Name: Greek Moussaka
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 45 min
Cuisine: Greek
Ingredients: 2–3 eggplants, sliced; 2 tablespoons olive oil (plus more for brushing); 1 lb ground beef or lamb; 1 onion, chopped; 3 cloves garlic, minced; 1 (14 oz) can crushed tomatoes; 2 tablespoons tomato paste; 1/2 teaspoon ground cinnamon; 1 teaspoon dried oregano; 1 bay leaf; Salt and pepper to taste; For the béchamel sauce:; 4 tablespoons butter; 1/4 cup all-purpose flour; 2 1/2 cups milk; 2 egg yolks, beaten; 1/2 cup grated Parmesan or kefalotyri cheese; 1/4 teaspoon ground nutmeg; Salt to taste

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Greek Moussaka is a traditional layered casserole made with sautéed eggplant, spiced ground meat, and a creamy béchamel sauce. Often considered the ultimate comfort food of Greek cuisine, this dish is rich, hearty, and absolutely satisfying. Every bite delivers the perfect blend of savory, creamy, and subtly spiced flavors.

Why You’ll Love This Recipe

Moussaka is a show-stopping dish that’s worth every step. The layers of tender eggplant, robust meat sauce, and velvety béchamel come together to create a flavorful and filling meal that’s perfect for family dinners or special occasions. It can also be made in advance, making it ideal for entertaining. Plus, it reheats beautifully, which means delicious leftovers.

Greek Moussaka

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Eggplants, sliced
Ground beef or lamb
Onion, chopped
Garlic, minced
Olive oil
Crushed tomatoes
Tomato paste
Ground cinnamon
Dried oregano
Bay leaf
Salt and pepper

For the béchamel sauce:

Butter
All-purpose flour
Milk
Egg yolks
Grated Parmesan or kefalotyri cheese
Nutmeg
Salt

Directions

Preheat oven to 375°F (190°C).
Slice the eggplants, salt them, and let them sit for 30 minutes to remove bitterness. Rinse and pat dry.
Brush the eggplant slices with olive oil and roast or fry until golden and tender. Set aside.
In a large pan, sauté onion and garlic in olive oil until soft. Add ground beef or lamb and cook until browned.
Stir in tomato paste, crushed tomatoes, cinnamon, oregano, bay leaf, salt, and pepper. Simmer for 20–30 minutes until thickened. Remove bay leaf.
To make the béchamel: Melt butter in a saucepan, whisk in flour, and cook for 1–2 minutes. Gradually whisk in milk and cook until thickened. Remove from heat and stir in nutmeg, salt, cheese, and beaten egg yolks.
In a greased baking dish, layer half the eggplant, then spread the meat sauce, then the remaining eggplant. Pour the béchamel sauce over the top.
Bake for 40–45 minutes, until the top is golden and set. Let rest for 15–20 minutes before slicing.

Servings and timing

This recipe makes 6–8 servings.
Prep Time: 45 minutes
Cook Time: 45 minutes
Rest Time: 15 minutes
Total Time: 1 hour 45 minutes

Variations

Make it vegetarian: Replace the meat with lentils or a mix of mushrooms and walnuts.
Use potatoes: Add a bottom layer of thinly sliced and cooked potatoes before the eggplant.
Zucchini substitute: Replace or combine eggplant with sliced zucchini.
Dairy-free béchamel: Use plant-based milk and vegan butter, thickened with flour or cornstarch.
Lighter version: Grill the eggplant instead of frying, and use low-fat milk for the béchamel.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm individual portions in the microwave or cover and bake in the oven at 350°F (175°C) until heated through.
Moussaka also freezes well. Cool completely, slice into portions, wrap tightly, and freeze for up to 3 months. Reheat from frozen or thaw overnight before baking.

FAQs

Can I make Moussaka ahead of time?

Yes, you can assemble the dish a day in advance and bake it just before serving. It also reheats well.

What’s the best meat to use?

Traditionally, ground lamb is used, but ground beef or a combination of the two also works well.

Can I freeze Moussaka?

Yes. Freeze either before or after baking. If freezing unbaked, allow extra time for baking when ready to cook.

How do I prevent watery Moussaka?

Salt and drain the eggplant properly, and simmer the meat sauce until thick to avoid excess moisture.

Is Moussaka gluten-free?

Not as written, due to the flour in the béchamel. Use a gluten-free flour substitute for a gluten-free version.

Can I use cheese other than Parmesan?

Yes, kefalotyri is traditional, but Pecorino Romano or Grana Padano are also great substitutes.

How thick should the béchamel be?

It should be thick enough to coat the back of a spoon, similar to a pudding consistency before adding egg yolks.

Can I use canned eggplant?

Fresh eggplant is highly recommended for texture and flavor. Canned eggplant may be too soft and watery.

Should I peel the eggplant?

No need to peel; the skin holds the slices together well during cooking.

Can I add other vegetables?

Yes, sautéed mushrooms, zucchini, or even bell peppers can be layered in for added flavor and texture.

Conclusion

Greek Moussaka is a rich and satisfying dish that brings the comfort and flavor of Mediterranean cuisine straight to your table. Though it requires a bit of time and effort, the result is a truly special casserole that’s perfect for feeding a crowd or treating yourself to something extraordinary. One bite, and you’ll understand why it’s a timeless classic.

Jane