If you think that this is another ordinary moussaka recipe, you are tragically wrong because this is the authentic Greek moussaka recipe. Layers of thinly sliced potato, meltingly soft eggplant, cinnamon-spiced ground lamb meat, and a luscious, creamy, light, gluten-free (kind of) béchamel.

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Why this is an authentic moussaka recipe
The authentic recipe comes from a master home cook. My mother is beyond a shadow of a doubt the ultimate moussaka master chef. Verified by multiple people (friends and family) who were lucky enough to taste her moussaka. Potatoes and eggplant are sweet and soft, the ground meat is perfectly seasoned and extra juicy, and the (kind of) béchamel sauce is … pure magic.
She is particularly proud of her version of this sauce because in quest of the perfect béchamel sauce after decades she came down to the most tasteful and light version of it. Delicious and gluten-free too which is so important for many people. So stay tuned and off we go!
The recipe's history
Not interested in food history and stories? No problem Jump to Recipe
Otherwise, keep on reading.
Eggplants were introduced to Greece during the Ottoman occupation, and until the independence from the Ottoman Empire, they were cooked in olive oil, mixed with many seasonal vegetables (check out this recipe called Briami, and this eggplant casserole and eggplant salad/dip), and flavored with fresh herbs and some spices if available.
The famous chef Nikolaos Tselementes introduced new elements from French cuisine to the simplicity of Greek dishes, creating a whole new culinary chapter to modern Greek cuisine.
Throughout the twentieth century, his cookbook was so popular among the middle-class that it is still in print. Its influence was huge and resulted in the creation of a new urban cuisine that combined traditional Greek cooking with French sauces like béchamel and ingredients like butter, broth, cream, etc. That’s how dishes like moussaka, pastitsio, and stuffed eggplant (papoutsakia) are part of Greek cuisine.
No more history stuff. Let’s jump into the details of the recipe.

Ingredients for moussaka
Potatoes and eggplant
The authentic recipe calls for potatoes and eggplant.
Eggplant: The first step is optional. It is better to sprinkle salt and set aside for about 30 minutes (preferably 1 hour but well …) to draw out the bitterness and some of the moisture. This way eggplant is sweeter and keeps a perfect shape.
Additionally, pre-salting allows the eggplant to soak up less oil, resulting in a lighter version without sacrificing flavor. This is optional but highly recommended for a perfect moussaka.
Potatoes: No surprises here. Slice the potatoes into rounds.
Fry or bake the veggies: You have two options. Either you fry the veggies or you bake them. In terms of taste, I don’t find a huge difference between those methods. Nevertheless, my sensible stomach appreciates the lightness of the baked vegetables. It’s up to you what to choose.
The meat
The authentic recipe calls for ground lamb simply because Mediterranean livestock consisted of sheep and goats grazed on hillsides, and that was the meat of choice.
Take my word for it: the perfect meat for this recipe is ground lamb. Easy to say but difficult to purchase. I know. So, make your moussaka with ground beef instead. It will be amazing too.
Our vegan and vegetarian friends will find some variations below.
The kind of béchamel sauce
Let's not beat around the bush, here. The classic béchamel sauce calls for flour, butter, and milk (do you know that it is called mother sauce in French cooking? Impressive name). It is a delicious, luscious cream sauce and an important component of the authentic moussaka recipe.
Nevertheless, I will recommend an alternative to béchamel sauce, and I assure you it will be heavenly delicious. Once you taste it, you will make it over and over again and won't go back to béchamel sauce again.
My mother’s (kind of) béchamel sauce calls for cornstarch instead of flour. Using cornstarch instead of plain flour you get the lightest and finest cream sauce you can make at home.
Its texture is silky-smooth and the taste is slightly nutty and creamy and it doesn’t taste like raw flour, which can ruin the whole moussaka experience. At least, this is my vision for the perfect moussaka.
Additionally, cornstarch is totally gluten-free so it can be a substitute for those with celiac disease or another form of gluten intolerance.
Finally, if you don't want to make either the classic béchamel sauce or my mother’s cornstarch sauce, I’ve got you covered. Go for a lighter version, which is a yogurt sauce. It is super easy to make and all you need is yogurt and eggs. Jump to the recipe and check out the notes.
The spices
This is an extra aromatic recipe. It contains nutmeg, allspice, and cinnamon. This spice combo is necessary for the authentic traditional moussaka.
However, the first time you taste those spices, I suggest you skip nutmeg in béchamel sauce and keep it only in the meat sauce. If you don’t add allspice won’t make such a huge difference to someone who doesn't know the taste. However, I strongly (strongly) recommend going for cinnamon, especially if you use ground lamb. It will add an exotic dimension to your plate that you will highly appreciate.
How to make Greek moussaka
Let's make moussaka together. This is a useful step-by-step tutorial.
Prepare the veggies
You may use a large, deep, ovenproof pan/dish, rectangular or round. I used a deep round 15.5-inch (40-cm) baking pan. It doesn’t matter if your pan is slightly smaller or bigger. This pan size yields 8-10 portions and serves 5-6 people.
Place the eggplant slices in a single layer on a baking sheet lined with parchment paper. Brush with olive oil. Season and bake for about 20 minutes. Place them on a paper towel to dry them.
Repeat the same procedure with the potatoes.

Make the meat sauce
While the veggies are in the oven, make the meat sauce.
In a large pan or heavy-bottomed pot, over medium to high heat, brown the ground meat until the pink color disappears for about 10 minutes. Add onion and sauté until translucent, about 5 minutes. Add the cinnamon, nutmeg, and allspice and cook for a further couple of minutes until the mixture is quite dry.
Add the tomato paste and sauté for a couple of minutes until incorporated. Stir in the tomato, bring to a simmer, then turn the heat down low and cook for 30–40 minutes until most of the liquid has evaporated. Season to taste.

Make the kind of béchamel sauce
To make this excellent cream sauce, heat the milk in a large pot over medium heat, then add the butter and let it melt.
In a separate pot, mix some of the warmed milk with cornstarch until smooth. Pour the cornstarch mixture into the main pot and simmer over low-medium heat, whisking constantly until slightly thickened. Remove from heat and stir in the beaten eggs, cheese, and a pinch of nutmeg if using. Mix well, return to the heat briefly, and stir until the sauce thickens a bit more, but not too much. Set aside.

Assemble
Preheat the oven and lightly grease a large, deep baking dish. Layer the potatoes on the bottom, season them, and then add a layer of eggplants.


Sprinkle with grated cheese and spread the ground meat mixture over the vegetables.

Then add another layer of eggplant.

Top with béchamel sauce, smoothing it out evenly, and optionally sprinkle more cheese on top.

Bake
Bake in the center of the oven until golden brown. If the surface darkens too much, cover it with parchment paper. Let it rest before slicing and serving.
Moussaka variations
Now that you know about the traditional Greek moussaka let's see the most popular variations. Truth be told, I wouldn't change a thing from my mother's recipe, but you keep asking me about vegetarian and vegan variations. So here they are!
Vegan moussaka
The Mediterranean way of eating isn’t 100% vegetarian-vegan, but the traditional Greek cuisine contains countless vegan and/or vegetarian dishes born out of the almost 200 days of fasting periods in the Orthodox Church year. Greeks cook excellent vegan and vegetarian dishes, and this blog is proof.
There are a lot of delicious ideas out there on the web that use lentils and chickpeas mixed with tomatoes. However, my favorite is with mushrooms. In a nutshell, skip the meat and make an easy and super quick sauce with finely chopped mushrooms that I usually sauté with (a lot of) garlic and onions and simmer in tomato sauce and white wine (optional).
While researching for vegan alternatives to the classic béchamel sauce, I found a quite interesting option. Béchamel with cashews and tahini caught my attention, though. I am so tempted to make it.
Vegetarian moussaka
Skip the meat again and replace it with the mushroom sauce. The rest of the recipe will be perfect for you.
A lighter moussaka version
To begin with, bake the veggies. Frying is out of the question here. Then, replace the béchamel sauce with a super delicious yogurt sauce. You will find it below on the recipe card (notes).
How to store and freeze moussaka
STORING
Once your moussaka has cooled to room temperature, cover the baking dish tightly with plastic wrap or transfer slices to an airtight food container. It will keep well in the refrigerator for up to 3 days.
FREEZING (before or after baking)
Moussaka freezes beautifully!
Before baking: Assemble the dish in a freezer-safe tray (without baking), cover tightly with plastic wrap and foil, and freeze for up to 2 months. When ready to cook, thaw in the fridge overnight and bake as usual.
After baking: Let it cool completely, then wrap individual slices or the entire dish tightly. Freeze for up to 3 months.
REHEATING
From the fridge: Cover with parchment paper and warm in a preheated 350°F (175°C) oven for 20–30 minutes or until heated through.
From frozen: If reheating a frozen piece, let it thaw overnight in the fridge first for best texture, then reheat as above.
What to serve with Greek moussaka
Moussaka is a dish that rewards patience. Once it's out of the oven, give it time to rest and set—this makes all the difference. Cutting into it while it’s too hot will cause the layers to fall apart, and after all the love and effort that goes into making it, that would be a shame. Let it cool slightly so you can serve beautiful, well-defined slices that do the dish justice.
Greek moussaka is rich and filling, so it pairs wonderfully with light, fresh sides. Here are some ideas to complete your meal:
A refreshing Greek salad (horiatiki) with moussaka as a main dish is the best combo for the summer. On the contrary, I propose a crisp lettuce salad for winter.
The cool tzatziki dip balances the warm spices of the moussaka, and a fluffy pita bread or a rustic village bread is necessary for soaking up the sauce.
Finish off this delicious meal with a glass of fruity Merlot, which pairs beautifully with the rich layers of moussaka. For an authentic Greek touch, try a glass of Xinomavro—a bold, earthy red wine that complements the dish’s depth and brings the whole experience full circle.
Wait! Have we forgotten something? The dessert! Keep it classic with syrupy galaktoboureko (Greek custard pie) or a generous piece of luscious ekmek kataifi.
I would love to hear your feedback. It keeps my kitchen alive and my spirits high. Save this recipe and leave your rate and comment below, or take a photo of your Greek moussaka recipe and tag me on Instagram with #30daysofgreekfood and Facebook with @30daysofgreekfood.
Recipe

Greek Moussaka
Ingredients
THE VEGGIES
- 3-4 eggplants
- 3 big potatoes
- ½ cup (100g) Parmigiano-Reggiano or Kefalotyri
THE MEAT SAUCE
- 2 large onions finely chopped
- 2pound (1kg) ground lamb or/and beef
- 3 tablespoons olive oil
- 3 bay leaves
- 1 cup (250g) chopped tomatoes fresh or canned or passata
- 2 tablespoons tomato paste
- 1 teaspoon granulated sugar
- ½ teaspoon nutmeg
- 1 cinnamon stick
- 6 whole allspice berries or ½ teaspoon ground allspice
FOR THE BECHAMEL SAUCE
- 6 cups (1.5 lt) whole milk
- 1 cup (250g) cornstarch
- ¼ cup (50g) unsalted butter
- 3 eggs lightly beaten
- 1 teaspoon salt
- Freshly ground pepper
- ½ cup (120g) Parmigiano-Reggiano or Kefalotyri or pecorino, grated
- 1 pinch nutmeg optional
Instructions
FOR THE VEGGIES
- Remove the stalks from the eggplants and slice them lengthways into ½-inch (1 cm) slices. Place them in a colander, season with salt and cover with an inverted plate. Place the colander in the sink and leave it for 30 minutes to 1 hour.
- Peel the potatoes and slice them into ½-inch (1 cm) rounds.
- Heat the oven to 392°F (200°C). Line two baking sheets with parchment paper.
- Rinse the eggplants with plenty of water and dry with paper towels. Place the eggplant slices in a single layer on a baking sheet lined with parchment paper. Brush with olive oil. Season and bake for about 20 minutes. Place them on a paper towel to dry.
- Repeat the same procedure with the potatoes.
FOR THE MEAT SAUCE
- Meanwhile, in a large pan or heavy-bottomed pot, over medium to high heat, brown the ground meat until the pink color disappears for about 10 minutes. Add onion and sauté until translucent, about 5 minutes. Add the cinnamon, nutmeg, and allspice and cook for a further couple of minutes until the mixture is quite dry.
- Add the tomato paste and sauté for a couple of minutes until incorporated. Stir in the tomato, bring to a simmer, then turn the heat down low and cook for 30–40 minutes until most of the liquid has evaporated. Season to taste.
FOR THE BECHAMEL SAUCE
- Place a big pot over medium heat. Add the milk and let it warm up for a while. Add the butter and let it melt.
- Add 2 cups of the warmed milk to another pot and stir in the cornstarch. Whisk until the cornstarch is incorporated. When the cornstarch mixture is ready, pour it into the big pot with the milk-butter mixture.
- Simmer over low-medium heat and whisk continuously for about 10 minutes until it thickens a bit.
- Remove from heat and stir in the beaten eggs, the cheese, and a pinch of nutmeg (optional). Stir well. Return to the heat and stir until sauce thickens a bit more but not too much. Set aside.
ASSEMBLE
- Preheat oven to 392°F (200°C).
- Lightly grease a large deep baking pan. Spread a layer of potatoes and season. Cover with a layer of eggplants and sprinkle with grated cheese.
- Spread the ground meat over the vegetables. Cover with another layer of eggplants. Then finish with the béchamel smoothing the top over with a palette knife or spatula. Sprinkle with grated cheese (optional).
- Put in the center of the oven and cook for 60-75 mins until deep golden brown. If it browns too much during cooking, cover the dish with parchment paper. Set aside for at least 20 mins to cool before slicing and serving.
Nick @ GreekBoston.com says
Authentic Moussaka is a real treat! This is one of those dishes that is a staple at my house. I love how you use allspice in your version. My family only seems to use cinnamon.
Sylia says
Hello Nick! Thank you so much. At my home, moussaka is associated with celebration or it is made to honor special guests.
Jennifer Voutsinas says
What size pan? Is 13 in x 9 in x 4 in big enough?
Sylia says
Hello Jennifer. Thank you for stopping by! I used a deep round 15.5 inch (40cm) baking pan. Your pan is smaller so you have to adjust accordingly. Just cut down the recipe by 25%. Don’t worry, you don’t have to be precise. However, when you assemble pay attention to the final layer (the bechamel) not to spill out of the pan. If you have leftovers, make an extra smaller pan. Tell me how it went!
Xristina P says
I loved moussaka but never try to cook it.. Your receipe is the most detailed i have ever find.. i will try it soon..
Sylia says
Thank you so much. I appreciate your kind comment.
xxx
Sylia
Areti says
The "step by step" images are really helpful!
We love musaka!
Sylia says
Thank you so much, Areti. So glad my post is useful! 🙂
xxx
Sylia
David Stowell says
Thank you so much, especially for the history lesson and about the introduction of French techniques into modern Greek cuisine.
I have made vegan versions of mousakka for years and I always use a splash of Red wine along with a touch of cinnamon in the tomato sauce which moistens the ground "meat" layer. (I made a vegan lamb substitute for the recipe)
I am making mousakka today as part of a celebration of my wife's birthday.
Going to serve it with a Fresh Baby Kale Salad with sliced avocado and a vegan Green Caesar Dressing.
Thanks Again!
David Stowell
Chicago Illinois USA
Sylia says
You are so kind, David! Thank you for your feedback. I am sure that your moussaka rocks! Happy birthday to your wife!
xxx
Sylia