Greek Moussaka (Moussakas)
Μουσακάς moussakasSay it: moo-sah-KAHSS
Greek moussaka is the country’s best-known baked casserole: layers of fried eggplant and potato, a rich spiced ground lamb or beef sauce, and a thick, golden béchamel topping. It is served warm as a main course in homes and tavernas year-round, especially for Sunday lunch and festive meals. The cinnamon and allspice in the meat sauce, the silky eggplant and the creamy top give it a deeply savory, aromatic character. The top should be bronzed and set, slicing into neat squares.
Greek Moussaka (Moussakas)
Μουσακάς, moussakas
Pronounced moo-sah-KAHSS
- Serves
- 4
- Prep
- 40 min
- Cook
- 50 min
- Total
- 1 hr 30 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Vegetables
Meat Sauce
Béchamel
Method
Sprinkle the eggplant slices generously with kosher salt and let them drain in a colander for 20–30 minutes. Rinse well and pat completely dry with paper towels.
Heat about 1/2 cup (120 ml) olive oil in a large skillet over medium-high heat. Working in batches, fry eggplant slices until golden and tender, 2–3 minutes per side; drain on paper towels. Fry potato slices until lightly golden and just flexible, about 2 minutes per side; drain.
Warm 2 tbsp olive oil in a large pan over medium heat. Cook the onion until soft, about 5 minutes; add garlic and meat, breaking it up, and cook until browned. Stir in tomato paste, oregano, cinnamon, allspice, salt and pepper. Pour in the wine and simmer until almost evaporated. Add crushed tomatoes, bring to a simmer, and cook uncovered until thickened, 20–25 minutes.
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook 1–2 minutes without browning. Gradually whisk in the warm milk and cook, stirring constantly, until thick enough to coat the back of a spoon. Off the heat, temper the egg yolks with a little of the sauce, then whisk back into the pan. Stir in the grated cheese, nutmeg and salt.
Preheat the oven to 350°F (175°C). In a 9x13-inch baking dish, layer the potato slices on the bottom, then half the eggplant, all the meat sauce, the remaining eggplant, and finally the béchamel in an even layer.
Bake until the top is deep golden brown and the edges are bubbling, 45–50 minutes. If the top browns too quickly, loosely cover with foil.
Cool for 15–20 minutes before cutting into squares; this helps the layers set.
Regional variants
Common variations replace some or all of the eggplant with zucchini, or omit the potatoes for a lighter dish; some cooks add a layer of sliced ripe tomatoes.
Cook's notes
- Salting and drying the eggplant is important—it removes excess moisture and prevents sogginess.
- For a lighter version, brush the eggplant slices with olive oil and roast or broil them until golden instead of frying.
- Kefalotyri is a hard Greek sheep or goat cheese; Parmesan or Pecorino Romano are good substitutes.
Serve with
Serve with Greek salad, crusty bread, and a glass of dry red wine.
Make ahead and storage
Assemble the moussaka up to 1 day ahead, cover and refrigerate unbaked; add 10–15 minutes to the baking time. Leftovers reheat well in the oven.
