Greek Moussaka is a comforting, layered casserole made with roasted eggplant, rich spiced meat sauce, and a creamy béchamel topping. This iconic dish from Greek cuisine is hearty, satisfying, and perfect for feeding a crowd. I think of it as the Mediterranean cousin of lasagna, with flavors that are warm, bold, and incredibly comforting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Eggplant Layer:
3 large eggplants, sliced into 1/2-inch rounds
Olive oil, for brushing
Salt, to taste
For the Meat Sauce:
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 lb (450 g) ground beef or lamb
1 can (15 oz) crushed tomatoes
2 tablespoons tomato paste
1/2 cup red wine (optional)
1 teaspoon ground cinnamon
1 teaspoon dried oregano
1/2 teaspoon nutmeg
Salt and pepper, to taste
For the Béchamel Sauce:
4 tablespoons butter
1/2 cup all-purpose flour
4 cups whole milk, warmed
2 large eggs, lightly beaten
1/2 cup grated Parmesan cheese
Pinch of nutmeg
Salt and pepper, to taste
Directions
Preheat the oven to 375°F (190°C).
Lightly salt the eggplant slices and let them sit for 20 minutes to draw out moisture. Pat dry, brush with olive oil, and roast on a baking sheet for 20 minutes until tender and lightly golden.
For the meat sauce, heat olive oil in a skillet and sauté the onion and garlic until fragrant. Add the ground meat and cook until browned.
Stir in the crushed tomatoes, tomato paste, wine (if using), cinnamon, oregano, nutmeg, salt, and pepper. Simmer for 20 minutes to allow the flavors to deepen.
For the béchamel, melt butter in a saucepan. Whisk in the flour and cook for 1–2 minutes. Gradually add the warm milk, whisking constantly until thickened.
Remove from heat and stir in the Parmesan cheese. Season with nutmeg, salt, and pepper, then quickly whisk in the beaten eggs.
To assemble, grease a 9×13-inch baking dish. Layer the roasted eggplant slices, then spread the meat sauce over them. Pour the béchamel over the top and spread evenly.
Bake uncovered for 45–50 minutes, until golden brown and bubbling.
Let it rest for 15 minutes before slicing and serving.
Servings and timing
Prep Time: 40 minutes
Cooking Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 8 servings
Calories: Approximately 520 kcal per serving
Variations
I sometimes swap the eggplant with zucchini or potatoes for a twist on the traditional version.
If I want a lighter dish, I use ground turkey or a plant-based meat alternative.
Adding a dash of clove or allspice to the meat sauce gives it an even more aromatic flavor.
For a cheesy topping, I sprinkle extra Parmesan or even a bit of mozzarella over the béchamel before baking.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When I want to reheat it, I use the oven at 350°F (175°C) until it’s warmed through—usually about 20 minutes. It also freezes well; I just wrap it tightly in foil and store it for up to 3 months. I thaw it in the fridge overnight before reheating.
FAQs
How do I keep the eggplant from becoming soggy?
I salt and rest the eggplant slices for 20 minutes, then roast them instead of frying. This helps remove excess moisture and gives them a firmer texture.
Can I make moussaka ahead of time?
Yes, I often prepare the entire dish the day before and refrigerate it. I bake it the next day, which makes entertaining much easier.
What’s the best meat for moussaka?
Traditionally, lamb is used, but I find that ground beef works just as well and is more accessible. Both options are flavorful and satisfying.
Can I make it gluten-free?
Yes, I swap the all-purpose flour in the béchamel with a gluten-free flour blend. Everything else in the recipe is naturally gluten-free.
What should I serve with moussaka?
I usually serve it with a simple Greek salad, crusty bread, or a side of lemony roasted potatoes. It pairs beautifully with light and fresh side dishes.
Conclusion
Greek Moussaka is a show-stopping dish that I love making for special occasions or when I want to serve something hearty and memorable. With its rich layers, cozy spices, and creamy topping, it never fails to impress. Once I’ve made it once, it becomes a staple in my kitchen for years to come.
Recipe:
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Greek Moussaka
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
Greek Moussaka is a hearty, comforting layered casserole made with roasted eggplant, spiced meat sauce, and a creamy béchamel topping. A Mediterranean classic perfect for feeding a crowd.
Ingredients
3 large eggplants, sliced into 1/2-inch rounds
Olive oil, for brushing
Salt, to taste
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 lb (450 g) ground beef or lamb
1 can (15 oz) crushed tomatoes
2 tablespoons tomato paste
1/2 cup red wine (optional)
1 teaspoon ground cinnamon
1 teaspoon dried oregano
1/2 teaspoon nutmeg
Salt and pepper, to taste
4 tablespoons butter
1/2 cup all-purpose flour
4 cups whole milk, warmed
2 large eggs, lightly beaten
1/2 cup grated Parmesan cheese
Pinch of nutmeg
Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Lightly salt the eggplant slices and let them sit for 20 minutes to draw out moisture. Pat dry, brush with olive oil, and roast on a baking sheet for 20 minutes until tender and lightly golden.
- For the meat sauce, heat olive oil in a skillet and sauté the onion and garlic until fragrant. Add the ground meat and cook until browned.
- Stir in the crushed tomatoes, tomato paste, wine (if using), cinnamon, oregano, nutmeg, salt, and pepper. Simmer for 20 minutes.
- For the béchamel, melt butter in a saucepan. Whisk in the flour and cook for 1–2 minutes. Gradually add the warm milk, whisking constantly until thickened.
- Remove from heat and stir in the Parmesan cheese. Season with nutmeg, salt, and pepper, then whisk in the beaten eggs.
- Grease a 9×13-inch baking dish. Layer the roasted eggplant slices, then spread the meat sauce over them. Pour the béchamel over the top and spread evenly.
- Bake uncovered for 45–50 minutes, until golden brown and bubbling.
- Let it rest for 15 minutes before slicing and serving.
Notes
You can substitute eggplant with zucchini or thinly sliced potatoes.
Use ground turkey or plant-based meat for a lighter version.
For extra aroma, add a dash of clove or allspice to the meat sauce.
Sprinkle extra cheese on top before baking for a cheesier crust.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice (approx. 1/8 of dish)
- Calories: 520
- Sugar: 7g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 105mg
