Greek Moussaka Recipe

A serving of moussaka being lifted from the baking dish with a spatula. The image shows the perfect layering of the dish with its golden top, meaty middle layer, and eggplant base. The dish's sauces are visible bubbling around the edges of the baking dish.

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Greek 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 baked until golden and bubbling.

Prep Time: 45

Cook Time: 1 30

Total Time: 2 15

Servings: 8 servings

Calories: 381kcal

Author: Nicole Gaffney

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.

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