A classic comfort food, this traditional Greek moussaka is loaded with eggplant, a hearty lamb meat sauce, and finished with a creamy bechamel sauce. It will give you an authentic Greek meal experience without ever having to leave the comfort of your own home.
This classic Greek casserole is a hearty, fulfilling, and flavorful meal that embodies the authentic flavors of Greece. And after today, with this recipe, you'll be making the best moussaka this side of Athens.
Table of Contents
Recipe Video
Why This Recipe Works
This traditional Greek moussaka recipe works because it combines layers of rich flavors and textures, making it a versatile and satisfying dish for any occasion. Its base of eggplant, paired with a savory meat sauce and creamy bechamel, creates a harmonious blend that appeals to many palates. The recipe is highly customizable—vegetarians can substitute lentils or mushrooms for the meat, and various spices and cheeses can be adjusted to taste.
Moussaka is also easy to prep in advance, making it perfect for busy weeknights or entertaining. Assemble it a day ahead, then bake when needed for a convenient, delicious meal.
Ingredients
Eggplant:
For moussaka, select firm, glossy eggplants with no blemishes. Slice them into ¼-inch slices, salt both sides and let sit for 30 minutes to draw out moisture and reduce bitterness. Rinse and pat dry before frying or baking until golden. In addition to eggplant, you can use zucchini and bell peppers to add variety and nutrition.
Onion and Garlic:
Like any good dish that starts in a skillet, onions and garlic are essential for adding depth and flavor to the meat sauce in moussaka.
Lamb Mince:
Lamb mince is traditionally used in moussaka for its rich, distinctive flavor that complements the dish's robust spices and creamy béchamel sauce. If lamb is unavailable or preferred, ground beef, turkey, or chicken can be excellent substitutes, offering a milder taste. For a meatless version, lentils, chickpeas, or a combination of mushrooms and walnuts provide hearty, protein-rich alternatives that mimic the texture and depth of traditional meat fillings.
Seasonings:
Traditional seasonings for moussaka include cinnamon and allspice, which add warmth and depth to the meat sauce. Salt and pepper are also essential for enhancing the flavors. For additional flavor, you can add oregano, thyme, or a pinch of nutmeg.
Bechamel:
While this moussaka recipe provides directions for making your own bechamel sauce, you can also save time and energy in the kitchen by using a pre-made bechamel. Ensure the premade sauce is of good quality and has the right consistency—thick but pourable. If the sauce is too thick, you can thin it slightly with a bit of warm milk.
Cheese:
The best kinds of cheese to use in your homemade moussaka are Kefalotyri and Parmesan. Kefalotyri, a traditional Greek cheese, adds a tangy, slightly salty flavor that complements the dish's richness. If you can't find Kefalotyri, Parmesan is an excellent substitute, providing a similar savory profile. For additional flavor, you can also use Pecorino Romano or Gruyère.
How to Make Moussaka
Eggplant
Step One:
Slice the eggplants and sprinkle with salt. Let them sit for 30 minutes to draw out excess moisture. Rinse and pat dry.
Step Two:
Heat olive oil in a large pan over medium heat. Fry the eggplant slices until golden brown on both sides. Repeat with the remaining slices. Drain on paper towels to remove excess oil. Set aside.
Lamb Meat Sauce
Step One:
Heat the oil in a large skillet over medium-high heat.
Step Two:
Add the onion and garlic to the hot skillet and cook until the onion is softened and slightly opaque.
Step Three:
Add the lamb and cook until browned.
Step Four:
Once the lamb is browned, add tomato paste, cinnamon, salt, pepper, and allspice and stir to incorporate.
Step Five:
Bring the sauce to a gentle boil and let it simmer for about 30 minutes until the sauce thickens. Set aside.
Bechamel
Step One:
In a large saucepan, melt butter over medium heat.
Step Two:
Add the flour and whisk constantly for about 2 minutes until smooth and bubbly.
Step Three:
Gradually whisk in the milk, continuing to whisk until the sauce thickens and comes to a simmer. Remove from heat and set aside.
Moussaka
Step One:
In a greased, oven-safe casserole dish, begin building your moussaka by adding a layer of eggplant, followed by a layer of meat sauce, eggplant, meat sauce, eggplant, meat sauce, and eggplant.
Step Two:
Add bechamel, and cheese on top. Place the assembled moussaka in the oven and bake for 45 minutes at 356F, until the top is golden brown and bubbly.
Step Three:
Serve with your moussaka alongside your favorite side dishes, and enjoy!
Tips
- After baking, let the moussaka rest for at least 20 minutes before serving. This allows it to set and makes it easier to cut neat slices.
- Sprinkle fresh parsley or a dash of extra grated cheese on top before serving for added flavor and presentation.
What to Serve With Moussaka
Moussaka, a rich and hearty Greek casserole, pairs beautifully with a variety of side dishes that complement its robust flavors. a simple green salad with a lemony Greek dressing is a great choice providing a refreshing contrast to the savory layers of moussaka. Crusty bread or warm pita is perfect for soaking up the delicious meat sauce and béchamel. Roasted vegetables, such as zucchini, bell peppers, and carrots, can add additional texture and nutrition to the meal.
Additionally, a dollop of tangy tzatziki sauce can add a cool, creamy element that balances the richness of the moussaka. You can also check out this list of what to serve with moussaka for more ideas.
FAQs
Can I make a vegetarian moussaka?
Yes, you can make a vegetarian moussaka by substituting the meat with lentils, chickpeas, mushrooms, or a combination of vegetables. Feel free to check out this vegetarian moussaka recipe.
Can I make it Kosher or dairy free moussaka?
Yes, you can make a dairy-free and kosher moussaka by omitting the bechamel and cheese layer. Your top layer would then be eggplants.
For how long can leftover moussaka be kept fresh?
Leftover moussaka can be stored in an airtight container in the refrigerator for 3-4 days. For longer storage, portions can be frozen in airtight containers or freezer-safe bags for up to 3 months.
What is the best way to reheat moussaka?
To reheat moussaka, preheat your oven to 350F. Cover the dish with aluminum foil to prevent the top from browning too much, and bake for about 20-30 minutes, or until heated through.
More Greek Recipes
If you want to serve this authentic moussaka as part of a traditional Greek menu, you're in luck. Today we've gathered some of our favorite Greek food recipes to help inspire your Greek feast. Opa!
Moussaka
Ingredients
Eggplant
- large eggplant sliced
- non-stick cooking spray
Lamb Meat Sauce
- 1 tablespoon olive oil
- 1 white onion diced
- 2 cloves garlic
- 2 pounds minced lamb or ground beef
- 1 cup tomato paste
- 1 teaspoon cinnamon
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- ½ teaspoon allspice
Bechamel Sauce
- 5 tablespoons butter
- ⅓ cup flour
- 2 cups milk
Moussaka
- 1 cup cheese shredded
Instructions
Eggplant
- Prepare your eggplant by slicing it.
- Heat the oil in a large skillet over medium heat. Fry the eggplant until golden brown on both sides. Repeat for remaining eggplant and set aside.
Lamb Meat Sauce
- Heat the oil in a large skillet over medium-high heat.
- Add the onion and garlic to the hot skillet and cook until the onion is softened and slightly opaque.
- Add the lamb and cook until browned.
- Once the lamb is browned, add tomato paste, cinnamon, salt, pepper, and allspice and stir to incorporate.
- Bring to a boil, then remove from heat and set aside.
Bechamel Sauce
- In a large saucepan, melt butter over medium heat.
- Whisk in the flour to create a roux.
- Slowly whisk in milk and continue whisking until you have a smooth creamy consistency.
Building the Moussaka
- In a greased, oven-safe casserole dish, begin building your moussaka by adding a layer of eggplant, followed by a layer of meat sauce, eggplant, meat sauce, eggplant, meat sauce, eggplant, bechamel, and finally cheese.
- Bake for 45 minutes at 356F.
- Serve with your favorite side dishes, and enjoy 🙂
Video
Nutrition
Notes
- When preparing the eggplant, salting it first helps to draw out the bitterness.
- Allow the meat sauce to simmer for a while for the flavors to develop more depth.
- If you want, you can add potato slices on top of the eggplant slices. Cook the potatoes beforehand.
- For a richer Bechamel sauce, try adding a pinch of nutmeg.
- Let the moussaka rest for 15-20 minutes after baking before serving to allow the flavors to meld and the dish to set.
Many versions of this recipe. I am Greek, and I make this dish with potatoes I either fry them just get some color or boil them so they are Ala dent , and I use zucchini again browned, but not cooked, either under the broiler or fry it. I also either broil the eggplant or fry it, before assembly. Assemble one layer at a time with each vegetable with the meat in the center. Add the bechamel sauce a little on the bottom and then on top. As per the recipe. This is a delicious dish.
How much potatoes? There is no mention in the ingredients or directions.
Enough to cover the bottom of your pan. They should be sliced.
I'm usually not great in the kitchen but this recipe was foolproof and tasted incredible...
Yes, where do the potatoes go?
Potatoes are optional and you can add them on top of the eggplant slices.
Delicious dish
Truly a delightful dish thanks Corrie
did not see when to add potatoes, I assume to add at the same time as eggplant.
Can ground chicken be used in lieu of beef or lamb?
Yes
I've been seeking a good moussaka recipe. Are there no herbs or spices to add to the tomato sauce? I've always tasted herbs in moussaka.
Fixed 🙂
how many potatoes do you use to slice. no potato amount listed.
1-2 potatoes.
Reminds me of lasagnia