Authentic Greek Moussaka Recipe

Introduction

Greek moussaka is one of the most iconic dishes of Mediterranean cuisine. Traditionally made with layers of potatoes, eggplants, and zucchini, topped with a generous béchamel and a tomato sauce infused with spices, it comes in many variations. Here, we offer you an authentic Cretan moussaka recipe, inherited from a local Yiayia, where the vegetables are oven-baked rather than fried. This method not only lightens the dish but also preserves the full flavor and texture of the vegetables while limiting oil absorption. The slow-cooked tomato sauce, rich in meat and aromatics, brings unmatched depth of flavor. Perfect for a convivial meal, this moussaka pairs beautifully with a fresh salad, a glass of Greek red wine, or a dry white wine with mineral notes.

History of the Recipe

Moussaka, as we know it today, was popularized in Greece at the beginning of the 20th century by chef Nikolaos Tselementes. However, its roots go back to the Ottoman Empire, and similar versions exist throughout the Middle East and the Balkans. In Crete, where this recipe was passed down, vegetables are often baked in the oven instead of fried—a local adaptation that highlights the quality of the ingredients and the lightness of the dish. The use of Mediterranean herbs and extra virgin olive oil further reinforces its regional identity.

Time

• Preparation: 30 minutes
• Cooking: 5 hours
• Total: 5h30

Ingredients for 8 servings

For the tomato sauce:

• 2 onions, chopped
• 2 carrots, chopped
• 1 celery stalk, chopped
• 3 garlic cloves, chopped
• 2 tbsp tomato paste
• 500 ml chicken stock
• 500 g ground pork
• 500 g ground veal or beef
• 1 can crushed tomatoes (400 g)
• 100 ml extra virgin olive oil
• 1 tbsp sugar
• 1 tbsp ground cinnamon or 2 sticks
• 1 tbsp cumin
• 1 tsp ground cloves
• 1 tsp dried thyme
• 1 tbsp dried oregano
• Salt/pepper
• 1 tsp chili flakes

For the béchamel:

• 1.2 liters whole milk
• 100 g flour
• 100 g butter
• 1 tsp grated nutmeg
• 100 g grated Parmesan
• Salt, pepper
• 1 whole egg + 3 yolks

For the dish:

• 4 or 5 large firm potatoes
• 3 or 4 large eggplants
• 3 or 4 large zucchinis
• 150 ml olive oil
• Thyme
• Salt, pepper
• 200 g grated cheese for gratin (Parmesan and Gruyère, for example)

Instructions

1. Prepare the tomato sauce. It’s a bit like a Bolognese sauce, but “Greek style.” Start with the sofrito: sauté onions, carrots, and celery in olive oil over medium heat for at least 10 minutes. Then add the ground meat and garlic, and begin cooking, stirring regularly.
2. When the meat is nearly cooked, add the tomato paste, mix well, and let it cook for another 5 minutes, dry.
3. Finish by adding the stock and the rest of the ingredients, and let simmer over medium heat for 15 minutes.
4. Lower the heat to 2 or 3, and let the sauce reduce for at least 4 hours. There should be almost no liquid left in the sauce.

The vegetables:

1. Preheat your oven to 180°C (355°F).
2. While the sauce is reducing, peel the potatoes and slice them into ½ cm thick rounds. Toss them in a large mixing bowl with 50 ml of olive oil, 1 tbsp of thyme, and a generous pinch of salt and pepper.
3. Spread the potato slices evenly in a large moussaka dish. Plan for 2 to 3 layers of slices.
4. Place the dish in the oven at 180°C (355°F) for 25 minutes.
5. Next, do exactly the same with the eggplants. Slice them into ½ cm thick rounds, season in the bowl with salt, pepper, thyme, and olive oil, then layer them on top of the potatoes.
6. Return the dish to the oven for 25 minutes. By now, the potatoes will have baked for 50 minutes total and the eggplants for 25 minutes.
7. Remove the dish from the oven and continue with the zucchinis, layering them over the eggplants.
8. Same process again: slices, olive oil, thyme, salt, and pepper. Spread them out and bake for another 25 minutes.
9. Finally, take the dish out of the oven and wait until the sauce is ready or until you’re nearly ready to serve.

The Béchamel:

1. Melt the butter in a saucepan or sauté pan, then add the flour. Stir and cook for a few minutes to form a roux.
2. Remove from the heat and add a little cold milk while stirring constantly. Return to the heat, and as soon as it thickens, take it off again, add a bit more cold milk, and stir… Repeat until all the milk is incorporated.
3. Once you’ve finished adding the milk, continue cooking over low heat. Mix in the Parmesan, nutmeg, salt, and pepper. When the sauce is smooth again, quickly beat the egg and 3 yolks in a small cup, then incorporate them into the sauce, off the heat.
4. The eggs will help the béchamel stay firm when serving.

Assembly and Final Baking:

1. Pour the tomato sauce over the zucchini slices in a layer about 1–2 cm thick (keep the rest for pasta, for example).
2. Next, pour the béchamel sauce on top of the tomato sauce, again in a layer about 1–2 cm thick. Greeks often prefer a 3–4 cm thick béchamel layer, but they usually use powdered béchamel, a bit artificial, which isn’t great.
3. Sprinkle the grated cheese on top and bake again at 180°C (355°F) for 45 minutes.

Presentation & Sides

Serve the moussaka hot, cut into generous portions, accompanied by a Greek salad (tomatoes, cucumber, feta, black olives) or BBQ-grilled vegetables. A Greek red wine such as Agiorgitiko or a dry white from Santorini pairs perfectly.

Dietary Variations

• Gluten-free: replace the flour in the béchamel with cornstarch.
• Lactose-free: use lactose-free milk and cheese, or unsweetened plant-based milk + nutritional yeast.
• Vegetarian: replace the meat with lentils or textured vegetable protein.

🍽️ Nutritional Values (per serving)

🧬 Health Sheet – Cancer + Diabetes