Traditional Greek Moussaka Recipe
Moussaka is a beloved Greek comfort food — a layered casserole made with tender eggplant, savory ground meat, tomato sauce, and topped with a creamy bechamel. It’s rich, flavorful, and perfect for feeding a crowd or special occasions. Often described as the Greek answer to lasagna, moussaka is hearty, fragrant, and deeply satisfying.
Total Time
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Rest Time: 30 minutes
Total Time: 2 hours 15 minutes
Ingredients
(Serves 6–8)
For the Eggplant Layer:
2 large eggplants, sliced into ½-inch rounds
Salt, for purging
Olive oil, for brushing or frying
For the Meat Sauce:
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
500g (1 lb) ground beef or lamb
1 can (400g) crushed tomatoes
2 tbsp tomato paste
½ tsp ground cinnamon
½ tsp allspice or nutmeg
Salt and black pepper to taste
½ cup red wine (optional)
2 tbsp chopped fresh parsley
For the Bechamel Sauce:
4 tbsp olive oil
4 tbsp all-purpose flour
2½ cups whole milk, warmed
Salt and white pepper to taste
¼ tsp ground nutmeg
1 egg yolk
½ cup grated Parmesan or kefalotyri cheese
Topping:
Extra grated cheese
A few breadcrumbs (optional, for texture)
Instructions
Step 1: Prepare the Eggplant
Sprinkle eggplant slices with salt and let sit in a colander for 30 minutes to draw out bitterness.
Rinse and pat dry.
Brush with olive oil and roast at 400°F (200°C) for 20–25 minutes OR pan-fry until golden. Set aside.
Step 2: Make the Meat Sauce
Heat olive oil in a skillet. Sauté onions until soft, then add garlic.
Add ground meat and cook until browned.
Stir in tomato paste, crushed tomatoes, wine (if using), cinnamon, allspice, salt, and pepper.
Simmer uncovered for 20 minutes until thickened. Stir in parsley. Remove from heat.
Step 3: Make the Bechamel Sauce
Melt butter in a saucepan. Whisk in flour and cook 1–2 minutes.
Gradually whisk in warm milk. Cook until thickened.
Season with salt, pepper, and nutmeg.
Remove from heat, let cool slightly, then stir in egg yolk and cheese. Mix well.
Step 4: Assemble the Moussaka
In a greased baking dish, layer half the eggplant, then all the meat sauce, followed by the remaining eggplant.
Pour bechamel sauce on top and smooth out evenly.
Sprinkle with cheese (and breadcrumbs, if desired).
Step 5: Bake
Bake at 375°F (190°C) for 45–50 minutes or until golden and bubbling.
Let rest for at least 20–30 minutes before slicing to allow it to set.
Tips
Let the moussaka rest before cutting — it sets and slices better.
Roast instead of frying eggplant for a lighter version.
Use a mix of beef and lamb for richer flavor.
Add sliced potatoes as a base layer if desired.
Moussaka can be made ahead and reheated — it tastes even better the next day!
Frequently Asked Questions
Q: Can I make Moussaka vegetarian?
A: Yes! Substitute the meat with lentils, mushrooms, or a meat alternative. The sauce remains the same.
Q: Can I freeze Moussaka?
A: Yes. Bake it, cool completely, then freeze in portions. Reheat in oven or microwave.
Q: Is bechamel sauce necessary?
A: It’s traditional and adds richness. If needed, you can use mashed potatoes or a vegan white sauce as a topping alternative.
Q: Can I use zucchini instead of eggplant?
A: Yes, or use a combination of both for variety.
Nutritional Information
Calories: 420 kcal
Protein: 22 g
Carbohydrates: 25 g
Fat: 26 g
Saturated Fat: 10 g
Fiber: 5 g
Sugar: 7 g
Sodium: 500 mg
Cholesterol: 85 mg
Calcium: 150 mg
Iron: 3 mg