Traditional Greek Moussaka (Eggplant Casserole)

Moussaka is a traditional Greek dish that includes layers of eggplant, potato, tomato meat sauce, and béchamel. The results are a decadent, flavorful, and heartwarming dish that is perfect in any time of the year. Moussaka is best served as part of a main meal along with a Greek salad.

To make homemade moussaka, you begin by frying slices of eggplant in oil. Then, a creamy bechamel sauce is made with butter, flour, milk, salt, pepper, and nutmeg. Afterward, a tomato meat sauce is made by cooking onions in oil and then adding ground meat with salt, pepper, tomato sauce, and cumin so they can cook into a creamy and meaty sauce. Sliced potatoes, eggplant, tomato meat sauce, and béchamel then get layered in a casserole dish before being sprinkled with parmesan and baked in the oven. While this recipe might seem high effort, you will likely deem the time to have been worth it when you are eating the creamy layers of sauce and meaty eggplant.

What is Moussaka?

Moussaka is a baked dish that exists in several different countries. The type of moussaka that is most familiar tends to be Greek moussaka which includes a tomato meat sauce, a creamy béchamel sauce, eggplant, and potato.

While moussaka is most often served hot, it may also be served cold in some Arab countries. Some versions of moussaka don’t include any eggplant at all, but instead rely solely on potatoes, milk, and eggs. Meanwhile, Romanian moussaka might include potatoes, eggplant, cabbage, and ground pork.

Whatever version of moussaka you try, they are all delicious. This Greek moussaka recipe will surely be a gateway to you trying other types.

Pro Tips

• When you make the béchamel, it is best to cook the flour in the butter for a few minutes to cook out the floury taste.
• When adding the milk into the béchamel, gradually whisk in the milk to ensure that there are no lumps in the sauce.
• Make sure you continuously whisk the béchamel during the cooking process to ensure it doesn’t scorch on the stove.
• Feel free to use whatever ground meat you prefer in the tomato sauce. Ground lamb is most traditional but ground beef, pork, or chicken are also delicious
• For easier prep, you can make the sauces ahead of time so that all you have to do is assemble the moussaka when you are ready to cook dinner.
• Don’t overcook the eggplant during the frying process or else it may become mush. It really only needs a quick cook on both sides to give it some color.

Is Moussaka Greek or Arab?

Moussaka is most commonly associated with Greek cuisine, but its origins can be traced back to the Arab world. The dish was influenced by Arabic cooking, particularly a similar dish called "musakhkhan." The modern version of moussaka, with béchamel sauce, was popularized in Greece in the 1920s by chef Nikolaos Tselementes. So, while the roots are Arab, the version we know today is distinctly Greek.

Is Moussaka The Same as Lasagna?

No, it's not! Moussaka typically features layers of eggplant and potatoes, along with a meat sauce and béchamel, while lasagna uses pasta sheets with a ricotta or béchamel layer, meat or vegetable sauce, and cheese.

Turkish Vs. Greek Moussaka

Greek moussaka is known for its distinct layers of fried eggplant, potatoes, meat sauce, and a thick, creamy béchamel sauce on top. Turkish moussaka, on the other hand, is more of a simpler, stew-like dish, where the eggplant, meat (often lamb or beef), and vegetables are cooked together in one pot, without the layers or béchamel topping. The Turkish version also tends to use more tomatoes and is generally lighter than the Greek variety.

What to Serve with Moussaka?

Since moussaka can serve as a main dish, it doesn’t need to be served with anything else. However, if you would like to round out the meal, it is wonderful with Greek salad and fresh bread.

Can I Make Moussaka Vegetarian?

Yes, you definitely can! If you would like to make your version of this moussaka palatable for those on a vegetarian diet, you can simply omit the ground meat. Alternatively, you could use a plant-based substitute for meat like cooked lentils or frozen plant-based “meat” crumbles.

What Are the Best Eggplants to Use for Moussaka?

The best eggplants for moussaka are firm, medium to large-sized globe eggplants. These varieties have fewer seeds and a meatier texture, making them ideal for frying and layering without becoming too mushy. Look for eggplants with smooth, shiny skin and avoid any that feel too soft or have blemishes.

Should I Salt the Eggplants Before Frying Them?

Yes, it can help you a lot! Sprinkle them with salt and let them sit for about 30 minutes. This helps remove excess moisture and bitterness. Afterward, rinse and pat them dry before frying.

What Potatoes Should I Use?

For moussaka, it's best to use starchy potatoes like Russet or Yukon Gold. These varieties hold their shape well during frying and baking, while also providing a creamy texture that complements the other layers of the dish. Avoid waxy potatoes, as they may remain too firm.

What Type of Meat Should I Use in Moussaka?

Ground lamb is the most traditional choice of meat in Greek moussaka, however, you could use ground beef, ground chicken, or ground pork if you prefer.

Can I Replace the Eggplant?

While eggplant is a traditional ingredient in Greek-style moussaka, you could replace it with sliced zucchini if you prefer as it has a similar texture.

Can I Use Ready-Made Béchamel?

Yes, you can use ready-made béchamel for moussaka, but making your own is recommended for the best flavor and consistency. If you're short on time, however, the ready-made version can be a convenient substitute.

Why is My Moussaka So Soggy and Falling Apart?

Moussaka might be soggy or falling apart if the eggplants or potatoes were not properly prepped, such as not salting the eggplants to remove excess moisture or frying the vegetables at too low a temperature. Additionally, if the béchamel sauce is too thin, it won't hold the layers together well. Letting the moussaka rest before slicing also helps it set and prevents it from falling apart.

Can I Make Greek Moussaka Ahead of Time?

Of course you can! You can assemble the dish, cover it, and refrigerate it for up to 1-2 days before baking. Alternatively, you can fully cook it, let it cool, and store it in the fridge, then reheat before serving. This actually enhances the flavors, making it a great make-ahead dish!

More Casserole Recipes for a Comforting Meal!

Potato Mushroom Casserole

Cauliflower Casserole

Cheesy Potato Casserole

John Wayne Casserole

How to Store Moussaka

Leftover moussaka can be covered and stored in the fridge for up to 5 days. However, if you would like to store it for longer, you can divide portions of it between airtight containers and freeze them for later use. The moussaka should be able to keep in the freezer for 3 or 4 months.

To reheat, you can use the oven at 180°C (350°F) for about 20-25 minutes until warmed through, or microwave individual portions for a quicker option. Reheating in the oven helps preserve the texture better.

How to Make Moussaka

Slice the eggplants. Heat the oil in a pan and fry the eggplant slices on both sides.

For the béchamel, melt the butter in a saucepan on the stove. Add the flour and stir until a paste is formed. Gradually whisk in the milk until smooth and season it with salt, pepper, and nutmeg. Cook the mixture over low heat until thickened. Remove from the heat.

For the meat sauce, heat the oil in a saucepan. Add the onion and allow it to cook until translucent. Stir in the minced meat, salt, pepper, tomato sauce, and cumin, and cook until the meat is cooked and the sauce is thick.

Slice the potatoes and layer half of them in the baking dish.

Top the potatoes with half of the eggplant.

Spread half of the meat sauce on top of the eggplant followed by half of the bechamel.

Repeat the layers one more time.

Sprinkle the top with the parmesan cheese. Bake in a 180°C (360°F) oven for 40 minutes.

Cut the moussaka into slices and serve while hot.