The Best Moussaka in the World: Traditional Greek Moussaka with Eggplant and Beef

Moussaka is more than just a dish, but a celebration of Mediterranean comfort and tradition. This classic recipe brings together eggplants, golden potatoes, spiced meat sauce, and creamy béchamel topping. The combination of cinnamon, red wine, and parmesan creates a depth of flavor that’s both bold and beautifully balanced.

It’s a dish that dances gracefully between rustic and regal, making it perfect for Sunday family feasts, dinner parties that need a showstopper, or simply treating yourself like royalty on a Tuesday.

What is Moussaka?

Ah, moussaka, the unofficial ambassador of Greek comfort food. This baked delight is an eggplant, and sometimes a potato casserole layered with a rich, cinnamon-kissed meat sauce and finished with a thick, luxurious béchamel. While Greece has claimed the world’s affection for this dish, you’ll find similar versions all over the Balkans and the Middle East, each with its own spin.

The version that’s become famous hails from early 20th-century Greece, revamped by chef Nikolaos Tselementes, who introduced the French-style béchamel topping. It transformed what was once a simpler bake into the opulent, multi-textured wonder we know today.

In some Greek homes, recipes are closely guarded family secrets, each yiayia (grandmother) swearing hers is the only authentic version. Lucky for you, this one might just be better.

Pro Tips for The Best Moussaka Ever

• Salt the eggplants generously. This draws out bitterness and excess moisture, giving you silky slices that fry beautifully.
• Don’t skip the cinnamon because it’s the secret note that makes Greek meat sauces taste uniquely warm and aromatic.
• Use warm milk for the béchamel. It blends more smoothly into the roux, preventing lumps.
• As tempting as it is to cut in immediately, moussaka slices so much better after cooling for at least 45 minutes, allowing layers to settle and flavors to deepen.

Frequently Asked Questions

Can I use lamb instead of beef?

Absolutely! Lamb is actually very traditional and gives a richer, earthier flavor. Or mix beef and lamb for a best-of-both-worlds situation.

Why did my béchamel turn out lumpy?

Two common culprits: adding cold milk to a hot roux, or not whisking constantly. Use warm milk and keep that whisk moving like it owes you money.

How to Store Moussaka

Cool your moussaka completely before covering it tightly with foil or plastic wrap. Store in the fridge for up to 4 days. Reheat in a 160°C (325°F) oven until warmed through. Also, it freezes beautifully and can last for up to 2 months. Thaw overnight in the fridge, then reheat gently in the oven.

How to Make the Best Moussaka in the World

Step 1

Step 1

Start by slicing the eggplants into 1 cm-thick slices. Sprinkle them with salt and set them aside for about 30 minutes. While the eggplants are resting, peel and slice the potatoes into thin rounds as well.

Start by slicing the eggplants into 1 cm-thick slices. Sprinkle them with salt and set them aside for about 30 minutes. While the eggplants are resting, peel and slice the potatoes into thin rounds as well.

Step 2

Step 2

Once the eggplants have rested, heat vegetable oil in a large frying pan and fry the sliced eggplants and potatoes until golden on both sides.

Once the eggplants have rested, heat vegetable oil in a large frying pan and fry the sliced eggplants and potatoes until golden on both sides.

Step 3

Step 3

Set the fried potatoes and eggplants aside on paper towels to absorb excess oil.

Set the fried potatoes and eggplants aside on paper towels to absorb excess oil.

Step 4

Step 4

In a large skillet or saucepan, heat 3 tablespoons of olive oil. Add the chopped onion and cook until soft and translucent. Add the crushed garlic and cook for another minute. Then, add the minced beef and cook, stirring often, until it’s no longer pink.

In a large skillet or saucepan, heat 3 tablespoons of olive oil. Add the chopped onion and cook until soft and translucent. Add the crushed garlic and cook for another minute. Then, add the minced beef and cook, stirring often, until it’s no longer pink.

Step 5

Step 5

Season with salt, black pepper, cinnamon, and thyme. Then, stir in the tomato paste and mix.

Season with salt, black pepper, cinnamon, and thyme. Then, stir in the tomato paste and mix.

Step 6

Step 6

Add the bay leaf and pour in the tomato sauce, and let it cook for a couple of minutes.

Add the bay leaf and pour in the tomato sauce, and let it cook for a couple of minutes.

Step 7

Step 7

Add red wine and bring the mixture to a boil, then reduce the heat and simmer for 20–30 minutes, or until thickened.

Add red wine and bring the mixture to a boil, then reduce the heat and simmer for 20–30 minutes, or until thickened.

Step 8

Step 8

In a separate medium saucepan, melt the butter over low heat. Once melted, add the flour and whisk continuously.

In a separate medium saucepan, melt the butter over low heat. Once melted, add the flour and whisk continuously.

Step 9

Step 9

Gradually add the warm milk while whisking to prevent lumps. Continue whisking until the sauce thickens to a creamy consistency.

Gradually add the warm milk while whisking to prevent lumps. Continue whisking until the sauce thickens to a creamy consistency.

Step 10

Step 10

Add a pinch of salt, black pepper, nutmeg, grated parmesan cheese, and the egg yolks. Whisk until fully smooth and combined, then remove from heat.

Add a pinch of salt, black pepper, nutmeg, grated parmesan cheese, and the egg yolks. Whisk until fully smooth and combined, then remove from heat.

Step 11

Step 11

Preheat your oven to 180°C (360°F). Add 4–5 tablespoons of the béchamel sauce to the meat mixture and stir to combine.

Preheat your oven to 180°C (360°F). Add 4–5 tablespoons of the béchamel sauce to the meat mixture and stir to combine.

Step 12

Step 12

In a large ovenproof baking dish, start by layering the bottom with the fried potato slices. Next, add half of the fried eggplant slices over the potatoes.

In a large ovenproof baking dish, start by layering the bottom with the fried potato slices. Next, add half of the fried eggplant slices over the potatoes.

Step 13

Step 13

Spoon the meat mixture evenly over the eggplants. Add the remaining eggplant slices on top, and then pour the béchamel sauce over everything. Smooth the top with a spatula and finish with a generous sprinkle of grated parmesan cheese.

Spoon the meat mixture evenly over the eggplants. Add the remaining eggplant slices on top, and then pour the béchamel sauce over everything. Smooth the top with a spatula and finish with a generous sprinkle of grated parmesan cheese.

Step 14

Step 14

Place the assembled moussaka in the preheated oven and bake for 40–50 minutes. Once baked, remove it from the oven and allow it to cool for at least 45 minutes before slicing.

Place the assembled moussaka in the preheated oven and bake for 40–50 minutes. Once baked, remove it from the oven and allow it to cool for at least 45 minutes before slicing.