Moussaka Recipe

Save The Recipe

Enter your email below & we'll send a link to this recipe to your inbox & you'll subscribe for new recipes

The finished Greek Moussake in a casserole dish.

This Greek Moussaka recipe is a labor of love that rewards you with big flavor and satisfying layers. It's the perfect dish to share with family, serve at a dinner party, or make ahead for the week.

Course Main Dish

Cuisine Greek

Keyword moussaka

Prep Time 1

Cook Time 2 35

Total Time 3 35

Servings people

Calories 516kcal

Author Jillian Wade

Cost $19.07

Equipment

large skillet
medium saucepan
baking sheet
9x13-inch baking dish
cutting board
chef's knife
vegetable peeler
Measuring cups & spoons
mixing bowls
whisk

Ingredients

VEGETABLE LAYER:

2 Tablespoons olive oil
1 ½ teaspoons table salt
4 medium potatoes peeled and cut into ½-inch slices
1 medium eggplant cut into ½ inch slices

MEAT LAYER:

2 Tablespoons olive oil
1 large onion chopped
1 Tablespoon minced garlic
1 pound ground beef
14- ounce can of petite diced tomatoes well drained
2 Tablespoons tomato paste
4 Tablespoons breadcrumbs
1 teaspoon granulated sugar
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground allspice
⅛ teaspoon ground cloves
½ teaspoon salt
¼ teaspoon black pepper
¼ cup dry red wine
1 bay leaf

BECHAMEL:

¾ cup unsalted butter
¾ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground nutmeg
6 cups whole milk
6 large egg yolks

FOR ASSEMBLING:

½ cup breadcrumbs
1 cup finely grated Parmesan or Pecorino Romano

US Customary - Metric

Instructions

MAKE VEGETABLE LAYER:

Heat the oven to 450°F. Lay the eggplant and potatoes out on paper towels and salt them, then allow to sit for 5 minutes. After 5 minutes, cover with a paper towel and press lightly to expel any excess moisture.
Line large rimmed cookie sheets with parchment paper and spray generously with nonstick cooking spray.
Lay the eggplant and potatoes out on the pan. You can slightly overlap them to lift them more easily. Bake for 20 minutes, flipping halfway. Remove when they are lightly browned.

MAKE MEAT LAYER:

Heat the oil in a large sauté pan and cook the onion and garlic for 3 minutes, then add the beef and cook until it is no longer pink. Drain any excess grease.
Add the tomatoes, tomato paste, breadcrumbs, sugar, cinnamon, nutmeg, allspice, cloves, salt, and pepper, stirring to combine. Stir in the wine, then add the bay leaf. Simmer for 5 minutes or until nearly dry. Remove the bay leaf.

MAKE BECHAMEL SAUCE:

Melt the butter in a large saucepan. Combine the flour, salt, pepper, and nutmeg in a small bowl, then stir into the butter to form a thick slurry.
Whisk in the milk and simmer, whisking often until thickened like gravy.
Spoon a little of the hot bechamel into the eggs, stirring to prevent cooking the eggs. Add another spoonful of the bechamel into the eggs, then whisk the warmed eggs into the sauce and remove from the stove.

ASSEMBLE:

Reduce the oven temp to 350°F.
Spread the meat layer evenly on the bottom of a 9x13-inch pan.
Spread a fourth cup of breadcrumbs over the meat layer and half the cheese over the breadcrumbs.
Layer the eggplant over the breadcrumb layer, then layer the potatoes on top.
Top with remaining breadcrumbs and cheese, then spoon the bechamel over the breadcrumbs, smoothing evenly.

BAKE AND SERVE:

Place in the oven and bake for 30-45 minutes. The top should have some lightly browned spots.
Remove and allow to sit for 15 minutes before serving.

Notes

Make-Ahead: You can fully assemble the Moussaka up to 1 day in advance. Just cover the unbaked dish tightly with foil or plastic wrap and refrigerate. When you're ready to serve, bake as directed (you may need to add an extra 10–15 minutes of bake time if it's cold from the fridge).
Refrigerate Leftovers: Once baked and cooled, store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or microwave.
Freeze: Moussaka freezes well! You can freeze it before or after baking:
- Before baking: Assemble the dish, wrap it tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking.
- After baking: Let it cool completely, then portion and freeze. Reheat individual slices in the microwave or oven.

Nutrition