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4.50 from 67 votes

Moussaka Recipe

This Greek Moussaka is packed with layers and layers of eggplant, zucchini, potatoes, meat and, of course, a creamy bechamel sauce. This Moussaka is mouthwatering and hearty and will surely tickle your tastebuds. 
Prep Time30 mins
Cook Time1 hr 50 mins
Total Time2 hrs 20 mins
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Keyword: moussaka, moussaka recipe
Servings: 12
Calories: 382kcal


Potato Layer

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

Eggplant Layer

  • 1 large eggplant cut into 1/4 inch slices
  • ¼ teaspoon salt or to taste
  • teaspoon pepper or to taste
  • 2 tablespoons olive oil
  • ½ teaspoon dried thyme
  • 1 teaspoon dried oregano

Zucchini Layer

  • 1 large zucchini sliced into 1/4 inch slices
  • ¼ teaspoon salt or to taste
  • 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
  • teaspoon pepper or to taste
  • 1 teaspoon allspice
  • ½ tablespoons Italian seasoning
  • 1 tablespoons tomato paste
  • 15 ounces chopped 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


  • Preheat oven to 400 F degrees.
  • 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 9x13 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 1/4 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.



  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 for 10-15 minutes.
  3. You can serve this moussaka with a side of Greek style salad. Also some veggies would work as well such as Greek style green beans.


Serving: 1serving | Calories: 382kcal | Carbohydrates: 25g | Protein: 16g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 104mg | Sodium: 420mg | Potassium: 751mg | Fiber: 4g | Sugar: 6g | Vitamin A: 550IU | Vitamin C: 17mg | Calcium: 209mg | Iron: 4.6mg