Looking for the best Greek moussaka recipe? This classic eggplant and meat casserole is one of Greece’s most iconic comfort foods — creamy, hearty, and bursting with Mediterranean flavor. Whether you’re hosting a dinner party or preparing a weekend feast, this authentic homemade moussaka will impress every guest at the table.
🧅 What is Moussaka?
Moussaka is a layered Greek dish typically made with sautéed eggplant, spiced ground meat (usually beef or lamb), and a rich béchamel sauce. Baked until golden and bubbly, it’s the Mediterranean’s answer to lasagna — without the pasta, but with plenty of Old World charm.
🍆 Ingredients for Greek Moussaka
For the Eggplant Layer:
- 2 large eggplants, sliced into 1/2-inch rounds
- Salt (for sweating)
- Olive oil (for frying or brushing)
For the Meat Sauce:
- 1 lb ground beef or lamb
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1/4 teaspoon cinnamon
- 1/2 teaspoon oregano
- Salt and pepper to taste
For the Béchamel Sauce:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups milk (warm)
- Pinch of nutmeg
- 1/4 cup grated Parmesan cheese
- 1 egg yolk (optional, for extra richness)
🧑🍳 How to Make Moussaka (Step-by-Step)
1. Prepare the Eggplant
- Sprinkle sliced eggplant with salt and let sit for 30 minutes to draw out bitterness.
- Rinse and pat dry.
- Either fry in olive oil or roast in a 400°F oven until golden on both sides.
2. Make the Meat Sauce
- Sauté onion and garlic in olive oil until soft.
- Add ground meat and cook until browned.
- Stir in tomato paste, crushed tomatoes, cinnamon, and oregano. Simmer for 20 minutes until thickened.
3. Cook the Béchamel
- Melt butter in a saucepan over medium heat. Stir in flour and whisk for 1–2 minutes.
- Gradually whisk in warm milk until smooth. Cook, stirring, until thick.
- Add nutmeg and cheese. Stir in the egg yolk off heat for added richness.
4. Assemble the Moussaka
- In a greased baking dish, layer half the eggplant.
- Add the meat sauce evenly over top.
- Layer the remaining eggplant.
- Pour the béchamel sauce over everything and smooth the top.
5. Bake
- Bake at 375°F (190°C) for 45 minutes until golden and bubbling.
- Let rest 20–30 minutes before serving to allow layers to set.
🍽️ Serving Suggestions
- Garnish with fresh parsley or a light sprinkle of grated cheese.
- Serve with a crisp Greek salad, crusty bread, and a glass of red wine.
- Moussaka tastes even better the next day — great for leftovers!
❓ Frequently Asked Questions
Q: Can I make moussaka vegetarian?
Yes! Replace the meat sauce with a lentil or mushroom-based sauce for a delicious plant-based version.
Q: Can I freeze moussaka?
Absolutely. Moussaka freezes well — just allow it to cool completely and wrap tightly. Reheat in the oven for best texture.
Q: What’s the best eggplant for moussaka?
Globe eggplants work well, but you can also use smaller varieties. Just ensure they’re firm and fresh.
⭐ Why This Moussaka Recipe Works
- Authentic Greek flavors
- Step-by-step friendly for beginners
- Rich, satisfying, and perfect for make-ahead meals
- Flexible: make it gluten-free, vegetarian, or low-carb
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