Here’s A Tasty Moussaka Recipe That Is Definitely Worth The Effort!
Moussaka is a flavorful dish that consists of three delicious layers: roasted vegetables, a meaty tomato sauce, and a creamy bechamel sauce. Not only does it look great, it tastes amazing, too!
It is a dish with a rich history and different variations in many countries. This version is inspired by Greek moussaka – made with thinly sliced eggplant as the vegetable layer.
Interestingly, the inclusion of bechamel sauce was introduced by the French-trained chef Nikólaos Tselementés. He also popularized the modern pastitsio, another Greek dish with bechamel sauce.
However, moussaka is not just a Greek dish. There are many different variations of moussaka enjoyed across parts of Europe (the Balkans and the Mediterranean), Western Asia, and parts of the Middle East.
Each region has its own version of moussaka, using different ingredients, techniques, and layers.
Ingredients
Here are the moussaka ingredients that you will need for this recipe.
We’ve broken them down by each layer so that you can see what goes with what when you’re planning and cooking at home!
Eggplant Layer
- Eggplants – Medium-large firm, unblemished eggplants.
- Olive oil – Used for roasting the eggplants.
- Salt – Draws out excess moisture from the eggplants.
Meat Sauce
- Olive oil – Used for sautéing the onions and cooking the meat.
- Red onions – Two medium-sized red onions; adds extra flavor to the meat sauce.
- Garlic cloves – Adds more depth of flavor to the sauce.
- Ground beef – Alternatively, you can use ground lamb, a mix of ground beef and lamb, or a mix of ground beef and pork.
- Red wine – To enhance the flavor of the meat sauce. Use a wine you’d drink.
- Tomato paste – To intensify the tomato flavor.
- Crushed tomatoes – If using canned crushed tomatoes, opt for one without preservatives.
- Sugar – To balance the flavors.
- Bay leaves – To add extra flavor. Remember to remove them before assembling.
- Cinnamon – Use a small amount of ground cinnamon.
- Oregano – Dried oregano works well.
- Salt and pepper – Add it to taste.
Bechamel Sauce
- Butter – The base of the bechamel sauce. Use unsalted butter so you can better control the amount of salt.
- All-purpose flour – To thicken the bechamel sauce.
- Milk – Use whole milk for a richer texture, but low-fat milk also works.
- Egg yolks – Add richness and help thicken the sauce.
- Nutmeg – Provides extra flavor.
- Salt – To enhance the overall flavor.
- Parmesan cheese – Use Greek Kefalotyri cheese if you can find it, but good quality parmesan cheese works as well.
Recipe Tips and Substitutions
Before you tackle this Moussaka recipe, have a read through some of these recipe tips and substitutions so that you have a better idea of what to expect as you make this dish at home.
- Since this recipe involves a lot of ingredients and steps, it may be helpful to measure out (some of) the ingredients before you start cooking.
- Traditionally, ground lamb is used, but you can also use beef, a mix of beef and lamb, or a mix of beef and pork.
- For the vegetable layer, you can use sliced potatoes instead of eggplant – or a mix of eggplant and potatoes.
- Instead of baking the eggplant slices, you can pan-fry them in oil if you prefer.
- Once the meat sauce is cooked, it should not contain a lot of liquid, otherwise, the final dish will be too watery. If it does, simmer the meat sauce uncovered until the liquid has evaporated.
- Whisk the bechamel sauce well to make sure there are no lumps, as this can affect the taste of the final dish.
- After removing the moussaka from the oven, let it rest for a while. This will make it easier to cut.
How to Make Moussaka – Step by Step Instructions
In this section, we’ll show you exactly how to make this Greek-style Moussaka. We’ve included all of the recipe process photos so that you can follow along at home.
There are quite a few steps, so it might be nice to have some visual aids!
Of course, the recipe card with all the measurements and written instructions can be found at the bottom of this post.
First, preheat your oven to 375 degrees Fahrenheit.
Let’s start with the eggplants. Wash them well and slice them into 1/4-inch slices.
Sprinkle both sides of the eggplant slices with salt and let them sit for about 15 minutes. This will help remove excess moisture and bitterness.
After 15 minutes, rinse the eggplant slices and pat them dry with paper towels.
Place the eggplant slices on a baking sheet, drizzle with olive oil and bake for about 10 minutes or until lightly browned. You may need to do this in batches.
When cooked, set the eggplant slices aside.
Alternatively, you can also fry the eggplant slices in a pan with some oil (this is more traditional).
Next, we’ll make the meat sauce.
In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become soft and translucent, about 5 minutes.
Add the ground meat to the skillet and cook, breaking it up with a wooden spoon, until it is browned and cooked through.
Pour in the red wine and let it simmer for a couple of minutes to cook off the alcohol.
Then stir in the tomato paste, crushed tomatoes, sugar, bay leaves, cinnamon, oregano, salt, and pepper.
Reduce the heat to low and simmer the meat sauce for 20-25 minutes, stirring occasionally. Remove the bay leaves before assembling the moussaka.
While the meat sauce is simmering, prepare the bechamel sauce.
In a medium-sized saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for 1-2 minutes until the mixture is smooth and well combined.
Gradually pour in the milk, whisking constantly to avoid lumps. Continue cooking and stirring until the sauce thickens and comes to a gentle boil.
Whisk the egg yolks in a small bowl. Gradually add a ladleful of the hot bechamel sauce to the yolks, whisking constantly. Then, pour the tempered yolks into the saucepan and whisk well.
Season the sauce with nutmeg and salt.
Add the grated cheese and continue cooking for an additional 2-3 minutes until the sauce becomes thick and creamy. Remove the saucepan from the heat.
In a greased 9×13-inch baking dish, arrange a layer of the cooked eggplant slices to cover the bottom of the dish.
Spread the meat sauce evenly over the eggplant layer.
Place another layer of eggplant slices on top of the meat sauce.
Finally, add the bechamel sauce. Spread it out evenly to cover the entire surface. Sprinkle with some Kefalotyri or parmesan cheese (optional).
Bake the moussaka at 375 degrees Fahrenheit for 45 minutes to 1 hour, or until the top is golden brown and the moussaka is bubbling.
Remove the moussaka from the oven and let it cool for a few minutes before serving. This allows the flavors to meld and makes it easier to slice.
Serve the moussaka warm with a side of Greek salad and/or crusty bread. Enjoy!
Storage Tips
If you have leftovers, allow them to cool and then store them in a sealed container for up to 3-4 days.
In case you have a lot of leftovers, you can also keep them in the baking dish and cover it with foil before placing it in the fridge.
Moussaka actually tastes great the next day since the flavors have had a chance to meld together. However, keep in mind that the top might not be as crispy anymore.
To reheat moussaka, you can place the leftovers in a baking dish, cover the top with aluminum foil, and bake at 350 degrees Fahrenheit for about 10-15 minutes until heated through.
If you only have a couple of servings to reheat, you can also use the microwave or a skillet, but keep in mind that the texture of the dish may change.
FAQ
Here are some frequently asked questions about making moussaka:
In general, moussaka is a dish of Eastern Mediterranean origin. It usually contains two or three layers: a vegetable layer of potato and/or eggplant, a minced meat/tomato layer (often with lamb or beef), and – in some cases – a layer of creamy bechamel sauce (for Greek-style moussaka).
To make moussaka, cut and roast the vegetables. Prepare the meaty tomato sauce and let it simmer. Next, prepare the bechamel sauce with butter, milk, flour, cheese, and spices. Layer the vegetables, meat sauce, and vegetables again in a rectangular baking dish. Top with the bechamel sauce and bake at 375 degrees Fahrenheit for 45 minutes to 1 hour until the top is golden brown.
Moussaka can be served with a green salad (such as a Greek salad) and/or a side of crusty bread!
Related Recipes
If you enjoyed this recipe for moussaka, here are some other delicious Greek recipes that you might want to try:
- Greek Zucchini Fritters (Kolokithokeftedes)
- Melitzanosalata (Greek Eggplant Dip)
- Greek Meatballs in Tomato Sauce (Soutzoukakia)
- Tiropita (Greek Cheese Pies)
- Chicken Gyros
Moussaka
Ingredients
- 5 eggplants
- 3 tablespoons olive oil, approximately
- salt
Meat Sauce
- 2 tablespoons olive oil
- 2 medium red onions, diced
- 3 garlic cloves, minced
- 17.5 ounces ground beef, alternatively lamb, mix of beef and pork, or mix of beef and lamb
- 1/2 cup red wine
- 3 tablespoons tomato paste
- 14 ounces crushed tomatoes
- 1 tablespoon granulated sugar
- 2 bay leaves
- 1/2 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- salt, to taste
- black pepper, to taste
Bechamel Sauce
- 1/2 cup butter
- 3/4 cup all-purpose flour
- 4 cups milk
- 2 egg yolks
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup parmesan cheese, grated; alternatively Greek Kefalotyri cheese
Instructions
Prepare The Eggplants
- Preheat the oven to 375 degrees Fahrenheit.
- Prepare the eggplants by washing them thoroughly and cutting them into 1/4-inch slices. Sprinkle salt on both sides and let them sit for about 15 minutes. This will help remove excess moisture and bitterness. After 15 minutes, rinse the eggplant slices and pat them dry with paper towels.5 eggplants, salt
- Place the eggplant slices on a baking sheet, drizzle with olive oil and bake for about 10 minutes or until lightly browned. You may need to do this in batches. When cooked, set the eggplant slices aside.3 tablespoons olive oil
Make The Meat Sauce
- In a skillet, add the olive oil and heat it over medium heat. Add the diced onion and minced garlic, and sauté until they become soft and translucent, about 5 minutes.2 tablespoons olive oil, 2 medium red onions, 3 garlic cloves
- Add the ground meat to the skillet and cook, breaking it up with a wooden spoon, until it is browned and cooked through.17.5 ounces ground beef
- Pour in the red wine and simmer for a couple of minutes to cook off the alcohol. Then stir in the tomato paste, crushed tomatoes, sugar, bay leaves, cinnamon, oregano, salt, and pepper. Reduce the heat to low and simmer the meat sauce for 20-25 minutes, stirring occasionally. Remove the bay leaves before assembling the moussaka.1/2 cup red wine, 3 tablespoons tomato paste, 14 ounces crushed tomatoes, 1 tablespoon granulated sugar, 2 bay leaves, 1/2 teaspoon ground cinnamon, 1 teaspoon dried oregano, salt, black pepper
Make the Bechamel Sauce
- While the meat sauce is simmering, prepare the bechamel sauce. In a medium-sized saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for 1-2 minutes until the mixture is smooth and well combined.1/2 cup butter, 3/4 cup all-purpose flour
- Gradually pour in the milk, whisking constantly to avoid lumps. Continue cooking and stirring until the sauce thickens and comes to a gentle boil.4 cups milk
- Whisk the egg yolks in a small bowl. Gradually add a ladleful of the hot bechamel sauce to the yolks, whisking constantly. This will temper the yolks and prevent them from curdling when added to the hot sauce. Pour the tempered yolks into the saucepan and whisk well.2 egg yolks
- Season the sauce with nutmeg, salt, and grated cheese. Continue cooking for an additional 2-3 minutes until the sauce becomes thick and creamy. Remove saucepan from heat.1/2 teaspoon nutmeg, 1/2 teaspoon salt, 1 cup parmesan cheese
Assemble and Bake
- In a greased 9×13-inch baking dish, arrange a layer of the cooked eggplant slices to cover the bottom of the dish. Spread the meat sauce evenly over the eggplant layer.
- Place another layer of eggplant slices on top of the meat sauce, followed by the bechamel sauce. Spread it out evenly to cover the entire surface. Sprinkle with some parmesan cheese (optional).
- Bake the moussaka at 375 degrees Fahrenheit for 45 minutes to 1 hour, or until the top is golden brown and the moussaka is bubbling.
- Remove the moussaka from the oven and let it cool for a few minutes before serving. This allows the flavors to meld together and makes it easier to slice.
- Serve the moussaka warm and enjoy!
Notes
- Since this recipe involves a lot of ingredients and steps, it may be helpful to measure out (some of) the ingredients before you start cooking.
- For the meat, you can use ground lamb or ground beef. Alternatively, you can use a mix of beef and lamb, or a mix of beef and pork.
- For the vegetable layer, you can use sliced potatoes instead of eggplant – or a mix of eggplant and potatoes.
- Instead of baking the eggplant slices, you can pan-fry them in oil if you prefer.
- Once the meat sauce is cooked, it shouldn’t contain a lot of liquid as this would make the final dish too watery. If it does, simmer the meat sauce uncovered until the liquid has evaporated.
- Whisk the bechamel sauce well to make sure there are no lumps, as this can affect the taste of the final dish.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
