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classic greek moussaka slice showing layers of eggplant, meat sauce and bechamel
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Classic Greek Moussaka

The quintessential Greek casserole — layers of roasted eggplant, cinnamon-spiced meat sauce, and golden bechamel. Chef Niko’s family recipe.
Servings 8 servings
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Resting Time 20 minutes
Total Time 2 hours 20 minutes

Ingredients

For the Eggplant Layers

  • 3 large eggplants about 1.2 kg, sliced into 1 cm rounds
  • 2 tablespoons coarse sea salt
  • 3-4 tablespoons extra virgin olive oil for brushing

For the Meat Sauce

  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion finely diced
  • 3 clove garlic minced
  • 700 g ground lamb or a lamb-beef blend
  • 400 g crushed tomatoes 1 can (14 oz)
  • 2 tablespoons tomato paste
  • 120 ml dry red wine 1/2 cup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • salt and freshly ground black pepper to taste
  • pinch sugar optional, to balance acidity

For the Bechamel

  • 100 g unsalted butter 7 tablespoons
  • 100 g all-purpose flour 3/4 cup
  • 750 ml whole milk 3 cups, warmed
  • 2 large egg yolks
  • 1/4 teaspoon freshly grated nutmeg
  • salt and white pepper to taste
  • 50 g kefalotyri or Parmesan cheese finely grated

Instructions

  • Slice eggplants into 1 cm rounds. Salt both sides generously and let drain for 30-60 minutes. Rinse and pat very dry.
  • Preheat oven to 200C (400F). Brush eggplant slices with olive oil and arrange on parchment-lined baking sheets. Roast 20-25 minutes, flipping once, until golden and tender.
  • Heat olive oil in a large pan over medium-high heat. Saute onion 5-6 minutes until softened, add garlic for 30 seconds. Add ground lamb and brown for 7-8 minutes. Drain excess fat.
  • Deglaze with red wine for 2 minutes. Add crushed tomatoes, tomato paste, cinnamon, allspice, oregano, bay leaf, salt, pepper, and sugar. Simmer uncovered 25-30 minutes until thick. Remove bay leaf.
  • Melt butter in a saucepan, whisk in flour for 2 minutes. Gradually add warm milk, whisking constantly. Cook 5-7 minutes until thick. Off heat, whisk in egg yolks, nutmeg, salt, white pepper, and half the grated cheese.
  • Lightly oil a 9x13 inch (23x33 cm) baking dish. Layer: half the eggplant slices, all the meat sauce, remaining eggplant, then pour bechamel over the top. Sprinkle remaining cheese on top.
  • Bake at 180C (350F) for 45-50 minutes until the top is deep golden brown and edges are bubbling.
  • Rest for 20-30 minutes before slicing into squares. This resting time is essential for clean slices.

Notes

Do not skip the salting. Unsalted eggplant will release water during baking.
Use lamb for authenticity. A 50/50 lamb-beef blend works for milder flavor.
Make it a day ahead. Add 10-15 minutes to baking time from the fridge.
Potato layer: Add par-boiled potato slices under the first eggplant layer.
Vegetarian: Replace lamb with lentil and mushroom sauce.
Author: Nikolaos Saragias
Calories: 640kcal
Course: Main Course
Cuisine: Greek, Mediterranean
Keyword: Bechamel, eggplant casserole, greek moussaka recipe, lamb moussaka, moussaka

Nutrition

Calories: 640kcal | Carbohydrates: 31g | Protein: 25g | Fat: 46g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.4g | Cholesterol: 155mg | Sodium: 2039mg | Potassium: 978mg | Fiber: 7g | Sugar: 14g | Vitamin A: 798IU | Vitamin C: 11mg | Calcium: 265mg | Iron: 4mg