Moussaka Recipe

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Whether you’ve had moussaka before or this is a first time experience, you’re going to LOVE this authentic moussaka recipe with it’s incredible depth of flavor and luxuriously creamy bechamel sauce topping!

Sun-kissed white stone buildings juxtaposed against a sea of sapphire blue, the sound of old church bells chiming through the air, ancient ruins, a rich and intriguing history…..ah, Greece! Whether you’ve already been there or are still waiting, planning, dreaming…..why wait to enjoy it? Come experience Greece through your tastebuds and make this delicious authentic Moussaka recipe!

This dish was requested by one of our readers, Bethany in Michigan. She wrote in to request an excellent moussaka recipe that she could make for her family and friends and we’re confident you are all going to enjoy this as much as we do!

I’m an avid gardener and love growing all kinds of unusual and beautiful varieties of heirloom vegetables. Eggplants are one of those vegetables that are aesthetically stunning and come in a rainbow of varieties. I was never able to grow them successfully in Washington State (not hot enough) where I lived after moving to the U.S., but I’ve been growing them since moving to the South where they flourish in the hot sun. And one of things I always look forward to making when it’s eggplant season is this scrumptious moussaka.

What is Moussaka?

Moussaka is a popular and traditional Greek dish that features eggplant layered with seasoned ground meat, a rich tomato-based sauce, and often a layer of béchamel sauce on top.

This moussaka recipe is mostly authentic with a couple of twists for added flavor. Traditional moussaka uses ground lamb while most modern versions use ground beef. I took culinary license to add the additional twist of halving the ground beef with mild ground sausage. This added a wonderful flavor dimension to the dish. I took measures to optimize the flavors every step of the way while retaining the dish’s authentic integrity.

Many very traditional versions of moussaka use a layer of potatoes. Most modern versions do not which is a shame. I added the potatoes in order to create a more complete meal and they really are a great addition.

True to its traditional roots with some added flavor, this moussaka recipe will impress your dinner guests including any native Greek who may happen to come to dinner!

Can You Make Moussaka Ahead of Time?

Yes! The entire dish can be assembled a day or two in advance, kept refrigerated and then baked in the oven before serving. It’s a perfect time-saving dish for dinner parties and potlucks.

Can You Freeze Moussaka?

Yes! This moussaka recipe can be fully assembled and frozen for up to a month. No need to thaw it first, put it straight into the oven while frozen and simply increase the baking time by 20-25 minutes. Your dinner guests will never guess they’re eating a previously frozen meal and will be showering you with compliments over your fabulously-tasting meal!

Let’s get started!

Moussaka is definitely a labor of love. It isn’t hard to make at all, but it does involve multiple steps and does take time to make. The good news however is that moussaka is a prime example of a dish that can be made well in advance and then simply popped in the oven before serving. More on that below.

Step 1: Make the Meat Sauce

Finely dice the onions and garlic. In a large skillet over medium heat, heat the olive oil and brown the ground beef and sausage until no pink remains. Add the onions and garlic and continue to cook until the onions are soft, about 5-7 minutes. Add the crushed tomatoes, tomato paste, all the seasonings, the bay leaf, and the wine. Stir to combine. Bring to a boil, reduce the heat to low, cover and simmer for 30 minutes. Remove the lid and allow it to simmer for another 10 minutes, or almost all of the liquid is absorbed. This is important or the casserole will be too watery. Allow the sauce to cool, and then stir in the beaten egg.

Step 2: Prep the Eggplant and Potatoes

For more delicious Greek-inspired dishes, be sure to try our:

Slow Cooker Greek Chicken
Greek Meatballs
Greek Lemon Chicken
Greek Orzo Salad
Greek Burgers
Greek Einkorn Salad
Homemade Greek Yogurt
Greek Seasoning
Tzatziki Sauce
Gyros
Pulled Pork Gyros

Ultimate Moussaka

Kimberly Killebrew

A mostly authentic Greek moussaka recipe with a couple of twists for the ultimate flavor!

Print Recipe

4.94 from 80 votes

Prep Time 1 hour hr

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 10 minutes mins

Course Entree, Main Course

Cuisine Greek

Servings 8 servings

Calories 480 kcal

Ingredients

2 large eggplants , peeled and sliced 1/4 inch thick
2 large potatoes , peeled and sliced 1/4 inch thick
2 tablespoons olive oil
1/2 pound lean ground beef
1/2 pound bulk pork sausage (click link for our homemade sausage recipe!)
2 onions , finely chopped
3 cloves garlic , minced
1 16 oz can crushed tomatoes
2 tablespoons tomato paste
1/4 teaspoon cinnamon
1/8 teaspoon allspice
1/2 teaspoon parsley
1/2 teaspoon oregano
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1/2 cup red wine
1 egg beaten
Bread crumbs for bottom of casserole dish
For the Bechamel Sauce:
1/2 cup unsalted butter
1/2 cup plus 1 tablespoon flour
3 cups whole milk
2 teaspoons salt
1/2 teaspoon ground nutmeg
1/2 cup grated Parmesan cheese
2 egg yolks

Instructions

Place the eggplant slice in a single layer on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Heat a skillet over high heat, add some of the olive oil and fry a batch of eggplant slices on both sides until lightly browned. Place the slices on fresh paper towels to soak up the oil. Repeat with remaining eggplant slices.
Meanwhile, bring a pot of salted water to a boil and add the potato slices. Boil for 5 minutes, drain, and rinse with cold water to prevent further cooking.
In a large skillet over medium heat, heat the olive oil and brown the ground beef and sausage until no pink remains. Add the onions and garlic and continue to cook until the onions are soft, about 5-7 minutes. Add the crushed tomatoes, tomato paste, all the seasonings, the bay leaf, and the wine. Stir to combine. Bring to a boil, reduce the heat to low, cover and simmer for 30 minutes. Remove the lid and allow it to simmer for another 10 minutes, or almost all of the liquid is absorbed. This is important or the casserole will be too watery. Allow the sauce to cool, and then stir in beaten egg.
To make the bechamel sauce, melt the butter over medium heat. Add the flour and use a wire whisk to blend it with the butter. Continue whisking for another 1-2 minutes. Gradually add the milk while continually whisking to prevent lumps. Whisk until the mixture is smooth. Add the Parmesan cheese, salt and nutmeg. Continue whisking until all clumps have dissolved (if you haven't caught on to the trend yet, this sauce requires a lot of whisking!). Continue to whisk (there we go again!) the sauce until it thickens and has simmered for about 3 minutes. Turn off heat and remove the saucepan from the burner. Allow the sauce to cool for about 20 minutes. Then whisk in the egg yolks until thoroughly blended.
Grease a 9x13 inch baking dish. Sprinkle a thin, even layer of fine bread crumbs on the bottom of the dish (this will help absorb the liquid from the vegetables). Arrange a layer of slightly overlapping potatoes on the bottom of the baking dish. Next add a layer of eggplant slices, slightly overlapping them. Evenly spread out the meat sauce on top. Add another layer of eggplant slices and even top with the béchamel sauce.
Preheat the oven to 350 degrees F and bake, uncovered, for 1 hour.
Remove the moussaka and allow it to sit for 15 minutes before serving to allow the liquid in the bottom of the dish to absorb.

Nutrition

Keyword Moussaka

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Originally published on The Daring Gourmet January 13, 2013