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Moussaka Recipe
5 from 42 votes

Moussaka Recipe

This Moussaka combines roasted eggplant and Yukon gold potatoes with a spiced ground beef sauce topped with a creamy béchamel. The layers developed through roasting and simmering create a hearty and textured casserole that balances savory meat with tender, caramelized vegetables and a rich, nutmeg-scented sauce. Preparing the sauce with cinnamon and paprika adds warmth, while the cheese in the béchamel enriches the creamy top layer. This dish is ideal when served warm as a filling main course that can be prepared in advance and finished in the oven to meld the flavors.

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings: 8 portions
Calories: 641 kcal
Course: Main Course
Cuisine: Mediterranean, Greek, Middle Eastern

Ingredients

For the Eggplant
  • 2 eggplant large (about 2 pounds/907 g), peeled and cut into ¾-inch (2-cm) cubes
  • 1 teaspoon salt
  • ¼ cup extra-virgin olive oil
For the Potatoes
  • 1½ lbs potato (Yukon gold sliced crosswise ¼ inch thick
  • 1½ tablespoons extra-virgin olive oil
  • ½ teaspoon salt
For the Meat Sauce
  • 1 tablespoon extra-virgin olive oil ½ teaspoon sugar
  • 1 onion large yellow, finely chopped
  • 5 garlic cloves, minced
  • ½ cup red wine dry
  • 2 teaspoons paprika
  • 1 tablespoon oregano dried
  • ¼ teaspoon red pepper flakes crushed
  • ¾ teaspoon ground cinnamon
  • 1½ lbs ground beef 85% lean
  • 1 (15-oz can) crushed tomatoes 1¾ cups; see note
  • 1 teaspoon salt
  • ½ teaspoon sugar
For the Béchamel
  • ½ cup (1 stick) butter unsalted
  • ⅔ cup all-purpose flour
  • 3 cups milk whole
  • ½ cup Pecorino Romano cheese finely grated
  • ¼ teaspoon salt
  • ⅛ teaspoon ground nutmeg
  • 3 egg large yolks

Instructions

    Cup of Yum
  1. Prepare the Eggplant: Place the eggplant in a colander, sprinkle evenly with the salt, and toss with your hands. Let it sit for 30 minutes to 1 hour, then blot dry with paper towels or a clean dish towel. Line a baking sheet with heavy-duty aluminum foil. Directly on the foil, toss the salted eggplant with the oil, then spread it into a single layer.
  2. Prepare the Potatoes: On a separate baking sheet (do not line with foil), toss the potato slices with the oil and salt, arranging them in a single layer.
  3. Position two oven racks in the middle and lower third of the oven, then preheat to 450°F.
  4. Place the eggplant on the middle rack and the potatoes on the lower-middle rack. Roast until the eggplant is softened and lightly browned and the potatoes are tender, 30 to 35 minutes. Toss the potatoes once halfway through to prevent sticking. Set the vegetables aside and reduce the oven temperature to 400°F.
  5. Make the Meat Sauce: In a Dutch oven or large pot, heat the oil over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and stir constantly until fragrant, about 1 minute. Do not brown. Add the wine, paprika, oregano, red pepper flakes, and cinnamon; increase the heat to medium-high, scraping up any browned bits from the bottom of the pot, and cook until the wine has almost completely evaporated, 2 to 3 minutes. Add the beef, breaking it up with a wooden spoon, and cook until no pink remains, 4 to 5 minutes. Stir in the tomatoes, salt, and sugar, then lower the heat to medium. Cook uncovered, stirring occasionally, until thickened, 6 to 8 minutes. Set aside.
  6. Prepare the Béchamel: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, until lightly golden, about 1 minute. Gradually add the milk, about 1 cup at a time, whisking constantly. Increase heat to medium-high and cook, whisking frequently, until thick, smooth, and sputtering, 3 to 5 minutes. It should be the consistency of very runny mashed potatoes. Off the heat, whisk in the cheese, salt, and nutmeg. Whisk in the egg yolks one at a time. Set aside.
  7. Assemble the Moussaka: Lightly grease a 9x13-inch baking dish with nonstick cooking spray or olive oil. Arrange the roasted potatoes in an even layer, followed by the eggplant, pressing to create a compact layer. Spread the meat sauce evenly over the eggplant, then spread the béchamel evenly over top.
  8. Place the baking dish on a rimmed baking sheet lined with foil to catch any spills. Bake until the top is lightly browned in spots and bubbling at the edges, 30 to 35 minutes. To ensure the dish sets up properly, let it sit at room temperature for 30 minutes before slicing.

Notes

  • Use 15-oz canned crushed tomatoes or measure from a larger can; freeze leftovers for future use.
  • Assemble moussaka up to baking stage and store in refrigerator for up to 24 hours before baking.
  • Allow assembled moussaka to come to room temperature for about 30 minutes before baking for more even cooking.
  • For freezing, assemble without béchamel sauce; add it just before baking to prevent sauce separation.
  • Frozen moussaka can be stored up to 3 months and should be thawed overnight before baking.
  • Leftover baked moussaka can be frozen but texture may change after reheating.

Nutrition Information

Serving 1 square Calories 641kcal (32%) Carbohydrates 42g (14%) Protein 26g (52%) Fat 41g (63%) Saturated Fat 16g (80%) Cholesterol 168mg (56%) Sodium 1034mg (43%) Fiber 7g (28%) Sugar 13g (26%)

Nutrition Facts

Serving: 8 portions

Amount Per Serving

Calories 641

% Daily Value*

Serving 1 square
Calories 641kcal 32%
Carbohydrates 42g 14%
Protein 26g 52%
Fat 41g 63%
Saturated Fat 16g 80%
Cholesterol 168mg 56%
Sodium 1034mg 43%
Fiber 7g 28%
Sugar 13g 26%

* Percent Daily Values are based on a 2,000 calorie diet.