Greek moussaka is a beloved Mediterranean casserole layered with tender eggplant, warmly spiced meat sauce, and a smooth bechamel topping. It is comforting, generous, and made for sharing.
This version roasts the eggplant before assembling the dish, which concentrates its flavor and keeps the casserole from becoming watery. A little cinnamon and oregano give the meat sauce its classic Greek character.
Let the baked moussaka rest for at least 20 minutes before slicing. The layers firm up as they cool, so the portions hold together much better.
Serving Suggestions
Serve warm with a crisp Greek salad, lemony greens, or crusty bread. A spoonful of plain yogurt on the side adds a cool contrast to the rich béchamel.
Recipe Notes
Moussaka can be assembled a day ahead and refrigerated before baking. Leftovers keep for up to 3 days and reheat gently in a covered dish.
Greek Moussaka with Eggplant and Bechamel
Equipment
- 9-by-13-inch baking dish
- Large skillet
- Medium saucepan
- Baking sheet
- Whisk
Ingredients
Eggplant
- 3 medium eggplants sliced lengthwise into 1/2-inch pieces
- 3 tbsp olive oil plus more as needed
- 1 tsp kosher salt divided
Meat Sauce
- 1 lb ground beef or lamb
- 1 large yellow onion finely chopped
- 4 cloves garlic minced
- 14 oz crushed tomatoes
- 1/2 cup dry red wine optional
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1/2 tsp black pepper freshly ground
Bechamel
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cups whole milk warmed
- 1 large egg yolk
- 1/2 cup grated Parmesan
- 1/4 tsp ground nutmeg
- 1/2 tsp kosher salt
Instructions
Roast the Eggplant:
- Heat the oven to 425°F (220°C). Arrange the eggplant slices on baking sheets, brush both sides with olive oil, and season with salt.
- Roast for 20 to 25 minutes, turning once, until tender and lightly browned. Reduce the oven to 375°F (190°C) for baking the assembled moussaka.
Make the Meat Sauce:
- Warm a large skillet over medium heat. Add the ground meat and cook until browned, breaking it into small pieces.
- Add the onion and cook for 5 minutes. Stir in the garlic, tomato paste, oregano, cinnamon, and pepper and cook for 1 minute.
- Add the crushed tomatoes and wine, if using. Simmer for 15 to 20 minutes, until thick and savory. Taste and adjust the salt.
Make the Béchamel and Assemble:
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the warm milk and simmer until thickened.
- Remove from the heat. Whisk a little hot sauce into the egg yolk, then whisk it back into the saucepan with the Parmesan, nutmeg, and salt.
- Layer half the eggplant in a 9-by-13-inch baking dish, spread over the meat sauce, and top with the remaining eggplant. Pour the béchamel over the top.
- Bake at 375°F (190°C) for 40 to 45 minutes, until deeply golden. Rest for 20 minutes before slicing and serving.
Notes
- Roasting the eggplant instead of frying it keeps the casserole lighter and easier to assemble.
- For a vegetarian variation, replace the meat with cooked lentils and chopped mushrooms.
- The assembled dish can be refrigerated overnight before baking.