Dive into the heart of Mediterranean cuisine with our classic Moussaka recipe, a beloved Greek eggplant casserole that promises to delight your taste buds.
This easy Moussaka preparation combines layers of tender eggplant, flavorful meat sauce, and a creamy béchamel topping, creating a dish that's both comforting and impressive.
Perfect for family dinners or special occasions, this Moussaka recipe brings together ground beef or lamb, aromatic spices, and a rich cream sauce, all baked to perfection.
Whether you're a seasoned chef or new to Greek cooking, our step-by-step instructions ensure a delicious and authentic Moussaka every time.
Serve this traditional Greek dish with a side of fresh salad and crusty bread, and enjoy the robust flavors and satisfying textures that make Moussaka a favorite around the world.
Explore the essence of Greek cuisine with this timeless recipe, perfect for sharing with loved ones.
For the Moussaka:
⦁ 1 large eggplant (about 2 lbs)
⦁ Olive oil, for brushing and cooking
⦁ Meat Sauce (see below)
⦁ Cream Sauce (see below)
For the Meat Sauce:
⦁ 2 lbs ground beef or lamb
⦁ 1 large onion, chopped
⦁ 2 cloves garlic, crushed
⦁ 2 tablespoons olive oil
⦁ 1 cup chopped, peeled tomatoes
⦁ 2 tablespoons tomato paste
⦁ ½ cup white wine
⦁ 2 tablespoons chopped parsley
⦁ 1 teaspoon sugar
⦁ ¼ teaspoon cinnamon
⦁ Salt and pepper, to taste
For the Cream Sauce:
⦁ ¼ cup butter
⦁ ⅓ cup flour
⦁ 2 cups milk
⦁ ⅛ teaspoon cinnamon or nutmeg
⦁ Salt and pepper, to taste
⦁ ¼ cup grated Parmesan cheese
⦁ 1 egg, lightly beaten
1. Prepare the Eggplant: Slice the eggplant into 1/4-inch thick pieces, leaving the skin on. Sprinkle with salt and let sit for 1 hour. Pat dry with paper towels.
2. Fry the Eggplant: Fry the eggplant slices in olive oil until lightly browned on both sides. Stack them on a plate and set aside.
3. Make the Meat Sauce: In a skillet, sauté the chopped onion and crushed garlic in olive oil. Add the ground meat and cook until browned. Add the chopped tomatoes, tomato paste, white wine, parsley, sugar, cinnamon, salt, and pepper. Cover and simmer for 30 minutes.
4. Prepare the Cream Sauce: Melt butter in a saucepan, stir in flour, and cook for 2 minutes. Add milk and bring to a boil, stirring constantly. Simmer for one minute. Remove from heat, stir in cinnamon or nutmeg, 1 tablespoon Parmesan cheese, salt, and pepper. Cover and set aside.
5. Assemble the Moussaka: Preheat oven to 350°F. Oil a 13" x 9" baking dish. Layer half of the fried eggplant slices, then half of the meat sauce. Repeat layers, ending with a layer of eggplant.
6. Add the Cream Sauce: Stir the beaten egg into the cream sauce and spread it over the top. Sprinkle with remaining Parmesan cheese.
7. Bake and Serve: Bake for 45–50 minutes. Let sit for 10 minutes before cutting into squares and serving.
🛒 Choosing Ingredients:
✔ Eggplant: Choose firm, fresh eggplants with smooth, shiny skin. Avoid those with blemishes or soft spots, as they can be bitter or too watery.
✔ Meat: Traditional Moussaka is made with ground lamb for rich flavor, but ground beef is a great alternative for a milder taste.
✔ Tomatoes: Use ripe, fresh tomatoes or high-quality canned ones for a well-balanced, slightly sweet meat sauce.
✔ Spices & Herbs: Don’t skip cinnamon and nutmeg in the meat sauce—they give Moussaka its signature warm, deep flavor.
👩🍳 Preparation:
✔ Salting the Eggplant: Slice the eggplant into even rounds, sprinkle with salt, and let them sit for 30 minutes. This draws out excess moisture and bitterness. Rinse and pat dry before cooking.
✔ Meat Sauce: Brown the meat thoroughly and drain any excess fat before adding tomatoes and spices. Let it simmer until thick and flavorful—this prevents a watery Moussaka.
✔ Béchamel Sauce: Use full-fat milk and whisk continuously while cooking to prevent lumps. Let it cool slightly before adding eggs to ensure a smooth, creamy topping.
🍳 Cooking:
✔ Pre-cooking Eggplant: Either roast or pan-fry the slices before layering to enhance flavor and prevent them from absorbing too much liquid.
✔ Layering the Dish: Start with a thin layer of béchamel at the bottom to prevent sticking. Layer eggplant, meat sauce, and more eggplant before topping with béchamel for a balanced bite.
✔ Baking: Cook at 180°C (350°F) for 45–50 minutes or until golden brown. Let it rest before serving to allow the layers to set properly.
📦 Storage:
✔ Short-term: Store in an airtight container in the fridge for up to 3 days. The flavors actually deepen and improve overnight!
✔ Freezing: Cut into portions and freeze for up to 2 months. Reheat in the oven to maintain texture rather than using a microwave.
🍽 Serving:
✔ Resting Time: Let Moussaka sit for at least 20 minutes after baking—this helps it hold its layers when sliced.
✔ Side Dishes: Pair with a fresh Greek salad, tzatziki, or warm crusty bread for a complete Mediterranean experience.