This traditional Greek Moussaka recipe is made with thick layers of succulent eggplant in a rich tomato-meat sauce, topped with a creamy béchamel sauce. Vegetarian & vegan-adaptable. Video.
In a nutshell, this Moussaka recipe is heavenly. It is one of the first recipes I learned to cook, and to this day, it remains one of my favorites. Cozy, hearty, and flavorful, authentic Moussaka is pure comfort food. I encourage you to make it on a lazy Sunday or when you have time to enjoy the process; it will reward you a hundredfold. I know you will love this! Plus, it’s perfect for special occasions!
Over the years, I’ve tested and perfected this recipe, discovering what truly makes the perfect Moussaka: a rich flavor without greasiness, a creamy béchamel that holds its shape, and a texture that slices easily. I’ve even tested the “shortcuts,” and they simply don’t achieve the same results. For the BEST moussaka, roast or grill the eggplant before assembling and baking.
I’ll walk you through each step-plus plenty of make-ahead and vegan tips-so it turns out beautifully every time.
What is Moussaka?
Moussaka originates from the Mediterranean but most commonly hails from Greece. Succulent, roasted eggplant is layered with a rich, meaty tomato sauce made with ground lamb (or ground beef or plant-based meat) and a hint of cinnamon. Topped with a wobbly béchamel sauce infused with fresh nutmeg, it’s placed in a hot oven to bake. The creamy béchamel turns a lovely golden brown, infusing your home with goodness. Every time I make this classic Greek dish, I find myself wishing I made a double batch, freezing one for another time.
Moussaka Recipe Ingredients
- Roasted eggplant (aubergine): Look for larger eggplants to make this less work. Globe eggplant makes up the base layer. It is sliced and salted to draw out excess moisture and bitterness before roasting. You can grill the eggplant for even more flavor.
- Ground meat: Use ground lamb (traditional) for the best traditional flavor. You can substitute with ground meat or a plant-based “ground meat” (for vegetarian or vegan moussaka). If you are new to lamb, try half ground lamb and half ground beef.
- Onions and garlic: Add savory depth of flavor.
- Tomato sauce: Adds a tangy, sweet element, with a hint of cinnamon.
- Béchamel sauce: This creamy white sauce is a signature component of moussaka. It’s made from unsalted butter, all-purpose flour, and milk, and is usually seasoned with a pinch of nutmeg. See notes for a vegan option.
- Cheese: (optional): If desired, sprinkle grated Parmesan cheese or Kefalotyri over the béchamel layer for a golden crust.
- Spices and herbs: Oregano, cinnamon, nutmeg, thyme, and bay leaves enhance the overall flavor profile.
- Egg (optional): Beaten egg yolks can be mixed into the béchamel sauce for richness and structure.
- Fresh parsley: Adds a lovely freshness to the tomato sauce.
Variations of moussaka
- Add layers of potatoes: Layering in roasted or grilled Yukon gold or russet potato slices with the eggplant adds extra heartiness. It’s especially great for vegetarian or vegan versions!
- Vegetarian: Use plant-based ground “meat” instead of traditional meat. The rest of the ingredients and the preparation process remain the same.
- Vegan: Use plant-based “meat” in the tomato meat sauce, substituting vegan butter or olive oil for the butter, and plant-based milk in the béchamel sauce. Skip adding the egg to the béchamel sauce, and either skip the cheese or use vegan cheese for the top.
- Gluten-free: Use gluten-free flour as a substitute in the béchamel sauce to make a gluten-free version.
How to make Moussaka
This recipe has four steps, so make this on a day when you have ample time and are not rushed. Tip: Or make it in stages! Roast the eggplant and make the meat sauce ahead of time, and assemble the dish on the day of baking. The leftovers are even better, so you could make the whole dish in advance, bake it, and reheat it when entertaining. Sometimes I’ll have my husband grill the eggplant ahead, and I’ll have it ready in the fridge waiting for me to assemble.
- Salt and roast the eggplant.
- Make the tomato-meat sauce.
- Make the béchamel sauce.
- Assemble and bake!
STEP-BY-STEP Instructions
1. Prep the eggplant. Slice the eggplant into 1/3-inch thick discs. Sprinkle kosher salt over top of the eggplant and let sit in a colander or bowl for 20 minutes to an hour. Preheat the oven to 400°F.
Tip: Salting the eggplant will help it release its liquid, resulting in a much better texture with less bitterness. If pressed for time, you can skip this step, but I highly recommend it.
2. Roast the eggplant. Rinse the eggplant, pat dry, and brush each side with olive oil (or use spray olive oil). I don’t like to drizzle olive oil for this recipe because you want each slice to be coated evenly. Spread the slices out on a greased or parchment-lined baking sheet and roast for 20-30 minutes.
Tip: Grill the eggplant! Grill each side of the eggplant until it achieves nice, deep grill marks. Then wrap in foil for 10-15 minutes to allow it to steam and cook through.
3. Sauté aromatics and brown the meat. In a large saucepan or large skillet, sauté diced onion in olive oil over medium heat for 3-4 minutes. Add the garlic and reduce the heat to medium-low. Sauté 8-10 minutes until onions are tender. Add ground meat and brown it. Scrape up any browned bits, stirring for 10-15 minutes. Drain any fat away.
4. Make the tomato meat sauce. Add diced tomatoes, tomato paste, white wine, fresh parsley, sugar, cinnamon, kosher salt, and black pepper. Stir, cover, and let simmer over low heat for 20 minutes until you have a thick, rich tomato sauce.
5. Make béchamel sauce. Melt butter in a small saucepan. Whisk in flour and cook 2-3 minutes over medium heat, stirring often. Let the flour “cook.” Whisk in the first cup of milk a little at a time. Whisk well, then add the second cup. Continue stirring, bring to a simmer, lower the heat, and let simmer over low heat for 2 minutes. Remove from heat and add nutmeg, cheese, salt, and pepper. Let cool. Lightly beat an egg yolk in a separate bowl (don’t add it yet).
Tip: Bring the béchamel ingredients to room temperature for best results.
6. Divide the eggplant slices. Separate the eggplant slices into three stacks-a top layer, middle layer, and bottom layer. Reserve the best-looking and largest pieces for the top and bottom layers.
7. Assemble the moussaka. Grease a baking dish, then place your first layer of eggplant slices. Add half of the moussaka meat sauce. Top the with middle layer of eggplant, then add the remaining sauce. Add the top layer of eggplant.
Whisk 2-3 tablespoons of béchamel sauce into the beaten egg to temper it (this prevents curdling), then pour the egg mixture into the creamy bechamel sauce. Whisk together until smooth and thick (it should hold on the back of a spoon). Having a thick béchamel is key so that it does not seep into the layers below. Spread the béchamel sauce over the top of the dish.
If desired, sprinkle with cheese.
8. Bake the moussaka. Bake uncovered for 50-60 minutes until beautifully golden.
9. Let rest. When it is done, your house will smell heavenly. Let the Moussaka rest for 10 minutes before cutting into it so it can set up a bit.
Expert Tips:
- Always roast or grill the eggplant first. There are many recipes on how to do a quicker version-numerous ways to cut corners. And while I am all for efficiency, I have never been happy with these results regarding Moussaka. Whatever you do, please do not layer the eggplant without roasting (or grilling) it first!
- Make this in stages if pressed for time. The eggplant can be roasted or grilled ahead and refrigerated. Same with the tomato-meat sauce. Same with the béchamel! Then, just assemble and bake. Moussaka can be assembled and refrigerated up to 3 days ahead.
- Bake this ahead. The Eggplant Moussaka tastes even better the next day, so feel free to bake it ahead and reheat it before serving! It can be frozen and reheated, too.
- Salting the eggplant reduces bitterness. Yes, if you are desperate for time, you can skip the salting if necessary, but it does elevate the dish.
Troubleshooting
- My moussaka turned out watery: This usually means the eggplant didn’t drain well or the sauce wasn’t reduced enough. Salt and rest your eggplant slices for at least 20 minutes, then pat dry before roasting or grilling. Simmer the tomato meat sauce until thick and jammy.
- The béchamel separated or turned grainy: This may happen if the milk is added too quickly or the heat is too high. Add milk slowly and whisk continuously. If it separates, whisk in a splash of warm milk over low heat until smooth.
- The layers slipped when slicing: Let your moussaka rest before slicing, preferably for at least 15 minutes.
- The top didn’t brown evenly: Place it under the broiler for a minute or two.
- The béchamel was too thin or too thick. If too thin, return to low heat and whisk in a tablespoon of flour mixed with 2 tablespoons of milk. If too thick, thin with warm milk, whisking until creamy.
- The eggplant absorbed too much oil: Brush the oil lightly over top or use an olive oil spray for even coating. Eggplant acts like a sponge!
Meal Prep & Storage
- To make moussaka ahead of time: Roast the eggplant, make the tomato-meat sauce, and prepare the béchamel sauce beforehand. Store the components separately. Then, assemble the dish and bake it when ready to serve. Alternatively, you can bake the moussaka ahead and reheat it before serving. Tip: Make two batches and freeze a second one for later!
- Storage: Moussaka can be stored in the fridge for up to 4 days.
- Freezing: After baking the dish, let it cool, wrap it tightly, and freeze for up to 6 months. Thaw in the refrigerator before reheating.
- To reheat: Reheat moussaka in a 350°F oven until the internal temperature reaches 140°F, or use the microwave until warmed through.
What to serve with Moussaka?
- Simple green tossed in Greek Salad Dressing
- Warm, homemade Pita Bread
- Couscous or Cauliflower Couscous
- Baba Ganoush
Moussaka FAQs
Moussaka is a classic Mediterranean comfort food dish made with layers of roasted eggplant, ground meat (lamb, beef, or plant-based), and a cinnamon-infused tomato sauce, topped with a wobbly béchamel sauce scented with nutmeg.
Moussaka originates from the Mediterranean but is most commonly associated with Greece.
The key ingredients in moussaka include roasted eggplant, ground meat (lamb, beef, or plant-based), onions, garlic, tomato sauce, béchamel sauce, cheese (optional), olive oil, spices, herbs, salt, and black pepper.
Salting the eggplant helps draw out excess moisture and bitterness, resulting in a better texture and taste.
Moussaka can be enjoyed as a complete meal. However, if you’d like to serve it with other dishes, it pairs well with a fresh Greek salad, bread, or tzatziki.
Yes, you can omit the cheese if desired. The dish will still have wonderful flavors from the other ingredients.
If you are an eggplant lover, I promise you will love yourself for making this traditional recipe for Moussaka! So satisfying and worth the effort! Perfect for entertaining!
Have a happy, delicious week. xo
More Eggplant recipes You’ll love
How to make Moussaka! (Recipe Video)
After you try this Moussaka recipe, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia
Moussaka Recipe
- Prep Time: 1 hour
- Cook Time: 2 hours
- Total Time: 3 hours
- Yield: 8 1x
- Category: main, entree, dinner recipe, dinner idea
- Method: Baked
- Cuisine: Greek
Description
An authentic, delicious recipe for Eggplant Moussaka- with a Tomato lamb sauce, and creamy béchamel sauce. Vegetarian Adaptable! Can be made ahead and baked prior to serving. See notes for VEGAN.
Ingredients
- 3 lbs Eggplant (2 extra-large or 3 eggplants)
- salt
- 3 tablespoons olive oil or spray olive oil
Tomato Meat Sauce:
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, rough chopped
- 2 lbs ground lamb, ground beef (or use vegetarian ground meat substitute -Gimme Lean or St Ives Meatless Ground, or use 4 cups cooked lentils). I prefer lamb.
- 1 1/2 cups diced tomatoes, with juices (or 14-ounce can, with juices)
- 3 tablespoons tomato paste
- 1/2 cup white wine (optional, sub 1/4 cup water)
- 2 teaspoons dried oregano
- 1 tsp sugar
- 1 tsp cinnamon
- 3/4 tsp kosher salt
- 1/2 teaspoon cracked pepper
- 2–3 tablespoons fresh chopped parsley
Bechamel Sauce:
- 3 tablespoons butter or olive oil
- 4 tablespoons flour
- 2 cups milk (or plant-based milk)
- 1/2 teaspoon nutmeg (use fresh grated if possible)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon white pepper or finely ground black pepper
- 1/4 cup grated Parmesan, Pecorino or Kefalotiri Cheese (plus an additional 1/4 cup for the top-optional) or use vegan cheese.
- 1 egg, room temp, lightly beaten (vegans can leave this out)
Instructions
- Prep: Pre-heat oven to 400 F. Cut eggplant into ⅓- ¼ inch thick disks (no thinner), sprinkle with a little kosher salt and let sit in a colander or bowl for 20-60 minutes. Eggplant will start to release liquid (making it less bitter)
- Rinse well, pat dry and brush each side with olive oil (or use spray olive oil).
- Roast: Place on parchment lined baking sheet and roast in a 400 F oven until golden and teneder, about 20-30 minutes. Alternatively, you can grill the eggplant on each side (getting nice deep grill marks) then wrap for 10-15 minutes so it steams and cooks through.
- While eggplant is roasting – make the Tomato-Meat sauce: In a large pan, saute diced onion in oil on med-high heat for 3-4 minutes, add garlic, turn the heat down to med-low and saute for 8-10 minutes until onions are tender. Add the ground lamb (or beef or vegetarian meat), turn the heat up to medium and brown, stirring often, for about 15 minutes. Drain fat if any. Add the rest of the ingredients -diced tomatoes, tomato paste, white wine, fresh chopped parsley, sugar, cinnamon, kosher salt and pepper. Stir and cover and let simmer on med-low heat for 20 minutes. Taste, adjust salt to taste. You should have a rich, delicious, thick sauce.
- Make Bechamel Sauce: In a small sauce pan, heat the butter over medium heat. Whisk in the flour and let cook for 2-3 minutes, stirring often. Whisk in the first cup of milk a little at a time. Whisk well, and add the 2nd cup. Stirring constantly, bring to a simmer, lower heat, and let simmer on low for an additional 2 minutes. Remove from heat and add nutmeg, cheese, salt, and pepper. Set aside to cool. Lightly beat an egg in a separate bowl, but do not add it just yet.
- Assemble: Divide eggplant slices into three stacks, reserving the best-looking & largest pieces for the top and bottom layers. The others can be placed in the middle layer, which will be concealed.
- In a greased 8x 13-inch baking dish, (or 11-12-inch round) place one layer of eggplant. Add half the meat sauce. Add another layer of eggplant and the remaining meat sauce. Add the third and final layer of eggplant. Take 3 tablespoons of the warm bechamel sauce, one tablespoon at a time, and whisk it into the beaten egg, to temper the egg (basically warm up the egg gradually so it doesn’t curdle), then pour this egg mixture into the bechamel sauce, whisking until nice and smooth. Spread the bechamel sauce over the final eggplant layer.
- Bake: Sprinkle with the remaining cheese (optional) and place in a 350F oven for 50-60 minutes, uncovered until beautifully golden. Let stand 10 minutes before serving.
Notes
- Make it ahead: You can assemble this ahead and refrigerate for 2 days before baking. You can bake this ahead and reheat & serve with in 4 days. You can also freeze for 6 months after baking.
- Make in stages: An easy way to approach this is to make this in stages. For example, roast or grill the eggplant a couple of days ahead, make the tomato meat sauce the next day, make the béchamel the last day and assemble the day of baking.
- My personal preferences here are to grill the eggplant if possible and to use ground lamb (or a mix of beef and lamb). Soooo good!
- VEGAN: You can make this vegan by using plant-based meat or 4 cups of cooked lentils in the tomato sauce. In the bechamel, use olive oil, plant-based milk and vegan cheese, and skip the egg. This can be quite good Just make sure both the red sauce and white sauce are flavorful, tasting, and seasoning well (especially if using lentils). Adding a little miso paste to the red sauce can help add depth if needed. I also added some toasted walnuts to the red sauce for depth.
Nutrition
- Serving Size:
- Calories: 564
- Sugar: 12.6 g
- Sodium: 411.8 mg
- Fat: 40.7 g
- Saturated Fat: 14.1 g
- Carbohydrates: 23.5 g
- Fiber: 6.6 g
- Protein: 25.7 g
- Cholesterol: 109.2 mg
Made this today. My first time to make moussaka. Loved it at a restaurant which recently closed, and have missed it. Oh my, what a wonderful recipe! My husband and I loved it and I will definitely make it again. It does take some time, but is not difficult and well worth the time. Love that the eggplant is roasted rather than fried. I used beef and it was great, but would try lamb next time. Thank you for a great recipe!
You are so welcome- Im glad you gave it a try and enjoyed it…it’s one of my favorites!
Just had some mousakka as prepared by my wonderful husband; when he prepares this dish, he peels the eggplant: you don’t do that? Does that change the consistency of the dish?
HI Sylvia! I’m so excited to try this. I’ve been looking for a good Moussaka recipe, and this looks perfect. Making it for a friend who just had a baby, and needs home cooked meals delivered. One question..the photos show that it was cooked in a cast iron skillet, but the instructions say an 8×13 inch dish. I like the idea of a skillet, but not sure of the size, or if the oblong glass dish is just better, and the skillet just LOOKS better. The pictures ARE lovely. Please let me know you’re expert thoughts! Thank you!
I’ve made it both ways- and both are great! I think I have an 11 inch skillet.
Thanks so much for getting back to me!
Can pumpkin puree or something else be used as a substitute for tomatoes (tomato allergy in our household)?
Hummmm…. I’m not sure about that. The tomatoes add a needed acidity, and I can’t think of good substitute off the top of my head. Im so sorry!!
WE ARE HAVING A FAMILY COOK OFF AND I PICKED YOUR RECIPE TO TRY. EVERYONE IS MAKING A TYPE OF LASAGNA, SO THOUGHT ID TRY SOMETHING A LITTLE DIFFERENT. WISH ME LUCK. I LOVE YOUR POST AND YOUR PIX ARE GREAT THANKS SO MUCH. WILL LET YOU KNOW HOW IT TURNS OUT.
Thanks, how did it turn out? I hope they enjoyed…its one of my personal favorites. xo
Hi there! This is such a wonderful recipe. My entire family loved it! I’ve made moussaka before, but never took the time to salt the eggplant, and never heard of roasting the eggplant beforehand. What a dramatic difference! Thank you so much. We are a bit tired of lasagne, so this will be a nice alternative.
When I made the béchamel sauce, I did something a little different though. My mom taught me to toast the flour prior to making the sauce. I don’t know how that would work with rice flour-no experience with that. But toasting the flour gives the sauce a wonderfully rich, deep, nutty flavour that goes with nutmeg really nicely. You have to stand right over the pan though as the flour can burn quickly. Just put flour in a dry pan, toast and stir until a light brown colour, then add the butter and make a roux using a whisk. Then add the milk (hot milk works nicely).
My friend’s greek mother said that in Greece they will either add the potatoes or not, depending on the season. In summer and early fall, when aubergines and zucchini are plentiful, NO potatoes. But later in the fall when it gets colder, she said people add potatoes. I did add them, roasted them first because potatoes just don’t get tender when in contact with the acid of tomatoes. I threw in a few sprigs of rosemary on top of the potatoes.
A nice greek salad and moussaka, yum! Thank you, Sylvia!
I love this Marina! And love the tip on toasting the flour, I will defiantly do this next time. Im so happy you enjoyed and thanks for your great feedback, truly appreciated!
Marina, I would like to make this recipe with a layer of potatoes, because I have always had it that way (I grew up in a Greek neighborhood). Can you please elaborate on how to incorporate the potatoes? Thank you!
I think this is a great idea. My only concern would be… do you put them in raw or cooked? Im not sure they would cook all the way through if raw?? You may have better luck cooking them whole first, slicing then putting them in partially cooked or mostly cooked. What do you think? Well, anyhow, if you try it, please let us know how it turned out in case anyone else would like to try it with potatoes. Sounds Yummy.
I made this today, and my husband and I loved it! It is so good! I’ve never made moussaka before, but I’ll be making this again. I did make a couple changes to your recipe – I used rice milk in the bechamel and I added mushrooms to the meat sauce. And I used more tomatoes instead of adding white wine. Thanks very much!
Sounds Awesome Becky- love how you adapted it ! Thanks!
this dish is so very delicious! perfect for this chilly fall evening. your instructions were easy to understand while still adding great flavors. i’ll be keeping this recipe for many years to come, thank you!
thanks for the comment -I’m so glad you enjoyed it…it’s one of my personal favorites. 🙂
I’m going to be making this ahead of time. Can I freeze it? How ‘ahead of time’ is reasonable? For example if I want to bake it on a Tuesday can I make it on Sunday or Saturday?
Also I am going to substitue lentils instead of meat for a vegie version. Fingers crossed.
I think it would be fine to make on Sunday, assemble it and either bake, refrigerate and reheat…. or bake the day of. Probably don’t need to freeze?
I made this tonight for the first time in the oven, it’s in the oven as I type. But I have a question, I realized after I put it all together and halfway through baking that I forgot to roast the eggplant. Will it come out okay or have I ruined it? :'(
Oh shoot!! Yes, roasting is imperative, because it gives the dish much needed depth and texture. My guess it the flavors were there, but that it got mushy? It definitely adds an extra step, but its worth it!!
Just finished making this using a raw yogurt, egg, flour and parmesan sauce that I added in the last 15 min of baking (I am Bulgarian!). The recipe is absolutely divine! Thank you for sharing!
I just finished making this divine dish! I’m enjoying it as we speak. I loved the idea of roasting the eggplant instead of frying it. I used a yogurt sauce to top the dish off (I am Bulgarian) and it works really well! Thanks for sharing!
By rice flour are you talking about brown rice flour, white rice flour or sweet white rice flour?
White rice flour 🙂
I like so much moussaka! and i like the roasted eggplants, my recipe considers fried eggplants and every time it’s laborious!!! Thank you lucia
Can I make in advance and put in fridge for three days
Yes!
A little late to the game but I just stumbled upon your blog and tried this recipe out this weekend. It was delicious – time consuming, but not difficult, and the result was A-Mazing! I liked that the bechemel wasn’t too thick and even tasted good cold the next day. I made it with ground turkey (sacrilege, I know, but we don’t eat beef or lamb) and it was still good. So excited to try out other dishes – as an Iranian-American married to a Thai guy I am really excited by all your multi-cultural recipes!
Craving this in a big way right now! Looks like it’s totally worth the washing up.
Hi Sylvia!
Just to clarify, the white wine is 1/2 cup? All it says here is 1/2…
Thanks
Bryan
Hi Sylvia! I hope I haven’t been blind, but the white wine – is that 1/2 cup? You just have 1/2 listed as the measure…
Thanks
Bryan
yes 1/2 cup… sorry about that!
Just put mine into the oven – replaced lamb (though it sounds delicious) with mushrooms as I had them on hand, everything else the same. Smells delicious. Can’t wait for the next 1 hour to pass. Thanks for the post.
Oops, I forgot to add that I do add potatoes, and often times other little veggies as I choose (mostly chopped up in the sauce)!
Hi Sylvia 🙂 This is VERY similar to how I have always made moussaka, and I am Greek! So authentic or not, it’s how my family has been making it eons as far as I know! Just in case that helps validate the tastiness you’ve been creating 😉
Absolutely beautiful post, everything looks so yummy and perfectly displayed. Great work!
I suppose there are many variations and versions depending where you go. It is my understanding that the creamy yogurt topping is more traditional in Serbia and Bulgaria, as are adding potatoes and other vegetables. Perhaps this is incorrect. When I have travelled to Greece, this recipe was the version I experienced there. But I do like the idea of using yogurt instead and the next time I make it, I will try it. 🙂
This looks completely delicious, and I am so jealous of your beautiful staub cookware. Moussaka is wonderful comfort food, with just enough warmth from spices to avoid any stodge. Thank you for this recipe! I’m not sure about the levels of authenticity as I’m surely not an expert, but this looks authentically delicious!