Eggplant Moussaka Recipe
This authentic Greek moussaka is a Mediterranean comfort food classic, made with layers of roasted eggplant, savory spiced ground meat, and a rich, creamy béchamel sauce that gets baked until golden and bubbling. The secret lies in my foolproof oven-fried eggplant method, which keeps things simple and fuss-free!
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You Will Love This Classic Greek Moussaka
Unlike many traditional moussaka recipes that call for fried eggplant, I've perfected an oven-roasting method that's the easiest way to create perfectly caramelized eggplant without excess oil. No greasy mess, no frying drama.
The savory meat sauce is infused with herbs and warming spices to create that unmistakable Greek flavor profile that makes this traditional dish so irresistible.
It gets finished with a creamy béchamel sauce on top. A smooth, lump-free béchamel (a mother sauce) starts with a proper roux and plenty of patient whisking as you slowly add the milk. Once it’s cooled, a beaten egg gets stirred in to make it puff up and turn golden when baked.
While it does take time to prepare each component, the steps are straightforward, and the make-ahead potential makes it ideal for a dinner party or weekend family meal!

What is Moussaka?
Moussaka (pronounced moo-sah-KAH) is a layered casserole that consists of sliced eggplant layered with a flavorful meat sauce (traditionally made with ground lamb) and a silky béchamel topping that forms a golden crust when baked. It's the ultimate Mediterranean comfort food!
It's most commonly associated with Greek cuisine, though variations exist throughout the Mediterranean. Different versions can include potato slices and sometimes zucchini, but a true traditional recipe for Authentic Greek moussaka will only have eggplant and meat topped with a white sauce.
Want more great eggplant recipes? Try my mom's famous eggplant parm recipe, this traditional Sicilian eggplant caponata or my quick weeknight eggplant pasta that's ready in just 30 minutes.
Why This Recipe Works
- My oven-fry eggplant method keeps things cleaner and lighter while still achieving the perfect fried texture.
- The rich meat sauce with tomato, red wine and spices builds rich, authentic Greek flavor.
- A creamy bechamel balances the savory filling and ties it all together.
- Tastes even better the next day, so it’s ideal for make-ahead meals and entertaining.

Eggplant Moussaka Ingredients
Large Eggplant - Choose firm, glossy eggplants with smooth skin and no soft spots. Medium-sized eggplants generally have fewer seeds and less bitterness than very large ones. There's no need to salt modern eggplants before cooking unless they're very seedy.
Ground Meat - While classic moussaka recipes use ground lamb, this recipe can also be made with ground beef, turkey or chicken. Choose meat with some fat content (80-90% lean) for optimal flavor.
Olive Oil - For best results, use good quality olive oil for roasting the eggplant and sautéing aromatics.
Tomato Paste - A small amount intensifies the tomato-meat sauce. Look for double-concentrated paste in a tube for the most robust flavor.
Tomato Sauce - Use plain crushed tomatoes or puree without added seasonings for the cleanest flavor in the moussaka sauce. For more options, check my guide to Italian preserved vegetables.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Baking tray or foil-lined baking sheet
- 9x13-inch baking dish
- Large skillet or large pan
- Dutch oven or large pot
- Medium saucepan or small saucepan
- Wooden spoon
How To Make Moussaka (Greek)


Oven Fry the Eggplant
- Preheat the oven to 425°F.
- Line baking sheets with parchment paper.
- Brush eggplant slices lightly with olive oil on both sides.
- Arrange in a single layer on baking sheets.
- Season with salt and pepper.
- Bake for 15 minutes, flip, then cook for another 10-15 minutes, or until golden brown.
Pro Tip: To ensure even browning, rotate the pans halfway through roasting. The eggplant should be tender when pierced with a fork with nice caramelization on the surface, without excess moisture.
Prepare the Tomato Meat Sauce
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and cook until softened and just starting to brown (about 8–10 minutes).
- Stir in garlic and spices. Season with salt and pepper.
- Cook for another 2 minutes, stirring constantly with a wooden spoon.
- Add the ground beef or ground lamb. Break it up into small pieces.
- Cook until browned (about 8–10 minutes).
- Deglaze with red wine and simmer for 2–3 minutes.
- Add tomato sauce and tomato paste and cook until the mixture thickens (about 20–25 minutes).
- If needed, lower heat to prevent scorching.
Pro Tip: The moussaka meat sauce should be thick without excess liquid, as too much moisture can make the final dish soggy. If your sauce seems too thin, continue simmering until it reaches a bolognese-like consistency.
Make the Béchamel Sauce
- Melt butter in a medium saucepan over medium heat.
- Whisk in flour until smooth to form a roux.
- Slowly pour milk in a steady stream while whisking constantly to prevent lumps.
- Add a bay leaf and bring to a boil, whisking continuously.
- Reduce to low heat and simmer for 5 minutes.
- Remove the bay leaf and season with salt and a pinch of nutmeg.
- Set aside to cool to room temperature.
Assemble the Moussaka
- Lower oven temperature to 350°F.
- Place a layer of eggplant slices to cover the bottom of a baking dish.
- Spread half of the meat mixture over the eggplant in an even second layer.
- Add another layer of eggplant, then the remaining meat mixture.
- Finish with a final layer of eggplant on top.
- Whisk egg yolks into the cooled béchamel until smooth.
- Pour the sauce over the assembled casserole and spread evenly as a layer of béchamel sauce.
- Sprinkle with grated parmesan cheese.

Bake and Serve
- Bake at 350°F for 30–45 minutes, until the top is golden brown and the dish is bubbling.
- Cool for at least 30 minutes before slicing and serving.
Tips for Success
- Allow the moussaka to rest for at least 30 minutes before serving. This crucial step helps the layers set for clean slices.
- To make-ahead, roast the eggplant and prepare the meat sauce a day in advance. Refrigerate separately, then assemble with fresh béchamel before baking.
- When making the béchamel, have all ingredients measured and ready before starting to prevent lumps.
Greek Moussaka Recipe Variations
- Create a vegetarian moussaka by replacing the meat sauce with lentils seasoned with the same aromatics and spices.
- Add a layer of sliced potatoes to the bottom of the dish before the eggplant.
- Add a cinnamon stick in place of the ground cinnamon for a more complex flavor of traditional Greek dishes.
- Use lean ground turkey or chicken for a lighter but still delicious moussaka recipe.

How To Serve Greek Moussaka
Serve as a main course with a traditional Greek salad (horiatiki) for a refreshing contrast to the rich casserole. Or serve with a simple side of vegetables, like this escarole with olives and capers, fresh marinated zucchini alla scapece or this bitter-sweet rapini with pine nuts and raisins.
Like any good traditional Greek dish, it pairs beautifully with a glass of red wine!
Storing Leftover Eggplant Moussaka
Refrigerate leftover moussaka in an airtight container for up to 4 days. The good news is that the flavors actually improve after a day in the refrigerator.
Moussaka freezes exceptionally well. Allow it to cool completely, then portion and store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, cover with foil and warm in a 350°F oven for about 20 minutes until heated through. Remove the foil for the last 5-10 minutes to re-crisp the top.
FAQs
Yes, this classic moussaka recipe is perfect for making ahead. You can prepare all components and assemble up to 24 hours in advance, then refrigerate unbaked. Allow it to come to room temperature for 30 minutes before baking. You can also refrigerate it already baked and just reheat to serve.
The Greek version typically includes eggplant, meat sauce, and béchamel, while other regional variations might use different vegetables, a layer of potatoes or omit the béchamel layer.
This usually happens when the eggplant retains excess moisture or the meat sauce is too liquid. Ensure you roast the eggplant until golden and cook the meat sauce until thick.
Yes, this follows a traditional Greek moussaka recipe with the classic components, though I've made it slightly lighter by oven-roasting rather than frying the eggplant.
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Greek Moussaka Recipe
Ingredients
- 3 tablespoons olive oil plus more for brushing eggplant
- 3 large or 4 medium eggplant sliced lengthwise ½ inch thick
- salt and pepper to taste
- 1 large yellow onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
- 1 lb ground meat beef, lamb, turkey or chicken all work
- ⅔ cup dry red wine
- ½ cup tomato puree not paste
- 1 teaspoon red wine vinegar
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups whole milk
- 1 bay leaf
- ¼ teaspoon freshly ground nutmeg
- white pepper to taste
- 1 large egg
- 3 tablespoons pecorino Romano
Instructions
Oven Fry the Eggplant
- Preheat the oven to 425°F (220°C).
- Line two sheet pans with parchment paper.
- Brush eggplant slices lightly with olive oil on both sides.
- Arrange the slices in an even layer on the sheet pans.
- Season with salt and pepper.
- Bake for 20–25 minutes, or until golden brown.
Prepare the Tomato Meat Sauce
- While the eggplant is cooking, heat 3 tablespoons of olive oil in a large sauté pan over medium heat.
- Add the chopped onion and cook, stirring frequently, until softened and just starting to brown (about 8–10 minutes).
- Stir in the garlic, oregano, and cinnamon. Season with salt and pepper.
- Cook for another 2 minutes, stirring constantly.
- Add the ground meat, then use a spatula to break it up into small pieces.
- Cook until browned (about 8–10 minutes).
- Deglaze with red wine and simmer for 2–3 minutes.
- Add the tomato purée and cook until the mixture thickens (about 20–25 minutes).
- Finish with red wine vinegar. Taste and adjust seasoning as needed.
Make the Béchamel Sauce
- Melt butter in a medium saucepan over medium heat.
- Whisk in the flour until smooth and combined.
- Slowly pour in the milk while whisking constantly to prevent lumps.
- Add the bay leaf and bring to a boil, whisking continuously.
- Reduce heat to low and simmer for 5 minutes.
- Remove the bay leaf and season with salt and white pepper.
- Set aside to cool.
Assemble the Moussaka
- Lower the oven temperature to 350°F (175°C).
- Layer roasted eggplant slices to fully cover the bottom of a 9x13-inch casserole dish.
- Spread half of the turkey mixture over the eggplant in an even layer.
- Add another layer of eggplant, then the remaining turkey mixture.
- Finish with a final layer of eggplant on top.
- Whisk the egg into the cooled béchamel sauce until smooth.
- Pour the sauce over the assembled casserole and spread it evenly.
- Sprinkle with grated Pecorino Romano.
Bake and Serve
- Bake at 350°F for 30–45 minutes, or until the top is golden brown and the dish is bubbling.
- Cool for at least 30 minutes before slicing and serving.
Notes
- Allow the moussaka to rest for at least 30 minutes before serving. This crucial step helps the layers set for clean slices.
- To make-ahead, roast the eggplant and prepare the meat sauce a day in advance. Refrigerate separately, then assemble with fresh béchamel before baking.
- When making the béchamel, have all ingredients measured and ready before starting to prevent lumps.
It was quite good the first time, but I needed more eggplant and mistakenly didn’t have parchment paper. I’m making it again with one eggplant for 2 layers and fried tomatoes for the middle layer based on a fried tomato moussaka. Also adding more seasonings and Parmesan to the béchamel, which needed it.
Glad you liked the recipe Carole!
YUMMY!!!!! Thanks for sharing your recipe! I’ve heard about your blog a couple of times and will now spend my afternoon reading 🙂
thank you!
Oh my gosh! This looks so good! I love this recipe so much! I am going to have to make it very soon!
thank you so much! it's super tasty ;D
Looks swish!
Did you think this can be frozen into portions?
Damned autocorrect! It was 'delish', not swish! Hehehe!
Hey Joy! Yes, I do think can be frozen. My only concern would be the béchamel on top - it could break upon thawing and reheating. You can give it a try (it will still taste good even if the texture is off) as-is, or you could make the base and then add the béchamel when you're ready to reheat. Hope this is helpful!