Authentic Greek Moussaka

Looking for an impressive and authentic Greek recipe to wow your family and friends? Look no further than this amazing moussaka recipe!

This dish is composed of layers of thinly sliced potatoes, fried eggplant and zucchini, a deliciously rich beef sauce, a creamy and thick bechamel sauce, and a sprinkle of Parmesan cheese on top. Not only is this dish insanely delicious, but it’s also easy to follow and always a hit with anyone who tries it.

This is my go-to Greek moussaka recipe! It’s absolutely delicious, easy to follow, versatile and you can make it ahead of time. Definitely a keeper!

The first time I made it and invited my parents-in-law over for dinner, they raved about it after every bite. My husband even went as far as to say that this was the BEST moussaka he had ever eaten outside of Greece!

Although making moussaka can be time-consuming, it’s definitely worth the effort. I once told my mother-in-law that I now understand why a slice of moussaka at one of our favorite Greek restaurants is so expensive, even though the ingredients used are not so spectacular.

That’s why I usually divide the recipe into three stages. First, I slice and fry the eggplants and zucchinis. Then, I make the beef sauce. Finally, I thinly slice the potatoes and make the bechamel sauce. After that, I assemble the moussaka and bake it to perfection.

This method is way better than making all the steps at once, especially if you don’t have much time. Plus, the meat sauce can be made a day earlier to save time and enhance the flavor.

So, if you’re looking for an impressive and delicious dish that’s sure to impress your family and friends, give this authentic moussaka recipe a try!

What you’ll need to make Greek moussaka with potatoes

• 700 g (1 ½ lbs) eggplants
• 500 g (1.1 lbs) zucchini
• 700 g (1 ½ lbs) potatoes
• 6 Tablespoons olive oil for frying eggplants and 1 tablespoon for frying zucchinis

For the beef sauce

• 1 tablespoon olive oil
• 2 medium onions
• 2 garlic cloves
• 1 tablespoon fresh thyme
• ½ teaspoon sugar
• 500 g (1.1 lbs) ground beef
• 1 tablespoon tomato paste
• 400 g (14.1 oz) pureed tomatoes
• 200 ml (¾ cup/ 6.8 fl oz) beef stock
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• salt and pepper to taste

For the bechamel sauce (white sauce)

• 1 liter (33.8 fl oz/ about 4 cups) milk
• 100 g (3.5 oz) butter
• 100 g (¾ cup + 1 tablespoon) plain flour (all purpose flour)
• 2 egg yolks
• 125 g (1 1/3 cups/ 4.4 oz) Parmesan cheese, grated
• a pinch of nutmeg
• salt and pepper to taste

How to make Greek moussaka with potatoes

How to slice and fry eggplant and zucchini

Begin by washing, drying and cutting zucchinis and eggplants into 1/2 cm (0.19 inch) thick slices. Line a large cutting board with paper towels.

Arrange eggplant slices on the paper towels and sprinkle with salt. Cover with paper towels and let sit for 30 minutes.

In the meantime heat 1 tablespoon olive oil in the pan and brown zucchini slices on both sides. Remove from the pan and set aside.

After 30 minutes heat 1 tablespoon of the oil for frying eggplants in a large pan over high heat. Pat dry eggplant slices and arrange them in the pan.

Drizzle the slices with another tablespoon olive oil and brown them. Repeat the process until you’ve used up all the eggplant slices.

How to make the beef sauce for moussaka

Next peel and mince onions and garlic. In a large pan or pot heat 1 tablespoon olive oil and saute onions and garlic for about 5 minutes. Add thyme and sugar and combine well. 

Then add ground beef and let cook until brown.

Add tomato paste, followed by beef stock and pureed tomatoes and cinnamon and nutmeg and mix well. 

Bring to a boil, reduce the heat and let cook about 15 minutes, uncovered or until the sauce has thickened.  (In the meantime peel, wash and thinly slice the potatoes with a box grater. )

Season the meat sauce with salt and pepper and remove from the heat.

Best way to slice potatoes

Peel and wash the potatoes very well. Using a box grater slice them into thin slices.

How to make white sauce (bechamel sauce)

In a sauce pan or pot over medium heat melt the butter. 

Once the butter has melted add flour and whisk well.

Slowly add milk while whisking (so that no clumps will appear) until you had used up the milk. Keep stirring constantly until the sauce starts to bubble and has thickened.

Add two-thirds of the Parmesan cheese (from the 125 g/ 4.4 oz Parmesan cheese) and mix well until the cheese has melted. Season with salt, pepper and nutmeg.

Remove from the heat and stir in the egg yolks.

Now take 3 tablespoons of bechamel sauce that you’ve just made and add them to the meat sauce and stir well.

Preheat the oven the oven to 180 °C (356 °F) with both up and low heat.

How to assemble moussaka

Once you’ve made the bechamel sauce, meat sauce, browned zucchinis and eggplants and thinly sliced the potatoes you’re all set. So now grease a deep casserole dish (23 x 35 cm (9 x 13 inches)). Arrange the thin slices of potatoes at the bottom and sprinkle them with salt, pepper and a pinch of nutmeg.

Add the layer of eggplants followed by the zucchini layer. Season the zucchini layer with salt and pepper.

Then spread the meat sauce over the zucchini layer followed by the bechamel sauce. 

Sprinkle with the remaining Parmesan cheese and bake for 40 minutes.

Let moussaka rest for at least 30 minutes before serving.

If you serve moussaka directly after baking, you won’t really see defined layers as shown in the image below. But it still tastes great. 😉

If you want moussaka with well defined layers, just let your moussaka rest until you’ll be able to touch the casserole dish with your hands.

More Greek recipes

• Bifteki (Greek minced meat cutlets)
• One pot tomato rice
• Tzatziki
• Eggplant in tomato sauce and feta cheese

Did you make this Authentic Greek Moussaka recipe? I’d love to hear from you! Simply write a comment and add rating to it.