Moussaka is a beloved Greek dish known for its rich layers of eggplant, savory meat sauce, and creamy béchamel topping. It’s hearty, comforting, and full of flavor. While it takes a little time and care to assemble, the result is more than worth it.

Think of it as Greece’s answer to lasagna with roasted eggplant instead of pasta and a custardy sauce instead of cheese. Whether you’re serving guests or preparing a family dinner, this dish makes an impressive, satisfying centerpiece.

Let’s break it down step by step.

Why You’ll Love This Recipe

Rich, hearty flavors in every bite
A satisfying and comforting main dish
Authentic Greek taste with classic ingredients
Make-ahead friendly for meal prep or entertaining
Beautiful presentation and easy to slice once set

Ingredients

Here’s everything you’ll need to make Classic Greek Moussaka:

For the Eggplant Layer

Eggplants – 3 large, cut into ½-inch thick slices
Olive Oil – 3 to 4 tablespoons, for brushing
Salt – for seasoning

For the Meat Sauce

Ground Beef or Lamb – 1 lb (450g)
Yellow Onion – 1 large, finely chopped
Garlic – 4 cloves, minced
Crushed Tomatoes – 1½ cups (or canned)
Tomato Paste – 2 tablespoons
Red Wine – ½ cup (optional, but adds depth)
Ground Cinnamon – ½ teaspoon
Dried Oregano – 1 teaspoon
Salt – 1 teaspoon
Black Pepper – ½ teaspoon
Olive Oil – 2 tablespoons

For the Béchamel Sauce

Butter – 4 tablespoons
All-Purpose Flour – ¼ cup
Whole Milk – 3 cups, warm
Egg Yolks – 2
Grated Nutmeg – ¼ teaspoon
Salt – ½ teaspoon
Parmesan or Kefalotyri Cheese – ½ cup, grated

Step-by-Step Instructions

Step 1: Prepare the Eggplants

Start by slicing the eggplants into even, ½-inch thick rounds. Arrange them on a baking sheet and sprinkle lightly with salt. Let them sit for 20–30 minutes. This step draws out bitterness and excess moisture. Once time is up, blot the slices dry using a paper towel.

Preheat your oven to 400°F (200°C). Lightly brush both sides of the eggplant slices with olive oil and lay them in a single layer on baking sheets. Roast for 25–30 minutes, flipping once halfway through, until golden and tender. Set aside to cool.

Step 2: Cook the Meat Sauce

While the eggplant is roasting, heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped onion and sauté for about 5 minutes until soft. Add minced garlic and cook for 1 minute more.

Add the ground meat and cook, breaking it up with a spoon, until browned and fully cooked. Drain off excess fat if needed.

Stir in the tomato paste and cook for 1 minute. Pour in the crushed tomatoes and red wine. Add cinnamon, oregano, salt, and black pepper. Reduce the heat and simmer uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens and becomes rich. Remove from heat and set aside.

Step 3: Make the Béchamel Sauce

In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until lightly golden, forming a roux.

Gradually pour in the warm milk, whisking constantly to avoid lumps. Continue whisking until the sauce thickens to a custard-like consistency, about 5–7 minutes.

Remove from heat. Let it cool slightly, then whisk in the egg yolks, grated nutmeg, salt, and grated cheese. Set aside while you assemble the dish.

Step 4: Assemble the Moussaka

Lightly grease a deep 9×13-inch baking dish. Start with a layer of roasted eggplant slices, slightly overlapping them. Spread half of the meat sauce evenly over the eggplant. Add another layer of eggplant, followed by the remaining meat sauce. Top with the béchamel sauce, spreading it all the way to the edges.

Use the back of a spoon or spatula to smooth the top. Sprinkle a bit more grated cheese over the surface if desired.

Step 5: Bake and Cool

Lower the oven temperature to 375°F (190°C). Bake the moussaka uncovered for 45–50 minutes, until the top is golden brown and the sauce is bubbling around the edges.

Remove from the oven and let it rest for at least 30 minutes before slicing. This helps the layers set and keeps the slices intact.

Mistakes to Avoid

Skipping the salting step for eggplants: It prevents bitterness and sogginess.
Not letting the moussaka rest before slicing: It will fall apart if cut while hot.
Overcooking the béchamel: Cook just until thickened, then cool slightly before adding eggs.

FAQs

Can I make moussaka ahead of time?
Yes, you can assemble it up to 24 hours in advance. Cover and refrigerate, then bake as directed.

Can I freeze it?
Moussaka freezes well after baking. Let it cool completely, wrap tightly, and freeze for up to 2 months.

What meat works best?
Ground lamb is traditional, but beef or a mix of both work beautifully.

What to Serve With Moussaka

Greek salad with feta and olives
Crusty bread or pita
Tzatziki or yogurt on the side
A glass of red wine or sparkling water with lemon

Storage Tips

Store leftovers in the fridge for up to 4 days.
Reheat in the oven or microwave until warmed through.
Avoid reheating repeatedly to keep texture intact.

Notes

For a vegetarian version, replace the meat with lentils or chopped mushrooms.
Use kefalotyri cheese if you want to stay traditional, or swap with parmesan.
If your eggplants are large, you may need to roast in batches.
The béchamel can be made with less cheese if you prefer a lighter topping.

Final Bites

Classic Greek Eggplant Moussaka is a true comfort dish that’s stood the test of time. With its rich meat sauce, tender eggplant layers, and creamy béchamel topping, it brings both heartiness and elegance to the table.