# Classic Greek Moussaka > To make Greek moussaka, roast salted eggplant and potato slices at 220°C (425°F) for 25 minutes. Simmer ground lamb or beef with onion, garlic, red wine, tomatoes, cinnamon and allspice until thick. Layer potatoes, eggplant and meat sauce in a 23 x 33 cm dish, top with a béchamel enriched with egg yolks and cheese, then bake at 180°C (350°F) for 45-50 minutes and rest 30 minutes. Source: https://savourrecipes.com/recipe/moussaka Author: Mei Lin Tan | Published: Oct 8, 2026 Categories: Greek Recipes Collections: Casserole Recipes, Freezer Meals, Fall Recipes Tags: Comfort Food, Make Ahead, High Protein, Casserole, Freezer Friendly Moussaka is the Greek Sunday bake: soft layers of eggplant and potato, a meat sauce warmed with cinnamon and allspice, and a thick custardy béchamel that bakes to a deep golden crust. We roast the eggplant instead of frying it, which saves a lot of oil and mess, and the dish still tastes like the taverna version. It takes time, but most of it is hands-off, and it slices best when made ahead. ## Key facts - Prep time: 35 mins - Cook time: 1 hr 40 mins - Rest: 30 mins - Total time: 2 hrs 45 mins - Yield: 8 servings - Difficulty: Medium - Cuisine: Greek - Method: Baking - Calories: 650 per serving ## Ingredients ### Vegetables - 3 large eggplants (about 1.2 kg), sliced lengthwise 1 cm thick - 1 tbsp salt, for drawing out moisture - 400 g yellow or russet potatoes (about 2 medium), peeled and sliced 5 mm thick - 60 ml olive oil (1/4 cup), for brushing ### Meat sauce - 2 tbsp olive oil - 1 large onion, finely chopped - 3 cloves garlic, minced - 750 g ground lamb or lean ground beef, or a mix of both - 125 ml dry red wine (1/2 cup), or beef stock - 1 can crushed tomatoes (398-400 ml) - 2 tbsp tomato paste - 1 tsp dried oregano - 1/2 tsp ground cinnamon - 1/4 tsp ground allspice - 1 bay leaf - 1 tsp salt - 1/2 tsp black pepper - 2 tbsp fresh parsley, chopped ### Béchamel - 90 g unsalted butter (6 tbsp) - 90 g all-purpose flour (2/3 cup) - 900 ml whole milk (3 3/4 cups), warmed - 1/4 tsp ground nutmeg - 1/2 tsp salt - 60 g kefalotyri or Parmesan cheese, finely grated - 2 egg yolks - 30 g kefalotyri or Parmesan cheese, finely grated, for the top ## Equipment - 23 x 33 cm (9 x 13 in) baking dish - 2 large rimmed baking sheets - Parchment paper - Colander - Large deep skillet - Medium saucepan - Whisk ## Instructions 1. **Salt the eggplant.** Layer the eggplant slices in a colander, sprinkling the 1 tbsp salt between the layers, and leave for 20 minutes while you peel and slice the potatoes. Rinse the slices briefly and pat them very dry with a clean towel. 2. **Roast the vegetables.** Heat the oven to 220°C (425°F) and line 2 baking sheets with parchment. Spread the eggplant and potato slices in a single layer, brush both sides with the 60 ml olive oil and roast for 25 minutes, flipping halfway, until the eggplant is soft and golden and the potatoes are just tender when pierced with a knife. 3. **Brown the meat.** Meanwhile, heat 2 tbsp olive oil in a large deep skillet over medium-high heat. Cook the onion for 5 minutes until soft, add the garlic for 30 seconds, then add the ground meat. Break it up with a spoon and cook for 6-8 minutes until browned with no pink remaining; ground meat should reach 71°C (160°F). Spoon off excess fat if there is a lot. 4. **Simmer the sauce.** Pour in the wine and let it bubble for 2 minutes. Stir in the crushed tomatoes, tomato paste, oregano, cinnamon, allspice, bay leaf, salt and pepper. Simmer uncovered over medium-low heat for 25-30 minutes, stirring now and then, until the sauce is thick and almost no liquid pools when you drag a spoon through it. Remove the bay leaf and stir in the parsley. 5. **Make the béchamel.** Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 minutes without letting it brown. Gradually whisk in the warm milk and cook, whisking constantly, for 5-7 minutes until the sauce is thick enough to coat the back of a spoon. Take it off the heat, stir in the nutmeg, salt and 60 g cheese, let it cool for 5 minutes, then whisk in the egg yolks. 6. **Layer the moussaka.** Lower the oven to 180°C (350°F). Lay the potato slices over the base of the baking dish, then add half the eggplant. Spread all of the meat sauce on top, cover with the remaining eggplant, then pour over the béchamel and smooth it to the edges. Sprinkle with the remaining 30 g cheese. 7. **Bake.** Bake for 45-50 minutes until the top is deep golden in patches and the sauce bubbles at the edges. A thermometer pushed into the centre should read at least 74°C (165°F). 8. **Rest and serve.** Let the moussaka rest for 30 minutes before cutting so the layers set and the slices hold their shape. Serve warm with a simple green or Greek salad. ## Tips - Roasting the eggplant is our simplification. Traditional moussaka fries the slices, which tastes rich but soaks up far more oil. - Cook the meat sauce until it is properly thick. A loose sauce is the main reason moussaka turns watery and slides apart on the plate. - Warm the milk before adding it to the butter and flour so the béchamel stays smooth. Let the sauce cool slightly before adding the yolks so they do not scramble. - Kefalotyri is the traditional hard Greek cheese. Parmesan or Pecorino Romano are easy substitutes found in most supermarkets. ## Variations - Use all lamb for the most traditional flavour, all beef for a milder dish, or half and half. - Skip the potatoes for an all-eggplant moussaka, or swap them for a layer of roasted zucchini slices. - For a vegetarian moussaka, replace the meat with 2 cans (540 ml each) of drained brown lentils and simmer the sauce for 15 minutes. ## Storage - Fridge: Cover the cooled dish or transfer portions to airtight containers and refrigerate for up to 4 days. It slices even more neatly the next day. - Freezer: Freeze the whole baked moussaka or individual portions, wrapped well, for up to 3 months. Thaw overnight in the fridge. - Reheat: Reheat covered with foil at 180°C (350°F) for 25-30 minutes for a large piece, or microwave single portions, until hot in the centre, 74°C (165°F). ## Nutrition per serving (estimate) | Calories | Protein | Carbohydrates | Fat | |---|---|---|---| | 650 | 30 g | 38 g | 41 g | ## Frequently asked questions ### Do I have to salt the eggplant for moussaka? It is worth doing. Salting for 20 minutes draws out moisture, so the eggplant browns better, absorbs less oil and does not make the moussaka watery. Modern eggplants are rarely bitter, so the main benefit is texture. ### Can I make moussaka ahead of time? Yes. Assemble it up to 1 day ahead, cover and refrigerate, then bake from cold for 60-65 minutes instead of 45-50. You can also bake it a day ahead and reheat it, which gives the neatest slices. ### Should moussaka be made with lamb or beef? Both are used in Greece. Lamb gives a richer, more traditional flavour, while beef is milder and easier to find. A half-and-half mix works very well. ### What is the difference between moussaka and pastitsio? Both have a spiced meat sauce and a béchamel top. Moussaka is layered with eggplant and often potato, while pastitsio uses tube-shaped pasta instead of vegetables. ### Why is my moussaka watery? Usually the meat sauce was too thin or the eggplant was not dried well after salting. Simmer the sauce until almost no liquid pools, pat the eggplant dry, and rest the baked dish for 30 minutes before cutting. ## Disclaimer - Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use. - Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change. - Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance. - This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.