Comfort food doesn’t get better than this traditional Greek moussaka recipe with layers of tender roasted eggplant, a rich sauce made with ground lamb or beef, and a creamy bechamel topping. Get all my tips for how to make moussaka perfectly every time.
Today we’re talking moussaka, a sublime Greek casserole with layers of tender eggplant, a flavorful meat sauce, and topped with creamy bechamel. It’s rich, decadent and seasoned with hints of cinnamon, nutmeg, oregano and paprika.
Even though Greek moussaka is not difficult to make, it is a bit time consuming. The good news is, with a little planning, you can prepare it ahead of time and moussaka is one of those dishes where the flavors only get better with time.
It’s an excellent make-head option for a weekend gathering or holiday meal. If you’ve been looking for a comfort food recipe that friends and family will request on repeat, moussaka is the recipe to wow them.
Table of Contents
- What is moussaka?
- Ingredients to make moussaka
- How to prepare eggplant for moussaka?
- Should you salt eggplant for moussaka?
- Potatoes: Yea or nay?
- What is moussaka meat sauce?
- Greek bechamel sauce!
- How to make moussaka
- What to serve with moussaka
- Make ahead tips for moussaka
- Not a meat eater? Try vegetarian moussaka
- How to store and reheat leftovers
- Can you freeze eggplant moussaka?
- More comforting eggplant recipes to try
- Moussaka: Eggplant Casserole Recipe
What is moussaka?
The epitome of Greek comfort food, moussaka (pronounced moo-sa-ka’a) is a hearty eggplant casserole with a flavor-packed meat sauce, and finished with a topping of rich creamy bechamel sauce.
Many wonder what the difference is between moussaka and lasagna, and it’s quite simple! Lasagna is made with layers of pasta, while moussaka is made with layers of vegetables.
There are variations of eggplant moussaka, some use potatoes or even zucchini squash. In Egypt, we ditch the bechamel topping and simply serve a deconstructed version with fried eggplant smothered in tomato sauce (it looks something like this vegan fried eggplant recipe).
Today, we’re going to stick closer to classic moussaka with all the delicious layers involved.
Ingredients to make moussaka
A classic Greek moussaka recipe has three key components: sliced eggplant, the meat sauce, and the bechamel sauce. Here are the ingredients you need to make each of the layers:
For the eggplant layer
- Eggplant sliced lengthwise into ¼-inch slices
- Extra virgin olive oil
For the meat sauce layer
- Yellow onion
- Ground lamb or ground beef
- Seasonings: oregano, cinnamon, black pepper, nutmeg, paprika or hot paprika
- Red wine
- Canned diced tomato
- Sugar
- Beef broth
For the bechamel sauce layer
- Extra virgin olive oil
- All-purpose flour
- Nutmeg
- Milk
- Eggs
How to prepare eggplant for moussaka?
If I had to choose a favorite vegetable, it’d probably be eggplant. Whether I’m roasting it to tender perfection, making an easy baba ganoush, or layering it with meat sauce and bechamel, like in today’s moussaka recipe, I can always rely on my trusty eggplant to deliver on flavor.
Because eggplant is one of the main ingredients in this recipe, preparing it properly is important. Here are some tips for how to prep eggplant for moussaka:
- Use large eggplants. Larger eggplants will yield large slices, which make it easier to form layers.
- You don’t need to peel the eggplant before cutting it.
- Slice the eggplant lengthwise into 1/4-inch pieces. Place the eggplant on a clean cutting board and hold it in place with your non-dominant hand. Using a sharp knife, carefully cut it into 1/4-inch slices and discard the end pieces.
- Salt the eggplant for the best flavor.
- Broil the eggplant. Broiling the eggplant is a major shortcut because the eggplant will cook quickly. The charred bits from broiling the eggplant result in a great flavor.
Should you salt eggplant for moussaka?
This is a hotly debated topic among cooks, and many do not believe you need to salt eggplant. But there are two reasons I believe salting the eggplant helps:
- Salt helps to draw out excess moisture, so that when your moussaka bakes, it won’t be swimming in liquid. Salted eggplant also has a nice creamy texture, which works really well in moussaka.
- Eggplant can be quite bitter. Salt helps to remove that bitterness, making eggplant more palatable.
To salt the eggplant, simply sprinkle salt onto the slices and allow it to sit for 30 minutes. Then, pat the eggplant dry to remove excess salt and moisture.
Potatoes: Yea or nay?
Yes, you can use potato instead of eggplant in moussaka, or use them both! I have seen recipes where eggplant is omitted completely in favor of sliced potatoes, or potatoes and eggplant are both used for layering. Opt for starchy potatoes like russet or Idaho potatoes and do the following:
- Slice the potatoes into 1/4-inch rounds.
- Place the potato slices on a large sheet pan brushed with olive oil.
- Drizzle the potatoes with olive oil, season them with salt, and bake at 350°F for 20 minutes or until tender.
- Note that cooking time for the potatoes to be tender will be different than eggplant.
What is moussaka meat sauce?
The rich, thick meat sauce in this moussaka recipe is sure to be a hit in your home! I use ground lamb because it is such a flavorful type of meat, but beef would be a good substitute, and would still yield decadent results.
The ground lamb is spiced with warming cinnamon, nutmeg, paprika, pepper, and dried oregano. For some delicious umami, I add a generous amount of canned tomatoes followed by wine and beef broth – both powerhouses of flavor!
A teaspoon of sugar helps to mellow the acidity but maintains the different levels of flavor in this classic moussaka recipe.
Greek bechamel sauce!
French bechamel sauce (or white sauce) is made with butter, flour, and milk. The result is a gorgeous creamy sauce, thick but still slightly runny.
Greek bechamel or besamel (beh-sah-mel), which is what is used in moussaka contains eggs, which, when baked, results in a sauce that sets firmly. So when you cut your moussaka into slices for serving, the bechamel sauce shouldn’t run.
If you avoid gluten or dairy, there are also versions of Moussaka that do not include the bechamel layer, like my mom’s Egyptian Moussaka.
How to make moussaka
- Slice and salt the eggplant. Sprinkle the sliced eggplant with salt and allow to sit for 30 minutes. This helps to reduce bitterness.
- Broil the eggplant. Brush the eggplant with extra virgin olive oil and broil until it is softened and golden brown.
- Make the meat sauce. Brown the lamb, drain excess fat, and add the spices. Pour in the wine and reduce, followed by the tomatoes, sugar, and broth. Let simmer for 20 to 30 minutes.
- Make the bechamel. Cook the salt, pepper, and flour in heated olive oil until golden. Add milk in small amounts and whisk continuously to prevent lumps forming, and add nutmeg. Whisk some hot bechamel with eggs and return it to the stove.
- Assemble the moussaka. The fun part! Layer half the eggplant slices, the meat sauce, the remaining eggplant, and top with bechamel. Sprinkle the breadcrumbs over the top.
- Bake. Bake for 45 minutes on the center rack. For more color, broil for a couple of minutes.
- Let rest before serving. After removing the eggplant moussaka from the oven, let it sit for 10 to 20 minutes so that it does not fall apart when you slice it. Cut into squares and serve.
What to serve with moussaka
Moussaka is a complete meal, but if you want to serve it with something light and fresh a simple side salad would do.
When it comes to wrapping up mealtime, I think it’s always nice to finish a rich dinner with a coffee cocktail or a sweet treat.
Blend cultures by serving up a Spanish coffee cocktail called carajillo or stick with the Greek theme and offer a dessert like baklava or melomakarona, a cookie scented with orange and cinnamon.
Make ahead tips for moussaka
Eggplant moussaka is not a difficult dish to make, but it is time consuming. You can save time by making the components in advance. Here are some tips for preparing moussaka in advance:
- Prepare the eggplant one day in advance. You can slice, sweat out, and broil the eggplant a few days in advance.
- Cook the meat sauce one or two days ahead. The meat sauce will keep in the fridge for up to four days, and the flavor only gets better with time. .
- Make the bechamel sauce a few days in advance. Bechamel sauce will hold its flavor and texture for up to a week in the fridge. Reheat bechamel over low heat, whisking continuously. If the bechamel has thickened too much, whisk in a little more milk to get it to the right consistency.
Not a meat eater? Try vegetarian moussaka
My vegetarian moussaka recipe is as hearty as this one, with just a couple of key differences. I replaced the meat sauce with an equally delicious lentil sauce and I added layers of potatoes and zucchini for bulk.
How to store and reheat leftovers
Eggplant moussaka will keep well in an airtight container in the refrigerator for up to 5 days. To reheat, transfer the moussaka into an oven-safe dish and place on the center rack of an oven heated to 350°F for about 25 to 30 minutes.
Can you freeze eggplant moussaka?
You can freeze eggplant moussaka, either whole or in individual servings!
To freeze an entire cooked moussaka: Allow it to cool before covering it snugly with plastic wrap and then wrapping it in foil. Freeze for up to 3 months. Remember to remove the plastic wrap before reheating.
To freeze individual servings of moussaka:
- Once it cools, cut the moussaka into squares.
- Line a large sheet pan with parchment paper and arrange the squares on it, leaving a little space around each slice so they don’t freeze together.
- Place in the freezer for a few hours until the moussaka is frozen solid.
- Transfer to freezer-safe containers and freeze for up to 3 months.
- To reheat, thaw slices in the fridge overnight before reheating in an oven as outlined in the section above.
More comforting eggplant recipes to try
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Moussaka: Eggplant Casserole
Ingredients
- 2 large eggplants, sliced lengthwise into 1/4 inch-thick slices, end slices discarded
- salt
- Private Reserve extra virgin olive oil
- 4 tablespoon breadcrumbs
For the meat sauce
- 1 large yellow onion, finely chopped
- 1 pound ground lamb, or beef
- 1 tablespoon dried oregano
- 1 teaspoon ground cinnamon
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon paprika, or hot paprika
- 1/2 cup red wine
- 14 ounce can diced tomato
- 1 teaspoon sugar
- 1/2 cup hot beef broth
For the bechamel
- 1/3 cup + 2 tablespoons extra virgin olive oil
- 2/3 cup all-purpose flour
- 1/2 teaspoon salt, more if you like
- 1/4 teaspoon ground nutmeg
- 4 cups 2% milk, warmed
- 2 large eggs
Instructions
- Salt the eggplant. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness.
- Turn the broiler of your oven on.
- Prepare a large sheet pan or two and brush with extra virgin olive oil. Pat the eggplant slices dry, removing excess salt, and assemble in one layer on the prepared pan. Brush generously with olive oil.
- Place the sheet pan about 6 inches away from the broiler. Broil the eggplant briefly, turning over so that both sides are softened and golden brown (do not worry if parts of the eggplant are slightly charred, but watch carefully so it doesn't burn). Remove from the oven and set aside.
- Prepare the meat sauce. Heat 2 tablespoons olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Now add the ground lamb. Cook the lamb until fully browned, tossing regularly. Drain the lamb from any excess fat and return to the skillet. Add the dried oregano, cinnamon, pepper, nutmeg, and hot paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the canned tomatoes, sugar, and broth. Simmer over medium-low heat for 20 to 30 minutes.
- Meanwhile, heat the oven to 350°F and work on the bechamel.
- Make the bechamel. In a large saucepan, heat the olive oil over medium-high heat until shimmering but not smoking. Stir in the flour, salt, and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the warmed milk, whisking continuously. Continue to cook, stirring occasionally, over medium heat for 5 to 7 minutes. Add the nutmeg. In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs. Then return all to the pan and stir into the bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust the seasoning. Remove from the heat and allow to cool and thicken a little more. (You should have a creamy, thick and smooth bechamel sauce.)
- Assemble the moussaka. When ready, lightly oil a 9 ½" x 13" oven-safe baking dish. Layer half the eggplant slices on the bottom. Add the meat sauce and spread well. Add the remaining eggplant slices. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with the bread crumbs.
- Bake. Bake the moussaka casserole on the center rack of the heated oven for 45 minutes. If you need to, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka gains a nice golden brown color (watch carefully).
- Remove from the heat and let the casserole sit for 10 minutes before cutting through into squares to serve. Enjoy!
Video
Notes
- Make ahead tips: You can prepare and broil the eggplant and meat sauce a day or two in advance. The bechamel sauce can also be made a few days ahead (it can hold texture for about 1 week, although you should count some days for leftovers). If you prepare the components of this eggplant casserole ahead of time, keep them each in the fridge in separate tightly-closed containers. If the bechamel thickens too much, you may need to reheat it gently before using over low heat, adding a little more milk and whisking to make sure the mixture is. not lumpy.
- Let the moussaka rest before serving: After removing the eggplant moussaka from the oven, let it sit for 10 to 20 minutes so that it does not fall apart when you slice it, the bechamel sauce in particular needs to settle.
- Leftover storage tips: moussaka will keep well in the fridge for about five days (although you need to count any make-ahead days).
- Can you freeze eggplant moussaka? Cooked moussaka can be frozen. Once it cools completely, simply cut the moussaka into pieces and freeze them (you can store the pieces in separate freezer-safe containers or wrapped tightly with parchment then foil . This way, you can reheat individual slices at a time.
- Recommended for this recipe: Private Reserve Greek extra virgin olive oil. SAVE! Try our Greek Olive Oil Bundle.
- Recommended for this recipe: Sweet paprika and nutmeg. SAVE! Try our ultimate Mediterranean Spice Bundle or Create your own 6-pack or 3-pack from our all-natural or organic spice collections.
Nutrition
*This post has been recently updated with new information for readers’ benefit.
I’m not sure if I did something wrong, was the béchamel supposed to be 1/3 cup +2 tablespoons of olive oil? Once I added and cooked the flour for a bit I started adding hot milk and it seized up. It came together after I added all the milk, but I’ve never made bechamel with that much oil.
Hi, Susan. That is the correct amount of oil for the bechamel. So glad it turned out for you in the end!
I’d love to make this but I don’t have a broiler that I use. How can I bake the eggplant instead? What temperature and for how long ? Thank you
Hi, Felicia! You can check out Suzy’s “Roasted Eggplant” recipe for instructions on how to bake it. Enjoy!!
Very Good and very to make
Thank you so very much for the wonderful spices you recently sent me. I have been to Egypt twice, and I love the oranges, pita and every single dish I ate there. There was one dish that was made with eggplant, no meat, tomatoes and was the most delicious dish I have ever eaten. I can not find the recipe. It was baked in a casserole dish. I am still trying to duplicate the recipe. I am 80 years old and have been cooking all my life. It is such a joy.
Thank you again. You have an amazing web site.
I need a receipe book, please.
Is there a vido you can please send me?
Hi, Patricia. You can find the video by clicking the black “Jump to Video” button right under the recipe’s title. Hope that helps a bit!
How should
i reduce this for 2 ppl?
Recently on my “try-out” of this recipe, I used 250g of minced beef, and altered the other ingredients accordingly.
I made the oil based bechamel sauce using 300ml milk, again adjusting the remaining ingredients accordingly. This produced two very generous portions of the dish
However, I should point out that the recipe as stated says 1lb meat for 12 portions. I used 250g (8½oz) for two people. But as Brits., we tend to treat it as an entire meal with no accompaniments whatsoever.
Have now done this twice. Once with beef and once with my pet-hate, lamb. The lamb version was far better. In my opinion more aubergine is required . It is billed as Eggplant Casserole after all. But then again, maybe American eggplants are larger than ours, which tend to be around 250g apiece.
Thanks for sharing your thoughts here, Sue!
This looks great and I look forward to cooking it. I love how you’ve arranged the recipe page and included the ability to adjust the number of servings before printing. Incredibly useful!
Thanks, Owen. So happy to hear that!
Chef, caterer, decades of experience and loving Greek food so much I can see that this is a great recipe, just as it is!
Thanks, Sally! That means a lot!
This is absolutely the most amazing recipe for moussaka. Most recipes I have tried are heavy with butter and half & half in preparation of the bechamel. This one is way better. My own modifications are a TBS of crushed garlic in the meatsauce and more nutmeg in both the meatsauce and bechamel. Looking forward to your other recipes. Thanks.
Thank you for such a wonderful review, Darrell!!
This recipe is superb. I’ve always seen bechamel sauces made with butter. Substituting olive oil was probably not rocket science, but the outcome is excellent. I added some minced garlic with the onions and doubled up on the nutmeg….just a personal preference. Thank you!!!
I love the recipes from The Mediterranean Dish.
They are fun and interesting to make, and definitely broaden the horizons of my taste buds.
Maybe it’s my imagination, but I feel better and healthier eating the variety of vegetables and spices.
This was absolutely phenomenal. Better than what I get from a local Greek restaurant. I love your recipes and have quite a few in my rotation- you’re the best!
My mouth waters to hear your recipes
Absolutely fantastic xx
Honestly the most bland, boring version of moussaka I have ever tasted. I over-spiced all components, even adding smoked paprika to the Greek bechamel. I also grilled the eggplant for extra flavor. Added extra salt and pepper to the meat sauce.
I hoped the components together would enhance the flavor, but to no effect. Waste of a lot of time and money.
I would advise to avoid. It isn’t worth it. Just go to a decent Greek restaurant in your neighborhood and spend a lot less money for much better moussaka
I love your recipes, and they are always outstanding, but today I made the moussaka, and I am not sure what happened, but it did not turn out well. First of all the prep time was not 20 minutes – it was more like 90 minutes. The meat sauce was great, but the bechamel sauce was very bland and tasted like cement…..I followed the recipe exactly, so if you have any suggestions as to what might have gone wrong, I would appreciate hearing from you.
Hi, Sandy. Without being there, it’s really hard to say what might have gone wrong. Prep time can vary from person to person and can depend on whether this is your first or 10th time making something, as this process usually gets faster the more you try a recipe. As for the bechamel… maybe your nutmeg wasn’t very fresh? Again, difficult to pinpoint from afar… it’s just not something we’ve experienced with this recipe here in The Mediterranean Dish kitchen. It might be something you need to experiment with a bit more to suit your own taste. Hope you do give it another try.