Yiayia's Classic Greek Moussaka
Authentic Greek moussaka with eggplant, spiced meat sauce, and creamy béchamel. A cherished family recipe from Crete to Melbourne.
The Story Behind This Recipe
My grandmother's recipe from Crete - Dimitri Papadopoulos
In Melbourne's Lonsdale Street, where the air smells of spanakopita and souvlaki, my Yiayia Katerina has been making moussaka for fifty years. She arrived from the island of Crete in 1974, carrying little more than her memories and her mother's handwritten recipes, carefully tucked into a leather-bound book that had survived two generations.
This moussaka recipe is from her village of Archanes, where her mother made it every Sunday after church. The secret, she always told me, isn't just in the technique - it's in the patience. "Moussaka cannot be rushed," she'd say in her thick Greek accent, stirring the meat sauce while simultaneously critiquing my eggplant slicing. "You rush the food, you rush the soul."
What makes her moussaka special is the careful layering - eggplant slices fried to perfect golden softness, a meat sauce fragrant with cinnamon and oregano, and a béchamel so creamy it coats your spoon like silk. But more than technique, it's the love baked into every layer. When the Greek community gathers for celebrations at the community center, it's Yiayia's moussaka they request.
She still makes it the traditional way, insisting on salting the eggplant to remove bitterness, frying each slice individually, and whisking the béchamel by hand. At 78, she refuses shortcuts. "This is how my mother made it, how her mother made it, and how you will make it for your children," she tells me, her dark eyes serious. And she's right - some traditions are too precious to change.
"Every recipe tells a story, and every story brings us closer to the heart of home."
Adjust Servings
Scaled Ingredients:
💡 Tip: Cooking times may need adjustment when scaling. Larger batches may take longer, smaller batches may cook faster.
Ingredients
For the Eggplant Layers
For the Meat Sauce
For the Béchamel Sauce
For Assembly
Pro Tips
- • Don't skip the salting step for eggplant - it removes bitterness and prevents the eggplant from absorbing too much oil.
- • For a lighter version, brush eggplant slices with oil and bake at 200°C for 25 minutes instead of frying.
- • The cinnamon might seem unusual but it's traditional in Greek meat sauces and creates incredible depth.
- • Make this a day ahead - moussaka tastes even better the next day when flavors have melded.
- • Use a serrated knife to cut clean slices once cooled.
- • Greek coffee and a piece of moussaka is the traditional Melbourne Greek café combination.
Storage
Refrigerate covered for up to 4 days. Reheat individual portions in microwave or full dish in 160°C oven for 30 minutes covered. Freezes well for up to 3 months - thaw overnight in fridge before reheating.
Instructions
- 1
Prepare the eggplant first - this is crucial for removing bitterness. Slice eggplants lengthwise into 1cm thick slices. Lay them in a single layer on clean tea towels or paper towels, sprinkle generously with salt on both sides. Let them sit for 30 minutes to draw out moisture and bitterness. You'll see beads of moisture appear - this is perfect.
30 minutes - 2
While the eggplant rests, make the meat sauce. Heat olive oil in a large deep pan over medium heat. Add the diced onions and cook for 8-10 minutes until soft and translucent. Add garlic and cook for another minute until fragrant.
10 minutes - 3
Increase heat to high and add the beef mince. Break it up with a wooden spoon and cook for 8-10 minutes until well browned. Don't stir too much - let it develop some caramelization. This browning creates deep flavor.
10 minutes - 4
Pour in the red wine and let it bubble and reduce by half, about 3-4 minutes. Scrape up any brown bits from the bottom of the pan - that's pure flavor.
4 minutes - 5
Add the crushed tomatoes, tomato paste, cinnamon, oregano, bay leaves, nutmeg, salt, and pepper. Stir well to combine. Reduce heat to low and simmer gently for 30 minutes, stirring occasionally. The sauce should be thick and rich. Add parsley in the last 5 minutes.
30 minutes - 6
While the meat sauce simmers, finish preparing the eggplant. Rinse the slices under cold water to remove the salt, then pat them completely dry with paper towels or tea towels. This drying is important for proper frying.
- 7
Heat olive oil in a large frying pan over medium-high heat. Working in batches, fry the eggplant slices for 2-3 minutes per side until golden brown. Don't overcrowd the pan. Drain on paper towels. You may need to add more oil between batches - eggplant absorbs quite a bit.
25 minutes - 8
Make the béchamel sauce. Melt butter in a heavy-bottomed saucepan over medium heat. Add flour and whisk continuously for 2-3 minutes to create a roux. It should smell nutty and turn light golden.
3 minutes - 9
Gradually add the warmed milk, whisking constantly. Start with a small amount, whisk until smooth, then continue adding milk in a steady stream while whisking. Once all milk is added, cook for 10-12 minutes, whisking frequently, until the sauce is thick and creamy.
12 minutes - 10
Remove béchamel from heat. Season with nutmeg, salt, and white pepper. Let it cool for 2-3 minutes, then whisk in the beaten egg yolks and Parmesan cheese. The egg yolks will help the top set beautifully in the oven.
- 11
Preheat your oven to 180°C (160°C fan-forced). Now for assembly - a labor of love. In a 23cm x 33cm (9x13 inch) baking dish, lay half the eggplant slices on the bottom in a single layer, slightly overlapping.
- 12
Spread all of the meat sauce evenly over the eggplant layer. Remove the bay leaves. Top with the remaining eggplant slices, creating another even layer.
- 13
Pour the béchamel sauce over the top, using a spatula to spread it evenly to the edges. The béchamel layer should be generous - about 2cm thick. Sprinkle with Parmesan cheese and breadcrumbs if using.
- 14
Bake for 45-50 minutes until the top is deep golden brown and bubbling at the edges. The béchamel should be set and slightly puffed. If the top is browning too quickly, cover loosely with foil.
50 minutes - 15
This is the hardest part - let the moussaka rest for 20-30 minutes before cutting. Yiayia says this is non-negotiable. The layers need to set so you get beautiful, clean slices. The wait is worth it, trust me. Serve with a simple Greek salad and crusty bread.
25 minutes
Ingredient Substitutions
Nutrition Information
Per serving (approximate)
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