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Greek Moussaka

Yields8 ServingsPrep Time40 minsCook Time1 hr 10 minsTotal Time1 hr 50 mins

Greek Moussaka is a layered casserole of eggplant, spiced ground meat, and creamy béchamel sauce. Often considered Greece’s national dish, this baked delight delivers hearty, aromatic comfort with every forkful. It’s rich, satisfying, and perfect for gatherings or a Sunday family dinner.

Greek Moussaka

For the Eggplant
 2 large eggplants (about 2 lbs), sliced ½ inch thick
 Salt, for sweating
 Olive oil, for brushing and roasting
For the Meat Sauce
 2 tbsp olive oil
 1 large onion, finely chopped
 2 cloves garlic, minced
 1 ½ lbs ground lamb or beef
 2 tbsp tomato paste
 1 cup crushed tomatoes (or purée)
 ½ cup dry red wine
 1 tsp ground cinnamon
 ½ tsp ground allspice
 1 tsp dried oregano
 Salt and black pepper to taste
 2 tbsp chopped fresh parsley
For the Béchamel Sauce
 4 tbsp unsalted butter
 ⅓ cup all-purpose flour
 3 cups warm whole milk
 Pinch of ground nutmeg
 Salt and white pepper to taste
 ½ cup grated Parmesan cheese (or kefalotyri)
 2 egg yolks
Optional
 Extra grated cheese for topping
 Breadcrumbs for lining baking dish
Prepare the Eggplant
1

  1. Lay sliced eggplant on a tray and sprinkle both sides with salt. Let sit 30 minutes to draw out moisture.

  2. Rinse and pat dry thoroughly.

  3. Preheat oven to 400°F (200°C).

  4. Brush slices lightly with olive oil, place on a parchment-lined tray, and roast for 20–25 minutes, flipping halfway, until golden and tender. Set aside.

Make the Meat Sauce
2

  1. In a large skillet over medium heat, add olive oil and sauté onion until soft (about 5 minutes).

  2. Add garlic, then the ground meat. Cook until browned, breaking up with a spoon.

  3. Stir in tomato paste, crushed tomatoes, wine, cinnamon, allspice, oregano, salt, and pepper.

  4. Simmer for 15–20 minutes, stirring occasionally, until thickened.

  5. Stir in parsley and remove from heat.

Make the Béchamel Sauce
3

  1. In a saucepan, melt butter over medium heat.

  2. Whisk in flour and cook 1–2 minutes, stirring constantly.

  3. Gradually whisk in warm milk, a bit at a time, to avoid lumps.

  4. Cook, whisking, until thickened and smooth (about 5–7 minutes).

  5. Season with salt, pepper, and nutmeg.

  6. Remove from heat, stir in cheese, then whisk in egg yolks quickly.

Assemble the Moussaka
4

  1. Preheat oven to 375°F (190°C).

  2. Grease a 9x13 inch baking dish and optionally sprinkle with breadcrumbs.

  3. Layer the bottom with half the roasted eggplant slices.

  4. Spread all of the meat sauce over the eggplant.

  5. Add the remaining eggplant in a second layer.

  6. Pour béchamel evenly over the top and smooth with a spatula.

  7. Sprinkle with extra grated cheese, if desired.

Bake
5

  1. Bake uncovered for 45–50 minutes, until the top is golden brown and set.

  2. Let rest 20–30 minutes before slicing (very important for clean slices!).

Serve
6

Serve warm with a crisp Greek salad and crusty bread or lemon potatoes.

Variations
7

  • Use zucchini or potatoes for some or all of the eggplant layers.

  • Make it vegetarian by replacing meat with lentils or mushrooms.

  • Try topping with kefalograviera or pecorino cheese for a sharper finish.

Pairing Suggestions
8

  • Wine: Xinomavro, Chianti, or Syrah

  • Beer: Amber ale or lager

  • Non-alcoholic: Mint lemonade or iced black tea

Nutrition Facts

8 servings

Serving size