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Home » Food » By Country or Region » Western Europe » Greece » Ultimate Greek Moussaka

Ultimate Greek Moussaka

February 20, 2020 by Kimberly Killebrew · 176 Comments

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Whether you’ve had moussaka before or this is a first time experience, you’re going to LOVE this moussaka recipe with it’s incredible depth of flavor and luxuriously creamy bechamel sauce topping!

moussaka recipe best authentic traditional Greek beef

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!

This moussaka 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!

How to Make Moussaka

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.

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 best authentic traditional Greek beef

Let’s get started!

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.

how to make moussaka

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.

slicing eggplant

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.

frying eggplant slices

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.

assembling potatoes and eggplant slices

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.

Moussaka Prep7

Next we’re going to make that glorious, luxurious Bechamel Sauce!

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.

bechamel sauce

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.

bechamel sauce

Spread the bechamel sauce evenly over the final layer of eggplant slices.

Moussaka Prep18

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!

Moussaka

Your moussaka is ready!

Enjoy!

moussaka recipe best authentic traditional Greek beef bechamel sauce

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
moussaka recipe best authentic traditional beef bechamel sauce

Ultimate Greek Moussaka

Kimberly Killebrew
A mostly authentic Greek moussaka recipe with a couple of twists for the ultimate flavor!
Print Recipe
4.95 from 72 votes
Prep Time 1 hr
Cook Time 1 hr 30 mins
Total Time 2 hrs 10 mins
Course Entree, Main Course
Cuisine Greek
Servings 8 servings
Calories 480 kcal

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

Calories: 480kcal | Carbohydrates: 28g | Protein: 21g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 152mg | Sodium: 1259mg | Potassium: 904mg | Fiber: 5g | Sugar: 10g | Vitamin A: 760IU | Vitamin C: 12mg | Calcium: 228mg | Iron: 3.9mg
Keyword Moussaka
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176 Comments →

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176 Responses

  1. Gina Armstrong says

    March 26, 2021 at 8:51 pm

    I just made a double batch of this recipe, assembled and froze to cook & serve in a couple of days. 1 thing, I forgot to add the whisked eggs to the meat mixture! I hope it doesn’t fail! My meat wasn’t soupy so hopefully it will work 😄

    Reply
  2. Eric M. says

    March 12, 2021 at 5:56 pm

    I’m vegetarian and used Beyond meat instead of beef and pork and not only did it work, it was really tasty! My wife, who normally doesn’t like moussaka, enjoyed it and actually got seconds. I’m saving this recipe for sure…yeew!

    Reply
    • Kimberly @ The Daring Gourmet says

      March 20, 2021 at 7:21 pm

      Fantastic, Eric, I’m so happy to hear that – thank you so much for the feedback!

      Reply
  3. Anahite Contractor says

    March 9, 2021 at 9:21 am

    Just give the eggplant a miss altogether…It won’t matter!

    Instead of potato slices, you may even use mashed potato with some butter and condiments… I try all sorts of things and it turns out yum

    Reply
  4. Cathy Blodgett says

    February 26, 2021 at 4:28 pm

    I am very interested in making this moussaka, but really can not stomach eggplant… I am curious as to whether I can substitute either zucchini or yellow summer squash. I could still slice and fry them, but would it change the flavor dramatically? Maybe the yellow squash would have a milder flavor than zucchini? Thanks for any advice you can give!
    Cathy Blodgett

    Reply
    • Kimberly @ The Daring Gourmet says

      February 26, 2021 at 5:47 pm

      Hi Cathy, yes you could do that. The flavor is predominantly from the meat sauce and bechamel so you won’t be losing much flavor. The zucchini and summer squash have a far higher water content though so you may run the risk of your moussaka being wet. You could try sprinkling a little flour under them before you place them in the casserole dish to absorb some the liquid.

      Reply
  5. Doug V. says

    January 30, 2021 at 1:37 pm

    Nice, flavorful recipe. But, it needed a third eggplant or at least, two very large eggplants- I only used two, what I thought were, large eggplants but weren’t enough for this recipe. I found my two (what I thought were large) eggplants to not be enough for two layers. But, the potatoes made up for any lack of fullness- but, it needed another eggplant. I also used a mixture of boar, lamb, and veal. I used 1and 2/3 onions and found that to be quite a bit much for the 1lb meat mixture. I think two would have been a bit overpowering. But, who doesn’t like onions, right? Proportionally, all fit well into my pan, but again, it needed one more eggplant, but, that’s on me as I should have known better (in my defense, I was going to scale down the recipe for three adults. But, at the last minute I decided to cook for my in-laws, too, so made everything to your proportions… which needed the other eggplant). Sorry to go on about the eggplant- I should have known better.

    Reply
  6. S.W. says

    January 22, 2021 at 3:42 am

    Ive tried a couple different moussaka recipes, this is the best one I’ve found so far! The prep work is not difficult, just a bit time consuming, so I prepped and assembled it the day before and baked it the day I served it. YUM! It also reheats very well. I will definitely make this one again, thank you for the fantastic recipe!

    Reply
    • Kimberly @ The Daring Gourmet says

      January 22, 2021 at 5:24 pm

      I’m so happy to hear that, S.W., thank you!

      Reply
  7. Phil says

    January 16, 2021 at 1:32 pm

    It looks great but I’m sure it will take me longer than an hour! My question is this: how big are the onions? (Medium onions are about 8 ounces.)

    Reply
    • Kimberly @ The Daring Gourmet says

      January 16, 2021 at 11:02 pm

      Hi Phil, two medium onions are perfect. Happy cooking!

      Reply
  8. Karin says

    November 14, 2020 at 3:33 pm

    This is a great recipe, but the Bechamel does not need two teaspoons of salt. It was very salty.I had to add a quarter cup more milk. One teaspoon is fine.

    Reply
  9. Ruth says

    October 3, 2020 at 11:35 am

    Pretty good. I’m still looking for an even fluffier topping.

    Reply
  10. Karen Chapman says

    October 3, 2020 at 9:39 am

    My heavens, was this a hit last night! My new favorite recipe, for sure. And guess what!? I forgot to fry the eggplant and it was still delicious! I may do it this way again just to save on calories. Thanks for the recipe.

    Reply
    • Kimberly @ The Daring Gourmet says

      October 15, 2020 at 11:36 pm

      Fantastic, Karen, thanks so much!

      Reply
  11. John MacDonald says

    September 28, 2020 at 12:26 pm

    Previously tried making moussaka several times, this recipe is the closest I got to a real Greek experience. Extremely tasty and actually looks like it came straight from a Greek taverna.
    The meal takes a while to prepare but well worth it. I also mixed one chopped up courgette with the onion and used vegetable stock instead of the red wine.

    Reply
    • Kimberly @ The Daring Gourmet says

      September 28, 2020 at 5:38 pm

      Thanks so much for the feedback, John, I’m so happy you enjoyed it!

      Reply
  12. Gloria E Mackenzie says

    September 25, 2020 at 12:29 pm

    This was delicious

    Reply
    • Kimberly @ The Daring Gourmet says

      September 25, 2020 at 1:01 pm

      Thank you, Gloria!

      Reply
  13. Ursula says

    September 12, 2020 at 11:29 am

    Moussaka:
    I made this recipe but substituted lamb for the beef and pork.
    Also, when frying the eggplant, I brushed the slices with olive oil instead of adding the oil to the pan. I also made the meat sauce the day before but added the egg just before assembly. Everything else was exactly according to the recipe. It turned out great!

    Reply
    • Kimberly @ The Daring Gourmet says

      September 12, 2020 at 12:53 pm

      Fantastic, Ursula, thanks so much for the feedback!

      Reply
  14. Anne Cavazzi says

    August 30, 2020 at 10:48 am

    This is absolutely the best Moussaka I have tasted. The only comment I have is that your preparation time could be increased by about an hour.

    Reply
    • Kimberly @ The Daring Gourmet says

      August 30, 2020 at 2:19 pm

      Thank you so much, Anne, I’m thrilled to hear that! I’ll take a look at the prep time ;) It’s possible that there’s a software glitch.

      Reply
  15. Lil D says

    August 22, 2020 at 10:17 am

    Can I make this the day before and heat up the next day,will it freeze? Thanks

    Reply
    • Kimberly @ The Daring Gourmet says

      August 22, 2020 at 7:19 pm

      Hi Lil D, yes to both questions :)

      Reply
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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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