Moussaka is to the Greek what Lasagna is to Italians. A rich tomato meat sauce layered with eggplant instead of pasta sheets, and topped with a thick layer of béchamel sauce, this traditional Greek recipe takes time to assemble – but it’s well worth the effort!
This is serious comfort food – a low carb one at that!
Moussaka
As with all iconic dishes of the world, I imagine that every Greek family surely has their own version of Moussaka.
Well, I like to think they do. I have visions of Greek Mamas having heated debates about what makes a great moussaka, arguing over earth shattering things like:
beef or lamb?? (Traditionally lamb, equally delicious with beef!)
potatoes in place of eggplant? (Totally fine, eggplant is just more traditional)
blasphemy to bake rather than fry the eggplant? (Once layered up, you can’t tell if it’s baked rather than fried but your skinny jeans will thank you for it. Eggplant is a sponge for oil, my friends!)
Well, Greek Mamas might not have such a pragmatic view as the answers I’ve provided, but hopefully this recipe gets their nod of approval! It’s a traditional recipe sourced from a Greek cookbook called The Food And Cooking Of Greece which I found at my local library back in 2015.
Since this time, it has evolved a wee bit pursuant to other Greek cookbooks that have crossed my path, but the core of the recipe is still very much the original recipe.
How to make Moussaka
There’s 4 components to Moussaka:
cooking the eggplant;
the meat sauce, a rich Bolognese type sauce made with lamb or beef but with traditional Greek flavours of oregano and cinnamon;
thick béchamel sauce – thicker than used in Lasagna and things like Broccoli Gratin, it’s semi-set using eggs;
layering it all up, lasagna style.
Here’s a quick look at each of these components – or if you prefer, watch the recipe video below or skip straight to the recipe!
Eggplant for Moussaka
Traditionally, the eggplant slices are fried but there’s plenty of recipes (even from Greek cookbooks) that grill/broil, bake or BBQ the eggplant.
I’ve opted to bake here (like I do with Eggplant Parmigiana), but actually, the fastest and easiest way to cook the eggplant is on the BBQ. There’s a vast volume of eggplant here and it takes 3 trays. If you’ve got a 4 burner BBQ, you’ll get these thin slices of eggplant cooked within 5 minutes (and no salting required).
Why salt the eggplant? Two reasons: to extract excess liquid (otherwise you end up with watery moussaka), and historically also to remove any potential for bitterness (high heat of BBQ will avoid the need for this). These days however the latter is not really necessary, as any bitterness has been bred out of modern eggplants.
Meat Sauce for Moussaka
The meat sauce for Moussaka is traditionally made with lamb but it’s equally delicious with beef. I love the subtle hint of cinnamon and oregano in this – a nice reminder that it’s not to be confused with everybody’s favourite Bolognese!
But other than that, the cook method and ingredients in the Moussaka meat sauce is very much the same as Bolognese!
Oh wait – one big difference between Moussaka meat sauce and Bolognese – this is much thicker. Like with Cottage Pie and Shepherd’s Pie. It needs to be, because otherwise it just runs everywhere when you cut into it. 🙂
Béchamel Sauce
This is not your everyday Béchamel sauce! Not like what we see in Lasagna and gratin dishes like this seafood pasta Gratin.
It’s made with eggs (which is not in usual Béchamel sauces) so it sets when it bakes. A necessity because Moussaka has a nice big thick layer of Béchamel Sauce, far thicker than I use in Lasagna. If it wasn’t set, it would just run everywhere!
Layering Up
The step photos below are pretty self explanatory I think! It’s no different to layering up a lasagna except we use eggplant in place of pasta sheets.
It’s topped with breadcrumbs for a great crunchy topping – because everybody loves a good crunchy topping!
Pop it into the oven to bake away, and THIS is what comes out…
I hate / love that part when you crack through the crunchy golden topping.
Hate it, because I just want to admire how great it looks (ok, I’m lying, I want *people* to admire it so I can bask in the glory, yes it’s totally childish but let me have that moment because do you KNOW how many pots and pans I dirtied MAKING THIS??!!!)
Love it, because when you crack through that golden top and the white bechamel sauce bursts out, you scoop up a big piece and you see all the amazing layers….. the soft eggplant melding together with that rich meat sauce….
It’s a little bit of food heaven, right there.
Totally worth every single pot and pan. – Nagi x
PS If you’re thinking about all the washing up, double it and that’s about how much mess I created when I made this for the recipe video!!!
More tasty Greek flavours
Moussaka recipe
Watch how to make it
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Moussaka (Greek Eggplant Lasagna)
Ingredients
Eggplant
- 1 kg / 2 lb eggplant (aubergines) , 0.75cm / 0.3″ thick slices
- 1 tsp salt
- 2 – 3 tbsp olive oil
Filling
- 1 tbsp olive oil
- 1 onion , diced (brown, white, yellow)
- 3 garlic cloves , minced
- 1.4 lb / 700 g ground beef or lamb (mince) (Note 1)
- 1/2 cup red wine , dry (optional)
- 14 oz /400g crushed tomatoes
- 3 tbsp tomato paste
- 1 cup beef broth/stock (Note 2)
- 1 beef bouillon cube , crumbled (or 1 tsp powder)
- 2 bay leaves
- 1.5 tsp sugar (any)
- 2 tsp dried oregano
- 1/2 tsp cinnamon (or 1 stick, use whole)
- 3/4 tsp salt
Bechamel Sauce
- 4 tbsp (60g) butter
- 5 tbsp plain flour
- 2 1/2 cups milk (any fat %)
- 1/4 tsp nutmeg, freshly grated (optional)
- 1/2 cup parmesan cheese, grated (or Kefalotiri Cheese) (Note 3)
- 1 egg
- 1 egg yolk
- 1 1/4 tsp Vegeta, vegetable or chicken stock powder (or salt) (Note 4)
- 1/4 tsp pepper
Topping
- 1/3 cup panko breadcrumbs (Note 5)
Instructions
Eggplant (Note 6)
- Place eggplant slightly overlapping in a large colander. Sprinkle with some salt. Repeat with remaining eggplant.
- Leave to sweat for 30 minutes. Meanwhile, make Meat Sauce and Béchamel Sauce.
- Preheat oven to 240C/450F.
- Pat eggplant dry – make sure to do this well, otherwise it’s too salty. Lay on parchment paper lined trays (you might need 3 trays, work in batches), brush with oil.
- Bake 15 – 20 minutes or until lightly browned and softened . Remove and set aside to cool slightly.
Meat Sauce
- Heat olive oil in a large skillet or pot over high heat, then cook the garlic and onion for 2 minutes.
- Add the beef or lamb and cook until it changes from pink to brown, breaking it up as you go.
- Add wine, cook for 1.5 minutes or until alcohol smell is gone.
- Add remaining ingredients and stir to combine. Bring to a simmer, then lower heat to medium low and cook for 15 minutes, or until reduced to a thick sauce.
Bechamel Sauce
- Melt butter in a pan over medium heat. Add flour and cook for 1 minute, stirring constantly.
- Stirring constantly, slowly add the milk. Then stir regularly for 3 to 5 minutes or until it thickens so that it thickly coats the back of a wooden spoon (see video / step photos).
- Remove from the stove and whisk in cheese, nutmeg, Vegeta/stock powder (or salt) and pepper.
- Allow to cool for 5 minutes, then whisk the eggs in. Cover with lid until required.
Assemble
- Lower oven to 180C/350F (all oven types).
- Place half the eggplant in the bottom of a baking dish (I used my 26cm/9″ Lodge skillet), then top with all the Filling.
- Top with remaining eggplant, then pour over the Béchamel Sauce, sprinkle with breadcrumbs.
- Bake for 30 – 40 minutes or until golden brown. Allow to stand for 10 minutes before serving.
Recipe Notes:
Nutrition Information:
Originally published October 2015, completely overhauled in March 2019 with new photos, step photos, recipe video and most important (of course), addition of a Life of Dozer section!
Life of Dozer
In recent weeks, Dozer’s been slinking back inside mere minutes after getting his daily big juicy bone. Initially, I scolded him, thinking he had buried it and that I’d have to deal with muddy paw prints through the house when he decided to dig it up for snack time.
But his furry paws were completely clean.
Puzzled, I wondered what was going on.
Then I saw THIS: Dozer looking anxiously up into the pine tree at a MAGPIE that had stolen his bone.
They must’ve been swooping down and stealing it from right between his paws. I think they’re working in teams and sharing the prize.
Dozer’s being bullied by Magpies!!!! 😂😂😂
Lovely recipe. I used the barmix to finish the bechamel at the end and make it super smooth, added ricotta to that aswell to make it extra rich and it was so delicious. Will make again for sure. Thankyou for the recipe.
Super yummy! Will definetly make it again.
Just made it for dinner……delicious my boyfriend isn’t too keen with sauces but he loved it!
Delicious recipe! My boyfriend and I were very impressed. The flavors were exceptional. We will definitely be making this again. Well worth the prep and cooking time!
Is there a another way to remove the access water from the eggplant. I want to avoid the salting of the eggplant as I don’t cook with salt due to dietary requirements.
I put the egg plant in the air fryer for 10-13 mins
Followed the instructions and it was delicious. Time consuming but fun time in the kitchen, Will definitely make this again.
Hi , can This made a day before it needs to get baked and then just popped in the oven .
Hi Amina, I would bake and then follow the instructions in the notes to reheat. N x
Hi, would this recipe work with turkey mince?
I made this dish; it’s delicious. I wouldn’t change anything about it.
I’m Greek and I love your moussaka recipe. Will be tackling it this week with my daughter who hasn’t ever made it. So thanks for sharing and I plan on trying all your lovely Greek eats. Yasso!
Hi Nagi,
I’ve made this twice now and absolutely love it!!
I was wondering if you have a vegetarian version of the recipe?
I’ve seen versions with lentils instead of mince? I want to make it for some vegetarian friends.
I made it veggie. I used “Not Beef Broth” and Boca crumbles – it turned out perfect. 🙂
Great authentic Greek recipe! Best thing is I already had all the ingredients in the house, nothing special to shop for. Thank you for easy to follow directions and photos,
Use impossible burger and/or minced mushroom! Better than bouillon makes a great veggie base paste as well that should savory a vegetarian version up nicely.
We did this (impossible burger + mushrooms) simultaneously with a meat version. It was great, but needed extra veggie stock and oil while simmering since there’s no fat like with meat versions. I grilled the eggplant, worked out great, but should have started sauces first and let them simmer while grilling.
I made it with ground lamb and used diced tomatoes and used double the nutmeg in the bechamel because my daughter’s Italian nanny said you need LOTS of nutmeg in bechamel! Everyone loved it!
This tasted delish, however the bechamel was thick and lovely when I made it but then seemed to curdle in the oven when I baked it. I can only put it down to there being too much liquid in the bolognaise? Any other reason?
Can I replace the eggplant with zucchini?? If so, do you recommend I roast it first, or just sweat it?
Hi Jen, I have made this with zucchini and it still turned out amazing. I roasted it as I think it would give it a much nicer taste 🙂
Hi
Love your recipes, but with Moussaka this is not the traditional version, I was disappointed when I saw this recipe, you cannot make it without potato. The eggplant and potato combination is what gives that unique flavour combined with the meat sauce (which also needs a couple of cloves) and bechamel.
Followed the recipe and all was going well until….I over cooked the eggplant. I only had it in for 1605 minutes per the recipe. Little eggplant crisps….
Absolutely loved the flavours in this. Even the kids ate it and they dispise eggplant. I will make again the only question I have is my meat mixture didn’t thicken up and therefore fell apart when serving. Should I have drained the fat from meat when browning?
Hi Judy,
Another recipe I saw said when meat sauce is ready remove from heat, let cool a bit, and add 1 or 2 beaten eggs depending on quantity and stir really well. Haven’t tried it but could help it set.
Also, as John said, you must let the baked moussaka sit for at least 20 mins before cutting.
Hi Judy
It needs to sit for at least 20-30 mins. And you’ll find traditional moussaka you add layer of potatoes with eggplant and that’s what keeps together.
22/03/2021
Nagi, this was absolutely amazing! Followed your recipe exactly, but using fresh oregano as I grow it. Both hubby and I raving about this. It will be on our menu many times that is for certain. Love your recipes. Cheers, Lyn
Nagi , all your recipes are scrumptious- thank you for being my “companion” in the kitchen. You must have a great palate, love to share and feel the joy of cooking 💝