Greek Moussaka (Classic Style)
Introduction
Greek Moussaka is a traditional oven-baked casserole from Greece, often compared to lasagna—but instead of pasta, it uses eggplant layers. The heart of the dish is a cinnamon- and nutmeg-scented meat sauce, usually made with beef or lamb, topped with a creamy béchamel sauce that forms a golden crust when baked. This dish is rich, aromatic, and perfect for family dinners or special occasions.
Ingredients
For the Eggplant Layer
Eggplants – 3 large, sliced into ½-inch rounds
Salt – for sweating eggplant
Olive oil – for brushing
For the Meat Sauce
Olive oil – 2 tbsp
Onion – 1 large, finely chopped
Garlic – 3 cloves, minced
Ground beef or lamb – 500 g (1 lb)
Tomato paste – 2 tbsp
Crushed tomatoes – 1½ cups
Cinnamon – ½ tsp
Dried oregano – 1 tsp
Black pepper – ½ tsp
Salt – to taste
Sugar – ½ tsp (balances acidity)
Bay leaf – 1
Fresh parsley – 2 tbsp, chopped
For the Béchamel Sauce
Butter – 4 tbsp
All-purpose flour – 4 tbsp
Milk – 3 cups, warm
Nutmeg – ¼ tsp
Salt – ½ tsp
White pepper or black pepper – ¼ tsp
Egg yolks – 2
Grated Parmesan or Kefalotyri cheese – ½ cup
Optional Topping
Extra grated cheese – ¼ cup
Instructions
Prepare the Eggplant
Lay eggplant slices on a tray, sprinkle lightly with salt, and rest 30 minutes.
Rinse and pat dry.
Brush lightly with olive oil and either:
Bake at 200°C (400°F) for 20 minutes, or
Pan-fry until lightly golden.
Set aside.
Make the Meat Sauce
Heat olive oil in a pan. Sauté onion until soft.
Add garlic and cook 30 seconds.
Add minced meat; cook until browned.
Stir in tomato paste, crushed tomatoes, cinnamon, oregano, salt, pepper, sugar, and bay leaf.
Simmer uncovered for 20–25 minutes until thick.
Remove bay leaf; mix in parsley. Cool slightly.
Prepare the Béchamel Sauce
Melt butter in a saucepan.
Add flour and cook 1 minute (do not brown).
Gradually whisk in warm milk until smooth.
Cook until thick and creamy.
Season with salt, pepper, and nutmeg.
Remove from heat; whisk in egg yolks and cheese.
Assemble the Moussaka
Preheat oven to 180°C (350°F).
In a greased baking dish:
Layer half the eggplant
Spread all the meat sauce
Add remaining eggplant
Pour béchamel evenly on top
Sprinkle extra cheese if using.
Bake
Bake uncovered for 40–45 minutes until golden and bubbling.
Rest 20–30 minutes before slicing (very important!).
Timing Summary
Eggplant prep: 40 minutes
Meat sauce: 30 minutes
Béchamel: 15 minutes
Baking: 45 minutes
Resting: 20 minutes
Total time: ~ 2½ hours
Tips for Best Moussaka
Let moussaka rest before cutting—it sets beautifully.
Baking eggplant instead of frying keeps it lighter.
Cinnamon is traditional—don’t skip it!
Tastes even better the next day.
Variations
Potato Layer: Add a layer of thin baked potatoes at the bottom.
Vegetarian: Use lentils or mushrooms instead of meat.
Low-Carb: Skip potatoes and keep only eggplant.
Final Thoughts
Greek Moussaka is a dish made with patience and love. It’s rich, aromatic, and deeply comforting—perfect for sharing with family or guests. Once you master this, it becomes a forever favorite