This classic Greek moussaka is meaty, satisfying, and authentic.
Moussaka is basically the Greek version of an Italian lasagne. They both contain a rich meat sauce and bechamel but moussaka uses slices of eggplant instead of pasta sheets.
It also incorporates Parmesan cheese into the bechamel instead of creating a layer of mozzarella.
We wanted to remain faithful to the original recipe with a little twist to make it unique. We have blended beef and lamb mince for a richer, more complex flair in the meat sauce.
We have also used red wine to deglaze the pan to add a hearty depth to the dish. This dish is oozing with Mediterranean flavor.
Why you will love this Greek Moussaka recipe…
Greek Moussaka with Lamb & Beef and a Red Wine Twist
Equipment
Ingredients
For the Meat Sauce:
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- ½ lb (250g) ground lamb
- ½ lb (250g) ground beef
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp ground allspice (optional)
- 1 tbsp tomato paste
- ½ cup red wine
- 1 (14 oz) can crushed tomatoes
- Salt & pepper to taste
- Fresh parsley, chopped (for garnish)
For the Vegetables:
- 2 large eggplants, sliced into ½-inch rounds
- Olive oil for brushing
- Salt for sprinkling
For the Béchamel Sauce:
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups whole milk, warmed
- 1 cup grated Parmesan cheese (or Kefalotyri if you can find it)
- 1 pinch ground nutmeg
- 1 roasted garlic clove, mashed (optional, but highly recommended)
- 2 large eggs, beaten
- Salt & pepper to taste
Instructions
Ingredients
- Preheat your oven to 400°F (200°C).
- Lay the eggplant slices on a baking sheet, sprinkle with salt, and let sit for 20 minutes to draw out moisture. Pat them dry with a paper towel.
- Brush both sides with olive oil and roast for 20 minutes, flipping halfway, until golden and tender. Set aside.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
- Stir in the minced garlic, cooking until fragrant, around 1 minute.
- Add the ground lamb and beef, breaking it up with a spoon. Cook until browned and most of the liquid has evaporated.
- Sprinkle in the cinnamon, oregano, smoked paprika, and allspice (if using). Stir to coat the meat in the spices.
- Add the tomato paste and cook for another minute.
- Deglaze the pan with red wine, scraping up any brown bits. Let it simmer for about 5 minutes until the wine reduces slightly.
- Pour in the crushed tomatoes, season with salt and pepper, and let the sauce simmer uncovered for 15-20 minutes until thickened. Set aside.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden and bubbly.
- Slowly whisk in the warm milk, stirring constantly to avoid lumps. Cook until thickened, about 5-7 minutes.
- Stir in the grated Parmesan, nutmeg, and mashed roasted garlic. Season with salt and pepper to taste.
- Remove from heat and let cool slightly before whisking in the beaten eggs (this prevents scrambling!).
- Lower oven heat to 375°F (190°C).
- In a large baking dish, layer half of the roasted eggplant slices on the bottom.
- Spread the meat sauce evenly over the eggplant.
- Add the remaining eggplant slices on top of the meat.
- Pour the béchamel sauce over the top layer, spreading it out evenly.
- Sprinkle a little extra Parmesan on top for a golden crust.
- Bake uncovered for 45 minutes, or until the top is golden and bubbly.
- Let the moussaka rest for at least 20 minutes before slicing—this helps the layers set.
- Garnish with fresh parsley and serve warm.
Nutrition
Serving Suggestions
Greek moussaka is a balanced dish that features both meat and vegetables so it can be served on its own if you wish. It’s also nice to serve it alongside a dressed Greek salad and roasted garlic bread for a flavorful, well-rounded meal.
Expert Tips 🧑🍳
Storage Suggestions
Greek Moussaka FAQs
What do Greeks eat with moussaka?
Greek people usually serve moussaka with a Greek salad and sometimes Greek potatoes.
What is the difference between Greek and Turkish moussaka?
While these dishes use the same ingredients, the Turkish version is not layered but rather cooked like a stew.
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