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.
Ingrédients
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.
Vidéo
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.