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:Â 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:Â 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:Â 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:Â 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
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
Jen says
Greece is still on my bucket list of places to visit! Until then, at least I get to enjoy this delicious meal and dream of being there!
Ashley @ Wishes & Dishes says
I used to always order this at my favorite Greek restaurant. Glad I can make it at home now!
Anonymous says
Hi Kimberly! Have you made this with ground lamb??? My husband insists Moussaka is made with lamb not beef, by the way , i have made several of your dishes…..DELICIOUS!
LISA
Kimberly @ The Daring Gourmet says
Hi Lisa, yes, some versions are made with lamb – traditional moussaka uses ground lamb while most modern versions use ground beef, though of course there are local and regional variations. I’m so glad to hear you’ve tried and liked several of my recipes, thank you! :)
Brian says
Pastitsio is better still.
Wanda Conde says
Another great recipe from The Daring Gourmet! Clear, easy to follow instructions and a wonderful, restaurant quality result with authentic flavor. I tried many other Mousaka recipes before but never found one that I would like to keep until now! Thanks for sharing this recipe. I am looking forward to your approach to Pad Thai.
Kimberly @ The Daring Gourmet says
Fantastic, Wanda! Having just tried the Injera and now the Moussaka, it sounds like your palate is as adventurous and varied as mine :) Thanks so much for the feedback!
Megan says
Hi Kimberly! For start, I absolutely love this recipe! I have been making it for years and it’s an absolute hit with all my friends and family. Thank you.
I just wanted to ask your advice as to how you would go about pre-making this recipe to cook later. Will it keep in the fridge for few days or would you recommend freezing it? I’m hoping to make it for a friend who needs the help at the moment – I want to make it as easy as possible for her to just throw it in the oven to finish it off.
Thanks!
Kimberly @ The Daring Gourmet says
Thanks so much, Megan! You can definitely keep it in the fridge for a couple of days and then bake it. I’ve never tried freezing moussaka but I’ve heard a lot of people say that it freezes and reheats well (though some recommend to freeze it without the bechamel). If you Google “can you freeze moussaka?” you’ll see link to Livestrong that gives several recommendations for freezing it baked and unbaked.
Megan says
Thanks so much for the speedy response and advice. Much appreciated!
Dana says
Hi,
Is there any chance you can customise this recipe and make it using chicken mince & chicken cevup sausages (my husband doesn’t eat red meat?
Kimberly @ The Daring Gourmet says
Hi Dana, absolutely! Chicken is a great alternative and adding the chicken sausage will add a nice flavor. Happy cooking!
Shades of Shreya says
OMG!!! I made this and it was amazing.. I didn’t have a bay leaf or parsley…but it turned out so well. I have a happy tummy and a happy partner. He loved it too. I txt him just now to not eat the left overs in the fridge because I want to have it for dinner. Haha. Thanks for a gorgeous recipe!!!!
Kimberly @ The Daring Gourmet says
Awesome!!! I am so thrilled you and your partner enjoyed this as much as we do and really appreciate the feedback, thank you! Hopefully he heeded your text and you were able to come home to a ready meal this evening :)
Fatima says
This looks so good, I can’t wait to try it. As I am allergic to eggs, is there a substitute I can use?
Kimberly @ The Daring Gourmet says
Thanks, Fatima! One of the purposes of the eggs is to act as a thickener in the sauce. You can substitute any thickening agent.
Cathy says
I have been on a quest to find the best moussaka recipe for years. After trying many, many
recipes that were just mediocre, I have finally found the Holy Grail. I followed the recipe exactly with the exception of using only ground beef and I literally was teary eyed with pure joy when I took my first bite. I cannot thank you enough for this recipe.
Kimberly @ The Daring Gourmet says
Cathy, you’ve made my day! Coming from you, someone who’s clearly a connoisseur of moussaka, that is the ultimate compliment. I’m absolutely thrilled that you enjoyed this recipe and really appreciate your feedback! Kindest regards, Kimberly
Klio Deli Zografou says
Kimberly,hello,I’m from Greece.The salting of the eggplants has an extra purpose,it takes away the bitterness that eggplants sometimes have,but after the 30′-45′ you have to rinse them off,and then squeeze them to drain the water,then dry them with paper towel.That makes the eggplants very sweet.The salting.
Of course the original version of mousaka,is frying the potatoes and eggplants.The taste is much more better,I personally and most greek cooks,fry them both.The last decade some more healthier and fat-free versions of mousaka say to roast the vegetables lightly in the oven for a few minutes,I’ve tried it but the taste is very different.Not that good.My vegeterian version of mousaka is this:I cook a tomato sauce,like when you do for spaggeti etc,and in each layer of vegetables I sprinkle a little sauce and some cheece,feta cheece and kefalotyri (aka yellow salty cheece,you can put parmesan),so you need more vegetables of course,4 layers at least.And if you like you can add zucchini,so slices of potatoes,eggplants and zucchini fried,tomato sauce and cheeses and the creme sauce on the top.Mousaka is one of the best greek dishes.I am happy to help if you like sth else to know from our dishes.
Kimberly @ The Daring Gourmet says
Hello, Klio, and welcome! That makes perfect sense about the salting process removing any bitterness. Yes, in this recipe I fry the eggplant and I agree that it makes it taste better. Thank you so very much for sharing your vegetarian version and for all the information and tips! Best, Kimberly
Bethany Miltgen says
I started this morning so we could have this for our Family Home Evening dinner! Tonight we’re going to learn about Greece. I made it early so it would be ready by the time my husband gets home from work. I taste tested it… and then taste tested it again… and again, and again… It tastes AMAZING! I’m just not sure how much will be left by the time we actually sit down to dinner. ;)
The Daring Gourmet says
That’s wonderful, Bethany! I created this recipe for you per your “Make a Request” post, so I am VERY happy to hear it turned out a success! Have a wonderful FHE tonight learning about Greece and enjoying it’s national dish together as a family! Thanks for your feedback.
ELAINE BOYCE says
Kimberly, This is just fantastic. I was able to print it out. It’s book!!24 pages. This is why I use so much paper and ink. I’m going to try this. Harm and I went to Greece. Athens and then a Greek Island cruise. We knew Telly Savalas (Actor) and he gave us tips on things to see. I love Greek food. Wish I could be closer so I could become a taster(along with Todd)!!!Love you allNana Date: Mon, 14 Jan 2013 02:52:22 +0000 To: elainer3@msn.com
The Daring Gourmet says
Thanks, Elaine! I sure you hope you like the recipe well enough to have made all that paper and ink worth it!! That’s really neat about your trip to Greece and your association with Savalas (I’ve heard he was a really nice guy). So wish you were closer as well!
pam defeis says
Can we do this without the meat? Or are there vegitarian options???
ahhh any possibility of Pad Thai recipe??? love this!!!
The Daring Gourmet says
So funny you asked! Just an hour ago I was thinking I needed to update the recipe to include a vegetarian option. I haven’t tried it before, but I think TVP would work wonderfully with some added spices to add more flavor (I would add a teaspoon or so of paprika, an extra 1/4 cup of red wine for moisture, an extra couple of teaspoons of olive oil for fat, and an additional tablespoon of tomato paste.) A cup of dried TVP is about the equivalent of a pound of ground beef. Follow package instructions to reconstitute it and then add it to the sauce along with the other sauce ingredients after sauteing the onions and garlic. I think the moussaka would work well as a whole grains dish as well. An alternative to the TVP is to use something like a combination of brown rice, millet, spelt, even oat groats. Cook them separately to roughly equal 1 1/2-2 cups of cooked grains and then add them to the sauce and simmer to steep them in the flavors. I would probably even add a little extra Parmesan cheese to the sauce for added flavor instead of it being only in the bechamel sauce. I would still add a few bread crumbs on the bottom of the baking dish even though the sauce won’t be as runny, because the eggplant still emits a lot of moisture. Definitely let me know how it goes if you try this!
The Daring Gourmet says
And Pad Thai?…You bet!!
D. Zografos says
The term Grecian is incorrect and far from authentic…
Maria Huntsman says
I love it!!!…i am going to be making this very soon!..i actually have all the ingredients on hand..can’t wait to try it out!