Nicole’s recipe for this most delicious Greek Moussaka Authentic Recipe was given to her by a friend’s mother in high school. It’s a traditional and flavorsome layered dish.

You can make this meal big enough to feed a crowd or layer it up in smaller dishes for yourself and a friend.

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Greek Moussaka Authentic Recipe

Here’s what you will need to make Nicolle’s Greek Moussaka.

• 2 to 3 large eggplants
• Oil
• Salt and pepper to taste

Greek Moussaka Recipe Meat Sauce

• 1 large onion, diced
• 2-6 cloves garlic, crushed
• 18oz / 500g ground beef/beef mince
• 1 x 14oz/400g can diced tomatoes
• 3 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp cinnamon
• 1/2 tsp allspice
• Salt and pepper to taste
• Olive oil

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Bechamel Sauce Ingredients

• 3 tbsp butter
• 2 tbsp flour (or gluten-free equivalent)
• 2 cups of milk
• 1 egg
• 1/2 cup grated parmesan
• 1/2 cup pizza cheese
• Salt and pepper to taste

Greek Moussaka Authentic Recipe Instructions

Slice the eggplant into rounds, about 1cm (1/4in) thick. Sprinkle lightly with salt and leave for an hour for them to sweat.

Pat down with a clean dish towel to remove the moisture. This will remove any bitterness.

If you are using small eggplant you can omit this step.

While the eggplant is sitting, make your mince sauce.

Greek Moussaka Meat Sauce Recipe

Add a slurp of olive oil to the bottom of a large heavy-based pot over medium heat.

Tip in the onions and garlic and when they begin to soften add the beef and cook until the meat has browned.

Now add the tomatoes, tomato paste, and spices. If possible, leave the sauce to simmer, uncovered, for twenty to thirty minutes.

Lightly brush or spray the eggplant slices with oil, and then grill or pan fry until browned on each side. Set aside.

While meat is simmering make the bechamel sauce.

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Greek Moussaka Bechamel Sauce Instructions

Melt the butter in a saucepan over medium heat.

Tip in the flour and whisk well until combined.

Slowly add milk, a little at a time, stirring all the while to avoid lumps!

Keep stirring over medium heat until the mixture bubbles and thickens.

Break the egg into a cup, beat lightly and then add a ladleful of hot sauce, stirring continuously.

Tip this mixture back into the saucepan and stir well.

Add the parmesan cheese, salt, and pepper. Stir and taste.

Remove from heat.

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Greek Moussaka Assembly Instructions

• Add a layer of eggplant to line your baking dish. Add some meat sauce over the eggplant, then top with another layer of eggplant. Continue until all of your eggplant and sauce are used up.
• Not add the bechamel sauce. Pour it all over the top of the casserole, then sprinkle to pizza cheese over the top.
• Cook at 350F for about 45 minutes, or until golden brown.
• Let the Moussaka sit for 10 minutes before serving. Enjoy! This Moussaka goes great with a side salad and rolls.

Where To Find Nicole -:

• See More of Nicoles Recipes Here
• On her Blog Cauldrons & Cupcakes Here 
• Read Her Thoughts About This Week 
• On her Facebook Page Here