This homemade Moussaka recipe features layers of rich, spiced meat sauce, soft eggplant slices, and potatoes. It's all covered in a rich, creamy béchamel sauce and topped with a gooey Parmesan cheese.
This beef moussaka is inspired by the classic Greek recipe. It’s a hearty casserole that turns simple, affordable ingredients into the ultimate comfort food.
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🗝️ Recipe's key points
- It's made with simple, affordable ingredients - perfect for a satisfying weeknight dinner.
- This eggplant moussaka recipe is extremely versatile, allowing you to customize the meat and vegetable layers to your liking.
- Prepare it in advance and freeze it for a convenient, ready-to-bake meal on a busy day.
This eggplant moussaka is packed with hearty flavor. It has tender veggie layers and a creamy cheese sauce in every bite. It's a dish that everyone will love!
🛒 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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Base
- Eggplants – An important veggie layer for this moussaka recipe. Make sure to slice them evenly.
- Kosher salt – Used to season the sliced potatoes and to draw out excess liquid from the sliced eggplants.
- Potatoes – Sliced evenly as the bottom layer of this delicious moussaka.
- Olive oil – Drizzled over the sliced potatoes and used to fry the sliced eggplants.
- Kosher salt and Black pepper – To season the veggie layers.
Meat Sauce
- Olive oil – Ideal for softening the onions and browning the ground beef.
- Ground beef – A milder flavor compared to ground lamb that you'll find in traditional Greek moussaka recipe.
- Onion and garlic – Adds aromatic depth of flavor to this dish.
- Tomato paste – Thickens the meat sauce and adds rich flavor.
- Red wine – It helps deglaze the pan. As it simmers, it adds acidity and a fruity flavor. This balances the rich meat and creamy béchamel.
- Beef broth – adds a rich, savory flavor to the sauce. It simmers down to create a thick, gravy-like texture.
- Crushed tomatoes – Adds a tangy and slightly sweet foundation for the meat sauce.
- Seasoning (bay leaves, sugar, oregano, cinnamon, kosher salt) – This blend of seasonings adds a warm, savory-sweet flavor. It’s the aromatic heart of the dish.
Bechamel Sauce
- Butter – Creates a rich base for the roux and adds essential flavor and creaminess.
- All-purpose flour – Mixed with the butter to form a roux, which thickens the sauce and gives it body.
- Whole milk – Forms the liquid base of the sauce, becoming creamy and smooth when thickened by the roux.
- Egg yolks – Adds a custard-like texture, helping the sauce to set firmly when baked.
- Parmesan cheese – Adds a sharp, salty, and savory umami flavor that complements the other layers of the moussaka.
- Kosher salt – Enhances all the other flavors in the sauce and balances the richness.
- Nutmeg – Provides a warm, aromatic note that is the classic and essential finishing flavor for a béchamel sauce.
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Preheat the oven to 350°F and liberally grease the baking dish with butter. Lay the potato slices evenly in the bottom of the dish, drizzle with olive oil, and season to taste with salt and pepper. Bake for 30 minutes.
- Line a cookie sheet with paper towels, then arrange the eggplant slices in a single layer. Sprinkle salt liberally all over and allow the eggplant to sit for 30 minutes.
- In the meantime, soften the onions in a large skillet with olive oil over medium-high heat.
- Add the ground beef and cook until no pink remains.
- Add the garlic and cook for another 3 minutes. Then, add the tomato paste and cook again for another 3 minutes.
- Pour in the red wine and stir until combined.
- Add the crushed tomatoes and broth, stirring again.
- Add the bay leaves and seasonings. Stir, and once the sauce is bubbly, turn down the heat to a simmer. Simmer, uncovered, until most of the liquid has evaporated (about 30 minutes).
- Dry the eggplant slices with paper towels and heat a large skillet with olive oil over medium-high heat. Fry the eggplant slices, seasoned on both sides, until lightly browned.
- To make the béchamel sauce, melt the butter in a medium saucepan over medium heat. Then, add the flour and cook for 5 minutes while stirring constantly. Pour microwave-heated milk slowly into the roux.
- Stir or whisk constantly to avoid lumps in the white sauce.
- Once all the milk has been added, drop the egg yolks, one at a time, stirring constantly so that they don’t clump or scramble.
- Add salt and nutmeg to the mixture, and stir.
- Add ½ cup of the Parmesan cheese and stir until everything is melted and combined. Turn off the heat.
- Once the potatoes are out of the oven, layer the fried eggplant slices on top.
- Spoon the cooked meat sauce over the eggplant slices, followed by the bechamel sauce.
- Sprinkle the top with the remaining Parmesan cheese.
- Bake, uncovered, for 1 hour. Let the moussaka cool for 20 minutes before cutting it to serve.
🥫 Storage
Once completely cool, store leftover moussaka in an airtight container in the fridge for up to 4 days. If you have a good amount of this moussaka left, simply wrap the baking dish with plastic wrap to store.
Reheat single servings in the oven or microwave. Alternatively reheat it in the baking dish in the oven until heated through.
📚 Variations
- Lamb moussaka: This recipe calls for ground beef, but for a truly authentic Greek moussaka, use ground lamb instead.
- Zucchini moussaka: If you're not a fan of eggplants, use sliced zucchini instead.
- Vegetarian moussaka: Replace the ground beef with protein-rich lentils, meaty mushrooms, or a combination of chopped vegetables. It'll be just as comforting!
- Gluten-free moussaka: The only source of gluten is the flour in the béchamel. Substitute it with an equal amount of a 1:1 gluten-free flour blend. Rice flour also works very well for creating a smooth béchamel.
👩🏻🍳 Tips
- Make sure to salt the eggplant slices. This helps draw out extra moisture, giving you a firmer texture. Plus, the slices will soak up less oil when you fry them.
- Use a mandoline slicer or a very sharp knife to slice the eggplant and potatoes to a uniform thickness. This ensures they all cook at the same rate, so you don't end up with some slices undercooked and others mushy.
- For a thick and rich meat sauce, make sure to simmer until most of the liquid has evaporated. A watery sauce will make the final moussaka sloppy and difficult to slice.
- Adding cold milk to a warm roux (the butter-flour mixture) is a primary cause of lumpy béchamel. Heating the milk first allows it to incorporate smoothly.
- Let the moussaka rest before serving. It helps the layers set firmly. When you cut into it, you get a clean slice that holds its shape, not a messy one.
🤔 FAQs
Moussaka is a classic Mediterranean dish. It’s a casserole with layers of eggplant, seasoned ground meat (often lamb or beef), and a creamy béchamel sauce. Everything is baked until it’s golden and delicious. It's rich, comforting, and full of flavor — the Greek version is the most well-known.
Yes! You can assemble the Moussaka a day ahead, cover it tightly, and refrigerate. When you're ready to serve, bake it as directed. The flavors deepen beautifully overnight.
Absolutely. Let it cool completely, then wrap portions tightly in foil or store in freezer-safe containers for up to 3 months. Reheat in the oven until hot and bubbly.
Traditionally, yes — frying gives it that soft texture and deep flavor. But if you want to lighten it up, you can brush the eggplant slices with olive oil and bake or air-fry them instead.
Swap the meat for lentils like we did in our Lentil Bolognese, Mushroom Ragù, or a mix of chopped veggies. You'll still get the same layered comfort without the meat.
📗 Related Recipes
If you love the comforting layers of moussaka, you'll enjoy these other hearty recipes. They all feature seasoned ground meat, and some have tasty toppings.
- Meat Lovers Shepherd's Pie – This hearty casserole is a favorite. It features a rich blend of four different meats. The top is covered with creamy mashed potatoes. Enjoy this comforting meal!
- Slow Cooker Lasagna Soup – This convenient slow-cooker soup delivers the classic flavors of lasagna right to your bowl. It features Italian sausage, pasta, and cheesy toppings that will warm your heart. Perfect for busy days, this dish is easy to make and full of deliciousness!
- Ultimate Ground Beef Casserole – This rich, cheesy bake is a favorite. It combines ground beef, egg noodles, and three types of cheese for a topping that you can't resist.
🍽 What to serve with eggplant moussaka
To complete this ultra comforting meal, consider pairing your beef moussaka with homemade Italian bread such as Parmesan Herb Pizza Bread, Italian Hard Rolls, or Stuffed Italian Bread.
Keep to the theme of a Greek moussaka recipe and pair each serving with Greek Orzo Salad or Greek Rice.
For something lighter, try a side of fresh Italian Summer Salad With Basil Dressing.
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- A 13x9-inch Baking dish – The perfect size dish to assemble all the layers of this eggplant moussaka recipe.
- Cookie sheets – Used to hold the eggplant slices in a single layer for the initial salting process.
- Paper towels – Their purpose is to absorb the excess moisture drawn out of the salted eggplant and to pat the slices dry before frying.
- Large skillet – This tool is essential for browning the ground beef and simmering the rich meat sauce.
- Medium saucepan – Used to prepare the creamy béchamel sauce.
- Measuring cups and spoons – These ensure all the ingredients for the sauces and seasonings are accurately proportioned.
- Chef's knife – The key tool for precisely dicing onions, mincing garlic, and slicing the eggplant and potatoes.
- Cutting board – Provides a stable and safe surface for all chopping and slicing.
📞 Chiacchierata (chat)
Oh, amici miei, this moussaka is una meraviglia — truly a little masterpiece of comfort and coziness. Every time I make a layered casserole like this, I feel like I’m wrapping my famiglia in a warm culinary hug. And you know me… I can never resist a dish that needs a little rest before cutting. It’s like it’s saying, “Aspetta un attimo… I’m getting gorgeous for you!”
I actually learned this version of moussaka from my dear Greek friend Elena, whom I met during my post-graduate studies in languages. She would always talk about her yiayia’s incredible moussaka the way I talked about my Mamma’s lasagna. One weekend, she went home, and when she returned, she brought me a slice of her grandmother’s famous dish. Amici, I fell head over heels. I begged her for the recipe, and she handed it to me with a smile, saying, “Now you can taste a little bit of my home.” How wonderful is that?
Serve this with a simple green salad, a loaf of good crusty bread, and maybe even a glass of wine while it cools — perché no? Once you dig in, the cinnamon, the creamy béchamel, the tender eggplant… oh my. It’s the kind of dinner your guests will talk about for days.
So go ahead, cut that perfect square and enjoy every cozy bite.
And remember — you’re keeping beautiful culinary traditions alive every time you cook something with love, proprio come la tua Mamma e il tuo Papà.
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
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📖 Recipe
Moussaka
Equipment Needed
Ingredients
Moussaka
- 4 Eggplants sliced into ¼” thick rounds
- 2 teaspoons Salt
- 2 Large Potatoes peeled and sliced into ¼” rounds
- 2 Tablespoons Olive Oil + more for frying
- Salt and Pepper to taste
Meat Sauce
- 2 Tablespoons Olive Oil
- 1 lb Ground Beef
- 2 Med Onions diced
- 4 Cloves Garlic minced
- 1 Tablespoon Tomato Paste
- ½ Cup Red Wine
- 1 Cup Beef Broth
- 1 14oz Can Crushed Tomatoes
- 2 Bay Leaves
- 1 teaspoon Sugar
- ½ teaspoon Oregano
- 1 teaspoon Cinnamon
- 1 teaspoon Salt
Bechamel Sauce
- ½ Cup Unsalted Butter
- ½ Cup All Purpose Flour
- 4 Cups Whole Milk
- 3 Egg Yolks
- 1 Cup Parmesan Cheese divided
- 1 teaspoon Salt
- ¼ teaspoon Nutmeg
Instructions
- Preheat oven to 350°F.
- Liberally grease a 9x13” baking dish with butter.
- Lay the potato slices evenly in the bottom of the baking dish, drizzle with olive oil, and season to taste with salt and pepper.
- Once the oven has reached temperature, bake the potato slices for 30 minutes.
- Line a cookie sheet with paper towels, then arrange the eggplant slices in a single layer. Sprinkle salt liberally all over and allow the eggplant to sit for 30 minutes. The salt will draw moisture out of the eggplant.
- While the eggplant rests and the potatoes cook, get started on the meat sauce.
- Add some olive oil to a large skillet and heat over medium-high.
- Add the diced onions and cook until soft.
- Add the ground beef and cook until no pink remains.
- Add the garlic and cook another 3 minutes.
- Add the tomato paste and cook again another 3 minutes.
- Pour in the red wine and stir until combined.
- Add the crushed tomatoes and broth, stirring again.
- Add the bay leaves and seasonings, stir, and once the sauce is bubbly, turn down the heat to a simmer.
- Allow the sauce to simmer, uncovered, until most of the liquid has evaporated (about 30 minutes).
- While the sauce simmers, start making the béchamel.
- Add the butter to a medium saucepan and heat over medium.
- Once the butter is melted, add the flour and cook for 5 minutes, stirring constantly.
- Heat the milk in the microwave until warm or hot. Slowly pour into the roux (flour mixture), stirring constantly. Take your time doing this; it will help avoid lumps.
- Once all the milk has been added, drop the egg yolks, one at a time, stirring constantly so that they don’t clump or scramble.
- Add ½ cup of the Parmesan cheese (you’ll reserve the other half to top the moussaka).
- Add the salt and nutmeg and stir until everything is melted and combined. Turn off the heat.
- Dry the eggplant slices with paper towels.
- Drizzle olive oil into a large skillet and heat to medium-high.
- Fry the dried eggplant slices, seasoned with salt and pepper on both sides, until lightly browned.
- Once the potatoes are out of the oven, layer the fried eggplant slices on top.
- Spoon the cooked meat sauce over the eggplant slices.
- Spoon the bechamel sauce over the meat sauce.
- Sprinkle the top with the remaining Parmesan cheese.
- Bake, uncovered, for 1 hour.
- Remove and allow to cool for 20 minutes before cutting into the moussaka. This will allow the moussaka to set up.
Notes
👩🏻🍳 Tips
- Make sure to salt the eggplant slices. This helps draw out extra moisture, giving you a firmer texture. Plus, the slices will soak up less oil when you fry them.
- Use a mandoline slicer or a very sharp knife to slice the eggplant and potatoes to a uniform thickness. This ensures they all cook at the same rate, so you don't end up with some slices undercooked and others mushy.
- For a thick and rich meat sauce, make sure to simmer until most of the liquid has evaporated. A watery sauce will make the final moussaka sloppy and difficult to slice.
- Adding cold milk to a warm roux (the butter-flour mixture) is a primary cause of lumpy béchamel. Heating the milk first allows it to incorporate smoothly.
- Let the moussaka rest before serving. It helps the layers set firmly. When you cut into it, you get a clean slice that holds its shape, not a messy one.
Nutrition
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