A hallmark of Greek cuisine, Moussaka is a layered casserole featuring roasted eggplant, savory meat sauce, and velvety béchamel, baked to golden perfection. Rich and deeply flavorful, it combines earthy vegetables, aromatic spices, and creamy textures in a dish that is both rustic and refined — perfect for gatherings or a comforting weekend meal.
Why You’ll Love This Recipe
Greek Moussaka is the ultimate Mediterranean comfort food, with its layered structure and harmony of textures and flavors. The roasted eggplant is tender and subtly smoky, the meat sauce is warmly spiced with cinnamon and allspice, and the béchamel adds a creamy, luxurious finish. Each bite offers complexity without requiring complicated preparation. It’s also a dish that reheats beautifully, making it ideal for make-ahead meals.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the eggplant layer:
- 2 large eggplants, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- Salt, to sprinkle
For the meat sauce:
- 1 lb ground beef or lamb
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 tablespoon tomato paste
- 1/2 cup crushed tomatoes
- 1/4 cup red wine (optional)
- 1 tablespoon chopped parsley
For the béchamel sauce:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1 egg yolk
- 1/4 cup grated Parmesan cheese
Topping:
- Additional Parmesan or Kefalotyri cheese, grated
- Chopped parsley for garnish
Directions
- Prepare the eggplant:
Preheat the oven to 400°F (200°C). Line baking trays with parchment paper. Lightly brush eggplant slices with olive oil and sprinkle with salt. Roast for 20 minutes until golden and softened. Set aside. - Make the meat sauce:
In a skillet over medium heat, sauté the diced onion and minced garlic in a bit of olive oil until translucent. Add ground beef or lamb, breaking it apart with a spoon, and cook until browned. Stir in cinnamon, allspice, black pepper, salt, tomato paste, crushed tomatoes, and red wine (if using). Simmer for 20 minutes. Stir in chopped parsley and remove from heat. - Prepare the béchamel:
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes. Gradually whisk in the milk, stirring constantly until the sauce thickens. Remove from heat and season with nutmeg, salt, and pepper. Stir in Parmesan cheese and the egg yolk, whisking quickly to avoid curdling. - Assemble the moussaka:
In a greased baking dish, layer half of the roasted eggplant slices. Spread the entire meat sauce over the eggplant. Top with the remaining eggplant slices. Pour the béchamel evenly over the top and sprinkle with grated cheese. - Bake:
Lower the oven temperature to 375°F (190°C) and bake for 40–45 minutes, or until the top is golden and bubbling. - Rest and serve:
Let the moussaka rest for at least 15 minutes before slicing. Garnish with fresh parsley and serve warm.
Servings and timing
This recipe serves approximately 6–8 people.
Prep time: 30 minutes
Cook time: 1 hour 5 minutes
Rest time: 15 minutes
Total time: Approximately 1 hour 50 minutes
Variations
- Vegetarian moussaka: Replace the meat sauce with a lentil-based or mushroom ragù.
- Zucchini substitute: Replace eggplant with thin slices of zucchini or a combination of both.
- No béchamel: For a dairy-free version, omit béchamel and top with seasoned breadcrumbs and olive oil.
- Potato base: Add a layer of thinly sliced roasted potatoes at the bottom of the dish for added heartiness.
- Spicy twist: Add a pinch of red pepper flakes to the meat sauce for a mild heat.
Storage/Reheating
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Moussaka freezes well. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm in a 350°F (175°C) oven for 20–25 minutes or until heated through. Cover with foil if reheating from cold to prevent over-browning.
FAQs
Can I prepare moussaka ahead of time?
Yes, you can assemble the moussaka up to one day in advance and refrigerate it unbaked. When ready to cook, let it sit at room temperature for 30 minutes before baking.
What is the best meat to use?
Ground lamb is traditional in Greek moussaka, but ground beef or a mix of both also works well.
How do I prevent watery moussaka?
Roasting the eggplant beforehand helps remove moisture. Also, be sure the meat sauce is thick before layering.
Can I use pre-made béchamel?
While homemade béchamel provides the best texture and flavor, high-quality store-bought versions can be used for convenience.
What cheese is traditionally used?
Kefalotyri, a hard Greek cheese, is traditional. Parmesan is a common substitute.
Can I make this gluten-free?
Yes. Use gluten-free flour in the béchamel sauce and ensure all other ingredients are gluten-free.
Is moussaka served hot or cold?
Moussaka is traditionally served warm or at room temperature, not piping hot, which allows the layers to set properly.
Can I use other vegetables?
Yes, you can include roasted zucchini, potatoes, or mushrooms for added variety.
What should I serve with moussaka?
A Greek salad, crusty bread, or a glass of dry red wine pairs wonderfully with moussaka.
Can I use canned tomatoes in the sauce?
Yes, canned crushed tomatoes or tomato passata work well in the meat sauce.
Conclusion
Traditional Greek Moussaka is a celebration of bold Mediterranean flavors layered with care and baked into a satisfying, comforting dish. With its rich meat sauce, tender eggplant, and creamy béchamel topping, this iconic recipe is ideal for both casual family dinners and special occasions. Whether you’re new to Greek cuisine or revisiting an old favorite, this moussaka delivers authentic taste and timeless appeal.
Print
Traditional Greek Moussaka
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Halal
Description
A layered Mediterranean casserole of roasted eggplant, spiced meat sauce, and creamy béchamel, baked until golden and bubbling — this classic Greek dish delivers warmth, comfort, and depth in every bite.
Ingredients
- 2 large eggplants, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- Salt, to sprinkle
- 1 lb ground beef or lamb
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 tablespoon tomato paste
- 1/2 cup crushed tomatoes
- 1/4 cup red wine (optional)
- 1 tablespoon chopped parsley
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1 egg yolk
- 1/4 cup grated Parmesan cheese
- Additional Parmesan or Kefalotyri cheese, grated (for topping)
- Chopped parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Line baking trays with parchment paper.
- Brush eggplant slices lightly with olive oil, sprinkle with salt, and roast for 20 minutes until soft and golden. Set aside.
- For the meat sauce, sauté onion and garlic in olive oil over medium heat. Add ground meat, breaking it apart, and cook until browned.
- Stir in cinnamon, allspice, tomato paste, crushed tomatoes, red wine (if using), salt, and pepper. Simmer for 20 minutes, then stir in chopped parsley. Set aside.
- For the béchamel sauce, melt butter in a saucepan. Whisk in flour and cook for 1–2 minutes to remove the raw taste.
- Gradually whisk in milk, stirring constantly until thickened. Remove from heat and season with nutmeg, salt, and pepper.
- Stir in Parmesan cheese and quickly whisk in the egg yolk to avoid curdling.
- Assemble in a greased baking dish: layer half of the roasted eggplant, spread all of the meat sauce, top with remaining eggplant, and pour béchamel sauce evenly over the top.
- Sprinkle with additional Parmesan or Kefalotyri cheese.
- Bake at 375°F (190°C) for 40–45 minutes, until golden and bubbly. Let rest 15 minutes before slicing.
- Garnish with fresh chopped parsley and serve warm.
Notes
- Salting and roasting the eggplant reduces bitterness and prevents sogginess.
- Letting the moussaka rest before serving helps it hold its shape.
- Kefalotyri cheese offers a more traditional Greek flavor if available.
- Use ground lamb for a more authentic taste, though beef is a fine substitute.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 105mg
Your email address will not be published. Required fields are marked *