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Adriana Rose

Classic Greek Eggplant Moussaka: Taste Authentic Layers!

Classic Greek Eggplant Moussaka is a delicious layered dish featuring fried eggplant, a savory meat sauce, and a creamy cheese topping, baked to perfection.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Greek
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 medium eggplants sliced into 1/2-inch rounds
  • 1 teaspoon salt
  • 1 pound ground beef or lamb
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 can 14.5 ounces crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 1/4 cup fresh parsley chopped
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs
  • 1 cup milk
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon nutmeg
  • Olive oil for frying

Method
 

  1. Preheat the oven to 375°F.
  2. Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry with paper towels.
  3. In a large skillet, heat olive oil over medium heat. Fry the eggplant slices in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
  4. In the same skillet, add a little more olive oil if needed, then sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
  5. Add the ground beef or lamb to the skillet, breaking it apart with a spoon. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
  6. Stir in the crushed tomatoes, tomato paste, oregano, cinnamon, black pepper, red pepper flakes (if using), and parsley. Simmer for about 10 minutes until the sauce thickens slightly.
  7. In a bowl, combine the ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, eggs, milk, flour, and nutmeg. Mix until smooth.
  8. In a greased 9x13-inch baking dish, layer half of the fried eggplant slices on the bottom. Spread the meat sauce evenly over the eggplant, then layer the remaining eggplant on top. Pour the ricotta mixture over the final layer of eggplant.
  9. Sprinkle the remaining mozzarella and Parmesan cheese on top.
  10. Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbly. Let it cool for 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 12gProtein: 28gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 18gCholesterol: 120mgSodium: 800mgFiber: 3gSugar: 6g

Notes

  • For a lighter version, consider using ground turkey instead of beef or lamb.
  • You can also add layers of zucchini for extra vegetables.
  • For a vegetarian option, substitute the meat with lentils or mushrooms.

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