Ultimate Moussaka
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Whether you’ve had moussaka before or this is a first time experience, you’re going to LOVE this authentic moussaka recipe with it’s incredible depth of flavor and luxuriously creamy bechamel sauce topping!
Sun-kissed white stone buildings juxtaposed against a sea of sapphire blue, the sound of old church bells chiming through the air, ancient ruins, a rich and intriguing history…..ah, Greece! Whether you’ve already been there or are still waiting, planning, dreaming…..why wait to enjoy it? Come experience Greece through your tastebuds and make this delicious authentic Moussaka recipe!
This dish was requested by one of our readers, Bethany in Michigan. She wrote in to request an excellent moussaka recipe that she could make for her family and friends and we’re confident you are all going to enjoy this as much as we do!
I’m an avid gardener and love growing all kinds of unusual and beautiful varieties of heirloom vegetables. Eggplants are one of those vegetables that are aesthetically stunning and come in a rainbow of varieties. I was never able to grow them successfully in Washington State (not hot enough) where I lived after moving to the U.S., but I’ve been growing them since moving to the South where they flourish in the hot sun. And one of things I always look forward to making when it’s eggplant season is this scrumptious moussaka.
What is Moussaka?
Moussaka is a popular and traditional Greek dish that features eggplant layered with seasoned ground meat, a rich tomato-based sauce, and often a layer of béchamel sauce on top.
This moussaka recipe is mostly authentic with a couple of twists for added flavor. Traditional moussaka uses ground lamb while most modern versions use ground beef. I took culinary license to add the additional twist of halving the ground beef with mild ground sausage. This added a wonderful flavor dimension to the dish. I took measures to optimize the flavors every step of the way while retaining the dish’s authentic integrity.
Many very traditional versions of moussaka use a layer of potatoes. Most modern versions do not which is a shame. I added the potatoes in order to create a more complete meal and they really are a great addition.
True to its traditional roots with some added flavor, this moussaka recipe will impress your dinner guests including any native Greek who may happen to come to dinner!
Can You Make Moussaka Ahead of Time?
Yes! The entire dish can be assembled a day or two in advance, kept refrigerated and then baked in the oven before serving. It’s a perfect time-saving dish for dinner parties and potlucks.
Can You Freeze Moussaka?
Yes! This moussaka recipe can be fully assembled and frozen for up to a month. No need to thaw it first, put it straight into the oven while frozen and simply increase the baking time by 20-25 minutes. Your dinner guests will never guess they’re eating a previously frozen meal and will be showering you with compliments over your fabulously-tasting meal!
Moussaka Recipe
Let’s get started!
Moussaka is definitely a labor of love. It isn’t hard to make at all, but it does involve multiple steps and does take time to make. The good news however is that moussaka is a prime example of a dish that can be made well in advance and then simply popped in the oven before serving. More on that below.
Step 1: Make the Meat Sauce
Finely dice the onions and garlic. In a large skillet over medium heat, heat the olive oil and brown the ground beef and sausage until no pink remains. Add the onions and garlic and continue to cook until the onions are soft, about 5-7 minutes. Add the crushed tomatoes, tomato paste, all the seasonings, the bay leaf, and the wine. Stir to combine. Bring to a boil, reduce the heat to low, cover and simmer for 30 minutes. Remove the lid and allow it to simmer for another 10 minutes, or almost all of the liquid is absorbed. This is important or the casserole will be too watery. Allow the sauce to cool, and then stir in the beaten egg.
Step 2: Prep the Eggplant and Potatoes
Select two large potatoes and 2-3 eggplants, depending on size. I only ended up needing two eggplants.
Peel and slice the potatoes 1/4 inch thick. Bring a pot of salted water to a boil and boil the potato slices for 5 minutes. Drain and rinse with cold water to prevent them from cooking further. Set aside.
Using a potato peeler, peel strips of the eggplant peel off in a striped pattern. The peel on eggplants is very tough, even when fully cooked and it is difficult to cut through with a fork. Eggplant peel also becomes bitter. Peeling most of it off while leaving stripes yields tender eggplant that still retains a pretty appearance of the shiny purple peel. Cut the eggplants into 1/4 inch slices.
Lay the slices out in single layer on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. This will help prevent the final dish from being too watery.
Heat a skillet over high heat, add some of the olive oil and fry a batch of eggplant slices on both sides until lightly browned. Place the slices on fresh paper towels to soak up the oil. (Again, this is important to prevent the final dish from being too soupy). Repeat with remaining eggplant slices.
Step 3: Assemble the Moussaka
Grease a 13X9 inch casserole dish. Next we’re going to start layering.
Lay the potatoes in the casserole dish, slightly overlapping them. Next place a layer of eggplant slices over the potatoes, slightly overlapping them.
Next, spread the meat mixture evenly on top of the eggplant slices.
Place a final layer of eggplant slices on top of the meat mixture.
Separate the egg yolks from the whites. Save the egg whites for a different use. We’re only using the yolks.
Next we’re going to make that glorious, luxurious Bechamel Sauce!
Step 4: Make the Bechamel Sauce
Melt the butter in a saucepan on medium-high heat and whisk in the flour until no clumps remain. Continue whisking for another minute. While continually whisking, gradually add the milk. Then add the salt, nutmeg and Parmesan cheese. Whisk to break up and dissolve any clumps.
Slowly bring the sauce to a boil and reduce the heat, all the while continuing to whisk to prevent the sauce from burning on the bottom.
Once the sauce has thickened, continue to simmer the sauce, while whisking, for another 2 minutes. Remove from heat and allow the sauce to cool.
Once the sauce has mostly cooled, whisk in the egg yolks.
Spread the bechamel sauce evenly over the final layer of eggplant slices.
Bake the moussaka uncovered in a oven preheated to 350 degrees F for 60 minutes. Remove it from the oven and let it stand for 15 minutes before serving. This will give it time to absorb any excess liquid.
Look at the gorgeous golden-brown bechamel topping!
Your homemade moussaka is ready!
Enjoy!
For more delicious Greek-inspired dishes, be sure to try our:
- Greek-Style Grilled Asparagus Salad with Tomatoes & Feta
- Slow Cooker Greek Chicken
- Greek Meatballs
- Greek Lemon Chicken
- Greek Orzo Salad
- Greek Burgers
- Greek Einkorn Salad
- Homemade Greek Yogurt
- Greek Seasoning
- Tzatziki Sauce
- Gyros
- Pulled Pork Gyros
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Ultimate Moussaka
Ingredients
- 2 large eggplants , peeled and sliced 1/4 inch thick
- 2 large potatoes , peeled and sliced 1/4 inch thick
- 2 tablespoons olive oil
- 1/2 pound lean ground beef
- 1/2 pound bulk pork sausage (click link for our homemade sausage recipe!)
- 2 onions , finely chopped
- 3 cloves garlic , minced
- 1 16 oz can crushed tomatoes
- 2 tablespoons tomato paste
- 1/4 teaspoon cinnamon
- 1/8 teaspoon allspice
- 1/2 teaspoon parsley
- 1/2 teaspoon oregano
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 bay leaf
- 1/2 cup red wine
- 1 egg beaten
- Bread crumbs for bottom of casserole dish
- For the Bechamel Sauce:
- 1/2 cup unsalted butter
- 1/2 cup plus 1 tablespoon flour
- 3 cups whole milk
- 2 teaspoons salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup grated Parmesan cheese
- 2 egg yolks
Instructions
- Place the eggplant slice in a single layer on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Heat a skillet over high heat, add some of the olive oil and fry a batch of eggplant slices on both sides until lightly browned. Place the slices on fresh paper towels to soak up the oil. Repeat with remaining eggplant slices.
- Meanwhile, bring a pot of salted water to a boil and add the potato slices. Boil for 5 minutes, drain, and rinse with cold water to prevent further cooking.
- In a large skillet over medium heat, heat the olive oil and brown the ground beef and sausage until no pink remains. Add the onions and garlic and continue to cook until the onions are soft, about 5-7 minutes. Add the crushed tomatoes, tomato paste, all the seasonings, the bay leaf, and the wine. Stir to combine. Bring to a boil, reduce the heat to low, cover and simmer for 30 minutes. Remove the lid and allow it to simmer for another 10 minutes, or almost all of the liquid is absorbed. This is important or the casserole will be too watery. Allow the sauce to cool, and then stir in beaten egg.
- To make the bechamel sauce, melt the butter over medium heat. Add the flour and use a wire whisk to blend it with the butter. Continue whisking for another 1-2 minutes. Gradually add the milk while continually whisking to prevent lumps. Whisk until the mixture is smooth. Add the Parmesan cheese, salt and nutmeg. Continue whisking until all clumps have dissolved (if you haven't caught on to the trend yet, this sauce requires a lot of whisking!). Continue to whisk (there we go again!) the sauce until it thickens and has simmered for about 3 minutes. Turn off heat and remove the saucepan from the burner. Allow the sauce to cool for about 20 minutes. Then whisk in the egg yolks until thoroughly blended.
- Grease a 9x13 inch baking dish. Sprinkle a thin, even layer of fine bread crumbs on the bottom of the dish (this will help absorb the liquid from the vegetables). Arrange a layer of slightly overlapping potatoes on the bottom of the baking dish. Next add a layer of eggplant slices, slightly overlapping them. Evenly spread out the meat sauce on top. Add another layer of eggplant slices and even top with the béchamel sauce.
- Preheat the oven to 350 degrees F and bake, uncovered, for 1 hour.
- Remove the moussaka and allow it to sit for 15 minutes before serving to allow the liquid in the bottom of the dish to absorb.
Nutrition
Originally published on The Daring Gourmet January 13, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Thanks for posting. I’ve made your recipe twice and it’s very very tasty!
It’s now my go to recipe!
That’s wonderful, Lorraine, I’m so happy to hear that, thank you!
Probably the best moussaka i have ever had. It does take quite a bit longer than it says to make. It usually takes me 2.5-3 hours, but it is worth the time and effort. I use all ground beef and it comes out excellent!
I’m so happy you enjoyed it, Arina, and I appreciate the feedback, thank you!
Would this recipe work with Superstore frozen eggplant slices (supposedly grilled, they have grill marks)? I was thinking I could let the slices thaw between paper towels to eliminate the water? Would I still need to salt them?
Hi Diane, yes you can definitely do that. Since they’ve already been grilled they will have lost most of their excess liquid so no salting required. Be sure though to let them thaw and thoroughly drain.
Is there something I could substitute for the red wine without ruining the taste? Thank you!
Hi Dawn, I would just substitute some broth, either beef or chicken.
I should have read the comments first. The eggplant slices as shown are NOT 1/4 inch. I cut mine 1/4 inch and am having a devil of a time getting them to brown slightly before they fall apart. I will put the eggplant I have left to fry in the oven and save myself the pain of trying to cook so many slices in a skillet. I will have to use double layers top and bottom to use them all.
I hope it tastes great because it’s going 1/2 to a person with detached retina big problems and 1/2 to a friend having hip replacement surgery. I will taste it before I give it.
By far the best mousaka recipe, it’s my go to recipe, only that the prep time is much longer about 2 hours
I’m so glad you enjoyed it, Con, thank you for the feedback!
This recipe was delicious but the time is way out. It takes much longer than 2 1/2 hours to make, I am a cook and it took me 3 hours + to make this. I think there was too much potato so I would do this with 1 layer of potato and 2 layers of eggplant, but everything else was delicious. I made it with turkey mince and the same amount of tomato sauce, etc with less meat and it was still really good.
This recipie is absolutely wonderful. Have made it 3 times. Everyone raves about it. Thanks so much for an amazing dish!
I’m so glad to hear that, Janice, thank you very much!
I first tasted Moussaka at Barangas on the Beach in Hamilton and loved it. For my first attempt I cut the volumes in half. Followed the recipe exactly a written. It took forever to put together and my kitchen was a mess but the results were amazing! Well worth the work. Even my husband, who doesn’t like eggplant, loved it. This one’s a keeper, for sure. Thanks so much!
Yay!! I’m so glad you both enjoyed it, Mimi, thank you!
First time trying this recipe, usually follow Betty Crocker International Cookbook recipe which has you adding the breadcrumbs to the meat sauce. I love the potatoes and appreciated the instruction to slice them 1/4 inch thick. Also made with lean ground lamb and some ground beef that I had on hand and the ratio of meat, veggies and bechamel were spot on – made it much richer than usual and like all moussaka it will only get better the next day. shout out to the reviewer who baked the eggplant on parchment paper – didn’t stick and saved a frying pan (this recipe has enough stuff to clean even if it is worth it). will freeze in portions and have several great meals. when I make it again I’m going to cut down on the salt, the eggplant slices had enough and so did the bechamel bc of the parmesan.
Fantactic recipe. The time to take was spot on and bechamel sauce came out perfect. I baked my eggplant to reduce oil. Was best moussaka we had ever had. Seasoning really made the difference.
I’m so thrilled to hear that, Sjr, thank you very much for the feedback!
This is by far the best tasting recipe for mousakka I’ve ever tried, and in fact, tastes the same as what our favorite Greek restaurant mousakka tastes like. It takes quite a few steps, but the flavor profile is so excellent and well worth the effort. As far as the comment related to repeated paragraphs, I didn’t see that. The writer simply prints the ingredients followed by step by step instructions, which I very much appreciate. It’s my go to recipe always, so thank you to the writer.
Thank you very much, Nancy, I’m so thrilled that you enjoyed it and appreciate the feedback!
This recipe was very good . It can be done in stages. I brushed on the olive oil and put potato and eggplant in oven with parchment paper. Tomato concoction can be made the day before . To cut down on time for sauce, I reserved a half of a cup of sauce and let it cool, mixed the yolk with it then mixed into final bechamel sauce- came out perfect!
Do you even read your own stuff? At least one paragraph is repeated. Makes one doubt that this was even an original work.
Hi Randall, do I read my own stuff? Well, I write my own stuff, yes. And at your mention of repeated paragraphs I read it again….and couldn’t find any repeated paragraphs.
Hi Kimberly, I think the above comment was definitely uncalled for but fyi, you do have repeating paragraphs under the step-by-step portion: “Make the Bechamel Sauce” heading…
Great recipe! I’m going to use your bread crumb trick, so thank you. I like to put good crumbled feta on top of my bechamel sauce before I bake.
Hi Christine, thanks so much for pointing out where the repeat was; I found it and corrected it. I hope you enjoy the recipe and your idea of adding some crumbled feta sounds terrific!
This has great flavor and always gets many compliments from the eaters. I use this recipe as my go to for this dish. Thanks for sharing!!
Thanks so much, Maria, I’m thrilled that it’s been a continual hit!
I’ve just made this recipe to the letter. I’m Greek so I can tell you this tastes bang on. Why is it though people have to pick you apart for a flaw that has nothing to do with the food it’s self. So what repeated a sentence, paragraph or what have you. Good job and thanks for posting this recipe. I thoroughly enjoyed it. From a GREEK 😁😉
That’s wonderful, Teejay, I’m thrilled that you enjoyed it and really appreciate your feedback, thank you! :)
I’ve made lots vegetable moussaka n it was so easy n always delicious 🤩 looking forward to this original meat moussaka recipe 🤩
I am making this the lamb sauce and bechamel taste authentic I am part Greek and have enjoyed the food in Greece thank you for sharing.