Moussaka Recipe

This eggplant dish is one the most popular dishes in Greece. Learn how to recreate it at home with this recipe!

The traditional Greek version of moussaka is made by layering eggplant, a meat filling, and creamy béchamel sauce then baking it to golden perfection. The eggplant dish is very filling and is a great way to add more vegetables to your kids’ plates. It’s also perfect for parties because it can be assembled several days in advance, chilled (or even frozen), then popped in the oven right before serving!


Moussaka Recipe

Sari Jorge
This eggplant dish is one the most popular dishes in Greece. Learn how to recreate it at home with this recipe!
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Resting Time 30 minutes
Total Time 1 hour 45 minutes
Course Main Dishes
Cuisine Greek
Servings 8 to 12


Moussaka Ingredients

  • 1 kilo eggplant unpeeled and sliced lengthwise into 1/2-inch pieces
  • 1/2 Cup extra virgin olive oil
  • 1/3 Cup parmesan cheese grated
  • 2 tablespoons extra virgin olive oil
  • 1/2 Cup white onion chopped
  • 1/4 Cup Garlic chopped
  • 500 Grams Beef use ground beef
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon ground allspice
  • 1 pinch ground cloves
  • 1 teaspoon Salt or more to taste
  • 1/2 teaspoon Pepper
  • 1 Cup Tomato sauce
  • 1 Cup canned crushed tomatoes
  • 1 bay leaf
  • 1 tablespoon sugar
  • 1/4 Cup unsalted butter
  • 5 tablespoons all-purpose flour
  • 3 cups milk
  • 1/2 teaspoon Salt
  • 1 pinch nutmeg
  • 1 Cup All-purpose cream
  • Egg yolks only


  • Preheat oven to 475°F. Brush eggplant with olive oil; place on a baking sheet. Season with salt and pepper. Cover with foil; bake until soft, about 20 minutes. Cover; set aside.
  • Make the meat sauce: heat olive oil in a casserole over medium-high heat. Add onions; sauté until lightly browned, about 4 minutes. Add garlic; sauté until fragrant. Add beef, spices, salt, and pepper. Add tomato sauce, crushed tomatoes, bay leaf, and sugar; simmer until sauce is thick, about 20 minutes. Adjust seasoning. Set aside.
  • Make the béchamel sauce: melt butter in a saucepan over medium heat. Add flour; whisk until smooth. Cook, stirring, for 1 minute. Add milk, salt, and nutmeg. Mix until sauce thickens. Add cream; mix. Remove from heat; let cool for a few minutes. Add egg yolk; mix well.
  • Place half of the eggplant in an 8x8-inch baking pan. Cover with half of the meat sauce. Repeat to make 2 more layers. Pour béchamel sauce over; smoothen top. Sprinkle with cheese. Bake, uncovered, in an oven preheated to 350°F until lightly browned and béchamel is set, about 25 to 30 minutes; remove from oven. Let rest for 10 minutes before serving.
Keyword eggplant dish, moussaka recipe, moussaka
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