Moussaka

If there’s one dish that defines Greek comfort food, it’s moussaka. Rich, hearty, and layered like a Mediterranean lasagna, Greek Moussaka combines roasted eggplant, savory spiced ground meat, and a creamy béchamel topping that turns golden and luxurious in the oven.

It’s the kind of dish that brings people together — the centerpiece of a cozy family dinner or a special occasion that calls for seconds. And while moussaka looks impressive, it’s surprisingly doable with a little planning and a lot of love.

Why You’ll Love This Recipe:

• Roasted—not fried—eggplant for a lighter but just-as-delicious base

• Deeply flavored meat sauce spiced with cinnamon and oregano

• Creamy béchamel topping that’s rich without being too heavy

• Make-ahead friendly — even better the next day

• True Greek flavor with simplified steps for the home kitchen

What to Serve it with:

• A crisp Greek salad with lemon-oregano dressing

• Warm pita bread or crusty sourdough

• Tzatziki or yogurt sauce on the side

• A glass of dry red wine or chilled retsina

Storage & Meal Prep:

• Fridge: Keeps well for 3–4 days. In fact, it tastes even better the next day

• Freezer: Freeze fully baked and cooled moussaka in portions for up to 2 months

• Reheat: Warm in a 350°F oven or microwave until heated through

Final Thoughts:

Greek Moussaka is a celebration of flavor, texture, and tradition — the kind of meal that warms your home and your heart. Yes, there are layers. Yes, it takes a little time. But every single step is worth it the moment that creamy, saucy, cheesy bite hits your fork.

Whether you’re feeding a crowd or cooking for yourself with leftovers to love, this moussaka is here to impress.

Yield: 6-8 servings

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Greek Moussaka

Prep time: 30 MinCook time: 1 HourRest Time: 30 MinTotal time: 2 Hour

If there’s one dish that defines Greek comfort food, it’smoussaka. Rich, hearty, and layered like a Mediterranean lasagna,Greek Moussaka combines roasted eggplant, savory spiced ground meat, and a creamy béchamel topping that turns golden and luxurious in the oven.

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Ingredients

For the Eggplant Base

• 2 large eggplants, sliced ½-inch thick
• Olive oil, for brushing
• Salt and pepper

For the Meat Sauce

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 500g (1 lb) ground beef or lamb
• 2 tbsp tomato paste
• 1 cup crushed tomatoes or passata
• ½ tsp ground cinnamon
• 1 tsp dried oregano
• Salt and pepper, to taste
• ½ cup red wine (optional, but highly recommended)

For the Béchamel Sauce

• 4 tbsp butter
• ¼ cup all-purpose flour
• 2½ cups whole milk
• 1 egg yolk
• Pinch of ground nutmeg
• ½ cup grated Parmesan or Kefalotyri cheese
• Salt and pepper

Instructions

1. Preheat oven to 425°F (220°C). Arrange eggplant slices on parchment-lined baking sheets. Brush both sides with olive oil and sprinkle with salt and pepper. Roast for 25–30 minutes, flipping halfway through, until soft and golden. Set aside to cool slightly.
2. Heat olive oil in a large skillet over medium heat. Sauté onions until soft, about 5 minutes. Add garlic and cook 1 minute more.
3. Add ground meat, breaking it up with a spoon. Cook until browned. Stir in tomato paste, crushed tomatoes, cinnamon, oregano, salt, and pepper. Add red wine and let simmer for 15–20 minutes, until thickened. Taste and adjust seasoning.
4. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually add warm milk, whisking constantly until smooth and thickened (5–7 minutes). Remove from heat, stir in nutmeg, salt, and pepper. Let cool slightly, then whisk in the egg yolk and cheese.
5. Reduce oven to 375°F (190°C).
6. Assemble in a 9x13-inch baking dish:
7. Add a layer of roasted eggplant
8. Spoon half of the meat sauce over top
9. Add another layer of eggplant
10. Spread remaining meat sauce evenly
11. Pour béchamel sauce on top and smooth out with a spatula
12. Bake uncovered for 40–45 minutes, or until the top is golden and bubbling. Let rest for at least 20–30 minutes before slicing (this is key for clean layers).

Notes

Use lamb for a more traditional flavor, or go with beef for a milder taste

Add potatoes: Layer thin roasted potato slices under the eggplant for a heartier base

Vegetarian version: Swap meat for lentils and mushrooms

Make-ahead: Assemble the full moussaka the day before and refrigerate. Bake fresh the next day!

Nutrition Facts

Calories

553

Sugar

14 g

Protein

24 g

Fat

39 g

Carbs

25 g

Sat. Fat

16 g

Cholesterol

134 mg

Fiber

6 g

Net carbs

19 g

Sodium

416 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.