Classic Moussaka Recipe
Moussaka is a beloved traditional Greek casserole layered with roasted eggplant, spiced ground meat (usually lamb or beef), and topped with a rich, creamy bechamel sauce. It’s the ultimate Mediterranean comfort food—hearty, aromatic, and deeply satisfying. Think of it as the Greek answer to lasagna, but with vegetables and Mediterranean spices.
Total Time
Prep Time: 30 minutes
Cook Time: 1 hour
Resting Time: 20–30 minutes (essential for slicing)
Total Time: 2 hours
Servings: 8 portions
Ingredients
For the Eggplant Layer
2 large eggplants, sliced into ½-inch rounds
Salt
Olive oil (for brushing or frying)
For the Meat Sauce
1 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 lb (450g) ground lamb or beef
½ cup dry red wine
1 can (14 oz / 400g) crushed tomatoes
2 tbsp tomato paste
1 tsp ground cinnamon
1 tsp dried oregano
½ tsp allspice (optional)
Salt and pepper to taste
2 tbsp chopped fresh parsley
For the Bechamel Sauce
4 tbsp butter
4 tbsp all-purpose flour
2 cups whole milk, warm
¼ tsp nutmeg
Salt and pepper to taste
2 egg yolks
½ cup grated Parmesan or Kefalotyri cheese
To Assemble
Extra grated Parmesan or cheese for topping
Butter for greasing the baking dish
Instructions
1. Prepare the Eggplant
Salt both sides of eggplant slices and let them sit in a colander for 20–30 minutes to draw out bitterness.
Rinse and pat dry thoroughly with a towel.
Brush with olive oil and bake at 425°F (220°C) for 20–25 minutes until golden, or pan-fry until soft and browned.
2. Make the Meat Sauce
Heat olive oil in a skillet. Add onion and saute until soft, about 5 minutes.
Add garlic and cook for 1 minute.
Stir in ground lamb/beef, cook until browned.
Add red wine and simmer until reduced, ~2 minutes.
Stir in crushed tomatoes, tomato paste, cinnamon, oregano, allspice, salt, and pepper. Simmer uncovered for 20–25 minutes.
Stir in chopped parsley and set aside.
3. Make the Bechamel Sauce
Melt butter in a saucepan. Whisk in flour and cook for 1–2 minutes (don’t brown).
Slowly whisk in warm milk and cook, whisking continuously, until thick and smooth (5–7 minutes).
Season with salt, pepper, and nutmeg.
Remove from heat. Whisk egg yolks in a bowl, then slowly add some of the hot sauce to temper them.
Stir egg mixture back into the bechamel, then mix in grated cheese.
4. Assemble the Moussaka
Preheat oven to 375°F (190°C).
Grease a 9×13-inch baking dish.
Layer eggplant slices on the bottom.
Spoon and spread the meat sauce evenly over the eggplant.
Add another layer of eggplant.
Pour bechamel sauce over the top and spread evenly.
Sprinkle with extra cheese.
5. Bake
Bake uncovered for 40–45 minutes or until top is golden and bubbling.
Let rest for at least 20–30 minutes before slicing (important for structure).
Chef’s Notes
Moussaka tastes even better the next day as the flavors deepen.
You can use zucchini or potatoes in place of some eggplant for variety.
Use half beef and half lamb for a more balanced flavor.
For gluten-free bechamel, substitute flour with rice flour or cornstarch.
Tips
Salt the eggplant: This removes bitterness and prevents sogginess.
Temper the eggs: Don’t skip tempering egg yolks before adding to bechamel—they’ll scramble otherwise.
Cool before cutting: Resting ensures clean slices.
Make-ahead: Assemble moussaka the day before and bake the next day for best results.
FAQs
Q: Can I freeze moussaka?
A: Yes! Fully bake it, cool completely, wrap tightly, and freeze for up to 3 months. Thaw and reheat in the oven.
Q: Can I make it vegetarian?
A: Absolutely—replace meat with lentils or a mix of mushrooms and walnuts for a hearty texture.
Q: Can I skip the bechamel?
A: You can substitute with Greek yogurt mixed with egg and cheese, but classic moussaka uses bechamel.
Q: What’s the difference between Greek and Turkish moussaka?
A: Greek moussaka is layered and baked with bechamel; Turkish versions are more like a stew without bechamel.
Q: What’s the best cheese for topping?
A: Kefalotyri is traditional, but Parmesan or pecorino work well.
Nutritional Information
Calories: 470–500 kcal
Protein: 25g
Carbohydrates: 22g
Sugars: 7g
Fat: 32g
Saturated Fat: 13g
Fiber: 5g
Sodium: ~550mg