Moussaka
This post may contain affiliate links. Read my full disclosure policy.
Learn how to make authentic Greek moussaka with layers of roasted eggplant, creamy potatoes, and a savory meat sauce topped with rich, velvety béchamel. This Mediterranean classic is easier than you think and perfect for special gatherings or a comforting family meal.
Moussaka is a beloved Mediterranean dish from Greece, featuring layers of roasted eggplant, creamy potatoes, and savory meat sauce with a hint of cinnamon—all topped with a thick, luscious béchamel. It’s the ultimate comfort food, perfect for big gatherings or cozy family dinners, and guaranteed to have everyone coming back for seconds.
While it might seem a bit involved, it’s really no harder than making lasagna! To keep things manageable, try roasting the vegetables or making the meat sauce ahead of time—this way, you can enjoy the process without feeling rushed.
“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
- Salt: Draws out moisture from the eggplant and seasons the dish.
- Extra-Virgin Olive Oil: Adds richness to the sauce and vegetables.
- Eggplant & Yukon Gold Potatoes: The two key vegetables in moussaka, offering layers of savory flavor and hearty texture that complement the rich meat sauce.
- Onion & Garlic: The flavor foundation for the meat sauce.
- Spices: A blend of paprika, oregano, red pepper flakes, cinnamon, and nutmeg infuse the dish with warmth and complexity.
- Dry Red Wine: De-glazes the pan and enhances the sauce’s richness.
- Ground Beef: The base of the meat sauce, providing texture and flavor.
- Crushed Tomatoes: Create a savory, slightly sweet sauce base.
- Butter and All-Purpose Flour: Together, they form the base that thickens the béchamel sauce.
- Whole Milk: Adds creaminess and richness to the béchamel.
- Pecorino Romano Cheese: A great substitute for the more traditional Kefalotyri, it adds a similarly sharp, salty flavor to the béchamel—plus, it’s much easier to find at most grocery stores.
- Egg Yolks: Thicken and enrich the béchamel for a luscious top layer.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Salt the eggplant in a colander and let sit for 30 to 60 minutes. Blot dry, toss with oil, and spread on a foil-lined baking sheet.
Toss sliced potatoes with oil and salt, then arrange on another baking sheet. Roast both the eggplant and potatoes until tender, 30 to 35 minutes.
Make the meat sauce: In a large pot or Dutch oven, cook the onion and garlic. Do not brown. Add wine, beef, and tomatoes, and simmer the sauce is until thickened.
Make the béchamel, In a medium saucepan, melt the butter. Whisk in the flour and cook until lightly golden. Gradually whisk in the milk, then increase the heat and cook until thick and smooth. Off the heat, whisk in the cheese, salt, nutmeg, and egg yolks.
Assemble the moussaka: In a lightly greased baking dish, layer potatoes on the bottom, followed by the eggplant. Top with the meat sauce, spread the béchamel evenly over top, and place the baking dish on a parchment or foiled-lined baking sheet.
Bake for 30 to 35 minutes. Rest before slicing. Moussaka can be assembled up to 24 hours ahead of baking.
You May Also Like
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 ½ teaspoon sugar
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
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.