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Classic Greek Moussaka Recipe Easy Homemade with Creamy Béchamel Layers

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A comforting and sophisticated classic Greek moussaka featuring layers of roasted eggplant, well-seasoned meat sauce, and a silky creamy béchamel topping. Perfect for cozy dinners and special occasions.

Ingredients

Scale
  • 3 medium eggplants, sliced into 1/4-inch thick rounds
  • 1/3 cup olive oil (extra virgin recommended)
  • 1 lb ground beef or lamb
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup crushed tomatoes
  • 1/2 cup red wine (optional)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon allspice
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste
  • For the Béchamel Sauce:
  • 6 tablespoons unsalted butter, softened
  • 1/3 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1/2 cup grated Parmesan cheese
  • 2 large egg yolks, room temperature
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and white pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Slice eggplants into 1/4-inch rounds. Lay on baking sheets, brush both sides with olive oil, sprinkle with salt. Roast for 25 minutes, flipping halfway, until golden and tender. Alternatively, sauté in a skillet for quicker cooking.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chopped onion until translucent, about 5 minutes. Add minced garlic and cook 1 minute until fragrant. Add ground beef or lamb, breaking apart, cook until browned, about 7-8 minutes.
  3. Stir in tomato paste, crushed tomatoes, red wine (if using), cinnamon, allspice, salt, and pepper. Reduce heat to low and simmer gently for 20 minutes until sauce thickens. Stir in fresh parsley at the end. Add water if sauce becomes too thick.
  4. Prepare béchamel sauce: Melt butter in medium saucepan over medium heat. Whisk in flour and cook 2-3 minutes until pale and bubbly (roux). Slowly add warm milk, whisking constantly to avoid lumps. Cook and whisk until sauce thickens and coats back of spoon, about 8-10 minutes.
  5. Remove from heat, stir in Parmesan, nutmeg, salt, and white pepper. Let cool slightly, then whisk in egg yolks one at a time for silky texture.
  6. Lower oven temperature to 350°F (175°C). In a 9×13 inch baking dish, layer half the roasted eggplants evenly. Spread meat sauce over eggplants. Add remaining eggplant slices on top. Pour béchamel sauce over entire dish, smoothing the top.
  7. Bake for 45-50 minutes until top is golden brown and bubbling. Cover loosely with foil if browning too quickly.
  8. Let moussaka rest for at least 20 minutes before slicing and serving.

Notes

Roast eggplants to reduce bitterness and moisture. Whisk béchamel constantly to avoid lumps and add egg yolks after cooling slightly to prevent curdling. Let moussaka rest before slicing for better layering. Variations include vegetarian, low-carb, and spicy versions.

Nutrition

Keywords: Greek moussaka, classic moussaka, béchamel sauce, eggplant casserole, traditional Greek recipe, easy moussaka, homemade moussaka

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