Greek cuisine’s most famous dish, moussaka, an eggplant potato casserole, is in its best version here. Loved by Greeks and people from around the world, it is the epitome of comfort food. It’s like a big teddy bear hug. This is the authentic Greek moussaka recipe, just like we make at home. Enjoy!

If you love this moussaka, you will also love this pastitsio, Greek stuffed eggplants or cumin meatballs in red sauce!

Why this recipe sings

Moussaka is a dish that speaks Greek even though none of the ingredients that make it up are purely Greek. The eggplant and ground beef combination is of Eastern origin, and the béchamel has a French influence. Yet, anyone who comes to Greece for a holiday cannot wait to try this dish.

Moussakas (as we say in Greek with an s at the end) reminds us of summer, the islands, and big family dinners in gardens and yards. The dish, complicated as it is, is always a treat and a celebration.

There are many variations of a moussaka recipe in greek homes. The reason is the eggplant, the main vegetable of this recipe. It has loyal fans and sworn enemies. So Greek cooks trying to satisfy the preferences of the whole family, resorted to many variations: moussaka with potatoes with no eggplants in sight, with zucchini instead of eggplants, zucchini-eggplant-potatoes layers or various other vegetables, and a mashed potato topping instead of a rich bechamel (cottage pie anyone?).

The “correct” moussaka recipe has layers of eggplant, a meat ragout sauce, and a rich béchamel.

All these variations are authentic to Greek families, and they enjoy each and every one of them.

This recipe is the moussaka my parents and grandparents made through the years. It is exactly how I remember it and how I make it at home. Layers of lightly fried potato slices layered with slices of eggplant, some grated cheese, and a rich ground beef ragout sauce. A creamy, delicious bechamel sauce and a cheesy, crusty golden top to die for, just like home.

Here is what you need

For the eggplants and potatoes

• Yukon gold potatoes. I love them because they taste great and don’t need peeling. Their skin is thin and perfectly edible; it gets a bit crisp from the frying. Remember to scrub potatoes clean before slicing.
• Eggplants. The key to a good moussaka is choosing good eggplants. Ideally, they should be in season and fresh.
• Olive oil. I always fry the vegetable slices in olive oil. I love the taste and have never had any trouble with the high temperature. I am keeping the temp medium to high works fine for me. By all means, fry the veggies in sunflower oil or the oil of your preference.
• Sea salt and freshly ground pepper. For seasoning and all over the eggplants while they release their liquid.

For the meat ragu

• Ground beef. I choose an 85/100 ratio for my ground beef. I prefer it to a very lean cut. You can also use a combination of ground beef and pork. For a leaner moussaka, you can make it with ground turkey.
• Onions and garlic.
• Tomato paste. To intensify and thicken the meat sauce.
• Tomatoes. I use two cans of San Marzano tomatoes and pulse them in the food processor to make passata-tomato puree.
• Red wine.
• Cinnamon stick, cloves, ground cumin and nutmeg, sea salt, and freshly ground pepper.
• Extra virgin olive oil.

For the béchamel

• Butter.
• All-purpose flour. 
• Whole milk. 
• Bay leaf.
• Ground nutmeg.
• Eggs. You will only use the yolks to thicken the white sauce.
• Parmigiano Reggiano. The grated cheese is used to thicken the white sauce grated.

Detailed measurements, instructions, and tips are on the recipe card at the bottom of the page.

Step by step

Good ingredients, organization, and timing are the keys to a successful and delicious moussaka. This eggplant and potato casserole can rack havoc in a kitchen, so planning your steps is best. Below is the order I make things.

1. Start the sauce.
2. While the sauce cooks, prepare the eggplants and potatoes.
3. Start assembling as soon as the meat sauce finishes.
4. Preheat the oven.
5. Make the béchamel and finish assembling.
6. Cook in the oven.

Make the meat ragu sauce

Heat two tablespoons of olive oil in a deep saucepan and brown the ground meat over high heat, stirring and breaking it with a spoon. 

After the meat browns, add the diced onion, garlic, spices, cinnamon sticks, and two or three cloves.

Let the onion soften for a few minutes, and add the tomato paste. Stir and cook for two-three minutes and pour in the wine. Let the alcohol evaporate. 

Add the tomatoes, a teaspoon of sugar and stir. Simmer the meat ragu for an hour on low heat.

Prepare the eggplants and potatoes

Serve moussaka with a leafy green salad, feta cheese and a nice Cabernet Sauvignon.

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