Mediterranean Moussaka (Greek-Style)

Mediterranean Moussaka (Greek-Style)

Moussaka is a beloved Mediterranean casserole layered with tender eggplant, savory spiced ground meat, and creamy béchamel sauce. This iconic Greek dish is the ultimate comfort food—similar to lasagna but with vegetables instead of pasta. Traditionally made with eggplant and sometimes potatoes, it’s perfect for gatherings, Sunday dinners, or when you want a hearty, flavor-packed dish.

This recipe walks you through each layer—roasted eggplant, aromatic meat sauce, and a golden béchamel topping—for an authentic and satisfying result.

Time Required

Ingredients (Serves 6–8)

For the Eggplant Layer:

2 large eggplants, sliced into ½-inch rounds

Salt (for sweating)

Olive oil (for brushing or frying)

For the Meat Sauce:

1 tbsp olive oil

1 onion, finely chopped

2–3 garlic cloves, minced

1 lb (450g) ground beef or lamb (or a mix)

2 tbsp tomato paste

1 cup crushed tomatoes or tomato purée

½ tsp ground cinnamon

½ tsp ground allspice (optional)

1 tsp dried oregano

Salt and pepper to taste

¼ cup dry red wine (optional)

2 tbsp chopped fresh parsley

For the Béchamel Sauce:

4 tbsp butter

4 tbsp all-purpose flour

3 cups warm milk

Salt and white pepper, to taste

Pinch of ground nutmeg

½ cup grated Parmesan or kefalotyri cheese

1 egg + 1 egg yolk, beaten (to enrich the sauce)

Instructions

Step 1: Prepare the Eggplant

Salt the Eggplant: Place eggplant slices in a colander, sprinkle with salt, and let sit for 30 minutes to remove bitterness. Rinse and pat dry.

Roast or Fry: Brush slices with olive oil and roast at 400°F (200°C) for 25–30 minutes, flipping halfway, until golden. Or pan-fry in batches until soft and browned.

Step 2: Make the Meat Sauce

Heat 1 tbsp olive oil in a pan over medium heat. Sauté onion until soft (5 mins), add garlic and cook another minute.

Add ground meat, breaking it up, and cook until browned.

Stir in tomato paste, crushed tomatoes, cinnamon, oregano, allspice, salt, pepper, and wine if using. Simmer 15–20 minutes until thickened. Stir in parsley and set aside.

Step 3: Make the Béchamel

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes.

Gradually whisk in warm milk, stirring constantly to avoid lumps.

Cook until thickened (about 5–7 minutes). Season with salt, white pepper, and nutmeg.

Remove from heat. Stir in cheese, then quickly whisk in beaten egg and yolk.

Step 4: Assemble the Moussaka

Preheat oven to 375°F (190°C).

In a greased 9×13-inch baking dish:

Layer half the eggplant slices

Spread the meat sauce evenly

Layer remaining eggplant

Pour béchamel sauce over the top and smooth it out

Step 5: Bake

Bake for 45–50 minutes, until the top is golden and bubbling.

Let rest at least 15–20 minutes before slicing (it sets as it cools).

Tips for Success

Let It Rest: Allow to cool before slicing—it helps layers hold together.

Avoid Greasiness: Roasting eggplant instead of frying reduces oil absorption.

Make Ahead: Assemble a day in advance and bake when ready to serve.

Fresh Nutmeg: Use freshly grated nutmeg for a more aromatic béchamel.

Low-Carb Tip: Substitute eggplant and meat layers only—skip potatoes or flour if desired.

Variations

Vegetarian Moussaka: Replace meat with lentils, mushrooms, or a chickpea tomato filling.

Add Potatoes: Add a layer of thinly sliced roasted potatoes at the bottom for extra heartiness.

Vegan Moussaka: Use plant-based meat and dairy-free béchamel made with almond milk and vegan cheese.

Zucchini Substitute: Swap eggplant with grilled zucchini rounds for a lighter version.

Frequently Asked Questions

Q: Can I freeze moussaka?
A: Yes! Cool completely, wrap tightly, and freeze for up to 2 months. Reheat covered at 350°F until hot.

Q: Can I use other meats?
A: Lamb is traditional, but beef, turkey, or a beef-pork mix works well.

Q: Is moussaka gluten-free?
A: Not typically, due to the flour in béchamel. For a GF version, use gluten-free flour or cornstarch.

Q: What can I serve with it?
A: Greek salad, tzatziki, crusty bread, or lemon roasted potatoes pair beautifully.

Nutrition Information (Per Serving – Approx. 1/8 of tray)

Will vary based on meat and cheese used.

Conclusion

Mediterranean Moussaka is a rich, layered classic that combines bold, comforting flavors with silky textures. From tender eggplant to cinnamon-kissed meat sauce and luscious béchamel, each bite is a warm Mediterranean hug. Whether you serve it as a main course or part of a celebratory spread, it’s sure to impress.