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Aerial view of a pan of mom's moussaka recipe and a plate with rice and serving on top.

Moussaka Recipe

My mom's moussaka recipe has roasted eggplant, a tasty spiced meat sauce and is topped with creamy béchamel cheese sauce. Moussaka tastes great over rice, feeds a crowd and freezes well.

Course Main Course
Cuisine Mediterranean
Keyword casserole, eggplant
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 10
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • 2 eggplants, sliced in ½ inch pieces
  • salt
  • olive oil or cooking spray

Meat Sauce

  • 2 tablespoons butter
  • 1 cup onion, minced
  • 1 ½ pounds ground beef
  • 1 clove garlic, crushed
  • ½ teaspoon oregano
  • 1 teaspoon basil
  • ½ teaspoon cinnamon
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 16 ounces tomato sauce

Bechamel Cream Sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups milk
  • 2 eggs
  • ½ cup grated Parmesan cheese
  • ½ cup shredded cheddar cheese shredded
  • 2 tablespoons seasoned bread crumbs

Instructions

  1. Spray a baking sheet with cooking spray and add the eggplant slices in one layer, not touching each other. Sprinkle a bit of salt over slices and the spray with more cooking oil. You can also use olive oil to grease your cookie sheet and brush lightly on eggplant slices.

  2. Set under the broiler for 3-5 minutes until browned. Turn over and do the other side. Watch that they don't burn. When finished take them out and let cool.

  3. Preheat oven to 350°F.

  4. To make the meat sauce, get out a pot and heat to medium heat. Add the butter and onions. Cook for a few minutes to soften them. Then add the ground beef and crushed garlic and cook until the meat has browned. If there too grease, drain it off.

  5. Add your tomato sauce and spices. Mix well. Reduce heat and let it simmer for 15 minutes and then set aside.

  6. To make the creamy béchamel sauce, get out a pan and melt the butter then add the flour, salt and black pepper. Mix well and cook for a minute and keep stirring.

  7. Slowly add your milk. Whisk together and keep whisking until it comes to a simmer and thickens. Then take it off the heat.

  8. In a bowl, whisk the eggs.

  9. Add a bit of the hot cream sauce to the eggs and whisk well. Then add this mixture back to the pan and whisk again to finish the sauce. Set aside.

  10. To assemble the moussaka. Spray a large casserole dish with nonstick cooking spray. Then layer half of the slices of eggplant (there will be two layers so divide the cooked eggplant in half and use for each layer.) Sprinkle 2 tablespoons of Parmesan and cheddar cheese over the eggplant.

  11. Mix in the 2 tablespoons of bread crumbs into the meat sauce and mix well. Spoon the meat sauce over the eggplant.

  12. Sprinkle 2 more tablespoons of Parmesan and cheddar cheese over the meat sauce. Add the rest of the eggplant slices.

  13. Pour the béchamel sauce over the whole thing and then sprinkle the rest of the cheeses. Place the moussaka in the preheated oven and bake for 35-40 minutes or the top is browned. You can also set it under the broiler for a minutes at the end if you wish.

  14. Let set for 5-10 minutes and then serve. We like to eat it over rice. Store leftover moussaka in an airtight container.