Go Back
Greek American Moussaka

Greek-American Moussaka

Linda M. Harris
Greek-American Moussaka is a deliciously rich and comforting casserole that combines layers of tender eggplant, seasoned ground meat, and a creamy, cheesy Bechamel sauce.
This fusion dish blends the best of traditional Greek Moussaka with American touches, creating a savory and satisfying meal perfect for any occasion.
The layers of eggplant and potatoes, combined with a flavorful meat sauce and creamy top, offer a depth of flavor that makes this dish a family favorite.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Course Main Course
Cuisine American, Greek, Mediterranean
Servings 8 Servings
Calories 450 kcal

Equipment

  • 1 large frying pan
  • 1 medium saucepan
  • 1 9x13-inch baking dish
  • 1 Sharp knife
  • 1 Cutting Board
  • 1 slotted spoon
  • 1 large mixing spoon
  • 1 whisk
  • 1 Grater (for cheese)
  • 1 colander

Ingredients
  

For the Meat Sauce

  • 1 lb 450g ground beef (or a mix of beef and lamb)
  • 1 medium onion finely chopped
  • 3 garlic cloves minced
  • 1 14.5 oz can crushed tomatoes
  • 1 tbsp tomato paste
  • 1 tsp ground cinnamon
  • 1 tsp dried oregano
  • Salt to taste
  • Freshly ground black pepper to taste

For the Vegetables

  • 2 medium eggplants sliced into 1/2-inch rounds
  • 3 medium potatoes peeled and sliced into thin rounds
  • 2 tbsp olive oil for frying

For the Bechamel Sauce

  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 2 cups milk
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp ground nutmeg
  • Salt and pepper to taste

Instructions
 

Prepare the Vegetables:

  • Salt the eggplant slices and let them sit for 30 minutes to draw out moisture.
    Rinse and pat dry.
  • Par-cook the potato slices in boiling water for about 5 minutes. Drain and set aside.

Cook the Meat Sauce:

  • In a large frying pan, heat olive oil over medium heat.
    Sauté chopped onion and garlic until soft and fragrant, about 3-4 minutes.
  • Add the ground meat and cook until browned. Stir in crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper.
    Simmer on low for 20-30 minutes to develop flavors.

Make the Bechamel Sauce:

  • In a medium saucepan, melt butter over medium heat.
    Whisk in the flour and cook for 2-3 minutes.
  • Gradually add milk while whisking continuously.
    Cook until the sauce thickens, about 5-7 minutes.
  • Remove from heat, stir in Parmesan cheese, nutmeg, salt, and pepper.

Assemble the Moussaka:

  • Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  • Fry the eggplant slices in batches in olive oil until golden brown, then drain on paper towels.
  • Layer the par-cooked potato slices at the bottom of the baking dish.
  • Add a layer of eggplant slices, followed by the meat sauce.
    Top with a generous layer of Bechamel sauce.

Bake the Moussaka:

  • Bake in the preheated oven for 45 minutes, or until the top is golden and bubbling.
    Let it rest for 15-20 minutes before serving.

Notes

  • Meat Variations: For a leaner version, ground turkey or chicken can be substituted for the beef or lamb.
  • Vegetarian Option: Substitute the ground meat with a mixture of lentils and vegetables for a hearty vegetarian version.
  • Bechamel Sauce: If you prefer a lighter sauce, you can skip the cheese in the Bechamel, though it adds richness and flavor.
  • Make Ahead: This dish can be assembled ahead of time and stored in the fridge for up to a day before baking.
  • Freezing: Moussaka freezes well and can be stored for up to 3 months. Just be sure to let it cool completely before wrapping it tightly and freezing.
Keyword Greek-American Moussaka