Moussaka is a beloved Greek comfort food that combines layers of rich flavor and hearty ingredients into one satisfying dish. This Mediterranean classic is a baked casserole traditionally made with eggplants, ground meat, and a creamy béchamel sauce. Each bite delivers a perfect balance of spiced meat, tender vegetables, and smooth, cheesy topping. Moussaka is more than just a meal—it’s a celebration of Greek heritage, perfect for family gatherings or a special Sunday dinner. With its warming spices and comforting textures, it’s no surprise that moussaka has remained a staple in Greek households for generations.
Ingredients
For the Meat Sauce:
- 500g ground beef or lamb
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 400g canned chopped tomatoes
- 2 tbsp tomato paste
- ½ tsp ground cinnamon
- ½ tsp allspice
- Salt and black pepper to taste
- 1 bay leaf
- ½ cup red wine (optional)
- Fresh parsley, chopped (for garnish)
For the Eggplant Layers:
- 2–3 large eggplants
- Salt for sprinkling
- Olive oil for brushing or frying
For the Béchamel Sauce:
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups milk (warm)
- 2 egg yolks
- ½ cup grated Parmesan cheese
- Pinch of nutmeg
- Salt and white pepper to taste
Instructions
- Prepare the Eggplant:
Wash and slice the eggplants into ½ inch thick rounds. Sprinkle salt on both sides and place them on paper towels for 30–40 minutes to draw out bitterness. Rinse and pat dry. Brush both sides with olive oil and bake at 200°C (392°F) for 20–25 minutes, or until golden brown. You can also fry them for a more traditional taste. - Make the Meat Sauce:
Heat olive oil in a pan over medium heat. Add chopped onions and sauté until translucent. Stir in garlic and cook for a minute. Add the ground meat and cook until browned, breaking it up with a spoon. Mix in tomato paste, chopped tomatoes, cinnamon, allspice, bay leaf, and red wine. Let it simmer for 20–25 minutes until thickened. Season with salt and pepper, remove the bay leaf, and set aside. - Prepare the Béchamel Sauce:
In a saucepan, melt butter over medium heat. Stir in flour and whisk constantly for 2–3 minutes to form a roux. Gradually add warm milk while whisking to avoid lumps. Cook until the sauce thickens. Remove from heat, then stir in grated Parmesan, nutmeg, salt, and pepper. Let it cool slightly, then mix in egg yolks, whisking quickly to prevent curdling. - Assemble the Moussaka:
Preheat the oven to 180°C (356°F). In a baking dish, layer half of the eggplant slices on the bottom. Spread the meat sauce evenly over the eggplants. Add the remaining eggplant slices on top of the meat layer. Pour the béchamel sauce over the final layer, spreading it evenly. Sprinkle a bit of Parmesan on top for a golden crust. - Bake:
Place the moussaka in the preheated oven and bake for 45–50 minutes or until the top is golden brown and bubbling. Let it rest for 15–20 minutes before slicing. This helps the layers set and makes serving easier. - Serve and Enjoy:
Cut into generous squares and garnish with fresh chopped parsley. Serve warm with a side salad or crusty bread for a full Greek experience.
This homemade moussaka is a rich and flavorful dish that tastes even better the next day, making it perfect for meal prep or leftovers. Whether you’re new to Greek cooking or a seasoned home chef, this moussaka recipe will bring a taste of the Mediterranean straight to your kitchen.