Name: Classic Greek Moussaka
Prep time: 45 min
Cook time: PT-487224H15M45S
Total time: 2 h 15 min
Cuisine: Greek
Ingredients: 2 lbs eggplants, sliced 3/8″ thick; 4 yellow potatoes, sliced 3/8″ thick; Vegetable oil for frying; 2 tbsp olive oil; 2 red onions, finely chopped; 2 cloves garlic, minced; 2 lbs ground beef; 1 tsp sugar; 1 tsp kosher salt; ½ tsp ground cinnamon; 3 tbsp tomato paste; 400g (14 oz) chopped tomatoes; 240ml (1 cup) broth (vegetable or beef); 1 bay leaf; 60g (¼ cup) butter; 80g (⅓ cup) all-purpose flour; 600ml (2 ½ cups) whole milk, room temperature; ¼ tsp kosher salt; ¼ tsp ground black pepper; ⅛ tsp ground nutmeg; 75g (¾ cup) Parmesan cheese, freshly grated; 2 egg yolks

Why You’ll Love This Recipe

Moussaka is a classic Greek comfort food that combines savory, spiced meat, tender vegetables, and a rich, creamy sauce. The layers of eggplant and potatoes add a hearty base, while the cinnamon-spiced beef brings warmth and depth of flavor. The béchamel sauce adds a smooth, velvety finish, and the Parmesan cheese gives it that perfect salty, nutty touch. It’s a dish that feels indulgent but is surprisingly simple to make, and it’s perfect for meal prepping or entertaining guests.

Ingredients

For the Base:

2 lbs eggplants, sliced 3/8″ thick
4 yellow potatoes, sliced 3/8″ thick
Vegetable oil for frying

For the Meat Filling:

2 tbsp olive oil
2 red onions, finely chopped
2 cloves garlic, minced
2 lbs ground beef
1 tsp sugar
1 tsp kosher salt
½ tsp ground cinnamon
3 tbsp tomato paste
400g (14 oz) chopped tomatoes
240ml (1 cup) broth (vegetable or beef)
1 bay leaf

For the Béchamel Sauce:

60g (¼ cup) butter
80g (⅓ cup) all-purpose flour
600ml (2 ½ cups) whole milk, room temperature
¼ tsp kosher salt
¼ tsp ground black pepper
⅛ tsp ground nutmeg
75g (¾ cup) Parmesan cheese, freshly grated
2 egg yolks

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

Classic Greek Moussaka

Directions

Prepare the Eggplant:
Cut the eggplant into 3/8-inch (1cm) round slices. Season both sides with salt and place in a colander for about 30 minutes to draw out excess moisture. This helps remove bitterness and excess water. Pat the eggplant slices dry with paper towels.
Cook the Meat Filling:
In a deep skillet or Dutch oven, heat olive oil over medium-high heat. Sauté the diced onions for several minutes until translucent, then add the garlic and cook for 2 more minutes. Add the ground beef, sugar, salt, and cinnamon. Brown the meat thoroughly, breaking it into fine crumbles with a wooden spoon.
Add Tomatoes and Simmer:
Stir in the tomato paste and cook for 1 minute to incorporate. Pour in the chopped tomatoes and broth, scraping the bottom of the pan to release any browned bits. Add the bay leaf, reduce heat to low, and let the mixture simmer uncovered for 30 minutes until the liquid reduces significantly. Discard the bay leaf when done.
Make the Béchamel Sauce:
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes to form a roux. Gradually whisk in the milk, salt, pepper, and nutmeg. Simmer gently, stirring frequently, until the sauce thickens. Remove from heat and whisk in 50g (½ cup) of the Parmesan cheese. Allow to cool for 5 minutes before whisking in the egg yolks.
Fry the Eggplant and Potatoes:
In a large skillet, fry the eggplant slices in vegetable oil until golden brown on both sides, or bake them in a preheated 220°C (425°F) oven for 15 minutes, turning halfway through. Set the fried slices on a paper-lined tray to absorb excess oil. Repeat the same method for the potato slices, frying until golden brown and crispy. Set aside on paper towels.
Assemble the Moussaka:
Preheat the oven to 180°C (350°F). Brush the bottom and sides of a 9×13-inch baking dish with butter or olive oil. Layer the bottom with overlapping potato slices, then add half of the eggplant slices in an even layer. Spread the meat sauce evenly over the eggplant layer. Top with the remaining eggplant slices, making sure they completely cover the meat.
Top with Béchamel and Parmesan:
Pour the béchamel sauce over the final layer of eggplant. Sprinkle the remaining 25g (¼ cup) of Parmesan cheese over the top.
Bake the Moussaka:
Bake uncovered for 60 minutes, until the top is golden brown and bubbling. Let the dish rest for at least 15 minutes before slicing and serving. This helps the layers set and makes it easier to cut clean slices.

Servings and timing

This recipe yields 8 servings (one 9×13 inch baking dish).

Preparation time: 45 minutes
Cooking time: 90 minutes
Total time: 135 minutes

Variations

Meat Alternatives: You can use ground lamb or turkey instead of beef for a variation in flavor.
Vegan Version: Use plant-based ground meat and vegan cheese alternatives to make this dish vegan-friendly.
Spicy Twist: Add a pinch of red pepper flakes to the meat sauce for a spicy kick.
Extra Veggies: Include a layer of sautéed mushrooms or spinach for added flavor and nutrition.

Storage/Reheating

Storage: Leftover moussaka can be stored in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for 15-20 minutes or until warmed through. You can also microwave individual servings for a quicker option.

FAQs

1. Can I prepare Moussaka ahead of time?

Yes, you can assemble the moussaka a day ahead, refrigerate it, and then bake it the following day. This allows the flavors to meld together.

2. Can I freeze Moussaka?

Yes, you can freeze assembled moussaka before baking. Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Bake directly from the freezer, adding about 20-30 minutes to the baking time.

3. Can I use a different type of cheese?

Yes, you can substitute Parmesan with other hard cheeses like Pecorino Romano or Grana Padano for a different flavor profile.

4. How can I make the eggplant less oily?

To reduce oil absorption, try baking the eggplant slices instead of frying them, or use a non-stick pan to fry with minimal oil.

5. Can I make this gluten-free?

Yes, substitute the all-purpose flour in the béchamel with a gluten-free flour blend or cornstarch. Ensure your breadcrumbs are gluten-free, or skip them entirely.

6. How do I know when the moussaka is done?

The moussaka is done when the top is golden brown and bubbly, and the layers have set. Let it rest for at least 15 minutes before slicing to ensure it holds together well.

7. Can I use a different vegetable instead of eggplant?

Yes, you can use zucchini or another summer squash for a variation, though the texture will differ.

8. How do I keep the layers from sliding apart?

Let the moussaka rest after baking for at least 15 minutes before slicing. This helps the layers set and makes it easier to serve.

9. Can I make the meat sauce spicier?

Yes, you can add chili powder, cayenne pepper, or red pepper flakes to the meat sauce for a spicy kick.

10. Can I add a layer of cheese between the eggplant?

Yes! You can add a layer of mozzarella or more Parmesan cheese between the eggplant layers for an extra cheesy moussaka.

Conclusion

Classic Greek Moussaka is the ultimate comfort food, with layers of tender vegetables, spiced meat, and a creamy béchamel topping. Perfect for a family dinner or a special occasion, this dish brings all the warmth and heartiness of Greek cuisine straight to your table. With its rich flavors and satisfying texture, it’s a meal that will quickly become a favorite!