Moussaka is a beloved Mediterranean dish from Greece, featuring layers of roasted eggplant, creamy potatoes, and savory meat sauce with a hint of cinnamon—all topped with a thick, luscious béchamel. It’s the ultimate comfort food, perfect for big gatherings or cozy family dinners, and guaranteed to have everyone coming back for seconds.
What You’ll Need To Make Moussaka
Salt: Draws out moisture from the eggplant and seasons the dish.
Extra-Virgin Olive Oil: Adds richness to the sauce and vegetables.
Eggplant & Yukon Gold Potatoes: The two key vegetables in moussaka, offering layers of savory flavor and hearty texture that complement the rich meat sauce.
Onion & Garlic: The flavor foundation for the meat sauce.
Spices: A blend of paprika, oregano, red pepper flakes, cinnamon, and nutmeg infuse the dish with warmth and complexity.
Dry Red Wine: De-glazes the pan and enhances the sauce’s richness.
Ground Beef: The base of the meat sauce, providing texture and flavor.
Crushed Tomatoes: Create a savory, slightly sweet sauce base.
Butter and All-Purpose Flour: Together, they form the base that thickens the béchamel sauce.
Whole Milk: Adds creaminess and richness to the béchamel.
Pecorino Romano Cheese: A great substitute for the more traditional Kefalotyri, it adds a similarly sharp, salty flavor to the béchamel—plus, it’s much easier to find at most grocery stores.
Step-By-Step Instructions
Salt the eggplant in a colander and let sit for 30 to 60 minutes.
Blot dry, toss with oil, and spread on a foil-lined baking sheet.
Toss sliced potatoes with oil and salt, then arrange on another baking sheet. Roast eggplant and potatoes until tender, 30 to 35 minutes.
Make the meat sauce: In a large pot or Dutch oven, cook the onion and garlic.
Add wine, beef, and tomatoes; simmer until thickened.
Make the béchamel, In a medium saucepan, melt the butter. Whisk in the flour and cook until lightly golden. Gradually whisk in the milk, then increase the heat and cook until thick and smooth. Off the heat, whisk in the cheese, salt, nutmeg, and egg yolks.
Assemble the moussaka: In a lightly greased baking dish, layer potatoes on the bottom, followed by the eggplant.
Top with the meat sauce.
Spread the béchamel evenly over top and place baking dish on a parchment or foiled-lined baking sheet.
Bake for 30 to 35 minutes. Rest before slicing. Moussaka can be assembled up to 24 hours ahead of baking.
Moussaka
Serves 8 Prep Time: 30 minutes minutes Cook Time: 1 hour hour 30 minutes minutes Total Time: 2 hours hours, plus 30 minutes to salt the eggplant and 30 minutes to cool- 2 large eggplant (about 2 pounds/907 g), peeled and cut into 3/4-inch (2-cm) cubes
- 1 teaspoon salt
- 1/4 cup extra-virgin olive oil
- 1 1/2 pounds Yukon gold potatoes, sliced crosswise 1/4 inch thick
- 1 1/2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1 tablespoon extra-virgin olive oil 1/2 teaspoon sugar
- 1 large yellow onion, finely chopped
- 5 cloves garlic, minced
- 1/2 cup dry red wine
- 2 teaspoons paprika
- 1 tablespoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 3/4 teaspoon ground cinnamon
- 1 1/2 pounds 85 percent lean ground beef
- 1 (15-ounce can) crushed tomatoes (1 3/4 cups; see note)
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup (1 stick) unsalted butter
- 2/3 cup all-purpose flour
- 3 cups whole milk
- 1/2 cup finely grated Pecorino Romano cheese
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 3 large egg yolks
Directly on the foil, toss the salted eggplant with the oil, then spread it into a single layer.
Prepare the Potatoes: On a separate baking sheet (do not line with foil), toss the potato slices with the oil and salt, arranging them in a single layer.
Position two oven racks in the middle and lower third of the oven, then preheat to 450 degrees F.
Place the eggplant on the middle rack and the potatoes on the lower-middle rack. Roast until the eggplant is softened and lightly browned and the potatoes are tender, 30 to 35 minutes. Toss the potatoes once halfway through to prevent sticking. Set the vegetables aside and reduce the oven temperature to 400 degrees F.
Make the Meat Sauce: In a Dutch oven or large pot, heat the oil over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and stir constantly until fragrant, about 1 minute. Do not brown. Add the wine, paprika, oregano, red pepper flakes, and cinnamon; increase the heat to medium-high, scraping up any browned bits from the bottom of the pot, and cook until the wine has almost completely evaporated, 2 to 3 minutes. Add the beef, breaking it up with a wooden spoon, and cook until no pink remains, 4 to 5 minutes. Stir in the tomatoes, salt, and sugar, then lower the heat to medium. Cook uncovered, stirring occasionally, until thickened, 6 to 8 minutes. Set aside.
Prepare the Béchamel: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, until lightly golden, about 1 minute. Gradually add the milk, about 1 cup at a time, whisking constantly. Increase heat to medium-high and cook, whisking frequently, until thick, smooth, and sputtering, 3 to 5 minutes. It should be the consistency of very runny mashed potatoes. Off the heat, whisk in the cheese, salt, and nutmeg. Whisk in the egg yolks one at a time. Set aside.
Assemble the Moussaka: Lightly grease a 9x13-inch baking dish with nonstick cooking spray or olive oil. Arrange the roasted potatoes in an even layer, followed by the eggplant, pressing to create a compact layer. Spread the meat sauce evenly over the eggplant, then spread the béchamel evenly over top.
Notes
Note: A 15-ounce can of crushed tomatoes can sometimes be difficult to find. Several brands offer this size, such as Cento, San Marzano, Hunt’s, and Muir Glen. If you can’t find it, you can purchase a 28-ounce can, measure out 1 3/4 cups for the recipe, and freeze the remaining portion. Alternatively, consider making a double batch of the sauce and freezing half for moussaka another time.Make-Ahead/Freezing Instructions: Moussaka can be assembled in advance and stored in the refrigerator for up to 24 hours before baking. Simply prepare the dish up to the point of baking, covering it tightly with plastic wrap or foil, and refrigerate. When you’re ready to bake, remove it from the fridge and let it sit at room temperature for about 30 minutes before placing it in the oven.
If you want to freeze moussaka, it’s best to do so before baking and wait until just before baking to add the béchamel sauce (this sauce can separate when frozen). Assemble the dish as instructed, then cover it tightly with plastic wrap and aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw the moussaka overnight in the refrigerator. Before baking, prepare the béchamel sauce and spread on top, then bake as directed.
