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Greek Moussaka – Hearty Eggplant and Meat Casserole

1 hour 30 minutes. Cook
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Greek Moussaka, a beloved classic of Greek cuisine, is a hearty and comforting dish that boasts layers of tender eggplant, flavorful meat sauce, and creamy béchamel sauce. Often considered Greece’s answer to lasagna, Moussaka has a history that dates back centuries, making it a quintessential Mediterranean dish. In this article, we will delve into the historical origins of Moussaka and provide you with a detailed recipe to recreate this iconic comfort food in your own kitchen.

Historical Context:

The roots of Moussaka can be traced to the Middle East, where a similar dish called “Musaqqa’a” was prepared as early as the 9th century. The concept of layering ingredients, particularly eggplant, with various sauces and spices was adapted and transformed into what we now know as Moussaka in Greece.

Moussaka, like many traditional dishes, has regional variations. The Greek version, perhaps the most famous of them all, is characterized by the use of eggplants. In Cyprus, for instance, they prepare a similar dish, but with potatoes and minced pork. Throughout history, Moussaka has evolved, but its essence as a rich and flavorful casserole has remained consistent.


1. Prepare the Eggplants:

  • Preheat your oven to 400°F (200°C).
  • Slice the eggplants into 1/2-inch rounds.
  • Brush both sides of the eggplant slices with olive oil, season with salt and black pepper, and arrange them on baking sheets.
  • Roast the eggplants in the oven for 25-30 minutes until they become tender and slightly browned.
  • Remove from the oven and set aside.

2. Prepare the Meat Sauce:

  • In a large skillet, heat the olive oil over medium-high heat.
  • Add the chopped onion and minced garlic, and sauté until they become soft and translucent.
  • Add the ground meat and cook until it browns and crumbles.
  • Stir in the crushed tomatoes, tomato paste, ground cinnamon, ground allspice, salt, and black pepper.
  • Reduce the heat, cover, and simmer for about 15-20 minutes, allowing the flavors to meld.

3. Prepare the Béchamel Sauce:

  • In a saucepan, melt the butter over medium heat.
  • Add the flour and whisk continuously to form a smooth roux.
  • Gradually pour in the milk while whisking to create a smooth sauce.
  • Add the ground nutmeg, salt, and white pepper.
  • Continue to cook, stirring, until the sauce thickens.
  • Remove from heat and let it cool slightly.
  • Beat the eggs in a separate bowl and slowly incorporate them into the sauce, whisking vigorously to prevent curdling.
  • Stir in the grated Parmesan cheese.

4. Assemble the Moussaka:

  • Grease a large baking dish (about 9×13 inches) with olive oil.
  • Place a layer of roasted eggplant slices on the bottom.
  • Add half of the meat sauce on top of the eggplant layer.
  • Add another layer of eggplant slices and the remaining meat sauce.
  • Finish with a final layer of eggplant slices.
  • Pour the prepared béchamel sauce evenly over the top.

5. Bake and Serve:

  • Sprinkle breadcrumbs evenly over the béchamel sauce.
  • Place the Moussaka in the preheated oven and bake for about 40-45 minutes until the top is golden brown and the casserole is bubbling.
  • Remove from the oven and let it rest for 15-20 minutes before serving.
  • Garnish with fresh parsley before serving.


Greek Moussaka is a dish that tells the story of Mediterranean culinary heritage. Its layers of flavor and history make it a favorite in many households, not only in Greece but around the world. This recipe allows you to recreate the warmth and comfort of traditional Greek cuisine in your own kitchen. So, fire up your oven and enjoy a taste of Greece with this delightful Moussaka casserole.


prep time
2 hours.
cooking time
1 hour 30 minutes.
total time
2 hours.


  • Large skillet

  • Baking sheets

  • Saucepan

  • Whisk

  • Large baking dish (about 9x13 inches)

  • Brush for oil

  • Bowls for preparation

  • Spatula or wooden spoon

  • Oven for roasting and baking


  • For the Meat Sauce:

  • 1.5 pounds (680g) ground beef or lamb

  • 2 tablespoons olive oil

  • 1 large onion, finely chopped

  • 3 cloves garlic, minced

  • 1 can (14 ounces) crushed tomatoes

  • 2 tablespoons tomato paste

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground allspice

  • Salt and black pepper to taste

  • For the Eggplant Layers:

  • 2 large eggplants, sliced into 1/2-inch rounds

  • Olive oil for brushing

  • Salt and black pepper

  • For the Béchamel Sauce:

  • 4 cups whole milk

  • 1/2 cup unsalted butter

  • 1/2 cup all-purpose flour

  • 1/4 teaspoon ground nutmeg

  • Salt and white pepper to taste

  • 2 large eggs

  • 1/2 cup grated Parmesan cheese

  • Additional Ingredients:

  • 1/2 cup breadcrumbs (for topping)

  • Fresh parsley, for garnish


Prepare the Eggplants.
Prepare the Meat Sauce.
Prepare the Béchamel Sauce.
Assemble the Moussaka.
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