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Traditional Greek Moussaka

A classic Greek casserole featuring layers of tender roasted eggplant, thinly sliced potatoes, a rich cinnamon-spiced meat sauce, and a luxuriously thick and creamy béchamel topping baked to golden perfection.

Prep 45 min Cook 75 min Total 2h 30m Level Intermediate

Serves 8

Ingredients

Vegetable Layers

3 medium Eggplants — cut lengthwise into 1/4-inch slices
3 medium Russet potatoes — peeled and sliced into 1/4-inch rounds
0.5 cup Olive oil — for brushing
1 teaspoon Salt — to taste

Meat Sauce

2 tablespoons Olive oil
1 large Yellow onion — finely chopped
3 whole Garlic cloves — minced
1.5 pounds Ground lamb or beef — 80/20 blend preferred
14 ounces Crushed tomatoes — canned
0.5 cup Dry red wine
2 tablespoons Tomato paste
1 teaspoon Ground cinnamon
1 teaspoon Dried oregano
1 teaspoon Salt
0.5 teaspoon Black pepper — freshly ground

Béchamel Sauce

0.5 cup Unsalted butter — (1 stick)
0.5 cup All-purpose flour
4 cups Whole milk — warmed
3 large Egg yolks — beaten slightly
0.75 cup Grated Parmesan or Kefalotyri cheese — divided
0.5 teaspoon Ground nutmeg
0.5 teaspoon Salt

Instructions

Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.
~5 min
Arrange the eggplant and potato slices in a single layer on the prepared baking sheets. Brush both sides liberally with olive oil and season with salt. Roast for 20-25 minutes until tender and lightly browned. Remove and set aside. Reduce oven temperature to 350°F (175°C).
~25 min
Roasting instead of traditional frying makes the dish lighter and prevents it from becoming overly greasy.
While vegetables roast, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
~6 min
Add the ground lamb or beef to the skillet. Cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.
~8 min
Stir in the tomato paste, crushed tomatoes, red wine, cinnamon, oregano, salt, and pepper. Bring to a simmer, then reduce heat to low. Let it simmer uncovered for 15-20 minutes until the sauce has thickened and most of the liquid has evaporated. Remove from heat.
~20 min
The meat sauce needs to be quite thick so the moussaka holds its shape when sliced.
To make the béchamel, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook constantly for 1-2 minutes until it forms a smooth paste (roux) and smells slightly nutty.
~3 min
Gradually pour in the warm milk, whisking constantly to prevent lumps. Continue cooking and whisking until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat.
~7 min
Temper the egg yolks: whisk a few tablespoons of the hot béchamel mixture into the beaten egg yolks, then pour the egg yolk mixture back into the saucepan, whisking vigorously. Stir in 1/2 cup of the cheese, nutmeg, and salt.
~3 min
Tempering the eggs prevents them from scrambling in the hot sauce.
Assemble the moussaka: Lightly grease a 9x13-inch baking dish. Place an even layer of potato slices on the bottom. Top with an even layer of half the eggplant slices.
~3 min
Spread the meat sauce evenly over the eggplant layer. Top with the remaining eggplant slices.
~2 min
Pour the béchamel sauce evenly over the top, smoothing it with a spatula. Sprinkle the remaining 1/4 cup of cheese over the béchamel.
~2 min
Bake uncovered at 350°F (175°C) for 45-50 minutes, or until the top is puffed and golden brown.
~50 min
Remove from the oven and let the moussaka rest for at least 30 minutes before slicing and serving. This allows the layers to set.
~30 min
Do not skip the resting time; if you cut it too soon, the moussaka will fall apart.

Nutrition

520

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

780

Sodium (mg)

165

Cholesterol (mg)

Equipment

9x13-inch baking dish
2 baking sheets
Large skillet or Dutch oven
Medium saucepan
Whisk
Pastry brush

Tips & Storage

Sweating the eggplants with salt for 30 minutes before roasting can draw out excess moisture and bitterness, though modern eggplants usually don't require this.
Moussaka is often better the next day after the flavors have had time to meld.
Make sure your meat sauce is reduced well; a watery meat sauce will result in a soggy casserole.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Moussaka can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.