Greek Moussaka – A Traditional Comforting Eggplant Casserole
Rich layers of tender eggplant, savory ground beef, and creamy béchamel sauce make Greek Moussaka one of the most comforting dishes in Mediterranean cooking. Every forkful brings a perfect balance of flavors — earthy, hearty, and deeply satisfying.
Hearty, flavorful, and satisfying, this traditional Greek casserole is perfect for family dinners, special occasions, or anytime you want a warm, cozy meal full of bold, earthy flavors. If you enjoy layered, comforting dishes, you might also love our Guinness Beef Stew, another rich, slow-cooked favorite perfect for gathering around the table.
Baked until golden and bubbling, homemade Greek Moussaka is a labor of love — and one that’s completely worth it. And if you’re looking for a vibrant starter or side to balance the richness, our Greek Salad with Feta Cheese makes a fresh and colorful complement.
Quick Recipe Snapshot
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Servings: 6–8 servings
- Difficulty: Moderate
Ingredients You’ll Need
For the Eggplant:
- 2 large eggplants, sliced into ½-inch rounds
- Olive oil, for brushing
- Salt
For the Meat Sauce:
- 1 pound ground beef or lamb (450g)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) crushed tomatoes (425g)
- 1 tablespoon tomato paste (15g)
- 1 teaspoon ground cinnamon (2g)
- 1 teaspoon dried oregano (2g)
- Salt and pepper, to taste
For the Béchamel Sauce:
- 4 tablespoons butter (57g)
- 4 tablespoons all-purpose flour (32g)
- 2½ cups whole milk (600ml)
- ¼ teaspoon ground nutmeg (0.5g)
- Salt and white pepper, to taste
- 2 eggs, lightly beaten
How to Make Greek Moussaka
- Prepare the Eggplant: Lightly salt eggplant slices and let sit for 20 minutes. Pat dry.
- Brush with olive oil and bake at 400°F (200°C) for about 20 minutes, flipping halfway, until golden.
- Make the Meat Sauce: Sauté onion and garlic in a pan with olive oil. Add ground beef or lamb and brown thoroughly.
- Stir in crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Simmer for 15–20 minutes until thickened.
- Make the Béchamel Sauce: Melt butter, stir in flour, and cook 1 minute. Gradually whisk in milk, cooking until thick.
- Season with salt, white pepper, and nutmeg. Remove from heat and beat in eggs.
- Assemble: Layer half the eggplant, top with meat sauce, layer remaining eggplant, then pour béchamel sauce over the top.
- Bake: Bake at 350°F (175°C) for 45 minutes, until the top is golden and bubbling. Cool slightly before slicing.
Handy Tips for Success
- Salting the eggplant helps remove bitterness and moisture.
- Let the moussaka cool for 15–20 minutes after baking to firm up the layers.
- Use lamb for a more traditional Greek flavor, or beef for a milder taste.
Fun Variations to Try
- Add a layer of sliced potatoes at the bottom for an extra hearty version.
- Mix ground lamb and beef for a richer meat sauce.
- Top with a sprinkle of grated kefalotyri or Parmesan cheese before baking.
Nutrition Information (Per Serving)
- Calories: 450 kcal
- Carbohydrates: 18g
- Protein: 23g
- Fat: 32g
- Saturated Fat: 14g
- Cholesterol: 115mg
- Sodium: 480mg
- Fiber: 4g
- Sugar: 6g
The Story Behind Moussaka
Greek Moussaka evolved from Mediterranean layers of eggplant and meat, but it gained its creamy béchamel topping in the early 20th century thanks to French influence.
Today, it’s considered Greece’s national comfort food — a warm, layered dish that speaks of family gatherings, festive dinners, and timeless homemade flavors.
Best Ways to Serve Greek Moussaka
Moussaka is wonderful with a crisp green salad, crusty bread, and a glass of red wine.
It’s hearty enough for standalone meals and even better the next day when the flavors meld beautifully.
FAQs About Greek Moussaka
Can I make moussaka ahead of time?
Yes! Assemble and refrigerate up to one day ahead. Bake just before serving.
Can I freeze moussaka?
Absolutely. Bake, cool completely, then freeze tightly wrapped for up to 2 months.
Can I substitute zucchini for eggplant?
Yes — thinly sliced and baked zucchini works well for a lighter version.
Final Thoughts
Rich, warm, and deeply comforting, homemade Greek Moussaka brings old-world Mediterranean flavor right to your kitchen.
A true labor of love — and a beautiful one to share.
Sandra Bizzolo blends her passion for travel, cooking, and books into every adventure. From global food tours to literary explorations, she brings a warm, personal touch to her recipes, travel stories, and cultural insights.
