Traditional Moussaka with Eggplant, Meat, and Olive Oil

August 1, 2025

Moussaka is one of the most iconic dishes in Greek cuisine—rich, hearty, and layered with comfort. Known for its beautifully stacked layers of roasted eggplant, spiced meat sauce, and creamy béchamel, Greek moussaka is often compared to lasagna but offers a unique Mediterranean flavor profile shaped by olive oil, cinnamon, and nutmeg.

Served as a main course, this traditional Greek eggplant casserole is a staple at family gatherings, Sunday lunches, and festive holidays. Whether you’re recreating your yia-yia’s recipe or trying moussaka for the first time, this dish captures the warmth and flavor of Greece in every bite.

Ingredients for Greek Moussaka

A classic moussaka recipe requires three distinct components: eggplant, a rich meat sauce, and a silky béchamel topping. Here's what you'll need:

Vegetable Layer:

2–3 large eggplants, sliced lengthwise
Olive oil (for brushing or frying)
Optional: 2 medium potatoes, sliced and pre-cooked or roasted

Meat Sauce:

1 lb (450g) ground beef or lamb
1 onion, finely chopped
2–3 cloves garlic, minced
1 can (14 oz) crushed tomatoes or tomato passata
1 tbsp tomato paste
1 tsp ground cinnamon
Salt and pepper to taste
Optional: a splash of red wine

Béchamel Sauce:

4 tbsp olive oil or butter
4 tbsp all-purpose flour
2½ cups milk
1 egg yolk
A pinch of nutmeg
Salt and pepper
Grated kefalotyri or Parmesan (optional topping)

How to Make Greek Moussaka (Step-by-Step)

Follow these steps for a successful Greek moussaka that’s golden, creamy, and full of flavor.

Step 1: Prepare the Eggplant

Slice the eggplant, sprinkle with salt, and let sit for 20–30 minutes to reduce bitterness.
Pat dry, brush with olive oil - for example Greek Olive Oil from Nostosgoods,, and roast at 400°F (200°C) for 20 minutes, or lightly pan-fry until golden.

Step 2: Make the Meat Sauce

Sauté onions and garlic in olive oil until soft.
Add ground meat and brown until fully cooked.
Stir in tomato paste, crushed tomatoes, cinnamon, salt, pepper, and wine (if using).
Simmer until thickened, about 20 minutes. Set aside.

Step 3: Prepare the Béchamel Sauce

Heat olive oil or butter in a saucepan. Stir in flour to form a roux.
Gradually whisk in warm milk, stirring constantly.
Add salt, pepper, and nutmeg. Once thickened, remove from heat.
Beat in egg yolk off-heat for creaminess.

Step 4: Assemble the Moussaka

In a baking dish, layer potatoes (optional), then eggplant, then meat sauce. Repeat if needed.
Pour béchamel sauce over the top and smooth out.
Sprinkle with grated cheese if desired.

Step 5: Bake

Bake at 375°F (190°C) for 40–45 minutes or until the top is golden and bubbling.
Let rest for at least 30 minutes before slicing.

Dishes Served with Moussaka

Moussaka is a rich, layered casserole, so the best side dishes balance its hearty flavors with fresh, vibrant, and tangy elements. Whether you're serving it as a main course at a family dinner or for a Greek-themed gathering, here are some ideal pairings:

1. Greek Salad (Horiatiki)

A refreshing mix of tomatoes, cucumbers, red onion, Kalamata olives, and feta cheese, tossed with oregano and olive oil. Its acidity and crunch contrast perfectly with the creamy béchamel and savory meat layers of moussaka.

2. Lemon Roasted Potatoes

Crispy on the edges and tender inside, these potatoes are roasted with olive oil, lemon juice, garlic, and oregano. The citrus brightens the meal and complements the warm spices in the meat sauce.

3. Tzatziki Sauce & Pita Bread

Cool and creamy tzatziki—made from Greek yogurt, cucumber, garlic, and olive oil—is a perfect dip to serve alongside. Pair with warm pita bread or flatbread for scooping.

4. Steamed or Sautéed Greens (Horta Vrasta)

Traditional boiled greens like dandelion or spinach, served with lemon and olive oil, cut through the richness of the casserole while adding a healthy, authentic touch.

5. Rice Pilaf or Orzo Pasta

If you're looking for a grain-based side, serve moussaka with lemony rice pilaf or buttery orzo tossed with fresh herbs. These provide a soft and subtle base to soak up the dish’s rich sauces.

6. Garlic Roasted Vegetables

Roasted carrots, zucchini, bell peppers, and red onion seasoned with garlic and olive oil make a colorful, nutrient-packed pairing for moussaka.

7. Wine Pairing Suggestions

Serve your moussaka with a medium-bodied red wine like Agiorgitiko, Xinomavro, or a fruity rosé. These Greek wines enhance the spices in the dish and elevate the meal.