Traditional Moussaka Recipe – Greek Comfort Food at Its Best

Moussaka is one of the most famous dishes in Greek and Mediterranean cuisine. Often called the “Greek Lasagna”, it is a layered casserole made with aubergines (eggplants), zucchini, potatoes (optional), a rich meat sauce, and creamy béchamel. Each layer blends together beautifully, creating a dish that is both hearty and elegant.

This recipe will guide you through making authentic moussaka from scratch, along with tips, variations, and serving ideas.

Ingredients (Serves 8–10)

Vegetables:

5 large aubergines (eggplants)
3 medium zucchini

2–3 potatoes (optional, for an extra layer)
Olive oil (for frying or roasting)
Salt, pepper

Meat Sauce:

500g (1 lb) ground beef or lamb (or a mix of both)
2 medium onions, finely chopped
3 cloves garlic, minced

400g (14 oz) canned tomatoes, crushed or blended
2 tbsp tomato paste
½ cup (120ml) red wine (optional, for depth)

1 tsp ground cinnamon
1 tsp dried oregano
1 tsp paprika

Salt & pepper to taste
3 tbsp olive oil

Béchamel Sauce:

4 tbsp unsalted butter

½ cup (60g) all-purpose flour
4 cups (1 liter) milk, warm
½ cup (50g) grated Parmesan or Kefalotyri cheese

2 large egg yolks
Pinch of nutmeg
Salt & pepper

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‍ Step-by-Step Preparation

1. Prepare the Vegetables

Slice the aubergines and zucchini into ½-inch thick rounds.
Sprinkle with salt and let them rest for 20–30 minutes to remove bitterness. Pat dry.
Fry in olive oil until golden brown, or brush with oil and roast in the oven for a lighter version.

(Optional) Slice potatoes thinly and fry or bake until lightly golden.

This step ensures the vegetables are soft and flavorful before layering.

2. Make the Meat Sauce

Heat olive oil in a large pan.
Add chopped onions and cook until translucent.
Stir in garlic and sauté for 1 minute.

Add ground beef/lamb and cook until browned.
Stir in tomato paste, canned tomatoes, and wine.
Season with cinnamon, oregano, paprika, salt, and pepper.

Let simmer for 30 minutes until thick and aromatic.

The cinnamon is the signature Greek spice that makes moussaka unique.

3. Make the Béchamel Sauce

Melt butter in a saucepan. Add flour and whisk for 1–2 minutes to form a roux.
Gradually add warm milk while whisking to avoid lumps.
Cook until thick and creamy.

Stir in cheese, nutmeg, salt, and pepper.
Remove from heat, let cool slightly, then whisk in egg yolks.

The béchamel should be smooth, velvety, and rich.

4. Assemble the Moussaka

Preheat oven to 180°C (350°F).
Grease a large baking dish.

Layer potatoes (if using) at the bottom.
Add a layer of aubergines, then zucchini.
Spread half the meat sauce over the vegetables.

Add another layer of aubergines and zucchini.
Spread the remaining meat sauce evenly.
Top with béchamel sauce, smoothing it out.

Sprinkle with grated cheese.

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5. Bake

Bake uncovered for 45–50 minutes until the top is golden and bubbling.
Let rest for at least 20 minutes before slicing (this helps the layers hold together).

Tips for Success

Salt the aubergines – removes bitterness and prevents sogginess.
Don’t rush the meat sauce – simmering brings out deep flavors.
Use full-fat milk and butter for a silky béchamel.

Rest before slicing – cutting too early makes it fall apart.
Bake in advance – Moussaka tastes even better the next day.

Variations

Vegetarian Moussaka – Replace meat sauce with lentils or chickpeas.

Gluten-Free – Use gluten-free flour in béchamel.
Lighter Version – Roast vegetables instead of frying.
Spicy Moussaka – Add chili flakes or cayenne to meat sauce.

Serving Suggestions

Serve with Greek salad (tomatoes, cucumber, olives, feta).
Pair with warm pita bread.
Enjoy with a glass of red wine.

Storage & Reheating

Fridge: Store covered for 3–4 days.
Freezer: Freeze portions for up to 2 months.
Reheat: Warm in oven at 160°C (320°F) until hot.

Final Thoughts

Moussaka is more than just a dish – it’s a taste of Greek tradition. With layers of silky aubergine, rich spiced meat sauce, and creamy béchamel, every bite is pure comfort. Whether served for a family dinner or a festive occasion, it’s a dish that never fails to impress.