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+ servings
5 from 1 vote
Close up of moussaka on a white plate with Greek salad.
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hrs
This recipe for moussaka does take some time, but the different components can be made separately ahead of time, and the result is delicious.
Course: Entrées
Cuisine: Greek
Keyword: Beef, One Pot Meal
Servings: 8 people
Calories: 533 kcal
Meat Filling:
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 cloves garlic smashed
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 1 pound ground beef
  • Salt and freshly ground black pepper to taste
  • ¼ cup red wine
  • ½ cup beef or chicken broth
  • 1 15-ounce can crushed tomatoes
Béchamel Sauce:
  • ¼ cup unsalted butter
  • ½ cup all-purpose flour
  • 4 cups whole milk at room temperature
  • 2 egg yolks
  • ½ cup grated Parmesan cheese
  • Salt and freshly ground black pepper to taste
  • Pinch ground nutmeg
  • 2 large eggplants sliced lengthwise about ½-inch thick
  • Salt
  • Olive oil
  • 2 russet potatoes sliced lengthwise, about ¼-inch thick
  • 1 cup fresh breadcrumbs
Start by making the meat sauce.
  1. Pre-heat a large skillet over medium heat. Add the olive oil and cook the onion and garlic until they soften – about 5 minutes.
  2. Add the tomato paste and spices and continue to cook for about 2 minutes. Add the ground beef and cook until lightly browned. Season with salt and pepper. Add the red wine and bring to a simmer. Add the broth and crushed tomatoes and reduce until slightly thickened – about 10 minutes.
  3. Season to taste with salt and pepper and set the meat sauce aside. This meat sauce can be made ahead of time and stored in the fridge overnight.
Prepare the Béchamel sauce.
  1. Heat a 2- to 3-quart saucepan over medium heat. Melt the butter. Add the flour and stir, cooking for 2 minutes. Whisk in the milk, stirring constantly to avoid lumps. Stirring regularly, bring the sauce to a boil. Simmer for 10 minutes to thicken.
  2. Turn off the heat and temper in the egg yolks by whisking a little hot milk into the egg yolks and then whisking the egg yolks into the saucepan. Stir in the cheese, nutmeg and salt and pepper to taste. Set the sauce aside.
Prepare the eggplant.
  1. Pre-heat the oven to 375˚F. Line two large sheet pans with paper towel, salt both sides of the eggplant slices and let the eggplant sit on the paper towel for about 30 minutes while the oven pre-heats, to draw out excess liquid.
  2. Blot the eggplant slices with the paper towel, oil the slices and place them on the sheet pans in a single layer. Transfer the eggplant to the oven and bake for 30 to 40 minutes, until golden brown, flipping the slices over halfway through the cooking time. Remove from the oven and set aside.
Prepare the potato slices.
  1. Bring a large stockpot of salted water to a boil. Add the potato slices to the water and cook until they are fork tender, but not falling apart – about 7 to 8 minutes. Remove the potato slices with a slotted spoon and set them aside on a paper towel to drain.
Assemble the moussaka.
  1. Pre-heat the oven to 375˚F.
  2. Lightly oil a 9-inch by 13-inch baking dish.
  3. Shingle the eggplant slices in one layer on the bottom of the dish.
  4. Spread the meat sauce over the eggplant.
  5. Place the potato slices on the meat sauce.
  6. Sprinkle the breadcrumbs over the potatoes.
  7. Season with salt and freshly ground black pepper.
  8. Pour and spread the Béchamel sauce on the breadcrumbs.
  9. Transfer the moussaka to the oven and bake at 375˚F for 50 to 60 minutes, until the Béchamel sauce has started to turn a golden brown color and is bubbling.
  10. Remove from the oven and let the moussaka rest for 5 to 10 minutes before serving.
Nutrition Facts
Amount Per Serving
Calories 533 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 13g65%
Trans Fat 1g
Cholesterol 122mg41%
Sodium 535mg22%
Potassium 1083mg31%
Carbohydrates 45g15%
Fiber 7g28%
Sugar 15g17%
Protein 23g46%
Vitamin A 700IU14%
Vitamin C 14mg17%
Calcium 302mg30%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.