Discover the rich, comforting layers of Greek moussaka—eggplant, potatoes, spiced meat sauce & creamy béchamel baked to golden perfection!

Introduction

Few dishes capture the essence of Mediterranean comfort food like Greek Moussaka. This iconic casserole layers tender eggplant, golden potatoes, savory spiced ground beef, and a luscious béchamel sauce. Baked until bubbling and golden, it’s a hearty meal that brings the warmth of Greece right to your kitchen. Whether you’re hosting a dinner party or simply craving something cozy, this classic dish is sure to impress.

Classic Greek Moussaka

A rich and comforting Greek casserole 🇬🇷 made with layers of eggplant, potatoes, spiced ground beef, and creamy béchamel sauce—baked until golden perfection!

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Prep Time 30

Cook Time 1

Total Time 1 30

Servings: 8 slices

Course: Dinner, Main Course

Cuisine: Greek, Mediterranean

Calories: 420

Ingredients Equipment Method Notes

Ingredients

Vegetables

2 large eggplants sliced 1/4-inch thick
3 medium potatoes peeled & sliced thin

Meat Sauce

1 lb ground beef or lamb
1 onion finely chopped
2 cloves garlic minced
2 tbsp tomato paste
1 cup crushed tomatoes
1 tsp dried oregano
1/2 tsp ground cinnamon for authentic flavor
to taste salt and pepper

Béchamel Sauce

4 tbsp butter
4 tbsp all-purpose flour
3 cups milk warmed
1/4 tsp ground nutmeg
1/2 cup grated Parmesan or Kefalotyri cheese plus extra for topping

Equipment

Baking dish
Large skillet
Saucepan
Mixing bowls
Wooden spoon
Whisk

Method

Preheat oven to 375°F (190°C). Lightly grease a large baking dish.
Slice eggplants and sprinkle with salt. Let sit 20 minutes to draw out bitterness, then pat dry. Roast slices until tender.
Parboil or pan-fry potato slices until lightly golden. Set aside.
In a skillet, sauté onion and garlic. Add ground beef or lamb, cook until browned. Stir in tomato paste, crushed tomatoes, oregano, cinnamon, salt, and pepper. Simmer 15 minutes until thick.
Prepare béchamel: melt butter in a saucepan, whisk in flour, then gradually add warm milk. Cook until thick, season with nutmeg, and stir in cheese.
Assemble: layer potatoes on the bottom of dish, then roasted eggplant, followed by meat sauce. Pour béchamel on top, smoothing evenly. Sprinkle with extra cheese.
Bake 45–50 minutes until top is golden and bubbly. Rest 15 minutes before slicing and serving.

Notes

Make-ahead friendly: assemble the moussaka up to 24 hours in advance, refrigerate, and bake before serving. Leftovers keep in the fridge for 3–4 days or freeze up to 3 months.

Why You’ll Love This Recipe

🍆 Authentic flavors – a true taste of Greece with classic spices and textures.
🥔 Hearty & filling – layers of potatoes, eggplant, and beef make it satisfying.
👨‍👩‍👧 Family favorite – perfect for gatherings, holidays, or Sunday dinners.
🧀 Creamy & indulgent – rich béchamel topping takes it to the next level.
🍽️ Make-ahead friendly – prepare ahead, bake later for stress-free hosting.

Ingredients You’ll Need

Eggplant – roasted until tender and slightly caramelized.
Potatoes – add structure and a hearty base layer.
Ground beef (or lamb) – seasoned with onions, garlic, cinnamon, and oregano for rich flavor.
Tomato paste + crushed tomatoes – create a robust sauce.
Béchamel sauce – made with butter, flour, milk, and a touch of nutmeg for creaminess.
Parmesan or Kefalotyri cheese – for that golden, savory topping.

Step-by-Step Instructions

Prepare the vegetables – Slice eggplant, lightly salt to draw out bitterness, then roast until tender. Parboil or pan-fry potato slices until golden.
Cook the meat sauce – Sauté onions and garlic, add ground beef, cook until browned. Stir in tomato paste, crushed tomatoes, cinnamon, oregano, salt, and pepper. Simmer until thick and flavorful.
Make the béchamel – In a saucepan, melt butter, whisk in flour, and slowly add warm milk. Cook until thickened, season with nutmeg, salt, and pepper. Stir in cheese.
Assemble the moussaka – Layer potatoes on the bottom of a greased baking dish, followed by roasted eggplant, then spread the meat sauce evenly. Top with béchamel sauce.
Bake to perfection – Bake at 375°F (190°C) for 45–50 minutes, until the top is golden and bubbly. Let rest 15 minutes before serving for best slicing.

Tips & Variations

Lamb version – for a more traditional flavor, use ground lamb instead of beef.
Vegetarian moussaka – swap the meat sauce with a lentil and mushroom mixture.
Make-ahead – assemble the dish a day in advance, refrigerate, and bake before serving.
Lighter option – grill eggplant instead of roasting for fewer calories.

Serving Suggestions

Serve with a Greek salad of cucumbers, tomatoes, red onion, feta, and olives.
Pair with warm pita bread and tzatziki sauce.
A glass of red wine like Merlot or a Greek red makes the perfect pairing.

Nutritional Info (per serving, approx.)

Calories: 420
Protein: 24g
Fat: 22g
Carbs: 32g
Fiber: 6g
Calcium: 180mg

FAQs

Q: Can I freeze Greek Moussaka?
Yes! Let it cool completely, then wrap tightly. Freeze up to 3 months. Reheat in the oven until hot.

Q: Do I need to peel the eggplant?
No, peeling isn’t necessary. The skin softens during roasting and adds flavor.

Q: Can I make moussaka without potatoes?
Yes, many versions skip potatoes. Just add an extra layer of eggplant instead.

Q: How long should I let moussaka rest before serving?
At least 15 minutes—this helps the layers set for cleaner slices.

Conclusion

This classic Greek moussaka is the definition of comfort food—layered, rich, and deeply satisfying. Whether you make it for a family dinner or a festive occasion, it’s sure to be a hit at the table. Try it, enjoy the flavors of Greece, and don’t forget to leave a comment with your experience!

Classic Greek Moussaka – Layers of Flavor

Introduction