Greek Moussaka

A traditional Greek casserole layered with creamy eggplant, hearty potatoes, rich meat sauce, and a dreamy béchamel topping, perfect for sharing and creating cherished memories.

Course Dinner, Main Course

Cuisine Greek, Mediterranean

Keyword Casserole, Family Recipe, Greek Moussaka, Layered dish, Mediterranean comfort food

Prep Time 1

Cook Time 45

Total Time 1 45

Servings 6 servings

Calories 550kcal

Ingredients

Vegetables

2 medium eggplants Look for glossy, firm ones. Salting helps keep them creamy.
2 medium potatoes Waxy potatoes hold their shape well.

Meat sauce ingredients

500 g ground beef or lamb Lamb offers a richer flavor, but beef works great.
1 medium onion, chopped Essential aromatics for the sauce.
2 cloves garlic, minced Essential aromatics for the sauce.
400 g canned tomatoes, chopped Use the best-tasting canned tomatoes for depth.
2 tbsp tomato paste Enhances the meat sauce flavor.
1 tsp cinnamon Adds warmth and authenticity.
1 tsp oregano Key herb for traditional flavor.
to taste salt and pepper Essential for enhancing flavors.

Béchamel and Cheese

3 cups béchamel sauce Homemade is best, store-bought can save time.
1 cup grated cheese Parmesan or Kefalotyri is recommended.

Cooking essentials

2 tbsp olive oil For frying the veggies and sautéing.

Instructions

Preparation

Preheat your oven to 180°C (350°F). Slice the eggplants and potatoes, sprinkle with salt, and let them sit for about 20 minutes to draw out bitterness. Rinse and pat dry.

Meat Sauce Cooking

In a large skillet, heat a drizzle of olive oil. Sauté chopped onion and minced garlic until fragrant.
Add ground beef or lamb, breaking it up with a spoon as it browns.
Stir in canned tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Simmer for about 15 minutes to thicken.

Frying Vegetables

In another skillet, heat olive oil and fry eggplant slices until golden on both sides. Do the same for potatoes.
Arrange fried vegetables on paper towels to blot excess oil.

Layering and Baking

Lightly oil a baking dish. Layer potatoes, then eggplant, then meat sauce.
Pour béchamel sauce generously on top, sprinkle with grated cheese.
Bake for 45 minutes, or until bubbly and golden.

Cooling and Serving

Let moussaka rest for 10–15 minutes before cutting to keep layers intact.

Notes

Moussaka is best served with a crisp Greek salad and warm pita bread. Leftovers taste even better the next day.