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A traditional Greek moussaka with layers of golden-baked eggplant, spiced meat sauce, and creamy béchamel, served in a casserole dish

Moussaka Greek Recipe


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  • Author: Jennifer Relyea
  • Total Time: 1 hour 30 minutes
  • Yield: 6 1x
  • Diet: Vegetarian

Description

Bring a slice of Greece to your kitchen with this moussaka recipe! A deliciously layered casserole packed with authentic flavors and creamy textures.


Ingredients

Scale

To make the base layer:

  • 3 medium eggplants, cut into ½-inch slices
  • 35 potatoes, peeled and sliced (optional)
  • Salt for seasoning
  • Olive oil for brushing vegetables

The meat sauce needs:

  • 2 pounds lean ground beef or lamb
  • 1 large onion, finely chopped
  • 56 garlic cloves, grated
  • 1 can (15 ounces) crushed tomatoes
  • 1 cup water
  • ¼ cup olive oil
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • ¼ teaspoon ground cinnamon
  • Salt and black pepper to taste

We prepared the béchamel sauce with:

  • 5 cups whole milk
  • ¾ cup olive oil
  • ¾ cup all-purpose flour
  • 2 whole eggs
  • 2 egg yolks
  • 1 cup grated Parmesan or Kefalotiri cheese
  • ¼ teaspoon ground nutmeg
  • Salt and white pepper to taste

Instructions

This classic Greek moussaka needs properly prepared ingredients. The first step requires eggplant slices placed in a colander with a sprinkle of salt. Let them rest for 30 minutes. Rinse them really well and pat dry with paper towels.

The oven should be heated to 425°F (220°C). Place eggplant slices on parchment-lined baking sheets and brush them with olive oil. Bake for 20-25 minutes until golden. The meat sauce preparation starts with heating olive oil in a large pan over medium heat. Cook onions until soft and add garlic and ground beef. Keep stirring until the meat browns.

The next step combines tomato paste and red wine with the browned meat. Wait for the wine to evaporate and add tinned tomatoes, sugar, cinnamon, bay leaf, and cloves. Cover and simmer for 30 minutes until the sauce thickens.

The béchamel sauce preparation requires butter melted over medium heat. Whisk flour into the melted butter to create a paste and gradually add warmed milk. Keep stirring to prevent lumps. The sauce will thicken, then remove it from heat and stir in egg yolks, nutmeg, and most of the grated cheese.

A buttered 9×13-inch baking dish works best for assembly. Create layers starting with potatoes (if using) and half the eggplant slices. The meat sauce should be spread evenly before adding the remaining eggplant. The béchamel sauce goes on top with a sprinkle of reserved cheese.

The dish needs to bake at 350°F (180°C) for 45-60 minutes until golden brown. A 20-minute rest helps maintain its shape before serving.

Notes

The right serving temperature is a vital part of enjoying this Greek moussaka recipe. This dish tastes best served warm rather than hot and remains delicious at room temperature. All the same, the layers need proper resting time after baking to set correctly and keep their shape.

Make-ahead options are a great way to get flexibility in preparation:

  • Prepare meat sauce up to 4 days ahead
  • Cook and store eggplant components separately for up to 3 days
  • Prepare béchamel sauce up to one week in advance
  • Assemble complete dish day before serving

You can store leftover moussaka in the fridge for up to 5 days if covered tightly. Another option is to freeze individual portions wrapped in parchment paper, which extends shelf life up to 3 months. The frozen moussaka should thaw completely before warming in a 350°F oven for about 30 minutes.

Your béchamel sauce might thicken during storage. You can fix this by reheating it over low heat and whisking in more milk until it reaches the right consistency. Olive oil will give a subtle flavor boost compared to neutral oils when frying vegetables.

The quickest way to make this dish healthier is to bake the vegetables instead of frying them. Put eggplant and potato slices on baking sheets at 400°F. Potatoes need about 30 minutes while eggplant takes 20 minutes to achieve a light golden color. This approach reduces oil absorption while keeping the flavor intact.

  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek