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!!!! 😂😂😂
Absolutely delicious! This was my first time making moussaka and was super impressed with the results. This recipe is a keeper for sure. I made it with ground beef, but next time, I’m going to try it with lamb!
Oops forgot to rate it haha, five stars!
So Delicious! I have just found Nagi and I am so thrilled at all the amazing recipes. First time I have ever made moussaka. Nagi makes it seem effortless. My husband was still raving about this dish at bed time. This one is a keeper in our family for life as I am sure many of Nagi’s recipes will be.
Made this for the family, delicious. Can I double it for a crowd?
100% Kathy!! N x
Another hit, Nagi! I didn’t properly salt the eggplant which meant there was too much water left in the eggplant – but didn’t alter the taste at all! Husband didn’t need leftovers next day but said he wished he did!
Next time – I won’t stray from your directions…
Great recipe! Thanks for all the options♡ & the video♡ Turned out perfect 🥰
one of my favourite dishes from the site. I’m greek and this tastes authentic & amazing. Love it
What green thing did you top it with at the very end? It was pretty!
I think it’s sage, but I might be wrong.
Nagi! I plan to do this, as I am a fellow Greek myself. However, I would normally use a pirex glass dish for baking it…
Should I adjust the timing for it?
I just made this last night in a pyrex dish following the timings in this recipe and it turned out amazing! The receipe doesn’t say anything about drizzling olive oil over it before putting it in the oven, but I spotted this in the video when it was half-baked, so I added it for the last 15-20 mins, and I think it helped the top to brown.
Excellent and delish flavor! Followed instructions and made it in a Pyrex instead.
What a great recipe. I just made it tonight for the first time. My notoriously picky hubby asked for seconds! It’s a keeper for sure.
Sticking my beak in Nagi since I’m only about to make your Moussaka however five stars because I have never had a fail with any of your recipes. Wanted to suggest that for those who have a flat sandwhich press thingo it is a great way to cook your eggplant. I brush a winsey bit of oil on the plates and that seems to do the trick. Thank you for your recipes Nagi – I go to you first for any recipe I may want 💕
Want to try this!!! But just wanted to ask, since i’m planning of trying potatoes instead of eggplant (my mum is allergic), if I should bake or pan-fry the potatoes first or just directly add it raw during layering? Thank you! 🤗
Delicious! Although next time I may leave out the egg, as I think I prefer runny bechamel. I did have slightly less mince (500g) so not sure whether the mince to bechamel ratio caused the ‘baked’ bechamel to be slightly overwhelming.
This recipe is unbelievable. I have made it several times and every time it’s a winner.
Hi Nagi:
I have just joined your email list and I can not express how excited I am to be getting your recipes. I am a kiwi living in the States and I am finding cooking difficult as many of the terms and the ingredients are unknown to me, and of course we do all our food shopping on-line. I have resorted to accessing Australian and New Zealand recipes as I did not bring my own assortment of recipe books, but you are enabling me to cook using American ingredients with Aussie/NZ explanations. Many thanks
Hi Nagi your website has been THE BEST!! For this recipe, do you think minced pork might work as well?
Hello!
My son is really allergic to eggs. Can I use egg substitute for the bechamel sauce?
You don’t need to use the egg at all – traditional bechamel doesn’t use it.
Hi there, really looking forward to trying out this recipe but have been unable to locate any Eggplants. I notice you mention can substitute potatoes – how would they be prepared?
Thanks
I have noticed in several recipes that it is not mentioned that the grease from browning the meat is not drained off. Is it best to leave it in the recipe?
I was always taught to drain it away.
Hi Joanne, it depends on what type of meat and fat percentage you’re using. If there is a large amount of excess, you can drain off if you prefer. N x
Made this for dinner tonight OMG THE BEST have made lasagne befor but not this and its my all time best now
Awesome as always. Nagi Rules!