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3.68 from 46 votes

BEST Recipe For Greek Moussaka

Moussaka is a layered one of a kind baked dish full of flavor. Saucy, creamy with deep-fried potatoes and eggplants. A must try!
Prep Time20 mins
Cook Time1 hr 40 mins
Total Time2 hrs
Course: Main Course
Cuisine: Greek
Keyword: diner, Dinner, Oven baked
Servings: 8 pieces
Calories: 823kcal


For The Moussaka:

  • 7 medium-sized potatoes 1200 grams / o2 lb + 10 oz
  • 3 medium-sized eggplants 800 grams / 1lb + 12 oz
  • frying oil
  • 2-3 tablespoons powdered breadcrumbs
  • salt & ground pepper

For The Bechamel Cream:

  • 135 ml sunflower oil
  • 115 grams / 4 oz flour
  • 1 litre fresh milk warm or at room temperature
  • 1 teaspoon ground nutmeg
  • 150 grams / 5.2 oz Greek kefalotyri cheese or Romano cheese or Gruyere cheese grated
  • 5 medium-sized eggs


For The Moussaka:

  • Heat plenty of frying oil in a frying pan, or use a deep fryer if you own one.
  • Peel and slice the potatoes to ½ cm - ⅛ inch thick slices lengthwise. Season with salt and pepper.
  • Deep fry the potatoes, until they get golden in color and slightly brownish on the edges.
  • Transfer potatoes on paper towels to drain and set aside.
  • Cut off the top and bottom of the eggplants. Slice the eggplants into 1 cm - ¼ inch thick slices.
  • Fill a large bowl with water and add the eggplants. Let them soak for at least 15 minutes to remove some of their bitterness.
  • Transfer the eggplants to a strainer, season with salt and pepper, and then deep fry them too. Once they have a nice golden brownish color, remove from heat and transfer on paper towels as well.
  • In a 15x10 inch baking pan or dish lay the potatoes. Press a bit with your hands to make them slightly stick together. Do the same with the eggplants.

For The Bechamel Cream:

  • In a medium cooking pot whisk together the sunflower oil and flour.
  • Cook over high heat for 2 minutes while whisking constantly until the flour gets a nice sandy color.
  • Reduce heat to medium and add the milk. Whisk constantly until the cream starts to thicken.
  • Remove from heat. Season with salt, pepper, and nutmeg.
  • Whisk in the eggs one by one and ⅓ of the grated cheese.

Put Together:

  • Preheat oven to 446°F / 230°C.
  • Add 3-4 tablespoons powdered breadcrumbs to the ground beef sauce to thicken it. The spread it evenly on top of the eggplants. You may remove most of the spices from the sauce at this point.
  • Sprinkle ⅓ of the grated cheese on top, and add any remaining eggplants (if there are any).
  • using a ladle, spread the cream evenly on top. Sprinkle the remaining cheese on top of the cream.
  • Bake for about 30-40 minutes. Until the cream starts to look golden brownish and firm.
  • Let it stand for at least 30 minutes before serving.
  • Cut into 8 pieces and serve.


Serving: 1serving | Calories: 823kcal | Carbohydrates: 59g | Protein: 44g | Fat: 41g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 229mg | Sodium: 201mg | Potassium: 1089mg | Fiber: 7g | Sugar: 10g | Vitamin A: 552IU | Vitamin C: 19mg | Calcium: 409mg | Iron: 6mg