Name: Outrageously Delicious Greek Moussaka Recipe
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Cuisine: Greek
Ingredients: 2 large eggplants, sliced into 1/4-inch rounds; 2 medium potatoes, sliced thin; 1 pound ground lamb or beef; 1 medium onion, diced; 3 cloves garlic, minced; 1 can (14.5 ounces) crushed tomatoes; 2 tablespoons tomato paste; 1/2 cup red wine (optional); 1 teaspoon dried oregano; 1/2 teaspoon ground cinnamon; 1/4 teaspoon nutmeg; 3 tablespoons olive oil; Salt and pepper, to taste; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 2 cups milk, warmed; 1/4 cup grated Parmesan cheese; 1 egg yolk; 1/4 teaspoon ground nutmeg; 3 tablespoons olive oil (for sautéing); 1/4 cup breadcrumbs

Jump to Recipe·Print Recipe

Imagine all the warmth and comfort of a Greek taverna in one bite: that’s exactly what you get with this Outrageously Delicious Greek Moussaka Recipe. It’s a perfectly layered, savory casserole that sings with silky eggplant, hearty potatoes, aromatic spiced meat sauce, and a dreamy, golden béchamel topping. Each forkful is infused with rich flavors and Mediterranean sunshine, so if you’ve ever wanted to bring a touch of Greece to your own kitchen, this recipe is your invitation!

Outrageously Delicious Greek Moussaka Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Outrageously Delicious Greek Moussaka Recipe truly lies in the combination of simple yet essential ingredients. Each one offers its own flavor, texture, or color—coming together for a layered feast that tastes even better than it looks!

Eggplants: The creamy, meaty base after being salted and browned, adding irresistible richness to every bite.
Potatoes: Thinly sliced for a tender foundation—these mellow slices soak up all the savory goodness.
Ground lamb or beef: Choose your favorite; both bring a robust, traditional flavor to the filling.
Onion: Essential for that classic aromatic base—diced to blend right in with the meat.
Garlic: Just three cloves, but they deliver unmistakable Mediterranean warmth.
Crushed tomatoes: The star in your sauce, lending tang and sweetness that balance the spices.
Tomato paste: This intensifies the tomato flavor for a beautifully thick, rich meat sauce.
Red wine (optional): Adds depth and a hint of indulgence, but you can skip it and still get a divine result.
Dried oregano: That signature Greek herb taste that instantly transports you to the Aegean.
Ground cinnamon: Just the smallest pinch gives your moussaka an unforgettable warmth.
Nutmeg: A little for the sauce, a little for the béchamel—it brightens and elevates every layer.
Olive oil: For sautéing your eggplant—it brings luscious flavor and helps achieve a soft, golden texture.
Salt and pepper: Don’t forget the basics—these pull all your flavors together.
Unsalted butter: The kickstarter for your creamy béchamel topping.
All-purpose flour: Thickens the béchamel for that classic creamy finish.
Milk: Warmed, so it blends smoothly into your sauce—creating béchamel bliss!
Parmesan cheese: Just a sprinkle for cheesy depth and a beautiful golden crust on top.
Egg yolk: Adds body and silkiness to the béchamel—don’t skip it!
Breadcrumbs: The crispy crown that’s a perfect contrast to all the sumptuous layers below.

How to Make Outrageously Delicious Greek Moussaka Recipe

Step 1: Prep the Eggplant

Salting eggplant slices might seem old-fashioned, but it’s a must in this Outrageously Delicious Greek Moussaka Recipe! Sprinkle with salt, let them sit for 20 minutes, and pat dry. This simple step draws out excess moisture and any bitterness, ensuring your eggplant turns silky, not soggy, in the final bake.

Step 2: Brown the Eggplant

Heat up your olive oil in a skillet and sauté your dried eggplant slices until they’re just lightly golden on each side. Browning enhances their flavor and gives them a luxurious texture that’s key for that classic moussaka bite. Set aside—for now, these will be the heart of your layers!

Step 3: Parboil the Potatoes

Toss your potato slices into boiling water for about 5 minutes, just until slightly tender. This quick par-cook keeps your potatoes from being underdone while letting them soak up all that amazing flavor during baking. Drain well to avoid any extra moisture in your moussaka layers.

Step 4: Build the Meat Sauce

In the same skillet, brown your ground lamb (or beef) with diced onion and garlic, infusing the kitchen with irresistible aroma. Add crushed tomatoes, tomato paste, a splash of red wine (if you like), oregano, cinnamon, nutmeg, salt, and pepper. Simmer for 15 minutes until nice and thick—this sauce is bold and seriously crave-worthy.

Step 5: Whip Up the Dreamiest Béchamel

Melt butter in a saucepan, whisk in flour, and cook for a minute to form a smooth roux. Slowly pour in the warmed milk, whisking constantly to avoid lumps, until you have a glossy, thick sauce. Remove from heat and stir in Parmesan, egg yolk, and a pinch of nutmeg. This topping is what takes the Outrageously Delicious Greek Moussaka Recipe over the top.

Step 6: Assemble the Layers

Grease a 9×13-inch baking dish and start the masterpiece: potatoes first, topped by the browned eggplant, followed by a generous spread of your meat sauce. Finally, pour that luscious béchamel over everything and finish with a snowfall of breadcrumbs. You’re almost there!

Step 7: Bake to Golden Perfection

Pop your assembled moussaka into a preheated 375°F (190°C) oven and bake for 45 to 50 minutes. Watch as your béchamel turns golden and the dish bubbles with anticipation. Let it rest for at least 15 minutes before slicing so every layer sets beautifully and the flavors can truly shine.

How to Serve Outrageously Delicious Greek Moussaka Recipe

Garnishes

A sprig of fresh parsley or oregano on each slice not only adds a vibrant pop of color but also amplifies those classic Greek aromatics. A light dusting of grated Parmesan or even a quick zest of lemon will lift every bite and make your Outrageously Delicious Greek Moussaka Recipe feel restaurant-worthy.

Side Dishes

Serve your moussaka with a crisp Greek salad brimming with tomatoes, cucumbers, kalamata olives, and tangy feta. Or, pair it with warm, crusty bread to scoop up every last bit of savory sauce. You can even add roasted vegetables or lemony steamed greens for a well-rounded Mediterranean feast.

Creative Ways to Present

For a show-stopping dinner party, cut your moussaka into neat squares and serve on individual plates, drizzled with a light olive oil and sprinkled with fresh herbs. For a casual family meal, scoop it straight from the pan and let everyone enjoy those perfectly imperfect layers—it’s rustic, inviting, and always a favorite!

Make Ahead and Storage

Storing Leftovers

Moussaka makes the ultimate leftover. Simply cover and refrigerate your cooled Outrageously Delicious Greek Moussaka Recipe for up to 3 days. The flavors deepen as they sit, making each reheated slice—if possible—even more delicious than the first!

Freezing

You can freeze either a whole pan or individual slices of moussaka. Wrap tightly in foil or place in airtight containers. It will keep beautifully for up to two months. When ready to serve, thaw in the refrigerator overnight before reheating.

Reheating

To reheat, place slices in a 325°F (165°C) oven, covered with foil, until warmed through (about 20–25 minutes). Remove the foil for the last 5 minutes if you want to restore the top’s golden crispness. Avoid the microwave if possible, as the texture can suffer.

FAQs

Can I make the Outrageously Delicious Greek Moussaka Recipe vegetarian?

Absolutely! Swap the ground meat with a hearty alternative like lentils or a mix of mushrooms and eggplant. Prepare everything else as directed—you’ll still get those signature layers and all that classic Mediterranean flavor.

Why do I need to salt and drain the eggplant?

This step pulls out excess water and any bitterness. By salting and drying the eggplant, you’ll prevent a soggy casserole and concentrate the vegetable’s natural creaminess, making every bite of your moussaka irresistible.

Can I assemble my moussaka in advance?

Yes, you can assemble the entire dish a day ahead and refrigerate it before baking. In fact, that extra chilling time lets the flavors meld even more. Just pop it in the oven when ready and add a few minutes to the baking time if needed.

What’s the best wine pairing for this dish?

A robust Greek red wine like Agiorgitiko or a fruity Merlot complements the earthy spices and richness of the Outrageously Delicious Greek Moussaka Recipe perfectly. If you prefer white, try a crisp Assyrtiko with plenty of lemony brightness.

Can I use sweet potatoes instead of regular potatoes?

You can! Sweet potatoes add a lovely touch of sweetness and a beautiful color to the layers. The texture remains satisfying, and the flavors pair surprisingly well with the cinnamon and nutmeg in the meat and sauce.

Final Thoughts

If you’re looking for a dish that promises comfort, flavor, and just the right amount of Mediterranean magic, you simply must try this Outrageously Delicious Greek Moussaka Recipe. Gather your ingredients, follow the steps, and treat yourself to a taste of Greece—you deserve it!

Outrageously Delicious Greek Moussaka Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 11 reviews

Author: admin
Total Time: 1 hour 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Outrageously Delicious Greek Moussaka Recipe is a classic dish that combines layers of eggplant, potatoes, flavorful meat sauce, and creamy béchamel sauce, baked to perfection. A comforting and hearty meal that’s perfect for gatherings or a cozy family dinner.

Ingredients

Scale

Eggplant Layer:

2 large eggplants, sliced into 1/4-inch rounds

Potato Layer:

2 medium potatoes, sliced thin

Meat Sauce:

1 pound ground lamb or beef
1 medium onion, diced
3 cloves garlic, minced
1 can (14.5 ounces) crushed tomatoes
2 tablespoons tomato paste
1/2 cup red wine (optional)
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
3 tablespoons olive oil
Salt and pepper, to taste

Béchamel Sauce:

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk, warmed
1/4 cup grated Parmesan cheese
1 egg yolk
1/4 teaspoon ground nutmeg

Additional:

3 tablespoons olive oil (for sautéing)
1/4 cup breadcrumbs

Cook Mode Prevent your screen from going dark

Instructions

Prep Eggplant and Potatoes: Salt eggplant slices and let sit for 20 minutes. Pat dry and sauté until lightly browned. Boil potato slices until slightly tender.
Prepare Meat Sauce: Cook ground meat with onion and garlic. Add crushed tomatoes, tomato paste, red wine, oregano, cinnamon, nutmeg, salt, and pepper. Simmer until thickened.
Make Béchamel Sauce: Melt butter, whisk in flour, then slowly add warmed milk. Remove from heat, stir in Parmesan cheese, egg yolk, and nutmeg.
Assemble and Bake: Layer potatoes, eggplant, and meat sauce in a baking dish. Pour béchamel sauce over the top, sprinkle with breadcrumbs, and bake until golden and bubbling.
Rest and Serve: Let moussaka rest for 15 minutes before slicing and serving.