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Recipe for Moussaka

Classic Greek-Style Moussaka Recipe

This hearty Greek-Style Moussaka Bake is a Mediterranean comfort food classic featuring tender roasted eggplant, a richly spiced meat sauce, and a creamy béchamel topping. The layers melt together into a beautifully golden casserole that's perfect for family dinners or entertaining guests. Serve it with a fresh Greek salad, crusty bread, or a side of tzatziki for a complete, satisfying meal.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Greek
Servings 6 Servings
Calories 520 kcal

Equipment

  • Large frying pan
  • Saucepan
  • Baking dish (9x13 inch or similar)
  • Sharp knife
  • Cutting Board
  • Whisk
  • Mixing bowls
  • Oven

Ingredients
  

For the Eggplant Layer

  • 2 large eggplants about 800g, sliced into 1 cm thick rounds
  • 2 tbsp olive oil
  • Salt to taste

For the Meat Sauce

  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 500 g ground beef or lamb
  • 1 can 400g crushed tomatoes
  • 2 tbsp tomato paste
  • 1/2 tsp ground cinnamon
  • 1/2 tsp dried oregano
  • Salt and pepper to taste

For the Béchamel Sauce

  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 2 ½ cups 600ml whole milk
  • 1/4 tsp ground nutmeg
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 1 egg lightly beaten

For Topping

  • Extra grated Parmesan or breadcrumbs optional

Instructions
 

  • Preheat Oven & Prep Eggplants
    Preheat your oven to 200°C (390°F). Line a baking tray with parchment. Brush both sides of the eggplant slices with olive oil and sprinkle with salt.
    Lay them out in a single layer and roast for 20–25 minutes, flipping halfway, until soft and slightly golden. Set aside.
  • Make the Meat Sauce
    In a large frying pan, heat olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
    Add garlic and cook for 1 more minute. Stir in the ground meat and cook until browned.
    Add crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Let it simmer on low heat for 15–20 minutes, until thickened.
  • Make the Béchamel Sauce
    In a saucepan, melt butter over medium heat. Stir in flour and whisk constantly for about 1 minute. Slowly add the milk, whisking to avoid lumps.
    Cook until the sauce thickens (about 5 minutes). Season with nutmeg, salt, and pepper. Remove from heat, stir in the Parmesan, then whisk in the beaten egg quickly (so it doesn’t scramble).
  • Assemble the Moussaka
    In a greased baking dish, layer half the eggplant slices. Spread all of the meat sauce over them. Add the remaining eggplant slices on top.
    Pour the béchamel sauce evenly over everything and spread it out with a spoon. Sprinkle extra Parmesan or breadcrumbs on top if you like.
  • Bake
    Bake at 180°C (350°F) for 45 minutes, or until the top is golden brown and bubbling. Let it rest for 15 minutes before serving to help it set.

Video

Notes

  • Salt the Eggplants: For less bitterness, salt the eggplant slices beforehand and pat them dry after 15 minutes.
  • Meat Sauce Magic: The longer the meat sauce simmers, the deeper the flavor.
  • Layer Variations: Try swapping in zucchini or potatoes for a twist.
  • Creamy Upgrade: Add a splash of cream to the béchamel for extra richness.
Keyword Comfort Food, Greek Cuisine, Main Dish, Mediterranean Diet, Moussaka