Greek Moussaka Recipe (Authentic Homemade Style)
Greek Moussaka is a classic Mediterranean comfort dish made with layers of roasted eggplant, rich meat sauce, and creamy béchamel topping. This authentic homemade moussaka recipe is perfect for family dinners and special occasions.
What is Greek Moussaka?
Moussaka is a traditional Greek baked casserole made using sliced eggplants, spiced minced meat sauce, and thick béchamel sauce. Often compared to lasagna, Greek moussaka stands out because of its creamy topping and warm Mediterranean flavors.
This recipe is widely loved for its rich texture, balanced spices, and satisfying layers.
Greek Moussaka Ingredients
For Eggplant Layer
- 2–3 large eggplants (aubergines), sliced
- Olive oil
- Salt and black pepper
For Meat Sauce
- 500 g minced lamb or beef
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 cups tomato puree
- 2 tbsp tomato paste
- 1 tsp cinnamon powder
- 1 tsp dried oregano
- 1 bay leaf
- Salt and black pepper
- Olive oil
For Béchamel Sauce
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups warm milk
- 2 egg yolks
- ½ tsp nutmeg
- Salt and pepper
- ½ cup grated cheese
How To Make Greek Moussaka Step By Step
Step 1: Prepare the Eggplants
Slice eggplants into medium-thick rounds. Sprinkle salt and leave them aside for 20 minutes to remove bitterness. Rinse, pat dry, brush with olive oil, and roast or pan-fry until lightly golden.
Step 2: Cook the Meat Sauce
Heat olive oil in a pan. Add chopped onions and sauté until soft. Add garlic and minced meat, cooking until browned. Stir in tomato paste, tomato puree, cinnamon, oregano, bay leaf, salt, and pepper. Simmer until the sauce thickens and becomes rich.
Step 3: Prepare the Béchamel Sauce
Melt butter in a saucepan, add flour, and cook for a minute. Slowly whisk in warm milk to avoid lumps. Cook until thick. Remove from heat and mix in nutmeg, seasoning, egg yolks, and grated cheese.
Step 4: Assemble the Moussaka
Grease a baking dish. Arrange eggplant slices at the bottom, spread meat sauce evenly, add another eggplant layer, and pour béchamel sauce on top.
Step 5: Bake
Bake in a preheated oven at 180°C for 45–55 minutes until the top is golden and set. Let it rest for 15 minutes before slicing.
Authentic Greek Moussaka Tips
- Always rest moussaka before cutting for clean slices
- Use cinnamon sparingly for authentic Greek flavor
- Roasting eggplants makes the dish lighter
- Thick béchamel gives the perfect creamy top
Greek Moussaka Variations
- Vegetarian Moussaka with lentils or mushrooms
- Low-carb moussaka without potatoes
- Chicken moussaka instead of lamb
How To Store Moussaka
- Refrigerate leftovers for up to 3 days
- Freeze baked moussaka for up to 2 months
- Reheat in oven for best texture
Why This Greek Moussaka Recipe Works
This homemade Greek moussaka recipe balances rich meat sauce, creamy béchamel, and tender eggplant layers perfectly. It follows traditional Mediterranean cooking techniques while remaining easy for home cooks.
