The Ultimate Guide to Making Authentic Greek Moussaka

When it comes to traditional Greek dishes, few are as iconic and beloved as Moussaka. This hearty, flavorful meal is a staple in Greek households and often graces tables during festive gatherings. Similar to Italian lasagna, Moussaka swaps out pasta for tender slices of eggplant, layered with a rich meat sauce and topped with a velvety béchamel sauce. If you’re looking to create an authentic Moussaka recipe that will impress even the most discerning palate, this guide will walk you through every step, from preparing the eggplant to assembling and baking the dish to golden perfection.

What is Moussaka?

Moussaka is a layered casserole dish that features eggplant, a meat sauce made from ground lamb or beef, and a thick, creamy béchamel sauce. The dish is deeply comforting and rich in flavor, offering a balance of savory meat, tender vegetables, and a creamy, slightly cheesy top. It is similar to lasagna, but with the earthy flavor of eggplant replacing pasta sheets, making it lower in carbs and perfect for those looking for a more vegetable-forward option.

Ingredients for Moussaka

To make a truly authentic Greek Moussaka, you’ll need the following ingredients:

For the Eggplant Layer

• 1 kg (2 lb) eggplant, sliced into 0.75 cm (0.3″) thick rounds
• 1 tsp salt
• 2-3 tbsp olive oil for brushing the eggplant

For the Meat Sauce

• 1 tbsp olive oil
• 1 onion, finely diced
• 3 garlic cloves, minced
• 700 g (1.4 lb) ground lamb or beef
• 1/2 cup dry red wine (optional, but highly recommended for flavor)
• 400 g (14 oz) crushed tomatoes
• 3 tbsp tomato paste
• 1 cup beef broth
• 1 beef bouillon cube, crumbled
• 2 bay leaves
• 1.5 tsp sugar (optional)
• 2 tsp dried oregano
• 1/2 tsp cinnamon
• 3/4 tsp salt
• 1/4 tsp black pepper

For the Béchamel Sauce

• 4 tbsp (60g) butter
• 5 tbsp plain flour
• 2.5 cups milk
• 1/4 tsp grated nutmeg (optional)
• 1/2 cup grated parmesan cheese (or Kefalotiri cheese if available)
• 1 whole egg
• 1 egg yolk
• 1.25 tsp stock powder (vegetable or chicken) or salt
• 1/4 tsp pepper

For the Topping

• 1/3 cup panko breadcrumbs (or regular breadcrumbs)

Step-by-Step Instructions for Making Moussaka

1. Preparing the Eggplant

Start by salting the eggplant slices. This step is essential to remove any excess moisture and reduce any bitterness from the eggplant. Here’s how to do it:

1. Lay the eggplant slices in a single layer on a large tray or in a colander.
2. Sprinkle each layer with a little salt, ensuring the slices are evenly coated.
3. Let the salted eggplant rest for 30 minutes. The salt will draw out the moisture.
4. After 30 minutes, use paper towels to pat the slices dry.

To cook the eggplant, you have a few options: frying, grilling, or baking. For a healthier and less oily version of Moussaka, we recommend baking:

1. Preheat your oven to 240°C (450°F).
2. Brush each eggplant slice lightly with olive oil and arrange them on baking trays.
3. Bake for 15-20 minutes until the slices are lightly browned and softened. Set them aside to cool.

2. Making the Meat Sauce

While the eggplant is resting, you can prepare the rich and flavorful meat sauce:

1. Heat 1 tbsp of olive oil in a large pan over medium heat.
2. Add the diced onion and minced garlic, sautéing for about 2 minutes until soft and fragrant.
3. Add the ground lamb (or beef) to the pan. Break it up with a spoon and cook until browned, about 5 minutes.
4. If you’re using red wine, pour it in and let it simmer for 1-2 minutes to cook off the alcohol.
5. Add the crushed tomatoes, tomato paste, beef broth, crumbled bouillon cube, bay leaves, oregano, cinnamon, salt, pepper, and sugar (if using).
6. Reduce the heat to low and let the sauce simmer for about 15-20 minutes until it thickens. The sauce should be quite thick, similar to the consistency of Bolognese sauce used in lasagna.

3. Making the Béchamel Sauce

The béchamel sauce adds a creamy and luxurious texture to the Moussaka:

1. In a medium saucepan, melt the butter over medium heat.
2. Add the flour and whisk constantly for about 1 minute to cook out the raw flour taste.
3. Gradually whisk in the milk, a little at a time, ensuring there are no lumps.
4. Continue stirring the sauce for 3-5 minutes until it thickens and can coat the back of a spoon.
5. Remove the saucepan from the heat and stir in the grated parmesan (or Kefalotiri cheese), nutmeg, and stock powder (or salt). Let the sauce cool for a few minutes.
6. Once cooled slightly, whisk in the egg and egg yolk. This will help the sauce set when baked, giving you a nice, thick layer of béchamel on top.

4. Assembling the Moussaka

Now comes the fun part – assembling your Moussaka:

1. Preheat your oven to 180°C (350°F).
2. Grease a large baking dish (about 26cm/9″ or larger) with a little olive oil.
3. Layer half of the baked eggplant slices on the bottom of the dish.
4. Pour all of the meat sauce over the eggplant, spreading it evenly.
5. Top with the remaining eggplant slices to create a second layer.
6. Pour the béchamel sauce over the top, spreading it out evenly with a spatula.
7. Sprinkle the panko breadcrumbs over the béchamel for a crunchy topping.

5. Baking the Moussaka

1. Place the Moussaka in the oven and bake for 30-40 minutes, or until the top is golden brown and the béchamel is set.
2. Once baked, remove the Moussaka from the oven and let it rest for about 10-15 minutes before serving. This will make it easier to slice and serve.

Serving Suggestions

Moussaka is best enjoyed hot, but it tastes even better the next day after the flavors have melded together overnight. Serve it with a fresh Greek salad, crusty bread, or even some tzatziki on the side. This dish is perfect for feeding a crowd, and any leftovers can be stored in the fridge for up to 3 days.

Tips for Making the Best Moussaka

• Salting the eggplant: This step is key to avoiding a soggy dish. Don’t skip it!
• Use lamb for authenticity: While you can use beef, lamb gives the dish a more traditional flavor.
• Make-ahead tip: You can prepare the meat sauce and béchamel in advance. Just store them separately in the fridge until you’re ready to assemble and bake.