Authentic Greek Moussaka Recipe with Eggplant, Potatoes, and Creamy Béchamel
If you’ve been following me for a while, you know I love to revisit the classics. This Greek moussaka recipe is based on one of my older YouTube videos, a dish I cooked hundreds of times in restaurants before bringing it to my own kitchen. Over the years, I’ve refined the proportions, simplified a few steps, and made it perfect for home cooks who want to enjoy a traditional baked moussaka without the stress.
This updated version balances the richness of ground lamb and beef, the sweetness of eggplants, the heartiness of fried potatoes, and the creaminess of a golden béchamel topping. It’s truly a Greek comfort food classic—the kind of casserole you bake once and everyone asks for seconds.
Whether you’re planning a family dinner, a cozy weekend meal, or want to impress guests with an authentic dish from Greece, this recipe has everything you need.
Why You’ll Love This Moussaka Recipe
- Balanced flavors – lamb for depth, beef for substance, tomatoes for brightness, and spices for warmth.
- Authentic layering – golden potatoes, tender eggplants, savory meat sauce, and creamy béchamel.
- Make-ahead friendly – you can prep the meat sauce and béchamel a day ahead, then assemble and bake.
- Restaurant-quality at home – with simple step-by-step instructions, it’s easier than you think.
If you’re a fan of baked gratins like my traditional gratin dauphinois or rustic potato sides such as Parisian potatoes, this Greek moussaka will feel both familiar and exotic at the same time.
Ingredients You’ll Need
Meat Sauce
- 400 g ground lamb
- 400 g ground beef
- 2 medium onions, finely chopped
- 3 garlic cloves, minced
- 40 g tomato paste (2 tbsp)
- 1 can (400 g) diced tomatoes
- 100 ml dry red wine
- 1 tsp dried oregano
- ½ tsp ground allspice
- ½ tsp ground cinnamon
- Olive oil
- Salt & black pepper
Vegetables
- 4–5 medium potatoes (about 600 g), peeled and sliced
- 3–4 large eggplants (800–900 g), sliced into rounds
- Neutral frying oil (or olive oil for roasting)
Cheese
- 150–200 g grated Kasseri cheese (or parmesan mix)
Béchamel Sauce
- 80 g butter
- 80 g flour
- 1 liter warm milk
- 2 egg yolks
- A pinch of nutmeg
- Salt & black pepper
Step-by-Step Instructions
Step 1 – Cook the Meat Sauce
Start by heating olive oil in a large pan. Sauté onions until golden, then add garlic. Stir in the ground lamb and beef, browning thoroughly. Add tomato paste and cook for two minutes to deepen the flavor. Deglaze with red wine and let it reduce before adding diced tomatoes, oregano, cinnamon, allspice, salt, and pepper.
Let this sauce simmer on low for 45–60 minutes until it thickens and the flavors deepen. This long simmering step ensures the meat sauce is rich and won’t make your moussaka watery.
Step 2 – Prepare the Vegetables
Slice the potatoes into 5 mm thick rounds. You can fry them at 190°C (375°F) until golden, or roast them in the oven with olive oil for a lighter version.
For the eggplants, slice into 1 cm rounds. Traditionally, they’re fried until golden, but I often roast them brushed with olive oil at 200°C (400°F) for 20 minutes. Roasting keeps the dish lighter while still giving that soft, caramelized texture.
Step 3 – Make the Béchamel
Melt butter in a saucepan, stir in flour, and whisk for 1–2 minutes to form a roux. Slowly add warm milk, whisking constantly until the sauce thickens. Season with nutmeg, salt, and pepper. Remove from heat and whisk in the egg yolks for extra richness.
Step 4 – Assemble the Moussaka
- Preheat oven to 180°C (350°F).
- Grease a large baking dish.
- Layer potatoes on the bottom.
- Spread half the meat sauce on top.
- Add a layer of eggplants, slightly overlapping.
- Sprinkle some grated cheese.
- Repeat with the remaining sauce and eggplants.
- Pour béchamel evenly over the top.
- Finish with the rest of the cheese.
Step 5 – Bake and Rest
Bake uncovered for 40–45 minutes until golden and bubbling. Allow the dish to rest at least 20 minutes before cutting—this helps the moussaka set and makes for perfect slices.
Serving Suggestions
Moussaka is a complete meal on its own, but I love pairing it with a crisp salad like my homemade Caesar salad or a fresh Greek salad. For a heartier side, try rustic potatoes such as pommes parisiennes or a light pasta dish like my green pasta with spinach and basil.
Tips and Tricks for the Best Moussaka
- Use both lamb and beef – Lamb alone can be too strong; beef adds balance.
- Cook the sauce long enough – It should be thick and rich, not watery.
- Drain eggplants well – Whether fried or roasted, let them rest on paper towels to remove excess oil.
- Rest before serving – Cutting too soon will make layers collapse.
- Make ahead – Assemble the moussaka the day before and bake when ready to serve.
Substitutions and Variations
- Vegetarian moussaka: Swap the meat sauce for a lentil and tomato base.
- Lighter version: Roast both potatoes and eggplants instead of frying.
- Different cheeses: Kasseri is traditional, but parmesan or pecorino also work.
- Extra flavor: Add a bay leaf or fresh thyme sprigs to the meat sauce.
If you love cheesy casseroles, you’ll also enjoy my classic hachis parmentier or my homemade gratin mac and cheese.
Frequently Asked Questions
Can I freeze moussaka?
Yes! Bake it fully, let it cool, then freeze in portions. Reheat in the oven until hot.
Can I make it ahead of time?
Absolutely. Prepare the meat sauce and béchamel the day before. Store separately and assemble before baking.
What if I don’t eat lamb?
You can use all beef, or even ground turkey for a lighter twist.
Why do I need both potatoes and eggplants?
Potatoes give structure and heartiness, while eggplants add sweetness and a soft texture that balances the dish.
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Authentic Greek Moussaka Recipe with Eggplant, Potatoes, and Creamy Béchamel
Ingredients
Meat Sauce
- 400 g ground lamb
- 400 g ground beef
- 2 medium onions finely chopped (about 200 g)
- 3 garlic cloves 30 g, minced
- 40 g tomato paste 2 tbsp
- 400 g canned diced tomatoes
- 100 ml dry red wine
- 1 tsp 5 g dried oregano
- ½ tsp 2 g ground cinnamon
- ½ tsp 2 g ground allspice
- 2 tbsp 30 ml olive oil
- Salt and pepper to taste
Vegetables
- 4 –5 medium potatoes 600 g, peeled and sliced (5 mm thick)
- 3 –4 large eggplants 800–900 g, sliced into 1 cm rounds
- Neutral frying oil or olive oil for roasting
Cheese
- 150 –200 g grated Kasseri cheese or parmesan mix
Béchamel Sauce
- 80 g butter
- 80 g flour
- 1 liter warm milk
- 2 egg yolks
- A pinch of nutmeg
- Salt and pepper to taste
Instructions
- Prepare the meat sauce: Heat olive oil in a large pan. Add onions and cook for 5 minutes until soft. Add garlic and cook 1 minute. Stir in lamb and beef, cook until browned. Add tomato paste and cook 2 minutes. Deglaze with red wine and let it reduce. Stir in diced tomatoes, oregano, cinnamon, allspice, salt, and pepper. Simmer uncovered on low heat for 45–60 minutes until thick and rich.
- Prepare the vegetables: Fry potato slices at 190°C (375°F) until golden, or roast at 200°C (400°F) for 25 minutes with olive oil. Fry or roast eggplant slices until tender and golden. Drain on paper towels.
- Make the béchamel: In a saucepan, melt butter. Add flour and whisk for 2 minutes. Gradually whisk in warm milk until thickened. Remove from heat and whisk in egg yolks, nutmeg, salt, and pepper.
- Assemble: Preheat oven to 180°C (350°F). In a greased baking dish, layer potatoes, then half the meat sauce, then eggplants, sprinkle some cheese. Repeat with remaining sauce and eggplants. Pour béchamel evenly on top and finish with cheese.
- Bake: Bake uncovered for 40–45 minutes until golden brown. Let rest 20 minutes before cutting and serving.
Video
Notes
Tips and Tricks for the Best Moussaka
- Use both lamb and beef – Lamb alone can be too strong; beef adds balance.
- Cook the sauce long enough – It should be thick and rich, not watery.
- Drain eggplants well – Whether fried or roasted, let them rest on paper towels to remove excess oil.
- Rest before serving – Cutting too soon will make layers collapse.
- Make ahead – Assemble the moussaka the day before and bake when ready to serve.
Substitutions and Variations
- Vegetarian moussaka: Swap the meat sauce for a lentil and tomato base.
- Lighter version: Roast both potatoes and eggplants instead of frying.
- Different cheeses: Kasseri is traditional, but parmesan or pecorino also work.
- Extra flavor: Add a bay leaf or fresh thyme sprigs to the meat sauce.
