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Classic Authentic Greek Moussaka Recipe with Creamy Béchamel Sauce

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A traditional Greek casserole featuring layers of tender eggplant, savory spiced meat sauce, and a rich, creamy béchamel sauce baked to golden perfection. This comforting dish is perfect for family dinners and special occasions.

Ingredients

Scale
  • 2 large eggplants (about 2 pounds/900g), sliced into ½-inch (1.3 cm) rounds
  • Salt (for sweating eggplants)
  • Olive oil, for brushing and frying
  • 1 pound (450g) ground beef or lamb (or a mix of both)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 can (14 oz/400g) crushed tomatoes
  • 2 tablespoons tomato paste
  • ½ cup (120 ml) red wine (optional)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 5 tablespoons unsalted butter
  • 5 tablespoons all-purpose flour
  • 4 cups (960 ml) whole milk, warmed
  • 2 large eggs, beaten, room temperature
  • ½ cup (50g) grated Parmesan cheese
  • Pinch of freshly grated nutmeg
  • Salt and white pepper, to taste
  • Butter or olive oil, for greasing the baking dish
  • Extra Parmesan for topping (optional)

Instructions

  1. Slice the eggplants into ½-inch thick rounds. Lay them out in a single layer, sprinkle generously with salt, and let sit for 30 minutes to draw out bitterness and moisture. Rinse and pat dry.
  2. Heat olive oil in a large skillet over medium heat. Fry eggplant slices in batches until golden brown, about 3-4 minutes per side. Drain on paper towels. Alternatively, brush with olive oil and roast at 400°F for 20 minutes, turning halfway.
  3. In the same skillet, heat 2 tablespoons olive oil over medium heat. Sauté chopped onion until translucent, about 5 minutes. Add garlic and cook 1 minute more.
  4. Add ground meat, breaking it up, and cook until browned with no pink remaining, about 7-8 minutes.
  5. Stir in tomato paste, crushed tomatoes, red wine, cinnamon, oregano, salt, and pepper. Simmer gently for 15 minutes until thickened. Adjust seasoning.
  6. To make béchamel, melt butter in a heavy saucepan over medium heat. Whisk in flour and cook 1-2 minutes without browning.
  7. Gradually whisk in warmed milk, stirring constantly to avoid lumps. Cook until thickened and coats the back of a spoon, about 8-10 minutes.
  8. Remove from heat and quickly whisk in beaten eggs, Parmesan, nutmeg, salt, and white pepper, tempering eggs to prevent scrambling. Sauce should be thick yet pourable.
  9. Preheat oven to 350°F (175°C). Grease baking dish with butter or olive oil.
  10. Layer half the eggplant slices evenly on the bottom. Spread meat sauce over eggplants. Add remaining eggplant slices on top.
  11. Pour béchamel sauce evenly over the layers and smooth the surface. Sprinkle extra Parmesan if desired.
  12. Bake uncovered for 45-50 minutes until béchamel is puffed and golden brown.
  13. Let rest for 15-20 minutes before slicing and serving.

Notes

Salt and sweat eggplants to reduce bitterness and sogginess. Temper eggs when adding to béchamel to avoid curdling. Rest moussaka after baking for clean slices. Roasting eggplants is a less hands-on alternative to frying. Use good-quality Parmesan for best flavor. If béchamel browns too quickly, tent with foil. Meat sauce should be thick but not dry.

Nutrition

Keywords: Greek moussaka, authentic moussaka, béchamel sauce, eggplant casserole, Mediterranean recipe, comfort food, traditional Greek dish

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