Moussaka

Moussaka (pronounced moo-sa-ka’a) is a sublime Greek eggplant casserole with hints of cinnamon, nutmeg, oregano, and paprika. Rich and fragrant, it’s the best kind of comfort food. No wonder it’s one of Greece’s most famous dishes!

Moussaka is not difficult to make, but it is a bit time-consuming. The good news is that the flavors only get better with time, making it an exceptional make-ahead recipe! It’s an ideal centerpiece for gatherings or holidays, and your friends and family will request it again and again.

Ingredients and Substitutions in cooking Moussaka

There are variations of moussaka throughout Greece and beyond, with some traditional recipes using potatoes or even zucchini squash.

Eggplants: You can use potatoes instead of eggplants in moussaka, or use them both! Opt for starchy potatoes like russet or Idaho and slice them into 1/4-inch rounds. Drizzle the potatoes with olive oil, season with salt, and bake at 350°F for 20 minutes or until tender.

• Seasoning: Oregano, cinnamon, nutmeg, and paprika bring a warming Greek flavor (don’t forget to stock up at our spice shop!). Kosher salt and black pepper perk everything up, and sugar balances the tomato’s acidity. 

• Extra virgin olive oil: I love a rich, decadent Greek olive oil with this recipe, but use any high-quality extra virgin variety you have.

• Breadcrumbs: Add a good crunch to balance the creamy bechamel. Feel free to use gluten-free.

• Yellow onion: Substitute with 3-5 shallots, red onion, or white onion. 

• Meat: Ground lamb or beef both work well. For a meatless option, check out my vegetarian moussaka recipe. 

• Red wine: Adds depth of flavor and richness to the meat sauce. It doesn’t need to be fancy, but a pleasantly dry bottle is best. If you avoid alcohol, swap this with more beef broth and perhaps a squeeze of lemon. 

• Canned tomatoes: Diced tomatoes are easiest, or process a can of whole tomatoes until chunky.

• Beef broth: Opt for a quality low-sodium variety. Chicken stock works as a substitute in a pinch. 

• All purpose flour: Used to thicken the bechamel sauce (swap with the same amount of gluten-free flour if you’d like).

• Milk: I prefer to lighten things a bit with 2 percent milk, but you can use whole milk if you’d like (it’s more traditional). 

• Eggs: Not only do eggs add richness and flavor to the bechamel, they also help that beautiful top layer keep its shape when it’s sliced. In fact, the addition of eggs is what makes it a Greek bechamel sauce! 
  
  

How to Make Moussaka

Feel free to prep the eggplant, meat sauce, and bechamel a few days ahead, then store them in tightly sealed containers in your refrigerator. Layer and bake the day you plan to serve, then serve warm or at room temperature. Here are the steps:

• Prep the eggplant. Trim off the ends of 2 large eggplants, then slice into 1/4-thick slabs. (Discard the outermost slices that are mostly skin.) Spread the slices in one layer and sprinkle with salt. Let set for 30 minutes to “sweat out” its bitterness.

• Meanwhile, start the meat sauce. In a small saucepot, heat 1/2 cup beef broth over medium-low. In a separate large skillet over medium, heat 2 tablespoons olive oil. Add 1 finely chopped onion to the shimmering oil and stir regularly until it’s slightly golden brown, about 5 minutes. Now add 1 pound ground lamb or beef and toss regularly until fully browned. Pour off any excess fat, then return the skillet to medium heat.

• Season the meat sauce. Stir in 1 tablespoon dried oregano, 1 teaspoon cinnamon, and 1/2 teaspoon each black pepper, nutmeg, and paprika. Add 1/2 cup red wine and boil for 1 minute to reduce, then stir in 1 (14-ounce) can of diced tomatoes, 1 teaspoon sugar, and the hot broth. Simmer over medium-low heat until rich and fragrant, 20 to 30 minutes.

• While the meat sauce simmers, get ready to broil the eggplant. Turn the broiler of your oven to high. Brush a large sheet pan with extra virgin olive oil. Pat the eggplant slices dry, removing excess salt, and assemble in one layer on the prepared pan (work in batches or use 2 pans if necessary to avoid overlapping). Brush the eggplant generously with olive oil on both sides.

• Broil the eggplant. Place the sheet pan about 6 inches away from the broiler. Broil the eggplant briefly, turning over so that both sides are softened and golden brown (do not worry if parts of the eggplant are slightly charred, but watch carefully so it doesn’t burn). Remove from the oven and set aside.

• Get ready to bake. Turn off the broiler and preheat your oven to 350°F. Lightly oil a 9 x 13-inch oven-safe baking dish.

• Make the bechamel. In a small saucepot, set 4 cups of 2 percent milk over medium-low heat to warm. In a separate large saucepan, set over medium-high heat, add 1/3 cup + 2 tablespoons extra virgin olive oil. Once the oil begins to shimmer but not smoke. Stir 2/3 cup flour into the oil, along with 1/2 teaspoon salt and a pinch of black pepper. Stir continuously until golden (if needed, added a little more olive oil). Gradually add the warmed milk, whisking continuously. Continue to cook, stirring occasionally, over medium heat until thickened enough to coat the back of a wooden spoon, 5 to 7 minutes. Season with 1/4 teaspoon ground nutmeg.

• Finish the Greek bechamel. Add 2 eggs to a small bowl. Whisk in a ladleful of the hot bechamel mixture to temper, then slowly whisk the egg mixture back into the bechamel. Continue to stir or whisk the mixture, bringing it to a gentle boil for 2 more minutes. Taste and adjust the seasoning. Remove from the heat and allow to cool and thicken a little more. You should have a creamy, thick, and smooth bechamel sauce.

• Assemble the moussaka. Layer half the eggplant slices on the bottom. Add the meat sauce and spread well, then top with the remaining eggplant slices. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with 1/4 cup breadcrumbs.

• Bake. Bake the moussaka casserole on the center rack of the heated oven for 45 minutes. If desired, transfer the baking pan to the top rack and broil briefly so the top of the moussaka gains a nice golden brown color (watch carefully).

• Slice and serve. Remove from the heat and let the casserole sit for 10 minutes (this will help it hold its shape and juices). Slice into squares to serve. Enjoy!

Storage and Reheating

Store moussaka in an airtight container in the refrigerator for up to 5 days. Reheat on the centre rack of an oven heated to 350°F for about 25 to 30 minutes. 

How to Freeze Moussaka

• Whole: Allow to cool before covering snugly with plastic wrap and then wrapping it in foil. Freeze for up to 3 months.

• Individual squares: Arrange the squares on a parchment-lined sheet pan, leaving a little space around each slice so they don’t freeze together. Place in the freezer for a few hours until the moussaka is frozen solid, then transfer to freezer-safe containers and freeze for up to 3 months.

• To reheat frozen moussaka, thaw slices in the fridge overnight before reheating at 350°F for about 25 to 30 minutes.

What to Serve with Moussaka

Moussaka is a complete meal, but it does go well with something light and fresh for balance. A simple side salad like Horiatiki (Greek Salad) would be perfect. And for a full Greek feast, finish with baklava or melomakarona, a cookie scented with orange and cinnamon.