for 1 minute
Gradually whisk in milk
Cook until thick and smooth
Remove from heat, add egg and cheese, mix well

Assemble the moussaka

Layer eggplant → meat sauce → eggplant
Pour béchamel evenly on top
Smooth the surface

Bake

Bake at 180°C (350°F) for 30–35 minutes
Let it rest for 10–15 minutes before slicing

Simple Moussaka Recipe

Simple Moussaka Recipe

Description

Ingredients

For the eggplant

For the meat sauce

For the béchamel sauce

Instructions

Prepare the eggplant

Sprinkle eggplant slices with salt and let sit for 10–15 minutes

Pat dry to remove excess moisture

Brush with olive oil and bake at 200°C (390°F) for 15–20 minutes until soft

Cook the meat sauce

Sauté onion and garlic in a pan until soft

Add ground meat and cook until browned

Stir in tomatoes, tomato paste, oregano, cinnamon

Simmer for 15–20 minutes until thick

Make the béchamel

Melt butter in a saucepan

Add flour and cook for 1 minute

Gradually whisk in milk

Cook until thick and smooth

Remove from heat, add egg and cheese, mix well

Assemble the moussaka

Layer eggplant → meat sauce → eggplant

Pour béchamel evenly on top

Smooth the surface

Bake

Bake at 180°C (350°F) for 30–35 minutes

Let it rest for 10–15 minutes before slicing

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