This Greek Moussaka is the definition of comfort food — layers of roasted eggplant, spiced meat sauce, and creamy béchamel baked until golden and bubbling.
Rich, flavorful, and straight out of the Mediterranean kitchen, it’s a true classic that feels like home in every bite.
Perfect for family dinners, Sunday meals, or whenever you crave something cozy and satisfying.
Servings: 6–8
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: ~1 hour 45 minutes
Ingredients
For the eggplant layers:
2 large eggplants (about 800 g total)
Olive oil, for brushing
Salt, for sprinkling
For the meat sauce:
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
500 g ground lamb or beef
1 can (400 g) crushed tomatoes
2 tablespoons tomato paste
1/4 cup red wine (optional but authentic)
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice (optional)
1 teaspoon dried oregano
Salt and pepper, to taste
For the béchamel sauce:
4 tablespoons butter
4 tablespoons flour
2 1/2 cups milk, warmed
1/4 teaspoon nutmeg
Salt and pepper, to taste
1/2 cup grated Parmesan or Kefalotyri cheese
2 egg yolks
For assembly:
1/2 cup grated cheese (Parmesan or mozzarella) for topping
Optional: 1 potato, sliced thinly and baked (for an extra base layer)
Instructions
1. Prepare the eggplant
Slice eggplants into 1/2-inch thick rounds.
Sprinkle with salt and let sit for 20–30 minutes to draw out moisture.
Pat dry with paper towels.
Brush lightly with olive oil and bake or grill at 400°F (200°C) for 15–20 minutes until golden and soft. Set aside.
2. Make the meat sauce
Heat olive oil in a large skillet over medium heat.
Add onion and cook until soft, about 5 minutes. Add garlic and cook for another minute.
Add ground meat and cook until browned, breaking it up with a spoon.
Stir in tomato paste, crushed tomatoes, wine, cinnamon, oregano, allspice, salt, and pepper.
Simmer uncovered for 20–25 minutes until thickened. Remove from heat and let cool slightly.
3. Make the béchamel sauce
In a saucepan, melt butter over medium heat.
Add flour and whisk for 1–2 minutes to form a roux.
Gradually pour in warm milk, whisking constantly until thick and smooth.
Season with nutmeg, salt, and pepper.
Remove from heat and stir in cheese. Once slightly cooled, whisk in egg yolks quickly.
4. Assemble the moussaka
Preheat oven to 375°F (190°C).
Lightly grease a baking dish (9×13 inches).
(Optional) Arrange a layer of thinly baked potato slices at the bottom.
Add a layer of eggplant slices, then half the meat sauce.
Repeat with another eggplant layer and the rest of the meat sauce.
Pour the béchamel evenly over the top and smooth with a spatula.
Sprinkle grated cheese on top.
5. Bake
Bake uncovered for 40–45 minutes, until the top is golden and bubbling.
Let rest at least 15–20 minutes before slicing (this helps it set).
Tips & Variations
You can replace eggplant with a mix of eggplant and zucchini for variety.
The cinnamon and allspice give it the authentic Greek warmth — don’t skip them if you want the traditional flavor.
Make ahead: Assemble up to one day in advance and refrigerate; bake before serving.
Serve with a simple Greek salad or crusty bread for a complete meal.
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Your musaka will taste like a Greek restaurant masterpiece if you nail these three perfect layers. First, slice eggplant thick. Salt for 30 minutes, then fry until golden. Next, brown ground lamb with onions. Add tomatoes, cinnamon, and oregano for that authentic spiced meat sauce. Finally, make creamy bashamemell with butter, flour, milk, and nutmeg. Layer everything. Bake 45 minutes at 375°. The secret is letting it rest before cutting so those gorgeous layers stay intact and picture perfect.
Dining and Cooking