Classic Moussaka

A slice of classic Greek moussaka with layers of eggplant, meat sauce, and golden bechamel on a plate with salad.

This classic moussaka layers golden grilled eggplant, a warmly spiced meat sauce, and a creamy bechamel topping baked until bubbly. The ultimate Greek comfort food, often called eggplant lasagna.

Course Main Course

Cuisine Greek

Keyword Moussaka

Prep Time 40

Cook Time 1 15

Resting Time 20

Servings servings

Calories 976kcal

Author Jason Decker

Ingredients

2-3 large eggplants sliced into 1 cm rounds
Salt to draw out moisture
Olive oil for roasting
2 tbsp olive oil
1 large onion finely chopped
2 garlic cloves minced
500 g 1.1 lbs ground meat (lamb or beef)
1 can 400 g / 14 oz crushed tomatoes
2 tbsp tomato paste
1 tsp ground cinnamon
1 tsp dried oregano
1 bay leaf
Salt and black pepper to taste
4 tbsp butter
4 tbsp flour
500 ml 2 cups warm milk
1 pinch ground nutmeg
Salt and black pepper to taste
2 egg yolks
50 g ½ cup grated cheese (Parmesan or Kefalotyri

Instructions

Place the eggplant slices in a colander, sprinkle with salt, and let them rest for 30 minutes to remove bitterness.
2-3 large eggplants, Salt
Rinse and pat dry with paper towels.
Heat olive oil in a pan and grill the slices until golden brown on both sides. Set aside.
Olive oil
Make the Meat Sauce:
Heat olive oil in a large skillet over medium heat. Sauté the onion and garlic until soft.
1 large onion, 2 garlic cloves, 2 tbsp olive oil
Add the ground meat and cook until browned.
500 g 1.1 lbs ground meat (lamb or beef)
Stir in the crushed tomatoes, tomato paste, cinnamon, oregano, bay leaf, salt, and pepper.
1 can, 2 tbsp tomato paste, 1 tsp ground cinnamon, 1 tsp dried oregano, 1 bay leaf, Salt and black pepper
Simmer for 20-25 minutes until thickened. Remove the bay leaf and set aside.
Prepare the Béchamel Sauce:
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 2 minutes, stirring constantly.
4 tbsp butter, 4 tbsp flour
Gradually whisk in the warm milk, stirring continuously to prevent lumps. Cook until thickened.
500 ml 2 cups warm milk
Remove from heat and stir in nutmeg, salt, pepper, egg yolks, and grated cheese. Mix well.
1 pinch ground nutmeg, Salt and black pepper, 2 egg yolks, 50 g ½ cup grated cheese (Parmesan or Kefalotyri
Assemble the Moussaka:
Preheat oven to 180°C (350°F).
In a baking dish, layer half of the roasted eggplants, then spread half of the meat sauce. Repeat the layers.
Pour the béchamel sauce over the top and sprinkle with extra grated cheese.
Bake:
Bake for 45-50 minutes until golden and bubbly.
Let it rest for 15-20 minutes before serving.

Notes

Line the colander with paper towels for less mess when salting eggplant.
Use a large skillet so meat browns instead of steams; work over medium‑high heat.
Whisk the béchamel in a medium saucepan and lower heat once it thickens to avoid scorching.
Stir the meat sauce with a wooden spoon—it won’t scratch your pan.
Let the moussaka rest before slicing; layers set and cut clean.
Hosting a dinner party? Pair with a crisp Greek salad and a glass of red wine.

Nutrition