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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This turned out great !
I made the meat sauce a day in advance to save on time on my feet in the kitchen . Even though each layer is a mini recipe, it really did not feel all that difficult .
Im curious why the eggplant was cubed rather than sliced as it is traditionally ?
So glad you enjoyed it, Heidi! I cube the eggplant because I find it easier to handle when raw. Unlike slices, I don’t have to worry about getting everything in a single layer on the baking sheet, and once it’s roasted, it forms a nice, compact layer in the dish.
Ok so last night was the Italian Wedding Soup…WINNER! Brought it to share the leftovers with my teacher friends and both loved it! So of COURSE, I shared your website! Tonight, I made this! Got my hubby and oldest son to be my sous chefs and handle the prep and aiding in cleanup and I am IN LOVE!!! Going to try it next time with a mixture of beef and lamb to get more flavor in the meat but gosh, Jenn! Merci beaucoup for this recipe and all of your recipes! Chicken cacciatore is up next this week!
💗
Omg, this was delicious! Kept trying the meat mixture and thought it had little flavor but once combined with all of the other ingredients, it was super delicious! A labor of love. I brought half over to my daughter and family as it was her birthday. Kept the other half for us. Loved it! Will def make again!
I’ve always ordered this in Greek restaurants and was excited to try it. It is a lot of steps, but I made the meat sauce a day ahead as you suggested which helped. This was delicious and I’m so glad I can now stay home and make it myself. Thank you!
Hi Jenn,
I rate this one even though I haven’t try this ,your recipe is always the best. Is this work for russet potatoes 🥔 coz that’s what I have on hand, I just bought a huge bag from Costco . I been following your site for many years and had both of your books and always looking forward to your weekly email. I am a Pilipino leaving in Alberta Canada married a Canadian and cooking is not my thing until I found your site. I cannot thank you enough and I am grateful that I found your site. If I have questions , you will response and guide me.
Thank you
🌹 Rose
Aww so glad you enjoy the recipes, Rose! ❤️ You can use russets if that’s what you have in hand. Enjoy!
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!
I have some pureed (but still a bit chunky) roasted eggplant in my freezer. Could I thaw it and use it for the eggplant layer? Never made moussaka and am eager to try something new. Love your recipes and they never disappoint!!
Hi Cindy, I do think that would work well. Enjoy and please let me know how it turns out!
Thanks for the recipe but can I leave the potatoes out? Do I need to use more eggplant?
Hi V, Yes, you can definitely leave out the potatoes and increase the eggplant. Just keep in mind that the potatoes absorb some of the moisture from the eggplant and sauce while adding structure to the dish. Without them, moussaka can be a bit liquidy and harder to slice neatly.
Any thoughts on eliminating meat from this recipe or using turkey?
Hi Stephanie, The meat can’t be eliminated but you could definitely use turkey. Hope that helps!
I love moussaka made with lamb. Any tips on swapping out the beef for lamb?
Hi Annette, You can just swap it out—no changes needed. I’d love to know how it turns out!
Sooo good! Just had to try this recipe as soon as it hit my in box. Thanks Jenn. I am so glad to have found your site. You never disappoint.