Can I prepare this moussaka in advance?

Yes, you can prep all the components a day ahead. Store them separately in the fridge, and then assemble and bake the moussaka when ready to serve.

Can I make this recipe vegetarian?

For a vegetarian version, omit the meat and add an extra layer of roasted vegetables like zucchini, bell peppers, or mushrooms. A lentil layer would work great too!

Is it necessary to salt and drain the eggplant?

If you are short on time, you can skip salting and draining the eggplant, but it may result in a slightly more watery moussaka.

Can I use dried herbs instead of fresh?

You can use dried oregano, thyme, and parsley if fresh herbs aren’t available. Use about 1 teaspoon of each dried herb.

How do I store and reheat leftover moussaka?

Store leftover moussaka in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Moussaka, a dish that transports you straight to the sun-drenched shores of Greece with every bite. It’s a symphony of flavors and textures, a layered masterpiece that combines tender eggplant, a rich and savory meat sauce infused with aromatic herbs, and a creamy béchamel topping that’s baked to golden perfection. Trust me, this isn't just any casserole; it's a culinary journey!

This layered moussaka recipe is a tribute to the classic, but with a few tweaks to make it even more flavorful and approachable for the home cook. We're talking perfectly browned eggplant, a meat sauce that’s simmered to perfection with fresh herbs, and a béchamel that's so creamy and decadent, you'll want to eat it with a spoon (and I won't judge if you do!). I love making this on weekends when I have a bit more time to spend in the kitchen. It’s like therapy for me, honestly.

Layered Moussaka with Herbs

Name: Layered Moussaka with Herbs
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Greek
Ingredients: 2 large Eggplant; 1 lb Ground beef (or lamb); 2 medium, chopped Onions; 3 cloves, minced Garlic; 28 oz Crushed tomatoes; 2 tbsp Tomato paste; 1/2 cup Dry red wine (optional); 1/4 cup, chopped Fresh parsley; 2 tbsp, chopped Fresh oregano; 2 tbsp, chopped Fresh thyme; 3 tbsp Olive oil; To taste Salt; To taste Black pepper; 1/2 cup (1 stick) Butter; 1/2 cup All-purpose flour; 4 cups, warmed Milk; 1/2 cup Grated Parmesan cheese; 1/4 tsp Nutmeg

Indulge in a traditional Greek-inspired moussaka, featuring layers of tender eggplant, a savory meat sauce infused with aromatic herbs, and a creamy béchamel topping, baked to golden perfection.

⏳ Yield & Time

Yield: 6 servings

Preparation Time: 45 minutes

Cook Time: 40 minutes

Total Time: 85 minutes

📖 Instructions

Preheat your oven to 375°F (190°C).
Wash the eggplants and peel them. Slice the eggplants into ½-inch thick rounds.
Place the eggplant slices in a colander, sprinkle with salt, and let them sit for about 30 minutes to draw out excess moisture. This step is pretty important, it helps prevent the moussaka from becoming watery.
Rinse the eggplant slices and pat them dry with paper towels.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant slices in batches and cook until golden brown on both sides, about 3-4 minutes per side. Don't overcrowd the pan; you'll want them to get nice and brown.
Place the cooked eggplant slices on a plate lined with paper towels to absorb any extra oil. Set aside.
Peel and chop the onions. Mince the garlic. Wash and chop the fresh parsley, oregano, and thyme.
In the same large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onions and cook until softened, about 5 minutes. That sweet aroma is just the best, isn't it?
Add the ground beef (or lamb) to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Stir in the minced garlic, tomato paste, crushed tomatoes, red wine (if using), chopped parsley, oregano, and thyme. Season with salt and pepper to taste. Reduce the heat and simmer for 15-20 minutes, stirring occasionally, to allow the flavors to meld together nicely.
While the meat sauce simmers, prepare the béchamel sauce. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Make sure there are no lumps!
Gradually whisk in the warm milk, a little at a time, until the sauce is smooth and creamy. Continue whisking until the sauce thickens, about 5-7 minutes. Don't stop whisking, or you'll end up with a lumpy mess.
Remove the saucepan from the heat and stir in the grated Parmesan cheese, nutmeg, salt, and pepper. Taste and adjust seasoning as needed.
To assemble the moussaka, spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish.
Arrange a layer of eggplant slices over the meat sauce, overlapping slightly.
Spread another layer of meat sauce over the eggplant.
Repeat the layers of eggplant and meat sauce until all the ingredients are used, ending with a layer of eggplant.
Pour the béchamel sauce evenly over the final layer of eggplant, making sure to cover it completely.
Bake in the preheated oven for 35-40 minutes, or until the moussaka is golden brown and bubbly. A knife inserted into the center should come out clean.
Remove the moussaka from the oven and let it cool for at least 15-20 minutes before slicing and serving. This allows the layers to set and makes it easier to cut. Garnish with fresh parsley, if desired.
Serve warm and enjoy this delectable layered moussaka with herbs! You deserve it after all that work.

📝 Notes

For a richer flavor, use a combination of ground beef and lamb.
If you don't have fresh herbs, you can use 1 teaspoon of each dried herb.
Letting the moussaka cool slightly before serving helps the layers set and makes it easier to cut.