Moussaka
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This classic Greek moussaka recipe combines roasted eggplant and potatoes with a warmly spiced beef sauce and rich, creamy béchamel.
If you’ve never made moussaka before, think of it as Greece’s answer to lasagna: roasted eggplant and potatoes layered with a savory beef sauce flavored with red wine and warm spices, then topped with a thick, creamy béchamel. This moussaka recipe may look like a project, but each component is straightforward. Unlike many traditional versions, I roast the vegetables rather than fry them, which makes the process easier and less messy. You can also spread the work out: roast the vegetables or make the meat sauce ahead of time, then assemble and bake when you’re ready.
Moussaka is the ultimate comfort food, perfect for big gatherings or cozy family dinners, and guaranteed to have everyone coming back for seconds.
“Followed the recipe to a T. It was a lot of steps, but not hard at all. Love that the veggies are roasted instead of fried. Such a delicious moussaka recipe…my crew loved it!”
What You’ll Need To Make Moussaka
- Eggplant: Salting the eggplant draws out excess moisture; roasting it instead of frying makes preparation easier and less messy.
- Yukon Gold potatoes: Their creamy texture works especially well as the sturdy bottom layer of the moussaka.
- Ground beef: Forms the base of the hearty meat sauce. You use 85% lean, which gives it plenty of flavor.
- Red wine, oregano, paprika & cinnamon: Give the meat sauce its deep, warm Mediterranean flavor. The cinnamon is subtle but distinctive.
- Crushed tomatoes: Add body and acidity to the beef sauce without making it overly tomatoey.
- Béchamel: Butter, flour, whole milk, Pecorino Romano, nutmeg, and egg yolks create the thick, creamy topping. The yolks add richness and help the sauce set as it bakes, while Pecorino Romano stands in for traditional Greek Kefalotyri, adding a similar salty, tangy bite.
- Jump to the printable recipe for precise measurements
How To Make Moussaka
Salt and roast the vegetables: Salt the eggplant and let it sit to draw out excess moisture, then blot dry, toss with olive oil, and roast. Toss the potatoes separately with olive oil and salt and roast until tender and lightly browned.
Make the meat sauce: Sauté the onion and garlic, then add the wine and spices. Add the beef and tomatoes and simmer until the sauce is thick and concentrated.
Make the béchamel: Cook the butter and flour, then gradually whisk in the milk and cook until thick and smooth. Finish with the cheese and nutmeg, then whisk in the egg yolks. The sauce should be thick enough to sit on top of the moussaka without running into the layers.
Assemble: Layer the potatoes, eggplant, and meat sauce in the baking dish, then spread the béchamel over top.
Bake: Slide into the oven and bake until golden and bubbling around the edges. Be sure to let the moussaka rest before slicing so the layers can set. If you’d like to get a head start, moussaka can be assembled up to 24 hours ahead of baking.
Video Tutorial
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Moussaka Recipe
Ingredients
For the Eggplant
- 2 large eggplant (about 2 pounds/907 g), peeled and cut into ¾-inch (2-cm) cubes
- 1 teaspoon salt
- ¼ cup extra-virgin olive oil
For the Potatoes
- 1½ lbs Yukon gold potatoes, sliced crosswise ¼ inch thick
- 1½ tablespoons extra-virgin olive oil
- ½ teaspoon salt
For the Meat Sauce
- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion, finely chopped
- 5 cloves garlic, minced
- ½ cup dry red wine
- 2 teaspoons paprika
- 1 tablespoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- ¾ teaspoon ground cinnamon
- 1½ lbs 85% lean ground beef
- 1 (15-oz can) crushed tomatoes (1¾ cups; see note)
- 1 teaspoon salt
- ½ teaspoon sugar
For the Béchamel
- ½ cup (1 stick) unsalted butter
- ⅔ cup all-purpose flour
- 3 cups whole milk
- ½ cup finely grated Pecorino Romano cheese
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 3 large egg yolks
Instructions
- Prepare the Eggplant: Place the eggplant in a colander, sprinkle evenly with the salt, and toss with your hands. Let it sit for 30 minutes to 1 hour, then blot dry with paper towels or a clean dish towel. Line a baking sheet with heavy-duty aluminum foil. Directly on the foil, toss the salted eggplant with the oil, then spread it into a single layer.
- Prepare the Potatoes: On a separate baking sheet (do not line with foil), toss the potato slices with the oil and salt, arranging them in a single layer.
- Position two oven racks in the middle and lower third of the oven, then preheat to 450°F.
- Place the eggplant on the middle rack and the potatoes on the lower-middle rack. Roast until the eggplant is softened and lightly browned and the potatoes are tender, 30 to 35 minutes. Toss the potatoes once halfway through to prevent sticking. Set the vegetables aside and reduce the oven temperature to 400°F.
- Make the Meat Sauce: In a Dutch oven or large pot, heat the oil over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and stir constantly until fragrant, about 1 minute. Do not brown. Add the wine, paprika, oregano, red pepper flakes, and cinnamon; increase the heat to medium-high, scraping up any browned bits from the bottom of the pot, and cook until the wine has almost completely evaporated, 2 to 3 minutes. Add the beef, breaking it up with a wooden spoon, and cook until no pink remains, 4 to 5 minutes. Stir in the tomatoes, salt, and sugar, then lower the heat to medium. Cook uncovered, stirring occasionally, until thickened, 6 to 8 minutes. Set aside.
- Prepare the Béchamel: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, until lightly golden, about 1 minute. Gradually add the milk, about 1 cup at a time, whisking constantly. Increase heat to medium-high and cook, whisking frequently, until thick, smooth, and sputtering, 3 to 5 minutes. It should be the consistency of very runny mashed potatoes. Off the heat, whisk in the cheese, salt, and nutmeg. Whisk in the egg yolks one at a time. Set aside.
- Assemble the Moussaka: Lightly grease a 9x13-inch baking dish with nonstick cooking spray or olive oil. Arrange the roasted potatoes in an even layer, followed by the eggplant, pressing to create a compact layer. Spread the meat sauce evenly over the eggplant, then spread the béchamel evenly over top.
- Place the baking dish on a rimmed baking sheet lined with foil to catch any spills. Bake until the top is lightly browned in spots and bubbling at the edges, 30 to 35 minutes. To ensure the dish sets up properly, let it sit at room temperature for 30 minutes before slicing.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Going to try pita triangles.
Any fail safe tips for me?
I like all the recipes that I have tried.
And I enjoy seeing your featured ones in the Epoch Times.
Thanks again.
I’d cut pita into triangles, brush with olive oil, sprinkle with some kosher salt, and bake or broil until really crisp. Pile a few artfully next to the moussaka. Have fun!
I’m serving this at a Greek inspired dinner party along with egg lemon soup and Greek salad. The Mousakka will be siting on the dinner plate alone. Any suggestions on what else to put on the plate?
Love all of your recipes.
Thank you
Hi Maryann, to add some more interest to the plate, you could char some thick lemon slices or some pita that’s been cut into triangles and toasted or broiled until almost charred. One other thing that comes to mind is adding a drizzle of pomegranate molasses to the plate before putting down the moussaka. Hope that helps, and that the dinner party is great!
Hey Jenn, this looks amazing (as all of your recipes do). Quick question though: you say the slice the potatoes but don’t give a width? I’ve got a mandolin; what setting should I use?
Thanks!
Hi Kallisti, they should be sliced crosswise ¼ inch thick. Hope you enjoy!
I love moussaka, but my husband can’t eat eggplant. This seems like a ridiculous question seeing eggplant is such an integral part of the dish, but could there be a substitute or would it ruin the dish if I left it out and put more potatoes in it? Thanks.
Hi Lindsay, I think that should work. Please LMK how it comes out if you try it!
This was amazing and worth the effort! We went to Greece last October and I have been planning on making this ever since we got back. Trusting Jennifer’s recipes for a very long time, I finally made this and it did not disappoint!
Perfection!
This was delicious! Great instructions. I did the vegetables during the day and then prepped the meat sauce and béchamel before assembling. Didn’t have red wine, 1:1 bone broth worked as a sub.
We did opt to make this 12 slices for <500cal each. Only thing is we need to resist going for seconds!
Love the recipe as-is. For our oven and tastes, next time I will cook the eggplant a bit longer and increase potatoes ~20% so that I'm sure each bite has potato.
Took quite a while to make (so good thing I did it on a Sunday), but wow, was it delicious! We were just in Greece last month, and I think this bechamel is even tastier than I tasted in some wonderful tavernas. Very well done, Jenn, and my family loved it. Now, it makes me miss Greece! Pairs beautifully with a Greek salad and some garlicky bread. The Greek restaurants see no special need to serve other vegetables with this dish, especially since the eggplant and tomatoes are part of the recipe, so I served mine by itself. I am looking forward to the leftovers!
Would it be possible to make the béchamel sauce without the cheese? We have been adapting many of your recipes to meet some special diet criteria. Everything looks good here aside from the cheese – any suggestions?
Hi Rachel, I think it would work, but it may not set up quite as well. Also, you may need to add a bit more salt.
Thank you for the reply! Pecorino has come onto the approved list (limited quantities!), so I made the béchamel as recommended. Used Einkorn flour and plant based sweetener for the adapted needs. Paired with your fresh corn salad & peach cobbler. Big hit all around – really appreciating all if your recipes for our family. Many thanks.
This is by far, my favorite moussaka recipe and my family loved it. It is the closest to my Yiyas recipe, except that the potatoes and eggplant are not fried. This is way less greasy and the bechamel is very creamy with the romano cheese. Absolutely love it and now one of my go to recipes when family visits.