Classic Greek Moussaka

March 30, 2026 Prep: 40min Cook: 60min 8 servings Medium
Classic Greek Moussaka

Moussaka is to Greece what lasagna is to Italy — a layered casserole dish that is deeply satisfying and feeds a crowd. The creamy béchamel topping creates a beautiful golden crust that gives way to tender eggplant and richly spiced lamb.

Ingredients

  • 3 large eggplants, sliced 1cm thick
  • 500g ground lamb
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 400g canned crushed tomatoes
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 150ml red wine
  • Fresh parsley
  • For béchamel: 80g butter, 80g flour, 700ml warm milk, 2 egg yolks, pinch of nutmeg, 100g kefalotyri or Parmesan
  • Olive oil, salt, pepper

Nutrition Facts

420
Calories
22g
Protein
28g
Carbs
26g
Fat

Instructions

  1. 1
    Salt eggplant slices and let sit 30 minutes to draw out moisture. Pat dry and brush with olive oil. Roast at 200°C for 20 minutes until golden.
  2. 2
    Brown ground lamb in a pan, breaking it up. Add onion and garlic, cook until soft. Add tomatoes, wine, cinnamon, allspice, and parsley. Simmer 20 minutes until thick.
  3. 3
    Make béchamel: melt butter, whisk in flour for 2 minutes. Gradually add warm milk, whisking constantly. Cook until thick. Remove from heat, stir in egg yolks, nutmeg, and half the cheese.
  4. 4
    Layer in a greased baking dish: half the eggplant, all the meat sauce, remaining eggplant, then pour béchamel over the top. Sprinkle with remaining cheese.
  5. 5
    Bake at 180°C (350°F) for 45 minutes until golden and bubbling.
  6. 6
    Let rest 20 minutes before cutting — this is essential for clean slices. Serve warm.
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