Easy Moussaka Recipe

This Easy Moussaka Recipe is an unbelievably delicious classic Greek casserole! With layers of tender roasted eggplant and spiced meat sauce topped with velvety parmesan bechamel, it’s a rich and comforting family favorite that will have everyone saying “opa”!

What Is Moussaka

Allow me to introduce you to hearty and delicious moussaka! At its heart, this dish is almost like a Greek-inspired beef and eggplant lasagna. Featuring layers of roasted eggplant and Mediterranean spiced meat sauce covered with creamy béchamel, and then baked to golden brown perfection, it’s an authentic taste of Greece.

But you might be wondering, with so many layers, is making this culinary masterpiece a daunting task? The answer is no! While this Greek casserole may appear complicated, the steps are super easy and it doesn’t require any fancy ingredients! So, grab a couple of eggplants and give this easy moussaka recipe a try!

Meat Sauce

• Olive Oil: I always use extra virgin olive oil to saute the aromatics. You can also use vegetable oil if you prefer.
• Onion: Flavors the meat sauce and adds texture. I used brown onion but any type of onion will work. 
• Garlic: Infuses the sauce with a pungent yummy flavor. Use fresh minced garlic cloves for the best taste.
• Ground Meat: Ground beef or lamb provides the sauce with its meatiness. For a leaner alternative, you can use ground turkey or chicken.
• Diced Tomatoes: Diced tomatoes contribute savory flavor and add some texture. Fresh tomatoes can be used as a substitute.
• Tomato Paste: Enhances the tomato flavor and thickens the sauce.
• Herbs: A mixture of dried oregano, cinnamon, nutmeg, and allspice gives the dish its signature flavor. 
• Seasonings: Salt and black pepper are added to taste.
• Red Wine: A touch of red wine elevates the sauce with a layer of complexity. 

Eggplant Layers

• Eggplants: Roasted sliced eggplant provides a tender and flavorful layer. 
• Salt: Draws out any excess moisture and bitterness from the eggplant slices.
• Olive Oil: Adds flavor to the roasted eggplant and helps it to properly brown. 

Bechamel Sauce

• Butter: Forms the roux of the creamy bechamel. Always use unsalted butter to control the saltiness of the dish. 
• All-Purpose Flour: White flour thickens the sauce. You can use gluten-free flour if needed.
• Milk: Creates the creamy texture of the sauce. Plant-based milk like almond or oat milk works as a dairy-free alternative.
• Seasonings: Salt and black pepper enhance the flavor of the bechamel. 
• Ground Nutmeg: Just a pinch complements the richness and creaminess.  
• Eggs: Helps to bind the sauce and add richness. 
• Parmesan Cheese:  Provides the sauce with some cheesy goodness. 

Don’t let the long list of ingredients or steps scare you away! This Greek moussaka recipe is actually quite easy to make and is perfect for feeding a crowd!

Preheat The Oven

Begin by preheating your oven to 375°F (190°C). Then grab a 9×13 inch (23×33 cm) casserole dish and set it aside.

Cook The Meat

Start by heating 2 tablespoons of olive oil over medium-high heat in a large skillet. Then add the chopped onion and minced garlic to the pan and saute for about 5 minutes until the onion becomes soft and translucent.

Now, add the ground beef to the mixture and cook it while breaking it up with a wooden spoon, until it’s no longer pink and cooked through.

Make The Sauce

Next, stir the diced tomatoes, tomato paste, dried oregano, ground cinnamon, ground nutmeg,

ground allspice, salt, and black pepper into the beef mixture. Then bring it to a simmer and let it cook for about 15 minutes while stirring it occasionally until it thickens up a bit. 

If you are using the red wine, add it to the thickened sauce and let it simmer for another 5 minutes.

Prep The Eggplant

While the sauce is simmering, start prepping the eggplant. To begin, place the slices of eggplant in a colander in the sink and sprinkle them with salt. Now, let them sit for 30 minutes and let the salt draw out any bitterness.   

Once the eggplant has sat for 30 minutes, rinse the salt off the slices and pat them dry with paper towels. Next, brush the slices with olive oil on both sides and lay them in a single layer on a baking sheet. Then put the baking sheet into the oven and let the eggplant bake for 15 to 20 minutes or until it’s soft and lightly browned. 

Make The Bechamel

You can start making the creamy bechamel as the eggplant roasts in the oven. To begin, melt the butter in a saucepan over medium heat. Then whisk in the flour until it’s fully combined. Now, slowly begin whisking in ½ cup the milk at a time. Make sure that the milk is fully absorbed by the flour before you whisk in the next portion.

Then when the sauce starts to bubble, whisk in the pepper and nutmeg. Now, whisk in the eggs until well combined. Finally, stir in the parmesan cheese, bring the sauce to a boil, and then remove it from the heat. 

Assemble The Dish

Once the sauces are ready and the eggplant is roasted, start building your moussaka! First, spread half of the meat sauce on the bottom of your 9×13-inch baking dish. Next, lay the roasted eggplant in a single layer on top.

Then spread the remaining meat sauce on top of the eggplant. Now, pour the bechamel over the meat sauce and spread it out evenly with a spatula.  

Bake The Moussaka

After it’s assembled, transfer the casserole to the preheated oven. Then let it bake for 45 to 50 minutes or until it’s bubbly and golden brown on top. Then remove it from the oven and let it cool for a few minutes before slicing it into portions and serving.

Storage

You can store leftover moussaka in the refrigerator for up to 5 days in an airtight container. To reheat, simply cover it and heat it in the microwave or oven. You can also freeze the leftovers for up to 3 months. Just be sure to let them thaw out overnight in the fridge prior to reheating. 

Discover More Great Casseroles

• Baked Mostaccioli
• Beef Stroganoff Casserole
• Tater Tot Casserole
• Chicken Spaghetti
• Green Bean Casserole