Name: Greek Moussaka
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: Greek
Ingredients: 2 cups olive oil (adjust for frying); 4 potatoes, sliced into discs; 4 zucchini, sliced into discs; 4 eggplants, sliced into discs; 200 g Kefalograviera cheese, finely shredded (or Parmesan/Kasseri/Pecorino); 1 Tbsp salt; ½ Tbsp black pepper; 2 Tbsp olive oil; 1 large red onion, finely chopped; 1 whole garlic bulb, minced; 1 kg ground beef (or lamb, traditional); 1 cup red wine; 800 g crushed canned tomatoes; 1 Tbsp salt; ½ tsp white pepper; ½ tsp ground cinnamon; ½ tsp ground nutmeg; 2 tsp sugar; ½ tsp dried thyme; 1 tsp dried oregano; 3 bay leaves; 1 bunch fresh parsley, finely chopped; 150 g unsalted butter; 1 cup plain flour; 1 litre of milk; 2 egg yolks; ½ tsp ground nutmeg; 250 g Kefalograviera cheese, shredded

Description

Greek Moussaka is a hearty Mediterranean casserole layered with golden potatoes, eggplant, zucchini, cinnamon-spiced meat sauce, and topped with a rich, cheesy béchamel. Think of it as Greece’s comforting answer to lasagna—warm, flavorful, and perfect for family gatherings or special occasions.

Ingredients

Scale

Vegetable Base:

2 cups olive oil (adjust for frying)
4 potatoes, sliced into discs
4 zucchini, sliced into discs
4 eggplants, sliced into discs
200 g Kefalograviera cheese, finely shredded (or Parmesan/Kasseri/Pecorino)
1 Tbsp salt
½ Tbsp black pepper

Meat Sauce:

2 Tbsp olive oil
1 large red onion, finely chopped
1 whole garlic bulb, minced
1 kg ground beef (or lamb, traditional)
1 cup red wine
800 g crushed canned tomatoes
1 Tbsp salt
½ tsp white pepper
½ tsp ground cinnamon
½ tsp ground nutmeg
2 tsp sugar
½ tsp dried thyme
1 tsp dried oregano
3 bay leaves
1 bunch fresh parsley, finely chopped

Béchamel Sauce:

150 g unsalted butter
1 cup plain flour
1 litre of milk
2 egg yolks
½ tsp ground nutmeg
250 g Kefalograviera cheese, shredded

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Instructions

Prep and Fry Veggies: Slice potatoes, zucchini, and eggplants into discs. Heat oil and fry in batches until golden. Drain on paper towels or a rack.
Make Meat Sauce: Heat olive oil in a pot, sauté onion and garlic until fragrant. Add ground beef and brown. Deglaze with wine. Stir in tomatoes, spices, herbs, and sugar. Simmer 10 minutes. Remove bay leaves.
Make Béchamel: Melt butter in a saucepan. Whisk in flour to make a roux. Gradually whisk in milk until smooth. Stir in egg yolks, nutmeg, and cheese. Cook until thick and glossy.
Assemble: Preheat oven to 330°F (165°C). Layer potatoes, eggplant, zucchini, sprinkling cheese and seasoning between. Add another eggplant layer, then spread meat sauce evenly. Top with béchamel.
Bake: Bake for 40 minutes (check at 30 to prevent overbrowning). Rest at least 30 minutes before slicing.

Notes

Roast vegetables instead of frying for a lighter version.

Cinnamon and nutmeg are key to authentic flavor.

Kefalograviera is traditional, but Parmesan or Pecorino are good substitutes.

Assemble ahead of time and bake before serving.

Leftovers taste even better the next day.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Category: Main Course
Method: Baking & Layering
Cuisine: Greek