This traditional Greek moussaka is a rich, layered casserole featuring savory spiced ground meat, tender roasted eggplant, and a creamy, golden béchamel sauce. Baked until bubbling and beautifully browned, it’s the ultimate Mediterranean comfort food—hearty, aromatic, and deeply satisfying.
Why You’ll Love This Recipe
Greek moussaka is a hearty and flavorful dish perfect for special dinners or Sunday meals. Its distinct layers and warm spices create a deeply comforting and authentic Mediterranean experience. The dish can be prepared ahead of time, making it convenient for gatherings, and the blend of meat, eggplant, and creamy béchamel offers a unique combination of textures and tastes that is both elegant and rustic.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Meat Sauce:
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 lb ground lamb or beef
1/2 cup red wine (optional)
1 can (14 oz) crushed tomatoes
2 tbsp tomato paste
1 tsp ground cinnamon
1/2 tsp dried oregano
Salt and pepper to taste
For the Eggplant Layer:
2 large eggplants, sliced into 1/2-inch rounds
Salt, for sweating
Olive oil, for brushing or frying
For the Béchamel Sauce:
4 tbsp butter
1/4 cup all-purpose flour
2 1/2 cups milk
1/4 tsp nutmeg
1/2 cup grated parmesan
1 egg, beaten
Salt and pepper to taste
Directions
- Lay the eggplant slices on a tray and sprinkle generously with salt. Let them sit for 30 minutes to draw out bitterness. Rinse and pat dry.
- Brush both sides of the eggplant slices with olive oil and roast in a 400°F (200°C) oven for about 20 minutes, or until softened and slightly browned. Set aside.
- To make the meat sauce, heat olive oil in a large skillet over medium heat. Sauté the chopped onion and minced garlic until softened.
- Add the ground meat and cook until browned. Stir in the red wine, crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Simmer uncovered for 20–25 minutes, until the sauce thickens.
- For the béchamel, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes. Gradually add the milk while whisking constantly until smooth and thickened. Season with nutmeg, salt, and pepper. Remove from heat and stir in the parmesan cheese and beaten egg.
- Preheat oven to 375°F (190°C). In a greased baking dish, layer half of the eggplant slices on the bottom. Spread the meat sauce evenly over the eggplant. Top with the remaining eggplant slices.
- Pour the béchamel sauce over the final layer of eggplant, spreading it evenly.
- Bake for 40–45 minutes, or until the top is golden and bubbling.
- Allow the moussaka to rest for 10–15 minutes before slicing and serving.
Servings and timing
Serves: 6–8
Prep time: 45 minutes
Cook time: 45 minutes
Total time: 1 hour 30 minutes
Variations
- Vegetarian Moussaka: Substitute the ground meat with a mix of lentils, mushrooms, and diced vegetables for a plant-based version.
- Potato Layer: Add a layer of sliced, pre-cooked potatoes for a more filling and traditional Greek style.
- Zucchini Addition: Use zucchini slices in place of or alongside the eggplant.
- Cheese Topping: Top with a sprinkle of kefalotyri or mozzarella cheese before baking for extra richness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place slices in a preheated oven at 350°F (175°C) for about 15–20 minutes, or until heated through.
You can also freeze baked and cooled moussaka in individual portions for up to 2 months. Reheat from frozen in the oven for best texture.
FAQs
Can I make moussaka ahead of time?
Yes, moussaka is an excellent make-ahead dish. Assemble it and refrigerate up to a day in advance, then bake just before serving.
Do I need to peel the eggplant?
No, peeling is not necessary. The skin adds texture and helps the slices hold their shape during roasting and baking.
What meat is traditionally used in moussaka?
Lamb is the traditional choice in Greek moussaka, but ground beef is commonly used and works just as well.
Can I skip the béchamel sauce?
The béchamel is a defining feature of classic moussaka. While it can be substituted with a dairy-free white sauce for dietary needs, it’s best not to omit it entirely.
Why is my béchamel lumpy?
Lumps often occur if milk is added too quickly. Whisk continuously and gradually to ensure a smooth sauce.
Can I use canned eggplant?
Fresh eggplant is highly recommended for the best texture and flavor. Canned eggplant may become mushy when baked.
How do I know when the moussaka is done?
The top should be golden brown and the filling should be bubbling. Let it rest before serving to allow the layers to set.
Is moussaka gluten-free?
The béchamel sauce uses flour, which contains gluten. You can substitute with gluten-free flour to make the dish gluten-free.
What size baking dish should I use?
A 9×13 inch (23×33 cm) baking dish works well for this recipe.
Can I use milk alternatives in the béchamel?
Yes, unsweetened almond milk, oat milk, or soy milk can be used. Be sure to choose plain varieties for the right flavor.
Conclusion
Classic Greek moussaka is a timeless Mediterranean dish that layers rich meat sauce, tender eggplant, and a luxurious béchamel topping into a truly comforting and satisfying meal. Ideal for both everyday dinners and special occasions, this recipe delivers bold flavor and hearty texture in every bite. Prepare it ahead, customize it to your preference, and enjoy a slice of Greek tradition at your own table.
Print
Classic Greek Moussaka
- Prep Time: 45 mins
- Cook Time: 1 hr 10 mins
- Total Time: 1 hr 55 mins
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Halal
Description
This traditional Greek moussaka is a rich, layered casserole of spiced ground meat, tender eggplant, and creamy béchamel sauce, baked until golden and bubbling—a Mediterranean comfort classic.
Ingredients
- For the Meat Sauce:
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 lb ground lamb or beef
- 1/2 cup red wine (optional)
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp ground cinnamon
- 1/2 tsp dried oregano
- Salt and pepper to taste
- For the Eggplant Layer:
- 2 large eggplants, sliced into 1/2-inch rounds
- Salt, for sweating
- Olive oil, for brushing or frying
- For the Béchamel Sauce:
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 2 1/2 cups milk
- 1/4 tsp nutmeg
- 1/2 cup grated parmesan
- 1 egg, beaten
- Salt and pepper to taste
Instructions
- Sprinkle eggplant slices with salt and let sit for 30 minutes to remove bitterness. Rinse and pat dry.
- Brush eggplant with olive oil and roast at 400°F (200°C) for 20 minutes or until tender. Set aside.
- For the meat sauce, heat olive oil in a skillet. Sauté onion and garlic until soft.
- Add ground meat and brown thoroughly. Stir in wine (if using), crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Simmer for 20–25 minutes until thickened.
- For béchamel, melt butter in a saucepan, whisk in flour, and cook 1–2 minutes. Gradually whisk in milk until smooth. Add nutmeg, salt, and pepper. Remove from heat and stir in parmesan and beaten egg.
- Preheat oven to 375°F (190°C). In a greased baking dish, layer half the eggplant, all the meat sauce, remaining eggplant, and pour over béchamel.
- Bake for 40–45 minutes or until golden and bubbling.
- Let rest 10–15 minutes before slicing and serving.
Notes
- Salting eggplant helps remove bitterness and moisture for better texture.
- You can substitute lamb with beef or use a mix of both.
- Letting the moussaka rest before cutting allows it to set for neater slices.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 6g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 95mg
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