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Traditional Greek Moussaka

Authentic Greek moussaka with layers of roasted eggplant, potato, cinnamon-spiced meat sauce, and creamy béchamel topping.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggplants sliced into 1/2 inch rounds
  • 2 large potatoes peeled and sliced into 1/4 inch rounds
  • 1/4 cup olive oil for brushing/roasting
  • Salt and black pepper to taste
  • 1.5 lbs ground beef or ground lamb
  • 1 large yellow onion finely diced
  • 3 cloves garlic minced
  • 15 oz crushed tomatoes or tomato passata 1 can
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice optional
  • 1 bay leaf
  • 4 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 3 cups whole milk warmed
  • 2 egg yolks beaten
  • 1/2 cup grated Parmesan or Kefalotyri cheese
  • 1/4 teaspoon ground nutmeg
  • Salt and white pepper to taste for béchamel

Equipment

  • 9x13-inch baking dish
  • baking sheets
  • large skillet
  • medium saucepan
  • whisk

Method
 

  1. Slice eggplants into 1/2 inch rounds and arrange on paper towels. Sprinkle both sides with salt and let sit for 20 minutes. Rinse under cold water and pat completely dry.
  2. Preheat oven to 400°F (200°C). Arrange eggplant and potato slices on baking sheets in a single layer. Brush both sides with olive oil and season with salt and pepper. Roast for 20-25 minutes until tender and slightly golden. Set aside.
  3. In a large skillet over medium-high heat, sauté the diced onion in olive oil for 5-7 minutes until soft. Add ground meat and cook until browned, about 8-10 minutes, breaking it apart with a wooden spoon. Drain excess fat if needed.
  4. Stir in minced garlic and cook for 1 minute. Add tomato paste and cook for 2 minutes, stirring constantly. Pour in red wine and let bubble for 2-3 minutes until mostly evaporated.
  5. Add crushed tomatoes, cinnamon, allspice, and bay leaf. Season with salt and pepper. Reduce heat to low and simmer uncovered for 20-30 minutes until thick. Remove bay leaf and set aside.
  6. For the béchamel, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1-2 minutes. Slowly pour in warm milk while whisking continuously. Cook, whisking constantly, for 5-7 minutes until thick enough to coat the back of a spoon.
  7. Remove béchamel from heat. Beat egg yolks in a small bowl. Whisk a large spoonful of hot sauce into the yolks to temper them. Pour tempered yolks back into the saucepan, whisking constantly. Stir in cheese, nutmeg, salt, and white pepper.
  8. Reduce oven to 350°F (175°C). In a 9x13 inch baking dish, layer potato slices on the bottom, overlapping slightly. Add half the eggplant slices. Spread all the meat sauce evenly over the eggplant. Top with remaining eggplant slices.
  9. Pour béchamel sauce over the top layer, spreading evenly to the edges. Bake on the middle rack for 45-50 minutes until the top is golden brown and set.
  10. Remove from oven and let rest at room temperature for 20-30 minutes before slicing. This allows the layers to set and makes clean slices possible.

Notes

Storage: Moussaka stores well in the refrigerator for up to 4 days and freezes for up to 3 months. It tastes better the next day after flavors meld. Reheating: Cover with foil and reheat at 325°F for 25-30 minutes, or microwave individual portions on medium power. Make-ahead: Assemble up to 24 hours before baking and refrigerate, or freeze unbaked for up to 3 months. Substitutions: Use all eggplant instead of potatoes for lower-carb. Replace meat with lentils and mushrooms for vegetarian version. Ground turkey can replace beef but will be milder. Pro Tips: Salt eggplant for 20 minutes to remove moisture and bitterness. Warm milk before adding to roux prevents lumps. The 20-30 minute rest after baking is crucial for clean slices.