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Greek Moussaka is a classic comfort food and one of the most traditional Greek recipes. Make a large batch, because you’ll definitely want to come back for seconds! This Greek moussaka recipe is easy to prepare with pantry staples and keeps well in the fridge!
People often assume that Greek Moussaka is a difficult dish to prepare, requiring the skills of a professional chef to get it right. My guess is that this assumption comes from the fact that Moussaka takes some time to assemble, but in reality, it’s far from being complicated.
Just like many of my Greek recipes, moussaka callas for simple ingredients and I think that’s the beauty of Greek and Mediterranean cuisine. Recipes such as spanakorizo, keftedes or tiropita call for the most humble ingredients, and would give you the most delicious dish!
Now without further ado, let’s dive into this classic recipe and let me show you how to make the best moussaka of your life. I get to say that, because I did a tour of the best moussakas in Athens and I guarantee you, this moussaka tastes exactly like the ones you find in Greece!
Table of Contents
Recipe Highlights: Greek Eggplant Moussaka
Cuisine: Greek
Flavor Profile: Savory, aromatic, and comforting. The tender layers of eggplant and potatoes are complemented by a spiced meat sauce and creamy béchamel topping.
Primary Cooking Techniques: Roasting, sautéing, layering, and baking
Skill Level: Intermediate-friendly
What is Eggplant Moussaka?
This traditional Greek eggplant casserole that has been cherished for generations. Its key ingredients include tender eggplants, a flavorful ground meat sauce, and a luscious, creamy topping that brings everything together.
Similar to the beloved pastitsio, this dish consists of a few layers, coming together perfectly to make a tasty dish. Greek Moussaka is made of four delicious layers: a base of sliced potatoes briefly cooked in boiling water, followed by tender slices of roasted eggplant. These are topped with a flavorful meat sauce made from ground lamb, beef, or a combination of both. The dish is finished with a creamy white sauce, very similar to bechamel.
Ingredients
- Eggplants: Italian or globe eggplants would work well for this recipe. Graffiti eggplants work just as well. However, I don’t recommend using thinner varieties like Chinese eggplants, as the pieces will become too small after roasting. Remember, you don’t need to peel the eggplants—the skin helps hold the flesh together.
- Potatoes: Russet or Yukon Gold varieties work well for this recipe. The potatoes are partially cooked before layering.
- Ground Meat: Traditionally, this dish is made with ground lamb. However, you can also use ground beef or a combination of the two.
- Tomato Paste: Use tomato paste for its rich flavor and vibrant color. I don’t recommend substituting it with tomato sauce as it would change the consistency of the sauce.
- Butter: It’s best to use unsalted butter. If using salted butter, be sure to adjust the amount of salt in your meat sauce.
- Milk: You can use whole milk or 2% milk for this sauce. I don’t recommend using skim milk or non-dairy milk.
- Eggs: It’s best if the eggs are at room temperature so they blend smoothly into the sauce.
- Parmesan Cheese: This sauce is traditionally made with Kefalotyri cheese. However, if that’s not available, parmesan would work just fine.
How to Make Eggplant Moussaka
Step 1: Prepare the Eggplants and Potatoes
First, bring a pot of water to a boil and preheat the oven to 400°F. Slice the potatoes and eggplants into 1/2-inch thick pieces. Brush the eggplants with olive oil and roast them in the oven.
Place the eggplants on the baking sheet and roast them for 20 minutes until they are cooked and golden brown. Meanwhile, boil the potato slices for about five to seven minutes, or until they are fork-tender but not falling apart. Drain and set them aside.
Step 2: Prepare the Meat Sauce
While the eggplants are roasting, prepare the meat sauce by sautéing the onion until golden brown. Add the ground beef or lamb to the onion and garlic, and brown completely.
Add the crushed tomatoes, tomato paste, and all the spices. Now that the potatoes are ready, the eggplants are roasted, and the meat sauce is fully cooked, it’s time to make the béchamel sauce.
Step 3: Make the Béchamel Sauce
Melt the butter in a saucepan over medium heat. Stir in the flour and whisk until combined. The mixture should form a loose consistency, not a hard paste.
Gradually add the milk in four to five increments, whisking thoroughly after each addition to ensure no lumps form. Bring the mixture to a simmer and cook until it thickens, which should take about five to seven minutes. As shown in the photo below, the sauce is thick enough to coat a wooden spoon without running off.
Once thickened, turn off the heat and season the béchamel sauce with salt and pepper. Finally, add the eggs and Parmesan cheese, whisking until the sauce is smooth and lump-free.
Step 4: Assemble the Moussaka
Now, spread a thin layer of béchamel sauce at the bottom of a large baking dish (9×13). Layer the potatoes over the sauce, followed by the eggplants, and then top with the meat sauce, ensuring it fully covers all the roasted eggplant slices.
Finish the moussaka by spreading the creamy béchamel sauce on top and sprinkling extra Parmesan cheese. Bake in the oven for about 45 minutes, until it’s golden and bubbling.
Recipe Tips
- Make sure the eggplant slices are not too thin, as they can get mushy. You can also grill the eggplants.
- Don’t cook the potatoes for too long; otherwise, they’ll fall apart as they cook in the oven.
- For the meat sauce, you can use lamb, beef, or a combination of both. I love using half lamb and half beef.
- The best eggplants for this moussaka recipe are globe eggplants, as they have a great texture. Italian eggplants would work pretty well too.
- Frying the eggplants works for this Greek moussaka, but I prefer roasting—it’s quicker, easier, and uses much less oil. If you choose to fry, salt the eggplant slices and let them “sweat” in a colander for 30 minutes, then rinse and pat dry. Fry in vegetable oil over medium heat for about five minutes per side until soft but not burnt.
Serving Suggestions
For clean, well-defined slices of moussaka, allow it to cool for about 15 minutes before cutting. Use a sharp knife to slice, and serve it alongside a few sides, such as a classic Greek Salad, pita and tzatziki.
Leftovers
Refrigerator: Allow the moussaka to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 5 days.
Freezer: For longer storage, let the moussaka cool completely before freezing. Cover tightly with plastic wrap and aluminum foil, or slice it into portions and place them in a freezer-safe container. Freeze for up to 3 months.
Reheating Tips: Thaw frozen moussaka in the fridge overnight. Reheat in the oven at 300°F for 20-25 minutes, or until completely heated through.
Frequently Asked Questions
Yes, all you need to do is leave out the meat and use a about 2 cups of cooked green or brown lentils in the same recipe.
Absolutely. Let the moussaka cool completely, then slice and freeze. To eat, simply defrost in the fridge and reheat in the oven.
The main reason could be that you didn’t add the milk in stages. Stagger your pour—don’t add it all at once. You need to add the milk slowly, allowing each addition to combine well with the flour mixture. Additionally, the milk might have been too cold.
Yes! You can make all the layers a day before and assemble later. You can also assemble the layers and refrigerate for a day and cook later.
Make sure that the slices are not too thin because they will get too soft. Peel stripes on the eggplants instead of peeling them completely to help them keep their shape.
It depends on the region and, of course, the recipe. Moussaka can be made with or without potatoes. I personally love including potatoes because their starch transforms it into a complete meal and helps hold the dish together beautifully.
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Greek Eggplant Moussaka Recipe
Ingredients
- 2 large eggplants, sliced (1/2 inch thickness)
- 3 medium potatoes , peeled and sliced (1/2 inch thickness)
- 3 tbsp olive oil
- 1 large onion , chopped
- 3 cloves garlic, minced
- 1 lb ground beef , See Note #1
- 1 can 14 oz crushed tomatoes
- 3 tbsp tomato paste
- 1 tsp salt
- 1 tsp oregano
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1/2 tsp black pepper
Bechamel Sauce
- 5 tbsp unsalted butter
- 5 tbsp all purpose flour
- 3 cups whole milk, room temperature
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup parmesan
- 2 eggs, room temperature
Instructions
- Preheat the oven to 400F. Line a baking sheet with aluminum foil and brush generously with olive oil.
- Place the eggplant sliced on the baking sheet and brush some more olive oil on them.
- Roast in the oven for 20 minutes until they are cooked and golden brown. Take then out of the oven and lower the temperature to 350F.
- As the eggplants are roasting, bring a pot of water to boil.
- Cook the potato sliced in the boiling water for five to seven minutes until they are some how fork tender. Drain and discard the water. Set the potatoes aside.
- Heat olive oil in a large pan and saute onion and garlic until golden brown.
- Add in the ground beef and brown completely. Discard excess fat if any.
- Add in crushed tomatoes, tomato paste and all the spices. Mix well and cook for about ten minutes over medium low heat. Make sure the meat sauce is juicy enough, add 1/2 cup water or broth if needed.
Bechamel Sauce
- Melt the butter in a sauce pan over medium heat.
- Whisk in the flour and mix well.
- Add milk in steps and whisk very well after each addition.
- Bring the sauce to simmer and cook for some minutes until it’s creamy and thick.
- Turn the heat off, add in salt and pepper.
- Add in the eggs and parmesan cheese. Whisk well until everything is completely incorporated.
Assembling Moussaka
- Coat the bottom of a 10×13 baking dish with bechamel sauce.
- Layer the potatoes so they cover the bottom completely.
- Layer the roasted eggplant slices on the potatoes.
- Pour the meat sauce over the eggplants.
- Cover the meat sauce with bechamel sauce and sprinkle extra parmesan cheese on top.
- Bake in the oven at 350F for about 45 minutes until golden and the sauce is bubbling. Broil for two minutes if desired.
- Let moussaka cool for ten to fifteen minutes before slicing.
Notes
- Don’t cook the potatoes too much; otherwise, they’ll fall apart as they cook in the oven.
- Make sure the eggplant slices are not too thin, as they can get mushy. You can also grill the eggplants.
- For the meat sauce, you can use lamb, beef, or a combination of both. I love using half lamb and half beef.
- The best eggplants for this moussaka recipe are globe eggplants, as they have a great texture. Italian eggplants would work pretty well too.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was created in partnership with the dairy farm families of New England.
GREAT REFCIPE, I USUALLY LAYER UNTIL MY BAKING DISH IS FULL, ON OF MY ALL TIME FAVORITES, RIGHT AFTER THE WONDERFUL PERSIAN RICE DISHES.
THANK YOU SO MUCH
Easy & delicious!!!
I made this for Mother’s Day brunch along with the Mediterranean frittata. Assembled entire dish the day before, and refrigerated overnight. Took out of the fridge about 1.5 hours before baking so it was close to room temperature.j Came out beautifully and everyone loved it. We had plenty of leftovers.
Thank you Joann! I’m so happy to know you enjoyed this dish and had a good Mother’s day!
Made this for the first time tonight! EXCELLENT recipe! Such great flavors and thorough directions. Thanks so much😋
Thank you Christine!
Can I use lentils for this recipe instead of meat ? If so, which ones (i.e. green, black…) and how much ?
Yes, cook about 2 cups of green lentils in water, and then make the meat sauce using the lentils.
Can this be made a day ahead and cook the next day ?
Yes, or you can prepare all the components separately and assemble and cook the next day.
I’ve made this so many times. It’s a family favorite. I thin slice the potatoes and layer the raw potatoes on the bottom and they cook perfectly in the oven once it’s all put together. I also roast a lot of eggplant, and then wrap half and store it in the freezer to make this another time, definitely saves time for later.
Thank you Lindsey!