A hearty and comforting Greek casserole layered with roasted eggplant, spiced ground meat sauce, and a rich, creamy béchamel topping. This dish is full of flavor, texture, and tradition—perfect for cozy family dinners or special gatherings.
My Nonna always told me, “Comfort food is food that tells a story.” Though she was Italian, she adored Mediterranean dishes like moussaka, and she’d remind me how flavors connect across cultures. Eggplant, cinnamon, tomatoes, and béchamel—each layer is a love letter to Greek kitchens and those who cook with patience.
Why You’ll Love This Recipe
- Layers of Flavor – Roasted eggplant, spiced meat sauce, and creamy béchamel create the ultimate comfort dish.
- Traditional yet Adaptable – Keep it authentic with lamb, or lighten it with beef or lentils.
- Perfect Make-Ahead Meal – Tastes even better the next day after flavors meld.
- A Showstopper Dish – Beautiful golden crust makes it perfect for serving guests.
Ingredients
For the Eggplant Layer
- 2 large eggplants, sliced into ½-inch rounds
- 3 tbsp olive oil
For the Meat Sauce
- 1 large onion, chopped
- 2 cloves garlic, minced
- 500 g ground beef or lamb
- ¼ cup red wine (optional)
- 1 can (400 g) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- Salt and pepper, to taste
- ¼ cup chopped fresh parsley
For the Béchamel Sauce
- 4 tbsp butter
- ¼ cup all-purpose flour
- 2 cups milk
- ¼ tsp ground nutmeg
- ½ cup grated Parmesan cheese
- 1 egg, beaten
Instructions
-
Prep the Eggplant
Preheat oven to 400°F (200°C). Brush eggplant slices with olive oil and arrange on a baking sheet. Roast for 20–25 minutes until golden and tender. Set aside. -
Cook the Meat Sauce
In a skillet over medium heat, sauté onion and garlic until translucent. Add ground meat and cook until browned. Stir in red wine (if using), crushed tomatoes, tomato paste, cinnamon, allspice, salt, and pepper. Simmer for 20 minutes, then stir in parsley. Remove from heat. -
Make the Béchamel Sauce
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk until smooth and thickened. Add nutmeg, then remove from heat. Quickly stir in Parmesan and beaten egg. -
Assemble the Moussaka
In a baking dish, layer half the eggplant, all the meat sauce, then the remaining eggplant. Pour béchamel evenly over the top. -
Bake & Rest
Bake uncovered for 45 minutes until top is golden and bubbling. Let rest 15–20 minutes before slicing and serving.
Make It Your Own
- Vegetarian Option – Swap ground beef/lamb for cooked lentils or a mix of mushrooms.
- Cheese Variations – Replace Parmesan with kefalotyri or pecorino for a sharper bite.
- Lighter Version – Grill the eggplant instead of roasting to cut back on oil.
- Spice Boost – Add a pinch of nutmeg or cloves to the meat sauce for depth.
Tips for Success
- Salt and drain eggplant slices before roasting to remove excess moisture and bitterness.
- Let the moussaka rest before cutting—it holds its shape much better.
- Use whole milk in the béchamel for the creamiest, richest flavor.
- A glass baking dish helps you see the beautiful layered effect when serving.
Serving Suggestions
- Pair with a crisp Greek salad with cucumbers, olives, and feta.
- Serve alongside crusty bread to soak up extra sauce.
- Enjoy with a glass of red wine such as Agiorgitiko or Merlot.
Storage & Reheating
- Refrigerate: Store in an airtight container up to 4 days.
- Freeze: Wrap tightly and freeze up to 2 months. Thaw overnight before reheating.
- Reheat: Warm in oven at 350°F (175°C) for 20 minutes, or microwave single portions.
Final Thoughts
This Classic Greek Eggplant Moussaka is comfort food at its finest—layered, flavorful, and timeless. Whether you’re exploring Greek cuisine for the first time or revisiting a family favorite, this dish will warm your home with its aroma and your table with its heartiness.
Share Your Greek Comfort Food!
Made this recipe? Tag @yourhandle and use #GreekMoussakaMagic so I can see your golden, bubbling creations!
Classic Greek Eggplant Moussaka
A hearty Greek eggplant moussaka with spiced meat sauce & creamy béchamel. Traditional, comforting, and perfect for family dinners.
Servings 6
Ingredients
For the Eggplant Layer
- 2 large eggplants sliced into ½-inch rounds
- 3 tbsp olive oil
For the Meat Sauce
- 1 large onion chopped
- 2 cloves garlic minced
- 500 g ground beef or lamb
- ¼ cup red wine optional
- 1 can 400 g crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- Salt and pepper to taste
- ¼ cup chopped fresh parsley
For the Béchamel Sauce
- 4 tbsp butter
- ¼ cup all-purpose flour
- 2 cups milk
- ¼ tsp ground nutmeg
- ½ cup grated Parmesan cheese
- 1 egg beaten
Instructions
Prep the Eggplant
- Preheat oven to 400°F (200°C). Brush eggplant slices with olive oil and arrange on a baking sheet. Roast for 20–25 minutes until golden and tender. Set aside.
Cook the Meat Sauce
- In a skillet over medium heat, sauté onion and garlic until translucent. Add ground meat and cook until browned. Stir in red wine (if using), crushed tomatoes, tomato paste, cinnamon, allspice, salt, and pepper. Simmer for 20 minutes, then stir in parsley. Remove from heat.
Make the Béchamel Sauce
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk until smooth and thickened. Add nutmeg, then remove from heat. Quickly stir in Parmesan and beaten egg.
Assemble the Moussaka
- In a baking dish, layer half the eggplant, all the meat sauce, then the remaining eggplant. Pour béchamel evenly over the top.
Bake & Rest
- Bake uncovered for 45 minutes until top is golden and bubbling. Let rest 15–20 minutes before slicing and serving.
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