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!!!! 😂😂😂
This is one of my favourite go to recipes and the rest of the family love it also. Winner winner we think.
I’d give this recipe 10 stars, if I could. My entire family absolutely loved this “Greek lasagna.” The panko topping is genius, and adds a lovely crunch. Per someone’s comment, I added a thin layer of sliced (pre-boiled) potatoes in the middle of the meat, which worked well. The seasonings are spot on. For our preference, I used 1/2 lamb and 1/2 beef. I will be making this Moussaka, regularly! Many thanks, and “Hi” to Sir Dozer.
Sounds like you nailed it Chris-27, thanks so much for the great feedback!! N x
Hi Nagi, what side/salad would you suggest to accompany thenMoussaka?
Hi Margie, I usually do a simple salad like this: https://salesdock.info/rocket-salad-with-balsamic-dressing/%3C/a%3E and garlic bread 🙂 N x
cooked this six times now. Recipe followed exactly, although I don’t use wine, A winner on each occasion.
Wahoo, I’m so glad you love it! N x
Last minute change of plans. Can you put it all together and bake tomorrow?
Hi Jody, yes that should be fine Jody. N x
Hubby told me after first slice I was not allowed to give any of this away. I would say that’s an A+ for you and I. Kitchen did look like a bomb had gone off but the tip to bbq the eggplant was a huge time and dish saver. This is the second recipe i made of yours I think it’s time to follow you on Pinterest. thanks for a great meal.
Sounds like you nailed it Judy!! I’m so happy it was a hit! N x
Delicious! I’ve never had Moussaka and we loved this! That sauce is outstanding! So many interesting flavors with the oregano and cinnamon. Grilling the eggplant was Sooooo easy… Great tip. The bechamel was creamy and delicious. Thank you for great, easy to follow instructions. I trust and rely on your recipes. Thank you!
I’ve made this several times alway s with great results but I made the mistake of feeding neighbours and now I get constant requests 🤣🤣 I’m giving them your website they can now make their own I hope🤞🏻 Thanks again for making me look good❤️
Hi Nagi,
I’ve made this moussaka a few times now…its amazing.
I’ve been pairing it with some green veggies but just wondering what sides you would suggest to go with it? if any?
Hi Carly, I usually pair with just a simple side salad like this one: https://salesdock.info/rocket-salad-with-balsamic-dressing/%3C/a%3E and even garlic bread at times! N x
Hi Nagi, I have made dozens of your superb recipes. I like the fact that you include substitutes. I live in the UK but rurally, so sometimes speciality ingredients are hard to source locally. Tonight I made your moussaka. I’ve holidayed on the Greek Islands for many years and when I opened the oven I was transported back to a Greek taverna! Thank-you.
Outstanding hubby loved it and he doesn’t like eggplant? He has requested we have this again and I agree🤣
Wahoo, you’ve totally converted him Linda! N x
My husband is Greek and this was amazingly like his yia yias. I put half eggplant half potatoes. The potatoes at the bottom as a base then eggplant on top. The meat mixture next and then another layer of eggplant and potatoes before the bechamel. The Panko we did not use and it was amazing. We did fry the potato and eggplant which added to the flavour and it still tasted wonderfully authentic. Will definitely make again!
And we used lamb mince.
Absolutely fantastic meal. I learned a recipe from my father many years ago. I haven’t made it in years. Because of being a diabetic! I thought it might spike my blood sugar, it doesn’t. The same recipe my father made. Fantastic one of my favorite meals. My father made it every time I visited.
Well, I went to the farmers market and bought an eggplant, which was pretty big. Followed by a visit to the super market and picked up a reduced package of ground lamb. Now what? I had to use the lamb today. You never fail me! Made the recipe and it was wonderful!
I have followed your recipes on many occasions and you never let me down. I never even tt Of making mousaka
Had to share!
We have Greek restaurant that we visit often just to have their Moussaka but they are closed to do some renovating so I made this for my hubby’s birthday. It got 10/10 from him and even I thought it was outstanding and I am usually pretty critical of my cooking. Thanks Nagi.
The best moussaka I have ever had and that is saying something since I travel to Greece annually.
Woah, what a compliment, that’s so great to hear Sandra! N x
Can I make pies out of this mix. How would you do this to make individual pies, would you recommend, please advise 😀
If I were to make individual pastry pies with a mousakka how would you recommend I do it. I very much like this recipe but not sure how to tackle it. Please advise and do you think it would work xxx
Hi Nagi
I would love to try individual pastry pies but would love your expert opinion and recommendation Deb xx
Hi Deb – are you wanting to do individual servings or make it in a pastry case? N x
Hi Nagi
I would love to try individual pastry pies but would love your expert opinion and recommendation Deb xx
Hi Deb – it would be something I need to test first, I’ll add it to my recipe request list! N x
for vegetarian version, thinking of adding lentils to slow oven roasted tomato sauce, any other tips or suggestions?
Is this recipe keto friendly? And if not, what do I need to do differently to make it so? Cooking for my family tonight!
Bechamel is not keto friendly. I have used quark / cottage cheese mixture in place of bechamel. You might be able to add some cream too.
Hi Alice, sorry I don’t follow the Keto diet so am not able to help you here! N x