Grekos Moussaka

Grekos Moussaka

Moussaká is Greece’s most famous comfort casserole: layers of soft roasted eggplant, a warmly spiced ground meat sauce, and a blanket of rich béchamel cheese sauce. This iconic dish brings together Mediterranean flavors and old-world tradition. Originating in the 1920s with chef Nikolaos Tselementes (who added the French-style béchamel), modern moussaká typically layers fried or baked eggplant slices with a savory lamb-and-tomato ragù, all crowned by a velvety white sauce.

Each bite yields a complex balance – deep umami from the lamb, a hint of cinnamon and oregano, and the slight sweetness of caramelized onions, offset by the creamy, slightly nutmeg-scented béchamel. In Greece it is beloved as a hearty weekend meal or dinner party centerpiece, and it evokes the feeling of a home-cooked celebration. Whether served at a sunlit taverna or straight from your own kitchen oven, moussaká is pure Greek comfort food that satisfies both on taste and on tradition.

Greek Moussaka – Layered Eggplant & Lamb Casserole
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Greek Moussaka – Layered Eggplant & Lamb Casserole

Recipe by Travel S HelperCourse: MainCuisine: Greek, MediterraneanDifficulty: Moderate
Servings

6

servings
Prep time

45

minutes
Cooking time

75

minutes
Calories

430

kcal

This Greek moussaká starts with layers of eggplant slices that have been salted and roasted until tender. Meanwhile, onions and garlic are sautéed in olive oil, then combined with ground lamb (or beef), red wine, crushed tomatoes and spices (notably cinnamon and oregano) to make a rich meat sauce. Separately, a béchamel sauce is prepared by whisking flour and butter, slowly adding milk, and finally stirring in grated cheese, nutmeg, and eggs off heat so it thickens upon baking. To assemble, half the eggplant goes into a baking dish, topped by the meat sauce, then the remaining eggplant, and finally poured over with the béchamel. The casserole is baked until golden-brown and set, then allowed to rest 10 minutes before slicing.

Ingredients

  • Eggplant: 2 large eggplants (about 1–1.2 kg total), sliced ½–¾ inch thick and salted (to draw out moisture)

  • Olive oil: 3–4 tablespoons, divided (for sautéing and brushing eggplant)

  • Onion: 1 medium onion, finely diced (about 1 cup)

  • Garlic: 3 cloves garlic, minced

  • Ground meat: 700–800 g (1½–1¾ lbs) ground lamb or beef (lamb is traditional)

  • Red wine: ½ cup dry red wine (optional; adds depth to the sauce)

  • Crushed tomatoes: 400 g (14 oz can) tomatoes or crushed tomato sauce

  • Tomato paste: 2 tablespoons

  • Stock/broth: 1 cup beef or chicken stock (or water plus 1 beef bouillon cube)

  • Spices & aromatics

  • 2 bay leaves

  • 1½ teaspoons sugar (balances acidity)

  • 2 teaspoons dried oregano (Greek oregano if available)

  • ½ teaspoon ground cinnamon (adds warmth)

  • Salt and pepper, to taste

  • Béchamel sauce

  • 60 g (4 tbsp) unsalted butter

  • 50 g (about 5 tbsp) all-purpose flour

  • 600 ml (2½ cups) milk (whole or any preferred fat %)

  • Freshly grated nutmeg, a pinch

  • 100 g grated cheese (Parmesan, Kefalotyri or pecorino; optional)

  • 1 large egg + 1 egg yolk (for richness and setting the sauce)

  • Salt and pepper to taste

  • Topping

  • ⅓ cup breadcrumbs (Panko or fine breadcrumbs)

  • Optional garnish: Fresh parsley, chopped (for color)

Directions

  • Prepare eggplant: Sprinkle salt on all sides of the sliced eggplant and arrange in a colander. Let sit 20–30 minutes. This draws out moisture and reduces any bitterness. Pat slices very dry with paper towels. Preheat the oven to 240°C (450°F). Line baking trays with parchment. Brush the eggplant slices with olive oil on both sides, arrange on trays (in batches if needed), and roast 15–20 minutes until golden and just tender. Remove and cool slightly. (Timing: 30 min prep including salting, plus 20 min roasting.)

  • Make meat sauce: Lower oven heat to 180°C (350°F) for later. In a large deep skillet or pot, heat 1–2 tbsp olive oil over medium-high heat. Sauté diced onion and garlic until soft, about 3–4 minutes. Add the ground meat; cook and break up with a spoon until browned (about 5–7 minutes). Pour in the red wine to deglaze, cooking 1–2 minutes until the alcohol evaporates. Stir in crushed tomatoes, tomato paste, stock, bay leaves, sugar, oregano, cinnamon, salt and pepper. Bring to a simmer, then reduce heat to medium-low and cook uncovered for 15 minutes, stirring occasionally, until the sauce thickens. Remove bay leaves. Adjust seasoning. (Timing: ~25 min.)

  • Make béchamel sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute, stirring constantly. Slowly pour in milk in a steady stream, whisking to avoid lumps. Continue cooking and stirring until the sauce thickens enough to coat a spoon (3–5 minutes). Remove from heat. Stir in nutmeg, 50 g of grated cheese (if using), and salt and pepper. Let cool 5 minutes. Whisk in the egg and extra yolk until smooth (cover and keep warm, off heat). (Timing: 10 min.)

  • Assemble casserole: In a 9×13-inch (23×33 cm) baking dish (or similar size), arrange half of the roasted eggplant in an even layer on the bottom. Spread the meat sauce over the eggplant. Layer remaining eggplant slices on top of the sauce. Pour the béchamel sauce evenly over everything. Sprinkle the breadcrumbs on top to form a crust. (Prep assembly: 10 min.)

  • Bake: Bake uncovered at 180°C (350°F) for 30–40 minutes, until the top is set and golden-brown. If needed, switch to broil (grill) for the last few minutes to crisp the top.

  • Rest: Let the moussaká sit about 10 minutes before serving. This resting time allows the layers to firm up for cleaner slices.

Tips, Variations & Additions

  • Serving suggestions: Serve moussaká in hearty squares, garnished with chopped parsley. It goes well with a crisp Greek salad (cucumbers, tomatoes, olives, feta) or a side of tzatziki yogurt-cucumber sauce. A glass of dry red wine (like Agiorgitiko or Xinomavro) complements the rich spices. Leftover moussaká is excellent for lunch the next day.
  • Storage & reheating: Store covered in the refrigerator for up to 4 days. To reheat, bake uncovered at 180°C (350°F) until warmed through (about 20 minutes). Moussaká also freezes well: cool completely, wrap tightly, and freeze. Thaw in fridge overnight before reheating. The texture may become a bit more saucy after freezing.
  • Variations & substitutions: For a lighter or vegetarian version, replace the lamb sauce with sautéed mushrooms, lentils, or crumbled extra-firm tofu and omit the meat (use oil and vegetable stock instead of meat stock). Make it gluten-free by substituting gluten-free flour in the béchamel and using gluten-free breadcrumbs or skip the topping. For extra vegetables, add layers of sliced zucchini or potatoes along with or instead of eggplant. Skip the wine and use extra stock or soy sauce for depth. You can also turn this into a vegan dish by using plant-based milk and egg replacers (e.g. blended silken tofu or cornstarch slurry) in the sauce.
  • Chef’s tips: Dry the eggplant well: After salting, make sure to thoroughly pat eggplant slices dry so the moussaká isn’t watery. Flavor layers: Brown the meat really well and cook the sauce long enough to intensify flavors. Do not rush reducing the sauce. Smooth béchamel: Whisk continuously when making the sauce, especially when adding milk, to prevent lumps. Let the béchamel cool slightly before whisking in the eggs.
  • Optional add-ons: Prepare components ahead – roast the eggplant and make the meat sauce a day early, storing them separately in the fridge. Assemble and bake the next day. A simple garnish of fresh oregano or a squeeze of lemon can brighten the rich flavors when serving.
  • Equipment Needed: Oven and baking dish (about 23×33 cm / 9×13″), Large skillet or sauté pan, Medium saucepan (for béchamel), Mixing bowls (for layers and sauce), Whisk and wooden spoon, Knife and cutting board, Colander (for salting eggplant).

Nutrition Facts (per serving, ~250 g)

Nutrient

Amount

Calories

430 kcal

Carbohydrates

20 g

Protein

32 g

Total Fat

24 g

– Saturated Fat

10 g

Cholesterol

158 mg

Sodium

400 mg

Fiber

5 g

Sugar

7 g

Allergens

Milk, egg, wheat (gluten)

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