Description
This Greek Moussaka is a comforting layered casserole made with tender eggplant, potatoes, zucchini, savory spiced meat sauce, and a rich, creamy béchamel topping. Perfect for family dinners or special occasions, it’s a Mediterranean classic that’s hearty, flavorful, and unforgettable.
Ingredients
Vegetables:
2 large eggplants, sliced ¼-inch thick
2 medium potatoes, sliced ¼-inch thick
2 medium zucchini, sliced ¼-inch thick
Olive oil, for frying
Salt, for seasoning
Meat Sauce:
1 lb ground beef or lamb
1 medium red onion, finely chopped
3 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp dried oregano
½ tsp dried thyme
2 bay leaves
1 tsp sugar
Salt and pepper, to taste
2 tbsp fresh parsley, chopped
Béchamel Sauce:
4 tbsp butter
4 tbsp all-purpose flour
3 cups milk
3 egg yolks
¼ tsp ground nutmeg
1 cup shredded Kefalograviera or Parmesan cheese
Instructions
Prepare Vegetables
Slice eggplants, zucchini, and potatoes into ¼-inch rounds. Lightly salt the eggplant slices and let them sit for 30 minutes, then pat dry.Fry Vegetables
Heat olive oil in a skillet over medium-high heat. Fry each vegetable type separately until golden and tender. Drain on paper towels.Make Meat Sauce
In a large pot, sauté onion in olive oil until soft. Add garlic and cook for 1 minute. Stir in ground meat and cook until browned. Add crushed tomatoes, cinnamon, nutmeg, oregano, thyme, bay leaves, sugar, salt, and pepper. Simmer 10–15 minutes, then stir in parsley. Remove bay leaves.Make Béchamel Sauce
In a saucepan, melt butter over medium heat. Whisk in flour to form a paste. Gradually add milk, whisking until thick and smooth. Remove from heat, stir in egg yolks, nutmeg, and cheese until melted.Assemble
Preheat oven to 350°F. In a large baking dish, layer potatoes, eggplant, zucchini, another layer of eggplant, and cheese between layers. Spread meat sauce over vegetables, then pour béchamel on top and smooth evenly.Bake
Bake for 40–45 minutes or until golden and bubbling. Let rest for 30 minutes before serving.
Notes
You can prepare the vegetable and meat layers a day ahead, refrigerate, and assemble before baking.
For a vegetarian version, swap the meat sauce with a tomato-based lentil sauce.
Kefalograviera cheese gives the most authentic Greek flavor, but Parmesan works well too.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Main course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 120 mg