Moussaka

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.

1. Salt and roast the eggplant.
2. Make the tomato-meat sauce.
3. Make the béchamel sauce.
4. 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.

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?

Classic Greek Salad

Homemade Tzatziki

Beet Tzatziki

Grilled Potatoes

• Simple green tossed in Greek Salad Dressing
• Warm, homemade Pita Bread
• Couscous or Cauliflower Couscous
• Baba Ganoush

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

Sylvia

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