Kittencal's Greek Moussaka

Kittencal's Greek Moussaka created by Jenny S.

Being Greek born I have tried my share of moussaka recipes over the years, this is a basic easy recipe I have been making for years and still make often, it has remained a huge family favorite, I have served this many times to guests for a dinner parties and always receive rave reviews! ---the traditional Greek moussaka usually has about 1 teaspoon cinnamon added to the meat mixture, you might want to add it in my family prefers it without --- you may also want to "sweat" the eggplant slices with a bit of salt sprinkled on for 1 hour before using

Ready In:
1hr 45mins
Serves:
Units:

ingredients

directions

  • Grease a 9 x 9-inch baking pan although you could use a 13 x 9 pan using a smaller pan will result in a thicker casserole.
  • Peel the eggplants then slice 1/4-inch thick (or a little thicker won't hurt).
  • Brush cookie sheet with olive oil.
  • Coat each side of sliced eggplant with olive oil then season slices with salt and freshly ground pepper (I use seasoned salt for this and use as much pepper as desired).
  • Place the eggplant slices on cookie sheet; broil under the broiler until brown; turn and broil the other side, brushing with oil if needed; repeat with all eggplant slices.
  • In the bottom of the prepared baking dish arrange half of the eggplant slices.
  • In a large skillet, combine beef and onions; cook stirring until the beef is no longer pink and the onions are soft; drain fat.
  • Add in the garlic, tomato sauce, oregano, 1/2 tsp salt and black pepper to taste; pour mixture over eggplant slices.
  • Arrange the remaining eggplant slices over the beef mixture.
  • PREPARE THE CHEESE SAUCE: Melt the butter in a saucepan, whisk in flour, 1/2 tsp salt and pepper to taste; gradually stir in half and half or milk, cook and stir over medium heat until thick and bubbly.
  • In a small bowl, beat egg; stir in some of the hot sauce, then add egg to sauce mixture, mix well; add in Parmesan cheese, and stir again.
  • Pour the cheese sauce over mixture in baking dish.
  • Bake in a preheated 350 degree F oven for 45 minutes.
  • Cut into squares.
  • Note: If doubling this recipe to serve 8 it is best to make two separate casseroles instead of one larger one.
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"Being Greek born I have tried my share of moussaka recipes over the years, this is a basic easy recipe I have been making for years and still make often, it has remained a huge family favorite, I have served this many times to guests for a dinner parties and always receive rave reviews! ---the traditional Greek moussaka usually has about 1 teaspoon cinnamon added to the meat mixture, you might want to add it in my family prefers it without --- you may also want to "sweat" the eggplant slices with a bit of salt sprinkled on for 1 hour before using"
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  1. leslie g.
    My favorite recipe! I do add cinnamon! My husband asks every week for this! Love love love this recipe! Best out there!
    Reply
  2. Lily R.
    This was so delicious!!! I did add cinnamon to the meat mixture because I love the fusion of flavors when I do that! I also took one large potato and sliced it very thin lengthwise. I then took the raw potato slices and tossed them in olive oil, salt, pepper, and garlic powder. I then layered the potato slices over the first layer of eggplant. This gave the final dish a little bit more density and it tasted spectacular! Thank you so much for this recipe. I will definitely make this again; my husband loved it as well!
    Reply
  3. Neil B.
    Great Recipe! So easy! Like all recipies I tweaked it. I am surprised no one added nutmeg to the beef mixture, along with the cinnamon it is a most traditional ingredient!
    Reply
  4. jaroyer
    I don't have to peel the eggplant do I??? I have made moussaka before and never have...
    Replies 1
  5. elainwink
    It was too salty. You should include rinsing the sweated eggplant to remove some of the salt. It was too mushy. Not “melt in your mouth” mushy, but soupy mushy. I would not make this again.
    Reply
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