Moussaka Recipe

This Greek Moussaka Recipe is packed with layers and layers of yummy eggplant, zucchini, tender potatoes, savory perfectly seasoned meat, and a creamy parmesan bechamel sauce. It’s an unbelievably tasty casserole that is easy to make and sure to tickle your tastebuds. 

What Is Moussaka?

For those who aren’t familiar with moussaka, it’s basically like a Greek Lasagna, except it’s layered with lots of vegetables rather than noodles. You also have a delicious spiced meat layer and a creamy bechamel sauce with a bit of added parmesan cheese for even more yumminess. It really is the comfort food of Mediterranean cuisine! 

I actually used to make moussaka years ago, so I would have lots of leftovers to last us the entire week. But these are the kind of leftovers you want! This casserole is even better the next day. And after all these years of making this recipe, I can confidently say I’ve formulated the perfect moussaka.

But don’t get intimidated by the list of ingredients or steps. This dish is not complicated at all. Yes, it’s a little time consuming, but super easy to make. In fact, I find making it therapeutic like baking because the results are so comforting and seriously satisfying. So if you love Mediterranean food then this moussaka is a must.

This recipe is composed of several layers like a traditional lasagna, but don’t let this list of ingredients scare you! They are all easy to find and you don’t need anything fancy.

• Potato – You can use any type of potato you wish. Yet, keep in mind that it needs to be thinly sliced.
• Zucchini – For ease choose larger zucchini if it’s available because it will be easier to slice.
• Eggplant – Choose an eggplant that is nice and firm. 
• Red Onion – I use red onion, but any kind of onion you have on hand will work.
• Olive Oil – For the most flavor, use extra virgin olive oil. 
• Seasonings – Simple salt and black pepper are needed to season the layers of veggies.
• Herbs – Dried thyme and oregano are classic Greek flavors used in moussaka.

• Olive Oil – Used to sauté the onion and garlic. I like the extra flavor added with extra virgin olive oil.
• Red Onion – For this recipe, I use red onion. Yet, any type of onion can be used. 
• Garlic – Always use fresh garlic cloves for the best flavor. Store-bought jarred garlic just isn’t the same.
• Ground Beef – I use lean ground beef. However, you can use any type of ground beef you like. You could even add some ground lamb if you prefer.
• Seasonings – Salt and black pepper are needed to enhance all the natural flavors. 
• Allspice – Made from the dried berries of the Pimenta dioica plant, it tastes like a blend of nutmeg, cloves, and cinnamon, which blends wonderfully well with beef.
• Italian Seasoning – It’s typically a mixture of dried basil, oregano, rosemary, thyme, and marjoram. If you don’t have any on hand just use a combination of whatever is in your pantry. 
• Tomato Paste – A bit of tomato paste helps to thicken the meat mixture and add even more umami. 
• Chopped Tomatoes – Canned diced tomatoes are needed for the meat layer.

• Butter – Always use unsalted butter to control the level of sodium. 
• Flour – Simple all-purpose flour is all you need to thicken the sauce. 
• Milk – Any type of milk will work, but I typically use whole milk or 2% milk when making bechamel.
• Black Pepper – Freshly ground pepper is best if you have it on hand.
• Nutmeg – A dash will add both warmth and spice to this simple white cream sauce.
• Egg – Helps to emulsify and thicken the sauce.
• Parmesan Cheese – Adds a lovely salty cheese flavor.

This recipe is not as complicated as it may look at first glance. In fact, it’s quite easy and even the most novice cook can make an amazing moussaka. The key is to follow the directions as outlined and begin the next step while things are in the oven. 

Before you begin, preheat the oven temperature to 400°F (204°C). You want the oven hot and ready to go once the moussaka is assembled. Then grab a 9×13-inch baking dish for the next step.

You’ll want to start the recipe by cooking the potatoes. First, toss the sliced potatoes and red onion together with the olive oil, salt, pepper, thyme, and oregano in a medium size bowl. Then spread them out in a single layer in the baking pan. Now, pop them into the preheated oven and bake them for 20 minutes or until they begin to get soft and turn golden.

You can begin sweating the sliced eggplant while the potatoes are in the oven. To do this, just place all the eggplant slices in a single layer on paper towels. Next, sprinkle them with some salt and let them sit for about 10 minutes. Then flip the slices over, sprinkle the other side with salt, and let the eggplant sit for another 10 minutes. Once the eggplant has had time to sweat on each side, use the paper towels to soak up any excess water.

When the potatoes are done cooking, spread the eggplant over the potatoes in a single layer. Then drizzle the eggplant with the olive oil and sprinkle it with the salt, pepper, thyme, and oregano. Now, place the pan back into the oven and bake potatoes and eggplant for another 20 minutes.

When the eggplant is done cooking, spread the zucchini slices over the eggplant in a single layer. Then once again, drizzle with olive oil, season with a bit of salt and pepper, and sprinkle with dried thyme and oregano. Now, put the pan back into the oven and bake again for 20 minutes. 

Now let’s get to the meaty part of the recipe! To start, heat the olive over medium-high heat in a large skillet and cook the onion for 3 minutes or until it becomes soft and translucent. Next, add the garlic and cook for just 30 seconds more until it’s aromatic. Then add the ground beef and use a wooden spoon to break it up as you cook it for about 5 minutes or until it’s no longer pink. Next, sprinkle the meat mixture with a bit of salt and pepper.

Now, stir in the allspice, Italian seasoning, and tomato paste followed by the chopped tomatoes. Then cook everything for 5 minutes while stirring occasionally until almost all of the liquid evaporates. Finally, remove the mixture from the heat and set it aside for a later step.

First, melt the unsalted butter in a medium-sized saucepan over medium heat. Then once it’s melted, whisk in the flour and continue to whisk for about 2 minutes until the mixture has thickened but is still very pale in color. Next, begin whisking the milk in slowly about ¼ of the milk at a time. With each addition, you want to whisk until all of the liquid is absorbed before adding the next portion of milk. Then once all of the milk has been added and the sauce begins to bubble, whisk in the pepper and nutmeg. Now, add the egg yolks and constantly whisk until they are well incorporated in the sauce. Finally, stir in the parmesan cheese, bring the sauce to a boil, and then immediately remove it from the heat. 

With all the layers made, let’s finish assembling the moussaka! Stir ¼ of the bechamel sauce into the meat. Then evenly spread the meat mixture over the vegetable layers in the baking pan. Now, pour the rest of the bechamel over the meat and smooth it out with a rubber spatula or spoon trying your best to make sure that it is evenly distributed.

Finally, put the fully assembled moussaka into the oven to bake for 30 minutes or until it’s golden brown on top.

When the moussaka is done baking, remove it from the oven and let it cool in the pan for at least 1 hour. It needs this time to set. Then cut it into the pieces and serve it garnished with fresh parsley if you like.

Do I Need to Peel the Veggies?

I personally like my potatoes peeled, but you can leave the skin on if you don’t mind it. For the eggplant and zucchini, you do not need to peel them. Their skins become super soft in the oven and you won’t notice a difference in texture at all versus if they were peeled.

What Kind of Baking Dish Should I Use?

Make sure you get a nice and deep casserole dish so that all these layers will have room to bubble and bake without spilling over the edge. I used a 9×13″ casserole dish. You can also use 2 9×9″ square baking dishes.

How to Store Moussaka

Transfer the moussaka to an airtight container, or wrap it well with plastic wrap. It will last 3-4 days in the fridge. You can also store moussaka in the freezer. I find it’s easiest to transfer the moussaka to individually sized containers, but you can freeze the entire casserole as well as long as it’s well sealed. It will last 3-4 months in your freezer.

Reheat either in the microwave, or covered with foil in the oven at 400°F for 1 hour or until heated through.

Other Delicious Greek Recipes To Try

• Greek Meatballs
• Greek Salad
• One Pot Greek Chicken Orzo
• Greek Lamb Burgers
• Spanakopita
• Pastitsio (Greek Lasagna)

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4.52 from 70 votes

Moussaka Recipe

Prep 30 minutes

Cook 1 hour 50 minutes

Total 2 hours 20 minutes

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This Greek Moussaka Recipe is packed with layers and layers of yummy eggplant, zucchini, tender potatoes, savory perfectly seasoned meat, and a creamy parmesan bechamel sauce. It’s an unbelievably tasty casserole that is easy to make and sure to tickle your tastebuds.

US CustomaryMetric

12

Ingredients

Potato Layer

• ▢ 4 medium potatoes (peeled, sliced into ¼ inch slices)
• ▢ 1 medium red onion (sliced)
• ▢ 2 tablespoons olive oil
• ▢ ¼ teaspoon salt (or to taste)
• ▢ ⅛ teaspoon pepper (or to taste)
• ▢ ½ teaspoon dried thyme
• ▢ 1 teaspoon dried oregano

Eggplant Layer

• ▢ 1 large eggplant (cut into ¼ inch slices)
• ▢ ¼ teaspoon salt (or to taste)
• ▢ ⅛ teaspoon pepper (or to taste)
• ▢ 2 tablespoons olive oil
• ▢ ½ teaspoon dried thyme
• ▢ 1 teaspoon dried oregano

Zucchini Layer

• ▢ 1 large zucchini (sliced into ¼ inch slices)
• ▢ ¼ teaspoon salt (or to taste)
• ▢ ⅛ teaspoon pepper (or to taste)
• ▢ 2 tablespoons olive oil
• ▢ ½ teaspoon dried thyme
• ▢ 1 teaspoon dried oregano

Meat Layer

• ▢ 1 tablespoon olive oil
• ▢ 1 medium red onion (chopped)
• ▢ 2 cloves garlic (minced)
• ▢ 1 pound ground beef
• ▢ ¼ teaspoon salt (or to taste)
• ▢ ⅛ teaspoon pepper (or to taste)
• ▢ 1 teaspoon allspice
• ▢ ½ tablespoons Italian seasoning
• ▢ 1 tablespoons tomato paste
• ▢ 15 ounces diced tomatoes (1 can)

Bechamel Layer

• ▢ 8 tablespoons unsalted butter (1 stick)
• ▢ ¾ cup all-purpose flour
• ▢ 3 cups milk
• ▢ ¼ teaspoon pepper
• ▢ ¼ teaspoon nutmeg
• ▢ 3 egg yolks
• ▢ ¾ cup Parmesan cheese (grated)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

• Preheat oven to 400°F.
• Start by tossing the sliced potatoes and red onion with the olive oil, salt, pepper, thyme and oregano in a medium size bowl.
• Spread them in a single layer on the bottom of a 9×13 inch baking pan. Bake for 20 minutes until they begin to soften and turn golden.
• While the potatoes are baking, sweat the eggplant slices by placing on paper towels then sprinkling some salt over each slice. Let them sit like that for about 10 minutes then flip them over and sprinkle with additional salt. After 10 minutes you can soak up any water you may see over the eggplant with paper towels.
• Spread the eggplant slices over the potatoes in a single layer. Drizzle with the olive oil, season with salt, pepper, then sprinkle with the thyme and oregano. Place the pan back in the oven and bake for another 20 minutes.
• Once again spread the zucchini slices over the eggplant layer in a single layer, then repeat by drizzling olive oil, seasoning with salt, pepper and sprinkle with the thyme and oregano. Bake for another 20 minutes.
• In the meantime, prepare the meat. Heat the olive oil in a large skillet over medium high heat. Add the onion and saute until it softens, for about 3 minutes. Add the garlic and cook for about 30 seconds, just until the garlic becomes aromatic.
• Add the ground meat and using a wooden spoon break it up into small pieces. Cook until it’s no longer pink, about 5 minutes. Season with salt and pepper. Add the allspice, Italian seasoning, tomato paste and stir well. Stir in the chopped tomatoes and cook for another 5 minutes, stirring occasionally, until most of the liquid evaporates. Set aside.
• To make the bechamel sauce, melt the butter in a saucepan over medium heat. As soon as the butter has melted whisk in the flour until it gets fully incorporated into the butter. Start to add the milk slowly. I usually add it in about 4 batches, so add 1/4 of the milk at a time, whisk until all the liquid is absorbed by the flour and repeat until you have whisked in all the milk.
• When the sauce start to bubble, it will be ready to whisk in the pepper and nutmeg. Add the egg yolks to the sauce and whisk them in well. Stir in the Parmesan cheese, bring the sauce to a boil again and remove from heat.
• Add about ¼ of this sauce to the meat mixture and stir.
• Spread the meat filling over the vegetable layers, then pour the bechamel sauce over the meat and smooth it out with a spatula or spoon.
• Bake for another 30 minutes or until the top is golden brown.
• Remove from the oven and allow it to cool at least 1 hour before cutting it into pieces.
• Garnish with parsley if preferred before serving.

Video

Notes

1. Store leftovers in an airtight container in the refrigerator for up to 3 or 4 days.
2. This recipe can be made a day or two ahead of time and reheated in the oven at 350°F.
3. Don’t overcook the roux. When making the bechamel it’s important to whisk the ingredients well and only cook the butter and flour together for about 2 minutes before adding the milk. You don’t want the roux to brown. Bechamel is meant to be a white sauce. 
4. Sweat the eggplant. Take the time to salt the eggplant and remove the excess liquid. Doing so creates a softer texture and much more flavorful eggplant. 
5. Cook the layers separately. It may be tempting to just layer everything and bake it all at once, but this will not result in the best outcome. The ingredients in this dish have different cooking times. 

Nutrition Information

Serving: 1servingCalories: 382kcal (19%)Carbohydrates: 25g (8%)Protein: 16g (32%)Fat: 24g (37%)Saturated Fat: 10g (63%)Cholesterol: 104mg (35%)Sodium: 420mg (18%)Potassium: 751mg (21%)Fiber: 4g (17%)Sugar: 6g (7%)Vitamin A: 550IU (11%)Vitamin C: 17mg (21%)Calcium: 209mg (21%)Iron: 4.6mg (26%)

© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.