Greek Moussaka


Dive into the heart of Greek cuisine with this traditional Greek Moussaka recipe, a luscious layered dish that combines succulent slices of eggplant, savory ground meat sauce, and a creamy béchamel topping. This comforting casserole is a staple of Greek family dinners and a true testament to the rich culinary heritage of Greece.

Preparation Time: 30 minutes
Cooking Time: 1 hour
Resting Time: 20 minutes
Total Time: 1 hour 50 minutes
Serving: 6


  1. For the Eggplant:
    • 3 medium eggplants, sliced into 1/2 inch rounds
    • Olive oil for brushing
  2. For the Meat Sauce:
    • 1 lb ground beef or lamb
    • 1 large onion, finely chopped
    • 2 cloves of garlic, minced
    • 1 can (14 oz) crushed tomatoes
    • 1 teaspoon cinnamon
    • 1 teaspoon dried oregano
    • Salt and pepper to taste
    • 1/2 cup red wine (optional)
  3. For the Béchamel Sauce:
    • 4 tablespoons unsalted butter
    • 4 tablespoons all-purpose flour
    • 2 cups milk
    • 1/4 teaspoon ground nutmeg
    • 1/2 cup grated Parmesan cheese
    • 2 egg yolks, beaten


  1. Prepare the Eggplant:
    • Preheat oven to 400°F (200°C). Brush eggplant slices with olive oil and place on baking sheets. Bake until soft and lightly browned, about 20 minutes, flipping halfway through. Set aside to cool.
  2. Make the Meat Sauce:
    • In a large skillet, sauté onion and garlic until translucent. Add ground meat, breaking it apart with a spoon, and cook until browned.
    • Stir in crushed tomatoes, cinnamon, oregano, and red wine. Season with salt and pepper. Simmer on low heat for 20 minutes, until thickened.
  3. Prepare the Béchamel Sauce:
    • Melt butter in a saucepan over medium heat. Whisk in flour until smooth. Gradually add milk, whisking constantly to prevent lumps. Cook until sauce thickens. Remove from heat, stir in nutmeg and Parmesan cheese. Slowly whisk in egg yolks. Set aside.
  4. Assemble and Bake:
    • In a greased baking dish, layer half the eggplant slices, cover with meat sauce, then add another layer of eggplant. Pour béchamel sauce over the top, spreading evenly.
    • Bake at 350°F (175°C) for 45 minutes, or until golden and bubbly. Let cool for 20 minutes before serving.


  • For a vegetarian version, replace the ground meat with a mixture of lentils and mushrooms.
  • Letting the Moussaka rest before serving helps the layers set for easier slicing.

Nutritional Information per Serving (Based on USDA Guidelines):

  • Calories: 450 kcal
  • Protein: 25g
  • Carbohydrates: 35g
  • Fat: 25g
  • Fiber: 8g
  • Sodium: 500mg
  • Sugars: 15g

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