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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Little bit confused if you prepare it a day ahead of time and refrigerate the complete moussaka including the béchamel sauce or do wait until the following day and make the béchamel sauce and layer that sauce in just before you pop it in the oven. Or does it make difference
Hi Michael, if you plan to just refrigerate the moussaka, not freeze it, you can assemble it entirely, including the béchamel sauce. Hope that clarifies that you enjoy!
I would like to make this dish for our dinner club. One member cannot eat gluten. Would the bechamel sauce be okay made with with either corn starch or gluten-free flour? Thanks!
Sure, I’d go with gluten-free flour. Hope everyone enjoys!
This recipe was perfect. I used lamb and assembled it the day before. I left out the cinnamon for personal preference. My dinner guests loved it so much, I ended up with only one portion left after feeding five people.
THis recipe take a bit of time, but it’s worth every minute. My family loved it and lined up for seconds!
This is the best recipe! I’ve made this twice now and it was unbelievably good both times. Second time we did a combination of veal and beef. So great! I’ll be making this again!
Thanks for your prompt reply Jenn. I roasted the vegetables yesterday evening and just finished making the meat sauce this afternoon. I’ll do the bechamel tonight just before popping it in the oven. I love how this can be done in stages and am sure it will be a huge hit and definite repeater. Oh, and making your Greek salad and baklava as well. It’s going to be a feast for the senses! Thanks for all you do for us home cooks to make us look like all-stars! 🙂
Hi Jenn,
I plan to make this on Monday as it looks absolutely delish! My question is, since it’s just my husband and I, I’d like to make it in two separate pans and freeze half un-baked. What size pans do you recommend and would the time and temperature at which it bakes be any different? Thanks so much in advance. We love all of your recipes!
Hi Candice, glad you like the recipes! I’d bake it in two 8-inch square pans. The baking temperature should remain the same and the timing should be about the same as well. Enjoy!
I made this moussaka for Hannukah dinner! I know it is not a traditional recipe for this holiday, but, why not? It was fabulous! Everyone had seconds! It felt like we were in Greece! Your recipe was perfect!
I made this for our Christmas dinner and it was wonderful! We had ten people so I was a little worried about it being enough but it’s very rich and turned out to be plenty! Thankfully I made it yesterday and refrigerated it to bake today. It’s not difficult but you need to enlist a dishwasher and an assembler. I will definitely make again.
Hi Jenn I am so excited to make this dish. My neighbor would make this for my family while my husband was sick and it was such a comfort meal. Can I roast the eggplant and potatoes a day ahead and then make the sauces the next day and assemble?
Thank you so much
Melissa
Hi Melissa, You can absolutely make the veggies ahead. Enjoy!