The aroma of baked eggplant mingling with spiced ground meat and a creamy topping makes the mouth water in anticipation. Outrageously delicious Greek moussaka is the kind of dish that can turn an ordinary evening into a culinary celebration.

I still remember the first time I tried making this dish; my kitchen looked like a battlefield after wrestling with layers of ingredients. But the delightful taste? Totally worth it.

My family was in awe when they took their first bites of my homemade moussaka; they were surprised by how closely it resembled Grandma’s version.

Essential Ingredients for Outrageously Delicious Greek Moussaka

Here’s what brings this comforting Greek classic to life:

• Eggplants: Choose firm, glossy ones with no bruises. They’re the star of the veggie base and soak up flavor beautifully.

• Potatoes & Zucchini: These add layers of heartiness and texture—don’t skip them!

• Ground Meat (Beef or Lamb): Use fresh, lean ground meat for rich, savory depth. Lamb adds a traditional Greek touch, but beef works great too.

• Onion & Garlic: Go with sweet red onions for balance. Fresh garlic gives the meat sauce a warm, aromatic base.

• Crushed Tomatoes: Use canned, crushed tomatoes to build a robust sauce. They simmer down beautifully with the herbs and spices.

• Red Wine: Adds richness and a touch of acidity to elevate the meat sauce.

• Spices: Cinnamon and nutmeg are essential—just a touch gives this dish its unmistakable Greek flavor.

• Herbs: Oregano, thyme, and fresh parsley layer in classic Mediterranean notes.

• Cheese (Kefalograviera or Parmesan): Freshly shredded cheese forms that irresistible golden crust on top.

• Béchamel Sauce Ingredients: Butter, flour, milk, egg yolks, nutmeg, and cheese make the silkiest béchamel you’ll ever taste.

This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇

Let’s Make It Together

Bring the rich, layered flavors of Greek moussaka to life with these step-by-step instructions:

1. Prepare and Fry the Vegetables

Slice the eggplants, zucchini, and potatoes into ¼-inch rounds. Lightly salt the eggplant slices and let them sit for about 30 minutes to draw out excess moisture and bitterness. Pat them dry.

Heat olive oil in a large skillet over medium-high heat. Fry the vegetable slices in batches until golden brown and tender. Transfer each batch to a paper towel–lined plate or wire rack to drain. This helps keep the layers from becoming soggy.

2. Sauté the Onion and Garlic

In a large pot or deep skillet, heat olive oil over medium heat. Add finely chopped red onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another 1–2 minutes until fragrant.

3. Make the Meat Sauce

Add the ground beef (or lamb) to the onion mixture. Cook, breaking it up with a spoon, until browned and no longer pink.

Pour in the red wine and let it simmer for about 3 minutes, or until mostly evaporated. Add crushed canned tomatoes, cinnamon, nutmeg, white pepper, salt, sugar, oregano, thyme, and bay leaves. Stir well and let the sauce simmer for 10–15 minutes. Finish with chopped fresh parsley. Remove from heat and discard the bay leaves.

4. Prepare the Béchamel Sauce

In a medium saucepan, melt the butter over medium heat. Stir in the flour to form a smooth paste. Slowly whisk in the milk, stirring constantly to prevent lumps.

Cook, stirring continuously, until the sauce thickens into a creamy consistency. Add the egg yolks, nutmeg, and shredded cheese (Kefalograviera or substitute). Stir until fully melted and combined, then remove from heat.

5. Assemble the Moussaka

Preheat your oven to 165°C (330°F fan-forced) or 175°C (350°F conventional).

In a large baking dish, layer the ingredients in the following order:

• A base layer of potato slices, seasoned lightly and topped with a sprinkle of cheese.

• A layer of fried eggplant slices, also seasoned and sprinkled with cheese.

• A layer of zucchini, then a second layer of eggplant—again seasoning and adding cheese between each.

Spread the meat sauce evenly over the vegetable layers. Then pour the béchamel sauce on top, smoothing it into an even layer with a spatula.

6. Bake and Rest

Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and bubbling slightly. Check at the 30-minute mark to avoid overbrowning.

Let the moussaka rest for at least 30 minutes before slicing. This helps the layers set and makes serving much easier.

Perfecting the Cooking Process

Start by sautéing onions and ground meat, then layer the eggplant and béchamel sauce for a seamless bake. This sequence keeps everything flavorful and ensures even cooking.

Add Your Touch

Feel free to swap out the ground beef for lamb or add extra spices like cinnamon or nutmeg. Personalize it to match your taste buds and impress your dinner guests.

Storing & Reheating

Keep leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through, preserving that glorious cheesy top layer.

I remember the first time I made moussaka for my family. It was a chaotic kitchen filled with laughter, and their delighted faces when they took the first bite felt like winning a culinary Oscar.

FAQ

What is Outrageously Delicious Greek Moussaka?

It’s a layered casserole featuring eggplant, meat, and creamy béchamel sauce.

Can I make moussaka ahead of time?

Absolutely. You can prepare it a day in advance and bake before serving.

What can I substitute for béchamel sauce?

You can use a mix of ricotta cheese and milk as a lighter option.

Print

Outrageously Delicious Greek Moussaka

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Ann Foster
• Total Time: 1 hour 15 minutes
• Yield: Serves 6

Print Recipe

Pin Recipe

Description

Discover my irresistible Moussaka recipe, a classic Greek dish with layers of eggplant, minced beef, and creamy bechamel sauce. Perfect for any occasion!

---

Ingredients

Scale 1x2x3x

Vegetable Base

• 2 cups olive oil for frying varies depending on pan size
• 4 potatoes
• 4 zucchini
• 4 eggplants
• 200 grams Kefalograviera cheese finely shredded substitutes parmesan, kasseri or peceroni
• 1 tablespoon Salt
• ½ tablespoon pepper

Meat Sauce

• 2 tablespoon olive oil
• 1 large red onion finely chopped
• 1 medium-sized garlic bulb minced
• 1 kg beef mince meat
• 1 cup red wine
• 800 grams crushed canned tomatoes
• 1 tablespoon salt
• ½ teaspoon white pepper
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 2 teaspoon sugar
• ½ teaspoon thyme
• 1 teaspoon oregano
• 3 bay leaves
• 1 bunch fresh parsley finely chopped

Bechamel

• 150 grams unsalted butter
• 1 cup plain flour
• 1 litre milk
• 2 egg yolks keep whites for breakfast 😛
• ½ teaspoon nutmeg
• 250 grams Kefalograviera cheese finely shredded substitutes parmesan, kasseri or peceroni

Cook Mode Prevent your screen from going dark

---

Instructions

Vegetable Base

Slice the potatoes, zucchini, and eggplants into circular disks.

Heat the olive oil in a pan over medium-high heat and fry the vegetable slices until they are cooked and golden brown.

Remove the fried vegetables from the pan and place them on paper towels to drain excess oil. When draining make sure to spread out your vegetables so they drain as much as possible. If needed, you can also use a wire rack.

Meat Sauce

In a large pot over high heat, add the olive oil, finely chopped onion, and minced garlic. Cook for a few minutes until the onion and garlic are soft and translucent.

Add the beef mince and cook until it turns from red to brown, breaking it up as it cooks.

Pour in the red wine and let it simmer until the liquid has mostly evaporated (about 3 minutes).

Stir in the crushed tomatoes.

Add the salt, white pepper, ground cinnamon, ground nutmeg, sugar, thyme, oregano, bay leaves, and chopped parsley. Mix well and bring to a simmer. Reduce the heat and let it simmer for about 10 minutes.

Slowly add the milk while stirring constantly to prevent lumps, continuing until a thick, creamy texture is achieved.

Stir in the egg yolks, nutmeg, and shredded Kefalograviera cheese until well combined.

Continue to cook, stirring constantly, until the bechamel sauce thickens and begins to bubble. Remove from the heat.
Assembly and Cooking
Preheat the oven to 165°C (fan-forced).

Arrange the potato slices in a single layer at the bottom of a baking dish, season with salt and pepper, and sprinkle a handful of cheese on top.

Add a layer of eggplant slices, season, and sprinkle with cheese

Layer the zucchini slices evenly, season, and sprinkle with cheese.

Add a second layer of eggplant slices, season, and sprinkle with the remaining cheese.

Pour the meat sauce evenly over the layered vegetables, spreading it out to cover the entire surface.

Top with the bechamel sauce, spreading it evenly over the meat sauce.

Bake in the preheated oven for 40 minutes or until the top is golden brown. Check from 30 minutes onwards to avoid overcooking.

Let the moussaka rest and cool for a minimum of 30 minutes before slicing.

Cut into portions, serve, and enjoy!

Remove from the heat, and discard the bay leaves.

Bechamel

In another saucepan over medium heat, melt the butter. Gradually add the flour while continuously stirring until a smooth paste forms.

Slowly add the milk while stirring constantly to prevent lumps, continuing until a thick, creamy texture is achieved.Stir in the egg yolks, nutmeg, and shredded Kefalograviera cheese until well combined.Continue to cook, stirring constantly, until the bechamel sauce thickens and begins to bubble. Remove from the heat.

Notes

Cheese Substitute: Kefalograviera adds authentic Greek flavor, but you can substitute with Parmesan, Kasseri, or Pecorino.

Veggie Tips: For best results, fry vegetables in batches and let them drain well—use paper towels or a wire rack to avoid sogginess.

Meat Sauce Flavor: Cinnamon and nutmeg are key! Don’t skip them—they give moussaka its signature warmth.

Bechamel Hack: Constant stirring is essential to avoid lumps. If needed, strain the sauce before using.

Rest Before Serving: Let the moussaka rest at least 30 minutes after baking. This helps it firm up and makes slicing easier.

Make Ahead: Assemble a day in advance and refrigerate. Bake the next day for even richer flavor.

Freezer-Friendly: Cool completely, slice, and freeze portions. Reheat in the oven for a comforting meal anytime.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Main
• Method: Baking
• Cuisine: Greek

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 360
• Sugar: 4g
• Sodium: 680mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 6g
• Protein: 18g
• Cholesterol: 65mg