I’m sharing my Recipe For Moussaka that layers roasted eggplant, seasoned ground meat and a creamy béchamel, perfect for meal prep or special occasions.

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I grew up chasing the smell of roasting eggplants and the savory spice of ground lamb, and this Traditional Outrageously Delicious Greek Moussaka still does that to me. Layers of tender eggplants, rich meat, and a silky topping make you want to dig in before the plates even hit the table.

I left in little surprises so every bite shifts, sometimes sweet, sometimes a little sharp, and it always makes people ask for the recipe. If you love Authentic Greek Dishes that feel a little grand but are totally doable, this one will haunt your dinner plans, in a good way.

Ingredients

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Eggplant: meaty, draws flavors, adds fiber and low calories, can become silky and rich.
Potatoes: optional, add comfort and carbs, make moussaka heartier and slightly starchy.
Ground lamb: rich protein, savory fat, gives earthy depth and classic Greek flavor.
Tomatoes: acidic sweetness balances meat, provide vitamin C and brightness to sauce.
Olive oil: healthy monounsaturated fats, its great for browning, adds fruity mouthfeel.
Bechamel: creamy milk, butter and egg yolks make rich, protein filled topping.
Kefalotyri/Parmesan: salty umami, melts golden, adds savory aroma and calcium.
Warm spices: cinnamon and allspice add sweet warmth, subtle aromatic complexity.

Ingredient Quantities

3 medium eggplants (about 900 g)

2 medium potatoes (optional, about 400 g)

1/3 cup extra virgin olive oil (80 ml)

1 lb (450 g) ground lamb or beef or a mix i like lamb

1 large onion (about 200 g)

3 garlic cloves

1 can (14 oz / 400 g) crushed tomatoes

2 tbsp tomato paste

1/2 cup dry red wine (120 ml)

1 tsp ground cinnamon

1/4 tsp ground allspice

1 bay leaf

1 tsp granulated sugar

Salt and black pepper

2 tbsp fresh parsley

4 tbsp (60 g) unsalted butter

4 tbsp (30 g) all purpose flour

3 cups (720 ml) whole milk

2 large egg yolks

3/4 cup (75 g) grated Kefalotyri or Parmesan

1/4 tsp ground nutmeg

How to Make this

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1. Preheat oven to 220C (425F). Trim eggplants and slice about
1.2 cm thick, sprinkle both sides with salt and let sit 20 to 30 minutes to draw out bitterness, then rinse and pat very dry. If using potatoes slice them about 6 mm thick, toss with about 2 tablespoons of the olive oil and a pinch of salt.

2. Brush or toss the eggplant slices with roughly 3 tablespoons of the extra virgin olive oil and arrange on baking sheets in a single layer; roast the eggplant and potatoes until golden and soft, about 20 to 30 minutes, turning once so they brown evenly. Roasting saves oil and keeps them from getting soggy.

3. While veg roast, make the meat sauce: heat the remaining olive oil in a large skillet over medium high heat, add the finely chopped onion and cook until soft, then add minced garlic and cook 30 seconds. Add the ground lamb and brown well, breaking it up, then stir in the tomato paste and cook 1 to 2 minutes to take the raw edge off.

4. Pour in the red wine and scrape up any browned bits, let the alcohol reduce for a couple minutes, then add the crushed tomatoes, ground cinnamon, ground allspice, bay leaf, granulated sugar, salt and plenty of black pepper. Lower heat and simmer uncovered 20 to 25 minutes until thickened, taste and adjust salt, remove bay leaf and stir in chopped parsley.

5. Make the béchamel: warm the milk in a small saucepan or microwave (warm milk prevents lumps). In a separate saucepan melt the butter over medium heat, whisk in the flour and cook 2 to 3 minutes until it smells slightly nutty but not brown. Slowly whisk in the warm milk a little at a time until smooth, keep whisking until the sauce is thick enough to coat the back of a spoon.

6. Season the béchamel with salt, pepper and the nutmeg, then take the pan off the heat. Whisk the two egg yolks in a small bowl and temper them by gradually whisking in a couple tablespoons of the hot sauce, then slowly whisk the warmed yolks back into the pot. Stir in most of the grated Kefalotyri or Parmesan leaving a small handful for the top.

7. Assemble the moussaka in a greased 23 by 33 cm baking dish (9 by 13 inch): if using potatoes lay a single layer on the bottom, then a layer of roasted eggplant, spread the meat sauce evenly, cover with the remaining eggplant slices. Pour the béchamel over the top and smooth, sprinkle the reserved cheese evenly across the surface.

8. Reduce oven to 180C (350F) and bake the assembled moussaka 40 to 50 minutes until the top is golden and set, if you want a deeper brown you can broil for a minute or two but watch it closely so it does not burn.

9. Very important let the moussaka rest at least 30 minutes before slicing so the layers set, it actually gets better the next day reheated, serve room warm with a simple salad and enjoy.

Equipment Needed

1. Oven (preheat to 220C / 425F)
2. Two rimmed baking sheets or sheet pans (parchment helps)
3. 23 x 33 cm (9 x 13 inch) greased baking dish
4. Large heavy skillet for the meat sauce
5. Two saucepans (one small to warm milk, one medium for the roux)
6. Chef knife and cutting board
7. Box grater for the Kefalotyri or Parmesan
8. Whisk and wooden spoon or heatproof spatula
9. Measuring cups and spoons
10. Colander plus paper towels or a clean kitchen towel for salting and drying the eggplant

FAQ

Can I make this ahead and how do I store or reheat it? Yes, make-ahead is great. You can prepare the meat sauce and eggplant a day or two ahead and keep them in the fridge up to 3 days, or freeze the whole assembled dish up to 2 months. To reheat from fridge, cover and bake at 180C / 350F for 25 to 35 minutes until hot. From frozen, thaw overnight then bake 40 to 60 minutes. Don't forget to let it rest 10 to 15 minutes before cutting so it firms up.

Do I have to use potatoes? No, potatoes are optional. If you skip them it's still authentic and tasty. If you use them, slice thin and either roast or fry until just tender before layering so they dont make the bake soggy.

Can I swap lamb for beef or use another cheese instead of Kefalotyri? Yes. Ground beef works fine though lamb gives that classic flavor. For cheese, Parmesan or Pecorino are good substitutes for Kefalotyri. Use whatever you like but stronger salty cheeses give a nicer crust.

How do I keep the eggplant from getting soggy or bitter? Slice and salt them lightly, let sit 20 to 30 minutes, then pat dry to draw out moisture and reduce bitterness. After that either roast the slices until browned or shallow-fry them. Baking is less oily and still gives good color.

How do I make a smooth bechamel and avoid scrambled eggs when adding yolks? Whisk the flour into melted butter and cook a minute, then slowly add hot milk while whisking to avoid lumps. Once thick and off the heat, temper the yolks by whisking a few spoons of hot sauce into them, then stir the yolk mixture back into the pan. That way the yolks won't scramble and you get a silky sauce.

Can I make a vegetarian moussaka? Absolutely. Replace the meat with cooked lentils, chopped mushrooms or a mix of both, season with cinnamon and tomato like the original, and use vegetable stock. The layers and bechamel stay the same, and people hardly miss the meat.

Traditional Outrageously Delicious Greek Moussaka Recipe Substitutions and Variations

Eggplants: swap for zucchini or large portobello mushrooms. Zucchini cooks faster and holds less oil, portobello gives a meaty bite. Slice thicker and pat dry so it wont make the dish soggy.
Potatoes (optional): use sweet potatoes or skip them and add extra eggplant. Sweet potatoes add subtle sweetness and keep their shape, just watch baking time.
Ground lamb or beef: replace with ground pork, turkey or a plant based mince. If you use lean turkey add a splash of olive oil and boost the seasoning cause it’s milder.
Kefalotyri/Parmesan: substitute Pecorino Romano, Grana Padano or Asiago. Pecorino is saltier and sharper so reduce added salt a bit.

Pro Tips

– Salt the eggplant and really dry it after rinsing, dont skip that step even if youre roasting them. It pulls out bitterness and saves you from a soggy middle later.

– Roast the slices in a single layer with space between them so they brown instead of steam, flip once for even color. If the pan gets crowded theyll steam and go limp, and that ruins the texture.

– Make the bechamel a bit thicker than you think you need and warm the milk first, then temper the egg yolks slowly. A thicker sauce helps the moussaka set, and tempering keeps the yolks from scrambling.

– Let the assembled dish rest at least 30 minutes before cutting, even better if you make it the day before. It firms up and the flavors meld, plus you can reheat covered in the oven and broil a minute for a nice golden top.

Traditional Outrageously Delicious Greek Moussaka Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I'm sharing my Recipe For Moussaka that layers roasted eggplant, seasoned ground meat and a creamy béchamel, perfect for meal prep or special occasions.

Servings

servings

Calories

681

kcal

Equipment: 1. Oven (preheat to 220C / 425F)
2. Two rimmed baking sheets or sheet pans (parchment helps)
3. 23 x 33 cm (9 x 13 inch) greased baking dish
4. Large heavy skillet for the meat sauce
5. Two saucepans (one small to warm milk, one medium for the roux)
6. Chef knife and cutting board
7. Box grater for the Kefalotyri or Parmesan
8. Whisk and wooden spoon or heatproof spatula
9. Measuring cups and spoons
10. Colander plus paper towels or a clean kitchen towel for salting and drying the eggplant

Ingredients

3 medium eggplants (about 900 g)
2 medium potatoes (optional, about 400 g)
1/3 cup extra virgin olive oil (80 ml)
1 lb (450 g) ground lamb or beef or a mix i like lamb
1 large onion (about 200 g)
3 garlic cloves
1 can (14 oz / 400 g) crushed tomatoes
2 tbsp tomato paste
1/2 cup dry red wine (120 ml)
1 tsp ground cinnamon
1/4 tsp ground allspice
1 bay leaf
1 tsp granulated sugar
Salt and black pepper
2 tbsp fresh parsley
4 tbsp (60 g) unsalted butter
4 tbsp (30 g) all purpose flour
3 cups (720 ml) whole milk
2 large egg yolks
3/4 cup (75 g) grated Kefalotyri or Parmesan
1/4 tsp ground nutmeg

Directions

Preheat oven to 220C (425F). Trim eggplants and slice about
2 cm thick, sprinkle both sides with salt and let sit 20 to 30 minutes to draw out bitterness, then rinse and pat very dry. If using potatoes slice them about 6 mm thick, toss with about 2 tablespoons of the olive oil and a pinch of salt.
Brush or toss the eggplant slices with roughly 3 tablespoons of the extra virgin olive oil and arrange on baking sheets in a single layer; roast the eggplant and potatoes until golden and soft, about 20 to 30 minutes, turning once so they brown evenly. Roasting saves oil and keeps them from getting soggy.
While veg roast, make the meat sauce: heat the remaining olive oil in a large skillet over medium high heat, add the finely chopped onion and cook until soft, then add minced garlic and cook 30 seconds. Add the ground lamb and brown well, breaking it up, then stir in the tomato paste and cook 1 to 2 minutes to take the raw edge off.
Pour in the red wine and scrape up any browned bits, let the alcohol reduce for a couple minutes, then add the crushed tomatoes, ground cinnamon, ground allspice, bay leaf, granulated sugar, salt and plenty of black pepper. Lower heat and simmer uncovered 20 to 25 minutes until thickened, taste and adjust salt, remove bay leaf and stir in chopped parsley.
Make the béchamel: warm the milk in a small saucepan or microwave (warm milk prevents lumps). In a separate saucepan melt the butter over medium heat, whisk in the flour and cook 2 to 3 minutes until it smells slightly nutty but not brown. Slowly whisk in the warm milk a little at a time until smooth, keep whisking until the sauce is thick enough to coat the back of a spoon.
Season the béchamel with salt, pepper and the nutmeg, then take the pan off the heat. Whisk the two egg yolks in a small bowl and temper them by gradually whisking in a couple tablespoons of the hot sauce, then slowly whisk the warmed yolks back into the pot. Stir in most of the grated Kefalotyri or Parmesan leaving a small handful for the top.
Assemble the moussaka in a greased 23 by 33 cm baking dish (9 by 13 inch): if using potatoes lay a single layer on the bottom, then a layer of roasted eggplant, spread the meat sauce evenly, cover with the remaining eggplant slices. Pour the béchamel over the top and smooth, sprinkle the reserved cheese evenly across the surface.
Reduce oven to 180C (350F) and bake the assembled moussaka 40 to 50 minutes until the top is golden and set, if you want a deeper brown you can broil for a minute or two but watch it closely so it does not burn.
Very important let the moussaka rest at least 30 minutes before slicing so the layers set, it actually gets better the next day reheated, serve room warm with a simple salad and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.