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!!!! 😂😂😂
Made this for dinner last night – bbq’d the eggplant instead of baking it.
LOVED IT.
Thanks Nagi for all your delicious recipes.
This was delicious. I don’t normally cool mousaka as hubby doesn’t like eggplant but I was given one and had to use it. I liked this as the eggplant was baked not fried. I halved the eggplant and doubled the cheese and made two small ones. We noth loved it and can’t wait to eat the other onr
You’ve totally converted him Collern! N x
Can you make this recipe ahead of time and bake later or does it need to be baked after assembling?
I made this a couple of weeks ago and forgot to comment. This was delicious and my husband has requested it again. I didn’t have enough eggplant so I added zuchinni slices as well. I have never put egg in bechamel but it was so thick and creamy and had a great flavour. Thank you for all the details you add to your notes.
Delicious, your recipe was very detailed so made cooking this recipe easy. I didn’t have enough egg plant so substituted some zucchini as well which were firmer and kept their shape better when cooked.
Perfect Nola! N x
I finally got around to making this one and I’m very glad I did. Best Moussaka i have had in ages. I loved the panko on top.
Poor Dozer, Chloe can relate as she battles with the skata (magpies) daily…
Wahoo, that’s awesome Ron! N x
I think this is the 15th or so EPIC recipe I’ve made from your website, Nagi.
The cinnamon add such warmth to this dish, so perfect for how cold Melbourne is!
As my dish was a bit small I had three layers of eggplant. And ran out of panko, so sprinkled polenta on top.
It is delicious.
Thank you for all of these delicious foolproof recipes.
Oh Nagi this is AMAZING! I used lamb mince, didn’t have any red wine so used an extra half tablespoon of tomato paste, and didn’t do the olive oil on top, just toasted it for a few minutes to go browner! Served with a simple Greek salad! Think this will replace lasagna and shepherds pie from now on! Yummo!!
I’m so glad you enjoyed it Sharyn, that’s great to hear! N x
loved it!! so delicious! the obly thing i would note is it doesnt say to drissel olive oile on top before putting in the oven, in the recipe. but it happens in the video. once i took it outof the oven and did this tge crumbs went golden and turned out well
Excellent. Lots of alternatives depending on what you might have. Prep really quick and easy. Had it in the oven in less than an hour.
Perfect Robert 🙌
I would give this 10 stars if I could! It’s true that I did some changes (added some potatoes and skipped the panko), but the baked eggplants, the meat sauce and the white sauce are just AMAZING! Love you, Nagi! You’re a muse to all of us! <3
Thanks so much Nadja 🙂 N x
i’ve made this soooo many times now and they all taste so delicious. its a amazing recipe
Thanks so much Cindy! N x
I made this yesterday, and it was so very delicious. My husband is a vegetarian, so I replaced the meat with a bag of Gardein meat crumbles (I think it was about 13 oz) and I used Better Than Bouillon Mushroom stock. Other than that, I followed the recipe as written, and it was PERFECT!
Sounds perfect Mary!! N x
I haven’t made this yet but have to say I just love the way you have made all the notes and itemised everything so clearly. It’s such a change! Anyway, it looks as though I’ll be happy after making/eating Moussaka tomorrow night! Sounds like I might have to bribe someone to do the dishes though…
Anyway now I’ve stumbled across your site, I’m looking forward to checking out more of your creations.
My first Moussaka!. Thank you for the breaking it down, few steps to it but definitely worth it!! The Bechamel sauce is to die for! This is going on my favourites list…yummy:)
I’m so glad you enjoyed it Dani, thanks so much for letting me know 🙂 N x
Yum, yum, yum, loved this moussaka and even my 15 year old son who doesn’t like eggplant asked for seconds. Thanks Nagi !
Woah, what a great compliment to the chef Karyn! N x
Fantastic Nagi! Another winner!! I used almond milk for the white sauce which made the dish easier on my tum. I also added 3 potatoes which I sliced up and grilled with the eggplant. Each component of this moussaka was absolutely delish! Will definitely be making again!
This was unbelievably perfect! Rich and yummy and I can’t get over how easy too. Thank you for another amazing meal!
Wahoo! That’s great to hear Elizabeth! N x
This recipe is literally perfect!! The aubergines turned out amazing, not soggy at all, and the white sauce is just perfect too, not too wet/ liquidy. So worth the effort. I can always rely on your recipes Nagi, with all the tips/ how tos you need, thanks so much!
YES!!! I love hearing this Rosie! N x
First attempt last night, used beef mince, turned out excellently! So delicious! I used lactose free milk for the bechamel with no problems.
Sounds great Vee!! N x
Hi Nagi, would like to make this, but trying not reduce dairy intake. Could I use almond milk in the white sauce? Thanks.
Sure can Sylvana! N x