Name: Outrageously Delicious Greek Moussaka Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Greek
Ingredients: 2 cups olive oil for frying; 4 potatoes; 4 zucchini; 4 eggplants; 200 grams Kefalograviera cheese, finely shredded; 1 tablespoon salt; ½ tablespoon pepper; 2 tablespoons olive oil; 1 large red onion, finely chopped; 1 medium-sized garlic bulb, minced; 1 kg beef mince meat; 1 cup red wine; 800 grams crushed canned tomatoes; 1 tablespoon salt; ½ teaspoon white pepper; ½ teaspoon ground cinnamon; ½ teaspoon ground nutmeg; 2 teaspoons sugar; ½ teaspoon thyme; 1 teaspoon oregano; 3 bay leaves; 1 bunch fresh parsley, finely chopped; 150 grams unsalted butter; 1 cup plain flour; 1 liter milk; 2 egg yolks; ½ teaspoon nutmeg; 250 grams Kefalograviera cheese, finely shredded

Jump to Recipe·5 from 22 reviews

If there were ever a dish that turns dinnertime into an outright celebration, it’s Outrageously Delicious Greek Moussaka. Imagine plush layers of tender eggplant, golden potatoes, a deeply fragrant minced beef sauce, and the crowning glory: a rich, creamy bechamel that bakes to bubbly, golden perfection. This classic is what Mediterranean dreams are made of—a recipe perfect for gatherings or a truly special weeknight. Once you taste this, you’ll understand why Outrageously Delicious Greek Moussaka truly earns its name!

Outrageously Delicious Greek Moussaka Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Outrageously Delicious Greek Moussaka are a beautiful parade of simple staples that each add a necessary touch, whether it’s flavor, texture, or a pop of rich color. Don’t be tempted to cut corners—each one plays a critical role in making your moussaka irresistible!

Potatoes: These act as the sturdy, slightly sweet foundation and soak up those wonderful juices.
Zucchini: Brings gentle freshness and lightness to balance the richness of the other layers.
Eggplants: The star of the show, eggplant turns silky-soft, picking up flavors from every layer.
Kefalograviera Cheese: For that unmistakable Greek flavor—substitute with parmesan, kasseri, or pecorino if needed.
Olive Oil: Essential for frying veggies and building flavor in every step.
Salt & Pepper: Don’t underestimate seasoning—each layer needs a generous sprinkle.
Red Onion: Adds sweetness and backbone to the meat sauce.
Garlic: An absolute must for depth and aromatic punch.
Beef Mince: Juicy, hearty beef forms the core of the luxurious meat sauce.
Red Wine: Lends body and richness—most of the alcohol cooks off, leaving just flavor behind.
Crushed Tomatoes: The soul of the sauce for brightness and a velvety texture.
Ground Cinnamon & Nutmeg: Signature Greek spices—don’t skip them for that authentic warmth.
Sugar: Just enough to mellow the acidity of the tomatoes.
Thyme & Oregano: These herbs infuse unmistakable Mediterranean notes.
Bay Leaves: Quietly perfume the sauce while it simmers away.
Fresh Parsley: Brings a pop of color and fresh, herby brightness.
Unsalted Butter: Sets the stage for a seriously luscious bechamel.
Plain Flour: Helps thicken the bechamel to creamy, sliceable perfection.
Milk: Bring your bechamel together for silky-smooth richness.
Egg Yolks: Give the sauce its classic golden hue and custardy texture.

How to Make Outrageously Delicious Greek Moussaka

Step 1: Prepare Your Vegetables

Start by slicing your potatoes, zucchini, and eggplants into discs. Heat up a generous splash of olive oil in a heavy pan and fry each vegetable, one batch at a time, until it’s perfectly golden. The trick: give the slices enough space and time to brown, and drain them well afterward—paper towels or a wire rack do wonders here! This step not only keeps things crispy, but also ensures the vegetables won’t go soggy later on.

Step 2: Build the Rich Meat Sauce

In a big, inviting pot, add more olive oil and gently fry your finely chopped onion and minced garlic until they’re soft and fragrant. Toss in your ground beef and keep cooking until it’s browned, breaking up any large clumps. Pour in the red wine and let the sizzle work its magic for a few minutes. Then add crushed tomatoes, salt, white pepper, cinnamon, nutmeg, sugar, herbs, bay leaves, and parsley. Simmer all this until the sauce thickens slightly and scents your whole kitchen with its unmistakable moussaka aroma.

Step 3: Make the Dreamy Bechamel Sauce

In a second saucepan, melt butter gently over medium heat. Stir in flour gradually, whisking constantly to form a smooth paste—no lumps, please! Slowly pour in the milk, stirring all the way, until your sauce turns thick and luxuriously creamy. Whisk in the egg yolks, a hint of nutmeg, and a handful of shredded cheese. Keep stirring until your bechamel is glossy, thick, and just starting to bubble. Remove from heat and set aside.

Step 4: Assemble the Outrageously Delicious Greek Moussaka

Now for the fun part: preheat your oven to 165°C (fan-forced). Lay down a carpet of fried potato slices in your baking dish, seasoning each layer and showering with a bit of shredded cheese. Add half your eggplant, then the zucchini, each time sprinkling salt, pepper, and cheese. Layer on the rest of the eggplant, then pour on all that sumptuous meat sauce, smoothing it right to the edges. Finally, spread the bechamel evenly across the top—this is what turns moussaka into a golden-topped masterpiece!

Step 5: Bake and Rest

Bake your assembled dish in the preheated oven for around 40 minutes, watching closely from the 30-minute mark to avoid over-browning. The bechamel should be blissfully golden and bubbling. Once done, remove from the oven and let it rest for at least 30 minutes—this step is crucial! It helps the Outrageously Delicious Greek Moussaka set up beautifully, making it a breeze to slice and serve.

How to Serve Outrageously Delicious Greek Moussaka

Garnishes

Sprinkle extra fresh parsley or dill over each serving for color and a burst of herbal freshness. If you’ve managed to save a little cheese, a light dusting on top just before serving adds a final savory flourish. A drizzle of really good olive oil will make the edges glisten and elevate every bite.

Side Dishes

This Outrageously Delicious Greek Moussaka truly shines alongside crisp Greek salad—think tomatoes, cucumber, kalamata olives, and a tumble of feta. Warm pita bread or crusty sourdough are also perfect partners for scooping up the saucy goodness, while a tangy tzatziki sauce refreshes your palate between bites.

Creative Ways to Present

For a dinner party, try plating each slice on individual plates with a small nest of greens and lemon wedges. Moussaka also holds its shape beautifully for buffet spreads, or you can serve it family-style in the baking dish for that rustic, homey Greek feel everyone loves.

Make Ahead and Storage

Storing Leftovers

Once cooled, any leftover Outrageously Delicious Greek Moussaka can be covered and stored in the refrigerator for up to 4 days. The flavors deepen even more overnight, so tomorrow’s lunch may taste even better!

Freezing

This dish is a freezer’s best friend. Cool the moussaka completely, slice into individual portions, and wrap well or place in airtight containers. Freeze for up to 2 months. To keep the bechamel from weeping, let it thaw in the refrigerator before reheating.

Reheating

For the best texture, reheat slices in the oven at 160°C until warmed through and the top is re-crisped, about 20 minutes. In a pinch, the microwave works for speedy leftovers—just know the top may not stay as golden and crisp.

FAQs

Can I make Outrageously Delicious Greek Moussaka vegetarian?

Absolutely! Substitute the minced beef with lentils or a mixture of well-seasoned mushrooms, bell pepper, and grated carrot for a hearty vegetarian version that still boasts all the signature flavors.

What’s the best cheese substitute if I can’t find Kefalograviera?

If Kefalograviera eludes you, parmesan, kasseri, or pecorino all work beautifully—each brings its own depth and saltiness, so choose your favorite or what you have on hand.

Do I have to fry the vegetables? Can I roast them instead?

You can absolutely roast the eggplant, zucchini, and potatoes with a little olive oil in a hot oven until golden and tender. While frying adds authentic flavor, roasting is a lighter, less hands-on option that still tastes amazing.

Why is there cinnamon and nutmeg in the meat sauce?

Cinnamon and nutmeg might sound surprising, but these warm spices are essential in authentic Greek cooking. They lend a subtle, cozy note that makes Outrageously Delicious Greek Moussaka so distinctive and memorable.

Can I assemble this moussaka in advance?

Yes, you can assemble the entire dish up to a day ahead, cover, and refrigerate. Bake it fresh the next day—the flavors meld even more deeply when they’ve had time to rest together.

Final Thoughts

I can’t recommend this Outrageously Delicious Greek Moussaka enough—there’s just something magical about the way all those flavors and textures come together in one hearty, beautiful dish. Gather your favorite people, pour a glass of wine, and treat yourselves to a meal you’ll remember fondly for years. Give this recipe a try and see why Outrageously Delicious Greek Moussaka truly lives up to its name!