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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 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
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
BĂ©chamel 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
 

  1. Preheat oven to 375°F (190°C). Lightly grease a large baking dish.
  2. Slice eggplants and sprinkle with salt. Let sit 20 minutes to draw out bitterness, then pat dry. Roast slices until tender.
  3. Parboil or pan-fry potato slices until lightly golden. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.