This Classic Moussaka Recipe is a rich, meaty casserole made up of eggplant, potatoes, meat sauce and topped with creamy bechamel sauce. It’s the perfect Greek comfort food dish!
Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!
Creamy, tangy, hearty, meaty moussaka is the national dish of Greece. It’s made with beautiful layers of fried eggplant, fried potatoes, meat in a tomato sauce and rich bechamel.
The potatoes on the bottom provide a sturdy base to hold the rest of the ingredients and add depth to the dish. The eggplant soaks up the sauce and turns creamy and delicious as it bakes.
The meat, cooked in a thick tomato sauce, adds an explosion of flavor, with small hints of nutmeg and cinnamon. The rich bechamel on top makes it all creamy and delicious. In fact, Moussaka kind of reminds me of this Pastel de Choclo from Chile, another layered meat dish with a delicious topping!
The only bad news about Moussaka is it’s not necessarily a 30-minute dinner idea–but with some preparation it makes an excellent make-ahead meal. (This gyro recipe is another great Greek meal that can be made ahead!).
Moussaka is made in four easy steps, 1. Preparing the vegetables. 2. Preparing the meat sauce. 3. Preparing the bechamel sauce 4. Putting it all together and letting it bake to perfection. Keep reading for step-by-step instructions on how to make this perfect Greek meal.
Recipe Origins
Moussaka is a popular, layered casserole made with a spiced tomato sauce, ground meat and eggplant and topped with a creamy bechamel sauce. It is widely considered the national dish of Greece. The root of the recipe, however, is likely from the Levant (a large area in the middle east that now includes Lebanon, Jordan, and Syria).
A book titled “A Baghdad Cookery Book’ published in the 13th century contained a recipe for musakhkhan, a sort of eggplant stew that has a list of ingredients similar to moussaka. Arab immigrants likely shared this recipe, and the use of eggplant in cooking, to those in Greece and Turkey.
A popular Greek chef, Nikolaos Tselementes, who was very influential in Greek cooking, is credited with creating today’s version of Moussaka in the early 1900s. Nikos was a French-trained chef and it was he who layered the ingredients and added bechamel sauce on top to give it a European flair.
While Nikolaos may have established the basic makeup of traditional Greek moussaka, each family or chef has their own modern versions and their own way to add more flavor. It’s a popular dish in Greek restaurants but can also be found in homes served as a delicious weeknight meal.
Why Make This Recipe
- A Taste of Greece and Cyprus: If you want to travel to Greece or Cyprus but haven’t gotten the chance (or you have and you’re missing it) this recipe is a great way to transport you right there!
- Comfort Food: This recipe is comfort food to the max! Warm and slightly cinnamon-y with thick bechamel on top. MMMM… (Want another great Greek comfort food? Check out this Spinach Pie Recipe!)
- Explore Eggplant: Eggplant is so underrated! This dish is a great way to use large slices of eggplant and it doesn’t require you to peel them or do anything fancy.
What Do I Need to Make This Recipe?
Ingredients
The following are just some ingredients necessary to make this recipe. Scroll to the bottom of the page for a full list of ingredients an
- Eggplant: Large eggplants work well for this recipe. You do not need to peel them before slicing.
- Meat: While most people think that moussaka is traditionally made with lamb, this is actually rather uncommon in Greece. Instead, a mixture of ground beef and ground pork are used.
- Potatoes: Russet potatoes work best as they have just the right amount of starchiness to hold the dish together.
- Bechamel: Bechamel is simple to put together with butter, plain flour, milk and mizithra or halloumi cheese. If you cannot find one of these specialty cheeses you could substitute parmesan.
Tools
- Large Frying Pan: Fry up your potatoes and eggplant until golden brown for the perfect flavor.
- Large Saucepan: This is used to cook your meat sauce.
- Deep Casserole Dish: Your ingredients will come together in a nice deep casserole dish. Choose one with plenty of space for layers and for the dish to bubble as it cooks without spilling over.
How to Make This Recipe
Step 1: Prepare the Eggplant
Place a few layers of paper towel on a cookie sheet. Lay your eggplant slices down in a single layer and sprinkle generously with salt.
In 15 minutes, dab up the water droplets that formed.
Flip the eggplant over and sprinkle the other side with salt. Allow the eggplant to rest for another 15 minutes. Use a paper towel to dab up the water droplets that formed.
Step 2: Make the Meat Filling
Pour 3 tbsp olive oil in a large skillet over medium heat. Add the yellow onion and garlic and saute for about 5 minutes or until soft.
Add the tomato paste and mix to combine.
Add the ground pork and ground beef into the skillet and use a wooden spoon to break up the meat. Continue stirring over medium-high heat until the meat is completely cooked through.
Pour your meat and onion mixture into a fine colander to drain the oil. Press the mixture with your spoon to make sure to get as much grease out as possible. Wash the skillet and return it to the stove.
Add the meat and onion mixture back into the skillet, then add all spices (ground cinnamon, nutmeg, salt, and ground pepper). Stir to combine. Allow it to cook for about one minute.
Pour in ¼ cup red wine, stir, and allow it to cook, stirring occasionally, for about 5 minutes until the wine is mostly dissolved.
Add the diced tomatoes to the mixture and stir to combine. Leave the meat and tomato mixture on the stove, uncovered, for about 25-30 minutes over medium heat, stirring occasionally. You want to keep stirring this mixture until most of the liquid is gone from it and it almost resembles ground meat again without extra moisture. Set aside.
Step 3: Fry the Eggplant
In a separate skillet, heat about ¼ inch of oil until it reaches 350 degrees Fahrenheit.
Dab the water off of the eggplant again and add the slices into the oil. Cook for about 3-5 minutes on each side, or until they begin to brown. Remove from the oil and dry on a paper towel-lined cookie sheet.
Use another paper towel to press down on the fried eggplant slices, soaking up most of the excess oil. Set aside.
Step 4: Fry the Potatoes
In the same skillet, keep the oil at 350 degrees.
Add the potatoes into the oil and cook for about 3-5 minutes on each side, or until the potatoes begin to brown.
Remove from the oil and drain the slices on a paper towel-lined cookie sheet.
Use paper towels to press down on the fried potatoes, soaking up most of the extra oil. Set aside.
Step 5: Make the Béchamel
In a medium saucepan over medium heat, melt butter. Add the all purpose flour to it and mix until a paste forms. Allow the paste to cook for about 2 minutes, stirring occasionally.
Whisk in the milk on medium heat, and continue stirring occasionally until the milk comes to a simmer.
Allow to simmer for 2 minutes, stirring constantly. This will cause the milk to thicken.
Once the mixture has thickened, add ¼ tsp salt and ¾ cup grated cheese, ¼ cup at a time. Stir between each addition of cheese. Your sauce should resemble a thick custard when done.
Step 6: Assemble your Ingredients
Preheat the oven to 350 degrees Fahrenheit.
In the bottom of an 8×8 glass pan, spread ½ tbsp of olive oil. Then create an even layer of the fried potatoes, add a layer of eggplant slices (reserving about half for another layer), and then spread half of the rich meat sauce on top of the eggplants. Then lay the rest of the eggplant slices, then the rest of the meat mixture.
Top with the béchamel and even it out with a spatula. Top everything with another ¼ cup of the remaining cheese.
Place in the oven for about 45 minutes or until browned on top. Let rest for 30 minutes before serving.
Why is My Moussaka So Greasy?
When first experimenting with my Moussaka Recipe, I had a hard time with the recipe coming out too greasy. If you’re experiencing similar problems, here are a few suggestions to correct the issue.
- Did you drain your lamb meat before adding the spices and wine? Beef and Pork can be fatty meats and therefore produce a lot of grease. If you don’t drain the meat before continuing on with the steps, you will end up with a greasy mess.
- Did you soak the oil out of the fried eggplants? This isn’t a step in many moussaka recipes but I found that it has really made a difference in my moussaka. Of course, I’ll never be able to get all the grease out. But just filling up a paper towel sheet with grease goes to show that there is definitely some oil hiding in those fried eggplant slices.
- Is your bechamel thick enough? If your bechamel sauce is not thick enough, you can have problems with it holding itself together. Try whisking your milk and flour mixture for longer before using it to top your moussaka. If that doesn’t succeed in making it thicker, add another ¼ cup of grated parmesan cheese.
Expert Tips
- It’s important to follow the tips in this recipe about preventing an oily moussaka. I learned that lesson the hard way!
- If you’d prefer to cut the eggplant into vertical slices instead of rounds, you can do that as well.
- Rinse your potatoes between slicing and frying to remove excess starch
- Be sure and rinse your eggplant slices well before cooking. Rinse until the water runs clear. The eggplants can make this dish very salty if they are not rinsed properly.
- Frying the potatoes and eggplant provides amazing flavor, but you could bake them instead for a lighter option. Drizzle them with a small amount of olive oil and bake for about 20 minutes until they are just cooked slightly. Eggplant tends to stick to a sheet pan, so if you opt for baking you may need to lay them on top of each other slightly to get them off the sheet easier.
- Some recipes call for adding egg yolks or a beaten egg to your bechamel sauce to help it set up more while baking. Your bechamel should be thick enough to skip this step.
- If you want to determine what to serve with your meal, check out this other list of delicious options on my What To Serve with Stuffed Grape Leaves because many of these dishes are perfect here as well!
FAQs
Yes, you can make your Classic Moussaka Recipe in advance! If you would like to cook the Moussaka in advance, you can certainly do that. I find that the Moussaka stores really nicely in the fridge and heats up well.
If you want to prep your Moussaka ahead of time, you can also do that! I would recommend, however, layering the eggplant and meat layers ahead of time and storing in the fridge, but not preparing the béchamel until the day of.
You can then make the béchamel sauce on the stovetop before baking and have fresh béchamel for your dish!
Both are absolutely delicious recipes, but they are slightly different. Many components of these recipes are the same. However, Moussaka contains fried eggplants at the base of the dish, whereas pasticcio has large pasta noodles inside!
The meat and bechamel layers of Moussaka and Pasticcio are almost identical. The main difference is in the choice of the base for the recipe.
Moussaka is served in a few different countries. It is served in Greece (in fact, the best Moussaka I ever had was in Athens, Greece), but it is also served in other mediterranean countries like Cyprus!
Specifically in the Greek Cypriot portion of Cyprus, you can find Moussaka very easily.
Many people wonder if they can grill the eggplant in this recipe instead of fry it. You can certainly do that if you’d like!
I’ve never grilled the eggplant in my Classic Moussaka Recipe before, but I know it can be done! Just keep in mind that your moussaka might have a little bit of a different texture if you choose to prepare the eggplant this way.
If you want to grill the eggplant, simply place the eggplant on the grill until grill lines appear and the eggplant begins to tenderize a bit. Then proceed with the instructions as written.
You can also bake the eggplant if you prefer!
There is a lot of debate about whether or not to include potatoes in a Classic Moussaka Recipe. I had my recipe reviewed by Helen and Billie from MiaKouppa to make sure it represented Greece authentically. They like to add potatoes into their moussaka recipe, so I followed suit!
The potatoes give a great texture and flavor and make the dish more filling so I’ve opted to include them. You could easily make moussaka with no potatoes if you prefer. In this case, the eggplant slices will be the bottom layer.
If you are interested in making moussaka vegetarian, I would suggest substituting lentils and some mushrooms in for the meat.
Moussaka is very filling on its own but it would go well with a Greek salad or some crusty bread.
Did you like this Classic Moussaka Recipe? If so, make sure to check out these other recipes I picked out just for you:
Moussaka Recipe
Equipment
- Cutting Board
- Knife/Knives
- Cookie Sheet
- Skillet
- Rubber Spatula
- Strainer/Colander
- Skillet
- Tongs
- Paper Towel
- Saucepan
- Whisk
- 8×8 Glass Dish
- Box Grater
- Oven Mitt
- Wine Opener
- Paper Towel
Ingredients
Eggplant Ingredients
- 2 Eggplants, sliced into ¼” thick rounds
- Vegetable Oil for frying
Meat Ingredients
- 3 Tbsp Olive Oil
- 1 Yellow Onion, chopped
- 2 tsp Garlic, minced
- 2 Tbsp Tomato Paste
- ½ lb ground pork
- ½ lb ground beef
- 2 tsp Ground Cinnamon
- 1 tsp Nutmeg
- 1 tsp Salt
- ½ tsp Fresh Ground Black Pepper to Taste (Use code FF20 for 20% off)
- ¼ cup Red Wine
- 1 14.5 oz can Diced Tomatoes
Potato Ingredients
- 1 Russet Potatoes, peeled and sliced into ¼” thick rounds
- Vegetable oil for frying
Bechamel Sauce Ingredients
- 2 Tbsp Butter, Unsalted
- 3 Tbsp All-purpose Flour
- ¼ tsp Salt
- 2 Cups Milk, 2% or whole
- 1 cup grated mizithra or grated halloumi, (substitute parmesan cheese in a pinch)
Assembly Ingredients
- ½ tbsp olive oil
Instructions
Prepare the Eggplant
- Place a few layers of paper towel on a cookie sheet. Lay your eggplant slices down in a single layer and sprinkle generously with salt.
- In 15 minutes, dab up the water droplets that formed.
- Flip the eggplant over and sprinkle the other side with salt. Allow the eggplant to rest for another 15 minutes. Use a paper towel to dab up the water droplets that formed.
Make the Meat Filling
- Pour 3 tbsp olive oil in a large skillet over medium heat. Add the yellow onion and garlic and saute for about 5 minutes or until soft.
- Add the tomato paste and mix to combine.
- Add the ground pork and ground beef into the skillet and use a wooden spoon to break up the meat. Continue stirring over medium-high heat until the meat is completely cooked through.
- Pour your meat and onion mixture into a fine colander to drain the oil. Press the mixture with your spoon to make sure to get as much grease out as possible. Wash the skillet and return it to the stove.
- Add the meat and onion mixture back into the skillet, then add all spices (ground cinnamon, nutmeg, salt, and ground pepper). Stir to combine. Allow it to cook for about one minute.
- Pour in ¼ cup red wine, stir, and allow it to cook, stirring occasionally, for about 5 minutes until the wine is mostly dissolved.
- Add the diced tomatoes to the mixture and stir to combine. Leave the meat and tomato mixture on the stove, uncovered, for about 25-30 minutes over medium heat, stirring occasionally. You want to keep stirring this mixture until most of the liquid is gone from it and it almost resembles ground meat again without extra moisture. Set aside.
Fry the Eggplant
- In a separate skillet, heat about ¼ inch of oil until it reaches 350 degrees Fahrenheit.
- Dab the water off of the eggplant again and add the slices into the oil. Cook for about 3-5 minutes on each side, or until they begin to brown. Remove from the oil and dry on a paper towel-lined cookie sheet.
- Use another paper towel to press down on the fried eggplant slices, soaking up most of the excess oil. Set aside.
Fry the Potatoes
- In the same skillet, keep the oil at 350 degrees.
- Add the potatoes into the oil and cook for about 3-5 minutes on each side, or until the potatoes begin to brown.
- Remove from the oil and drain the slices on a paper towel-lined cookie sheet.
- Use another paper towel to press down on the fried potatoes, soaking up most of the extra oil. Set aside.
Make the Béchamel
- In a medium saucepan over medium heat, melt the butter. Add the all purpose flour to it and mix until a paste forms. Allow the paste to cook for about 2 minutes, stirring occasionally.
- Whisk in 2 the milk on medium heat, and continue stirring occasionally until the milk comes to a simmer. Allow to simmer for 2 minutes, stirring constantly. This will cause the milk to thicken.
- Once the mixture has thickened, add ¼ tsp salt and ¾ cup grated cheese, ¼ cup at a time. Stir between each addition of cheese.
Assemble
- Preheat the oven to 350 degrees Fahrenheit.
- In the bottom of an 8×8 glass pan, spread ½ tbsp of olive oil. Then layer the fried potatoes, then half of the eggplant slices, and then spread half of the meat mixture on top. Then lay the rest of the eggplant slices, then the rest of the meat mixture.
- Top with the béchamel and even it out with a spatula. Top everything with another ¼ cup grated cheese.
- Place in the oven for about 45 minutes or until browned on top. Let rest for 30 minutes before serving.
Notes
- Eggplant: Large eggplants work well for this recipe. You do not need to peel them before slicing.
- Meat: While most people think that moussaka is traditionally made with lamb, this is actually rather uncommon in Greece. Instead, a mixture of ground beef and ground pork are used.
- Potatoes: Russet potatoes work best as they have just the right amount of starchiness to hold the dish together.
- Bechamel: Bechamel is simple to put together with butter, plain flour, milk and mizithra or halloumi cheese. If you cannot find one of these specialty cheeses you could substitute parmesan.
- It’s important to follow the tips in this recipe about preventing an oily moussaka. I learned that lesson the hard way!
- If you’d prefer to cut the eggplant into vertical slices instead of rounds, you can do that as well.
- Rinse your potatoes between slicing and frying to remove excess starch
- Be sure and rinse your eggplant slices well before cooking. Rinse until the water runs clear. The eggplants can make this dish very salty if they are not rinsed properly.
- Frying the potatoes and eggplant provides amazing flavor, but you could bake them instead for a lighter option. Drizzle them with a small amount of olive oil and bake for about 20 minutes until they are just cooked slightly. Eggplant tends to stick to a sheet pan, so if you opt for baking you may need to lay them on top of each other slightly to get them off the sheet easier.
- Some recipes call for adding egg yolks or a beaten egg to your bechamel sauce to help it set up more while baking. Your bechamel should be thick enough to skip this step.
Cynthia says
I made this today and it was spectacular! I didn’t have all the ingredients but you wouldn’t know the difference.
Replaced the ground meat with ground lamb, doubled the potato (didn’t have eggplant) & added 2 egg yolks to the bechamel. Seriously delicious. Every recipe I’ve made of yours never disappoints. Thank you for sharing!!
Alexandria Drzazgowski says
Thank you so much for letting me know Cynthia, that really means so much to me! I’m glad you’re enjoying my recipes and making them at home 🙂
Linda says
Potatoes in moussaka are a variation done in the northern part of Greece. They are not necessary to form a “sturdy base” for the dish, and not used at all in the southern parts of Greece for moussaka. Eggplant alone works fine in this dish. I find the taste difference and texture between potatoes and eggplant in the dish not very tasty and prefer eggplant only. It’s fine to do the eggplant, brushed with a bit of olive oil, under the broiler rather than frying. Omit the potatoes and you have a more authentic southern regional Greek moussaka. It is a rich dish and more enjoyable without potatoes.