Greek Eggplant Moussaka – Comfort Food Recipes You’ll Crave
Let’s talk layers—rich, warm, deeply satisfying layers. If your idea of comfort food is something hearty, layered with flavor and a touch of Mediterranean charm, this classic Greek Eggplant Moussaka has your name all over it. It’s a family favorite in my kitchen, and every time I make it, someone asks for the recipe.
This is the kind of dish that makes the house smell like you’ve been cooking all day, even if you haven’t. It’s one of those comfort food recipes that hits the spot without hitting you over the head with heavy ingredients. Inspired by the classic Greek moussaka recipe, but just a little lighter—because let’s face it, we all want to fit into our jeans after dinner.
Whether you’re on the hunt for a go-to moussaka recipe greek style or are dipping your toes into greek food recipes for the first time, this one balances comfort and health beautifully. I’ve tweaked it over the years to keep it among my top healthier dinner recipes while staying true to those Greek Food Recipes we all love. Hope you enjoy making it as much as I do.
Servings: 8 servings
Ingredients
- 2 large eggplants, sliced into ½-inch thick rounds
- Olive oil, for brushing
- Salt and pepper, to taste
- 1 onion, diced
- 2 garlic cloves, minced
- 500g lean ground beef or lamb
- 400g chopped tomatoes (canned or fresh)
- 2 tbsp tomato paste
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 2 cups milk (dairy or plant-based)
- A pinch of nutmeg
- 1 egg, lightly beaten
- ½ cup grated Parmesan or Kefalotyri cheese
Instructions
- Preheat oven to 400°F (200°C). Brush eggplant slices with olive oil, season with salt and pepper, and roast for 20 minutes until golden.
- In a skillet, cook diced onion and garlic until soft. Add the ground meat and brown thoroughly.
- Stir in tomatoes, tomato paste, cinnamon, oregano, and bay leaf. Let simmer uncovered for 20 minutes. Remove bay leaf.
- For the béchamel, melt butter in a saucepan, stir in flour to make a roux, then whisk in the milk. Stir constantly until thickened.
- Add nutmeg, remove from heat, and let it cool slightly before mixing in the beaten egg and cheese.
- In a baking dish, layer half the roasted eggplant, followed by the meat mixture, and top with the rest of the eggplant.
- Pour béchamel sauce evenly over the top. Bake for 35–40 minutes, or until the top is golden and bubbly.
- Let it rest 10–15 minutes before slicing. Trust me, it’s worth the wait.