Classic Moussaka Recipe

Classic Moussaka

Moussaka is a traditional Greek casserole featuring layers of tender eggplant, savory ground meat, and a creamy béchamel sauce. This hearty, flavorful dish is perfect for family dinners or special occasions and delivers a comforting combination of rich, Mediterranean flavors.

Ingredients

For the Eggplant:

• 3 medium eggplants, sliced 1/4-inch thick

• Salt, for sprinkling

• 3 tbsp olive oil

For the Meat Sauce:

• 1 lb (450 g) ground beef or lamb

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 can (14 oz/400 g) crushed tomatoes

• 2 tbsp tomato paste

• 1/4 cup red wine (optional)

• 1 tsp ground cinnamon

• 1/2 tsp ground allspice

• 1/4 tsp ground nutmeg

• Salt and pepper, to taste

• 2 tbsp chopped fresh parsley

For the Béchamel Sauce:

• 4 tbsp unsalted butter

• 4 tbsp all-purpose flour

• 2 cups (480 ml) milk, warmed

• 1/4 tsp ground nutmeg

• Salt and pepper, to taste

• 2 large eggs, lightly beaten

• 1/2 cup grated Parmesan cheese

Instructions

1. Prepare Eggplant:
   Sprinkle eggplant slices with salt and let sit for 20–30 minutes to draw out moisture. Rinse and pat dry. Brush with olive oil and roast at 400°F (200°C) for 20 minutes until lightly browned.

2. Make Meat Sauce:
   In a skillet, heat 1 tbsp olive oil over medium heat. Sauté onion until translucent, then add garlic and cook 1 minute. Add ground meat and cook until browned. Stir in crushed tomatoes, tomato paste, wine, cinnamon, allspice, nutmeg, salt, and pepper. Simmer 15–20 minutes until thickened. Stir in parsley and set aside.

3. Prepare Béchamel Sauce:
   In a saucepan, melt butter over medium heat. Stir in flour and cook 1–2 minutes. Gradually whisk in warm milk and cook until thickened. Remove from heat, season with nutmeg, salt, and pepper. Slowly whisk in eggs, then add Parmesan cheese.

4. Assemble Moussaka:
   In a greased 9×13-inch baking dish, layer half of the eggplant slices. Spread half of the meat sauce over the eggplant. Repeat layers, finishing with eggplant on the bottom and topping with béchamel sauce.

5. Bake:
   Bake at 350°F (175°C) for 45–50 minutes, until the top is golden brown and bubbling. Let rest 15–20 minutes before slicing.

Equipment

• Baking sheet

• Skillet or sauté pan

• Saucepan

• Mixing bowls

• Wooden spoon or spatula

• 9×13-inch baking dish

• Whisk

Timing

• Prep Time: 40 minutes

• Cook Time: 1 hour 10 minutes

• Total Time: 1 hour 50 minutes

Serving Size
Serves 6–8

Classic Moussaka

Moussaka is a traditional Greek casserole featuring layers of tender eggplant, savory ground meat, and a creamy béchamel sauce. This hearty, flavorful dish is perfect for family dinners or special occasions and delivers a comforting combination of rich, Mediterranean flavors.

Print Recipe

Prep Time:40 minutes mins

Cook Time:1 hour hr 10 minutes mins

Total Time:1 hour hr 50 minutes mins

Equipment

• Baking sheet
• Skillet or sauté pan
• Saucepan
• Mixing bowls
• Wooden spoon or spatula
• 9x13-inch baking dish
• Whisk

Ingredients

• For the Eggplant:
• 3 medium eggplants sliced 1/4-inch thick
• Salt for sprinkling
• 3 tbsp olive oil
• For the Meat Sauce:
• 1 lb 450 g ground beef or lamb
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 1 can 14 oz/400 g crushed tomatoes
• 2 tbsp tomato paste
• 1/4 cup red wine optional
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley
• For the Béchamel Sauce:
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 2 cups 480 ml milk, warmed
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 2 large eggs lightly beaten
• 1/2 cup grated Parmesan cheese

Instructions

• Prepare Eggplant:
• Sprinkle eggplant slices with salt and let sit for 20–30 minutes to draw out moisture. Rinse and pat dry. Brush with olive oil and roast at 400°F (200°C) for 20 minutes until lightly browned.
• Make Meat Sauce:
• In a skillet, heat 1 tbsp olive oil over medium heat. Sauté onion until translucent, then add garlic and cook 1 minute. Add ground meat and cook until browned. Stir in crushed tomatoes, tomato paste, wine, cinnamon, allspice, nutmeg, salt, and pepper. Simmer 15–20 minutes until thickened. Stir in parsley and set aside.
• Prepare Béchamel Sauce:
• In a saucepan, melt butter over medium heat. Stir in flour and cook 1–2 minutes. Gradually whisk in warm milk and cook until thickened. Remove from heat, season with nutmeg, salt, and pepper. Slowly whisk in eggs, then add Parmesan cheese.
• Assemble Moussaka:
• In a greased 9x13-inch baking dish, layer half of the eggplant slices. Spread half of the meat sauce over the eggplant. Repeat layers, finishing with eggplant on the bottom and topping with béchamel sauce.
• Bake:
• Bake at 350°F (175°C) for 45–50 minutes, until the top is golden brown and bubbling. Let rest 15–20 minutes before slicing.

Servings: 8 servings

Frequently Asked Questions (FAQs)

Can I make Moussaka ahead of time?
Yes. Moussaka can be assembled a day in advance and baked just before serving or baked in advance and reheated.

Can I freeze Moussaka?
Yes. Cool completely, then wrap tightly in foil or place in an airtight container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Can I use zucchini instead of eggplant?
Yes. Zucchini slices can be used for a lighter variation, though the flavor will differ slightly.

Can I make it vegetarian?
Yes. Replace the meat with lentils, mushrooms, or a plant-based ground meat alternative.

Do I have to peel the eggplant?
Peeling is optional. Leaving the skin on adds texture and nutrients.

Why did my béchamel sauce curdle?
Eggs can curdle if added to a hot sauce. Temper the eggs by slowly whisking in a small amount of the béchamel before combining fully.

Can I use pre-cooked meat sauce?
Yes. Pre-cooked or leftover meat sauce works well and can save preparation time.

Can I bake individual portions?
Yes. Use small ramekins or mini baking dishes, adjusting cooking time to about 25–35 minutes.

Can I add cheese between layers?
Yes. Some variations include grated Parmesan or Kefalotyri cheese between layers for extra richness.

How long should I let it rest before serving?
Allow Moussaka to rest 15–20 minutes after baking. This helps it set and makes slicing cleaner.

How To Store Classic Moussaka

Refrigerator:
Store cooled leftovers in an airtight container for up to 3–4 days.

Freezer:
Cool completely, wrap tightly with foil or plastic wrap, or place in an airtight freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheating:
Reheat in the oven at 350°F (175°C) for 20–30 minutes until heated through. Cover with foil to prevent over-browning. You can also reheat individual portions in the microwave.