As a food blogger, I perfected a Moussaka Recipe that stacks deep-fried potatoes and eggplant with a saucy meat filling and thick béchamel, and I’m sharing the techniques and little tricks that make each layer come together.
I love a dish that arrives like a secret, heavy with flavor and a little stubborn. My BEST Recipe For Greek Moussaka feels like that; layers of eggplants and a rich ground lamb that somehow spark memories of old tavernas.
This Moussaka Recipe is saucy and creamy but not snooty, it’s loud in the best way and will make you pause, like wait, what is that? I kept thinking about Greek Cooking while tasting it, wondering why more people don’t make it at home.
Try it once and you’ll get why everyone talks about it, even if it’s a bit messy to eat.
Ingredients
- Eggplant: Spongy flesh soaks oil, low calorie, good fiber, slightly bitter when undercooked.
- Potatoes: Starchy, filling carbs, high potassium, browns nicely and adds hearty body.
- Olive oil: Rich in monounsaturated fats, heart healthy, gives glossy flavor and browning.
- Ground lamb or beef: High protein and iron, flavorful but can be fatty so drain sometimes.
- Tomatoes: Acidic sweetness balances richness, adds vitamin C and umami depth.
- Milk and cheese: Adds calcium and creaminess, rich in protein and saturated fat.
- Cinnamon and cloves: Tiny amounts give warm, slightly sweet spice, very characteristic Greek flavor.
- Garlic and onion: Savory aromatics, provide depth, prebiotic fibers and antioxidant compounds.
- Parsley: Brightens the dish, adds vitamin K and a fresh herbal lift.
- Breadcrumbs (optional): Give a crisp top, simple carbs that toast and soak up juices.
Ingredient Quantities
- 2 large eggplants, about 2 1/2 pounds, sliced about half inch thick
- 2 large russet potatoes, about 1 1/2 pounds, peeled and cut into one third inch slices
- 1 1/2 to 2 cups olive oil for frying
- 2 tablespoons olive oil for the meat sauce
- 1 1/4 pounds ground lamb or beef, or a mix
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 14 ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 cup dry red wine (optional)
- 1 bay leaf
- 1 teaspoon sugar
- 1/4 teaspoon ground cinnamon
- Pinch ground cloves
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 tablespoons chopped fresh parsley
- 4 tablespoons unsalted butter
- 4 tablespoons all purpose flour
- 3 cups whole milk, warmed
- 1 large egg plus 1 egg yolk, lightly beaten
- 1 cup grated kefalotyri or Parmesan, divided
- Pinch ground nutmeg
- About 1 tablespoon butter for greasing the baking dish
- 2 tablespoons breadcrumbs for topping, optional
How to Make this
1. Prep the veg and potatoes: slice 2 large eggplants about 1/2 inch thick and 2 russet potatoes about 1/3 inch thick; sprinkle the eggplant with about 1/2 teaspoon of the salt and let sit 20 to 30 minutes to draw out bitterness, then rinse and pat dry; pat the potato slices very dry with paper towels.
2. Fry potatoes and eggplant: heat 1 1/2 to 2 cups olive oil in a large skillet over medium-high (enough to shallow fry), fry potato slices in batches until pale golden 3 to 4 minutes per side, drain on paper towels and season with 1/4 teaspoon salt; then fry eggplant slices in batches until soft and golden 2 to 3 minutes per side, drain and lightly season with 1/4 teaspoon salt; don’t overcrowd the pan, keep oil hot between batches.
3. Make the meat sauce: heat 2 tablespoons olive oil in a saucepan, sauté 1 large finely chopped onion until soft, add 3 minced garlic cloves then 1 1/4 pounds ground lamb or beef and brown well, breaking it up; stir in 2 tablespoons tomato paste and cook a minute, optional add 1/2 cup dry red wine to deglaze, then add one 14 ounce can crushed tomatoes, 1 bay leaf, 1 teaspoon sugar, 1/4 teaspoon ground cinnamon, a pinch of ground cloves, 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper; simmer gently 20 to 25 minutes until thickened, stir in 2 tablespoons chopped fresh parsley and discard the bay leaf.
4. Make the béchamel: melt 4 tablespoons unsalted butter in a saucepan, whisk in 4 tablespoons all-purpose flour and cook 1 to 2 minutes until it smells a bit nutty, slowly whisk in 3 cups warmed milk a little at a time to avoid lumps and cook until thick and smooth; remove from heat, stir in a pinch of ground nutmeg and taste for salt.
5. Temper the eggs and cheese: beat 1 large egg plus 1 egg yolk lightly, whisk a few spoonfuls of the hot béchamel into the eggs to temper, then whisk the tempered egg back into the béchamel off the heat; stir in about 3/4 cup of the 1 cup grated kefalotyri or Parmesan so the sauce is creamy (reserve the rest for topping).
6. Butter the dish and assemble: preheat oven to 350°F (175°C) and lightly grease a baking dish with about 1 tablespoon butter; layer the bottom with fried potato slices, then a layer of fried eggplant, spread the meat sauce evenly over that, cover with the remaining eggplant slices.
7. Top with béchamel and cheese: pour the béchamel over everything and smooth it out, sprinkle the remaining grated cheese on top and if you like a little crunch sprinkle 2 tablespoons breadcrumbs.
8. Bake until set: bake for about 45 to 55 minutes until the top is golden and bubbling; if you want extra brownness, broil for 2 to 3 minutes but watch it closely so it doesn’t burn.
9. Rest and serve: let the moussaka cool and set for at least 20 to 30 minutes before slicing so it holds together; serve warm, a little parsley sprinkled on top looks nice.
10. Handy tips and hacks: warm the milk first to stop lumps, don’t skimp on browning the meat for flavor, fry in batches and keep oil hot so slices absorb less oil, you can reuse the frying oil for other cooking if you strain it, and remember the dish tastes even better the next day.
Equipment Needed
1. Large heavy skillet or frying pan (about 12 inch), for shallow frying potatoes and eggplant — dont overcrowd, keep oil hot between batches.
2. Medium saucepan (3–4 qt) for the meat sauce, heavy bottom helps brown the meat well.
3. Medium saucepan for the béchamel, plus a whisk to make it smooth (warm milk first so you dont get lumps).
4. Large mixing bowl, for salting/resting eggplant and for tempering the eggs.
5. Chef knife, cutting board and a vegetable peeler for the potatoes.
6. Slotted spoon or tongs and a spider/skimmer to lift and drain fried slices onto paper towels.
7. 9×13 inch baking dish (or similar), plus about 1 tablespoon butter for greasing.
8. Box grater for the cheese, measuring cups and spoons, and plenty of paper towels.
FAQ
BEST Recipe For Greek Moussaka Substitutions and Variations
- Eggplant: zucchini or yellow squash (slice same thickness and layer like eggplant), portobello or cremini mushrooms for a meatier, umami hit, or thin-sliced potatoes if you want to skip frying eggplant — just watch cooking time.
- Ground lamb/beef: ground turkey or chicken for a leaner moussaka, plant-based crumbles or cooked brown/green lentils to go vegetarian, or a pork/beef mix for a richer flavor.
- Kefalotyri or Parmesan: Pecorino Romano, aged Asiago, or Grana Padano all give the same salty, nutty finish; extra-sharp Parmesan works in a pinch.
- Whole milk for the béchamel: 2% milk or half-and-half thinned with a little water for similar richness, full-fat unsweetened soy or oat milk if dairy-free, or diluted evaporated milk for extra creaminess.
Pro Tips
1) Salt the eggplant and get it dry, seriously it soaks up less oil that way. Rinse and pat well, then fry or roast only once theyre bone dry on the surface so they crisp instead of turning into soggy sponges.
2) Fry in small batches and keep the oil hot, that way slices brown fast and suck up less. Use a wire rack to drain not paper towels if you want them to stay crisp, and strain + save the oil for other cooking so you dont waste it.
3) Warm the milk before you make the béchamel and temper the eggs slowly, thats the easiest way to avoid lumps or scrambled egg bits. If the sauce seems too stiff after cooling a little, whisk in a splash of milk off heat to loosen it.
4) Dont try to cut it right away, let the moussaka rest at least 20 to 30 minutes or even overnight in the fridge for neater slices and better flavor. Use a long sharp knife dipped in hot water between cuts for super clean pieces.
BEST Recipe For Greek Moussaka
As a food blogger, I perfected a Moussaka Recipe that stacks deep-fried potatoes and eggplant with a saucy meat filling and thick béchamel, and I’m sharing the techniques and little tricks that make each layer come together.
6
servings
1277
kcal
Equipment: 1. Large heavy skillet or frying pan (about 12 inch), for shallow frying potatoes and eggplant — dont overcrowd, keep oil hot between batches.
2. Medium saucepan (3–4 qt) for the meat sauce, heavy bottom helps brown the meat well.
3. Medium saucepan for the béchamel, plus a whisk to make it smooth (warm milk first so you dont get lumps).
4. Large mixing bowl, for salting/resting eggplant and for tempering the eggs.
5. Chef knife, cutting board and a vegetable peeler for the potatoes.
6. Slotted spoon or tongs and a spider/skimmer to lift and drain fried slices onto paper towels.
7. 9×13 inch baking dish (or similar), plus about 1 tablespoon butter for greasing.
8. Box grater for the cheese, measuring cups and spoons, and plenty of paper towels.
Ingredients
-
2 large eggplants, about 2 1/2 pounds, sliced about half inch thick
-
2 large russet potatoes, about 1 1/2 pounds, peeled and cut into one third inch slices
-
1 1/2 to 2 cups olive oil for frying
-
2 tablespoons olive oil for the meat sauce
-
1 1/4 pounds ground lamb or beef, or a mix
-
1 large onion, finely chopped
-
3 cloves garlic, minced
-
1 14 ounce can crushed tomatoes
-
2 tablespoons tomato paste
-
1/2 cup dry red wine (optional)
-
1 bay leaf
-
1 teaspoon sugar
-
1/4 teaspoon ground cinnamon
-
Pinch ground cloves
-
1 1/2 teaspoons salt, divided
-
1/2 teaspoon freshly ground black pepper, divided
-
2 tablespoons chopped fresh parsley
-
4 tablespoons unsalted butter
-
4 tablespoons all purpose flour
-
3 cups whole milk, warmed
-
1 large egg plus 1 egg yolk, lightly beaten
-
1 cup grated kefalotyri or Parmesan, divided
-
Pinch ground nutmeg
-
About 1 tablespoon butter for greasing the baking dish
-
2 tablespoons breadcrumbs for topping, optional
Directions
- Prep the veg and potatoes: slice 2 large eggplants about 1/2 inch thick and 2 russet potatoes about 1/3 inch thick; sprinkle the eggplant with about 1/2 teaspoon of the salt and let sit 20 to 30 minutes to draw out bitterness, then rinse and pat dry; pat the potato slices very dry with paper towels.
- Fry potatoes and eggplant: heat 1 1/2 to 2 cups olive oil in a large skillet over medium-high (enough to shallow fry), fry potato slices in batches until pale golden 3 to 4 minutes per side, drain on paper towels and season with 1/4 teaspoon salt; then fry eggplant slices in batches until soft and golden 2 to 3 minutes per side, drain and lightly season with 1/4 teaspoon salt; don’t overcrowd the pan, keep oil hot between batches.
- Make the meat sauce: heat 2 tablespoons olive oil in a saucepan, sauté 1 large finely chopped onion until soft, add 3 minced garlic cloves then 1 1/4 pounds ground lamb or beef and brown well, breaking it up; stir in 2 tablespoons tomato paste and cook a minute, optional add 1/2 cup dry red wine to deglaze, then add one 14 ounce can crushed tomatoes, 1 bay leaf, 1 teaspoon sugar, 1/4 teaspoon ground cinnamon, a pinch of ground cloves, 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper; simmer gently 20 to 25 minutes until thickened, stir in 2 tablespoons chopped fresh parsley and discard the bay leaf.
- Make the béchamel: melt 4 tablespoons unsalted butter in a saucepan, whisk in 4 tablespoons all-purpose flour and cook 1 to 2 minutes until it smells a bit nutty, slowly whisk in 3 cups warmed milk a little at a time to avoid lumps and cook until thick and smooth; remove from heat, stir in a pinch of ground nutmeg and taste for salt.
- Temper the eggs and cheese: beat 1 large egg plus 1 egg yolk lightly, whisk a few spoonfuls of the hot béchamel into the eggs to temper, then whisk the tempered egg back into the béchamel off the heat; stir in about 3/4 cup of the 1 cup grated kefalotyri or Parmesan so the sauce is creamy (reserve the rest for topping).
- Butter the dish and assemble: preheat oven to 350°F (175°C) and lightly grease a baking dish with about 1 tablespoon butter; layer the bottom with fried potato slices, then a layer of fried eggplant, spread the meat sauce evenly over that, cover with the remaining eggplant slices.
- Top with béchamel and cheese: pour the béchamel over everything and smooth it out, sprinkle the remaining grated cheese on top and if you like a little crunch sprinkle 2 tablespoons breadcrumbs.
- Bake until set: bake for about 45 to 55 minutes until the top is golden and bubbling; if you want extra brownness, broil for 2 to 3 minutes but watch it closely so it doesn’t burn.
- Rest and serve: let the moussaka cool and set for at least 20 to 30 minutes before slicing so it holds together; serve warm, a little parsley sprinkled on top looks nice.
- Handy tips and hacks: warm the milk first to stop lumps, don’t skimp on browning the meat for flavor, fry in batches and keep oil hot so slices absorb less oil, you can reuse the frying oil for other cooking if you strain it, and remember the dish tastes even better the next day.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 750g
- Total number of serves: 6
- Calories: 1277kcal
- Fat: 107.6g
- Saturated Fat: 18.1g
- Trans Fat: 0.17g
- Polyunsaturated: 10g
- Monounsaturated: 63g
- Cholesterol: 165mg
- Sodium: 900mg
- Potassium: 1580mg
- Carbohydrates: 47g
- Fiber: 16g
- Sugar: 11g
- Protein: 40.5g
- Vitamin A: 600IU
- Vitamin C: 20mg
- Calcium: 337mg
- Iron: 3.5mg