# Greek Moussaka

This recipe shows how to make a Greek Moussaka with layers of tender roasted eggplant, a rich sauce made with ground lamb or beef, and a creamy bechamel topping.

- Servings: 4 servings
- Total time: 45 min
- Cuisine: Greek
- Category: Soup
- Language: en

## Ingredients

- 2 large eggplants
- 1 eggplant slices
- 1 salt
- 1 extra virgin olive oil
- 4 tablespoons breadcrumbs
- 1 large yellow onion
- 1 pound ground lamb, or beef
- 1 tablespoon dried oregano
- 1 teaspoon ground cinnamon
- 0.5 teaspoon black pepper
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon paprika, or hot paprika
- 0.5 cup red wine
- 14 ounce can diced tomato
- 1 teaspoon sugar
- 0.5 cup hot beef broth
- 0.33 cup extra virgin olive oil
- 0.66 cup all-purpose flour
- 0.5 teaspoon salt
- 0.25 teaspoon ground nutmeg
- 4 cups 2% milk
- 2 large eggs

## Instructions

1. Slice two large eggplants lengthwise into 1/4 inch thick slices, salt them, and set aside for about half an hour.
2. Dry the eggplant slices with a paper towel.
3. Drizzle a little bit of olive oil on a baking sheet and place the eggplant slices on top.
4. Broil the eggplant for a few minutes.
5. Finely chop one large yellow onion.
6. Add the chopped onion to a pan with a drizzle of olive oil and sauté for about five minutes until golden brown.
7. Add one pound of ground lamb (or beef) to the pan and cook for seven to ten minutes until fully browned.
8. Remove excess liquid from the meat.
9. Season the meat with salt, pepper, a tablespoon of oregano, a teaspoon of cinnamon, half a teaspoon of nutmeg, and half a teaspoon of paprika.
10. Add half a cup of red wine and 14 ounces of diced tomatoes from a can.
11. Add one teaspoon of sugar and half a cup of hot beef broth. Simmer for 20-25 minutes.
12. In a separate pan, heat up 1/3 cup + 2 tablespoons of olive oil. Add 2/3 cup of all purpose flour and stir until golden brown.
13. Season with salt and nutmeg.
14. Add four cups of warmed 2% milk little by little while continuously whisking to create a bechamel sauce.
15. In a separate bowl, temper the two large eggs by adding a bit of the bechamel sauce and whisking to mix them evenly.
16. Add the tempered eggs to the bechamel sauce and cook for a couple of minutes until thickened.
17. Layer the eggplant, meat sauce and bechamel sauce in a baking dish.
18. Sprinkle breadcrumbs on top.
19. Bake at 350°F for 40-45 minutes.

## Equipment

- knife
- cutting board
- baking sheet
- paper towel
- pan
- wooden spoon
- whisk

## Source

- Original video: https://www.youtube.com/watch?v=XXxJbivD3k0
- Recipe page: https://www.cliprecipe.com/recipe/6f2d3757-f973-468f-800e-e1e08e84ece5
- Extracted: 2025-05-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt