Lunch

Authentic Greek Moussaka

Name: Authentic Greek Moussaka
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Cuisine: Greek
Ingredients: 2 large eggplants, sliced into 1/2-inch rounds; Salt (for sweating eggplant); 4 tbsp olive oil (for brushing or frying eggplant); 1 lb ground beef or lamb; 1 onion, finely chopped; 2 cloves garlic, minced; 1/4 cup red wine; 1 can (14 oz) crushed tomatoes; 2 tbsp tomato paste; 1/2 tsp cinnamon; 1/4 tsp ground allspice; Salt and pepper to taste; 2 tbsp chopped fresh parsley; 4 tbsp butter; 4 tbsp all-purpose flour; 2 cups whole milk, warmed; 1/4 tsp ground nutmeg; 1/2 cup grated Parmesan cheese; 2 eggs, beaten

ByMariem August 2, 2025

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Authentic Greek Moussaka is a traditional baked casserole made with layers of tender eggplant, seasoned ground meat, and a rich béchamel sauce. With its comforting flavor and hearty texture, it is one of the most iconic dishes in Greek cuisine, perfect for family gatherings and festive meals.

Why You’ll Love This Recipe

A timeless Greek classic with robust Mediterranean flavors
Satisfyingly layered with vegetables, meat, and creamy sauce
Perfect for feeding a crowd or serving as a main course
Can be made in advance and reheats beautifully
A flavorful alternative to lasagna without pasta

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the eggplant layer:

Large eggplants, sliced into ½-inch rounds
Olive oil
Salt

For the meat sauce:

Ground lamb or beef
Onion, finely chopped
Garlic, minced
Tomato paste
Crushed tomatoes
Red wine (optional)
Ground cinnamon
Dried oregano
Bay leaf
Salt and pepper

For the béchamel sauce:

Butter
All-purpose flour
Whole milk
Egg yolks
Grated Parmesan or Kefalotyri cheese
Nutmeg
Salt

Directions

Preheat oven to 400°F (200°C). Lay eggplant slices on baking sheets, brush with olive oil, and sprinkle with salt. Roast for 20–25 minutes, flipping once, until tender and lightly browned.
In a skillet, cook ground meat with onion until browned. Add garlic, tomato paste, and wine (if using). Stir in crushed tomatoes, cinnamon, oregano, bay leaf, salt, and pepper. Simmer uncovered for 20–30 minutes until thickened. Remove bay leaf.
For the béchamel sauce: melt butter in a saucepan, stir in flour, and cook for 1–2 minutes. Gradually whisk in warm milk and stir until thickened. Remove from heat, stir in egg yolks, cheese, nutmeg, and salt.
In a greased baking dish, layer half the eggplant, then the meat sauce, then the remaining eggplant. Pour béchamel over the top and spread evenly.
Bake at 375°F (190°C) for 45 minutes, or until top is golden and bubbling.
Allow to rest 15–20 minutes before slicing and serving.

Servings and timing

Servings: 8
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours

Variations

Substitute zucchini or potatoes for eggplant
Make vegetarian by replacing meat with lentils or mushrooms
Add a layer of thin-sliced potatoes under the eggplant for extra heartiness
Use Pecorino Romano cheese if Kefalotyri is unavailable

Storage/reheating

Store cooled leftovers in an airtight container for up to 4 days in the refrigerator.
Reheat individual portions in the microwave or warm in the oven at 350°F (175°C) until heated through.
Moussaka can also be frozen before baking; thaw overnight in the refrigerator and bake as directed.

FAQs

What meat is traditionally used in moussaka?

Ground lamb is traditional, but beef or a mix of both is also commonly used.

Can I make moussaka ahead of time?

Yes. Assemble the dish and refrigerate it unbaked for up to 24 hours, or bake and reheat before serving.

How do I prevent the béchamel from curdling?

Gradually add warm milk and stir constantly. Let the sauce cool slightly before whisking in egg yolks.

Is moussaka gluten-free?

Not as written. For a gluten-free version, use a gluten-free flour blend in the béchamel.

Can I skip the béchamel?

The béchamel is traditional, but you can replace it with mashed potatoes or a yogurt-based topping for a lighter version.

Why does it need to rest before serving?

Letting moussaka rest allows the layers to set and makes slicing cleaner and easier.

Can I use store-bought béchamel?

While homemade is preferred, a good-quality store-bought béchamel may be used in a time crunch.

What wine pairs well with moussaka?

A medium-bodied red like Merlot, Syrah, or a Greek Agiorgitiko complements the dish well.

Can I freeze leftover moussaka?

Yes, freeze in individual portions for up to 3 months. Reheat from frozen or thaw first.

Do I have to peel the eggplant?

No, the peel becomes tender when roasted and adds texture and nutrients.

Conclusion

Authentic Greek Moussaka is a flavorful and comforting dish that showcases the essence of Greek home cooking. With its satisfying layers of roasted vegetables, spiced meat, and creamy béchamel, it’s a rich and memorable meal suitable for any special occasion or hearty dinner.

Mariem