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 Moussaka was almost perfect. The finished product looked just like the photo you posted. Bubbling around the edges and smelling divine.
The 1.5 tsp. of sugar was unnecessary and pushed it just over the edge of “a little too sweet”. The cinnamon stick alone would have been sufficient to add the sweet touch.
I used only one yolk in the bechamel since I needed my eggs for something else. It came out just fine.
Using panko crumbs was a good idea. Pretty, with just a smidgen of crunch.
This is going into my recipe binder with many other of your recipes.
Hi Sharon – you can leave the sugar out, the tinned tomatoes we get in Australia are terribly sour hence the sugar to balance it out! – N x
What can I say, except Yum!!!! My family loved it.
I’m so glad you loved it Jenelle!
Hi Nagi,
Love your website and your sausage rolls have been voted best ever. Question about Moussaka. I want to double the recipe. What would be the best dish to use. Could I do it in a large roasting tin??? Thank you!!
Hi Deb, yes I’d recommend a large dish or tin – N x
Omg, this is the best. Except for one thing… Poor Dozer!!!!!
Hi, this recipe looks lovely and I’m trying it right now.
There’s just one small difference in the written instructions and the video.
In the video you add the tomato paste and then the red wine. Whereas in the written instructions, you say to add the red wine first, and then the rest.
Hi Marisa, no difference here – you can do it either way. N x
This is amazing. My family and I loved this recipe. The béchamel sauce is so creamy and all the flavors are very rich and deep. I would highly recommend making this. Do not be intimidated by the eggplant. It is another keeper recipe for me.
Hi Nagi, planning to make this on Saturday please can I ask what size eggs do you use?
Also I’d like to buy a skillet… What size is the one you use in your recipes.
Thanks
Caroline
Hi Caroline, I use large eggs when cooking (carton of 700g) and use a 26cm skillet – N x
Thanks x
Love this recipe. Came out just right. This recipe goes to my recipe binder for sure. Thank you Nagi for all your great recipes. I enjoy when you have the videos!
Wahoo! That’s great Ana!
One of the best online recipes I’ve ever made! I remember eating Moussaka in Greece over a decade ago and not really loving it. But I was determined to make something special with some miyoto eggplants from my garden. So happy I went with this recipe. Thank you Nagy!
Wahoo, that’s great to hear! – N x
Grate!!!!! Super!!!! Very delicious. Thank you, dear Nagy, all your recipes simple, honest and soooooo much tasty. And I should to say – I learn english with your recipes, I am from Ukraine
Thanks so much for the feedback Tetiana!
Hi there,
I was looking to make this for 2 gluten free guests this weekend. Could I use gluten free flour and breakcrumbs?
I haven’t tried to be honest Michelle!
I’ve tried microwaving eggplant slices and they cook quickly with no oil, and soak up sauce nicely. Quicker and cleaner as you can cook on a plate in batches for 2 mins each time.
A great idea Kal!!
Yuuuuummm! Yuuuuummm! I’m glad I read Sandie’s comment below, about using a sandwich press to grill unsalted oiled eggplant slices – too easy.
Yes, great tip!
When the kids gobble this down and want seconds, you know it becomes a staple! This is now what we serve when we have guests for dinner. It is time consuming, but worth every second. I add a layer of boiled and sliced potatoes between the eggplant layers on my husband’s request. The nutmeg is definitely the key ingredient. I also add a little cinnamon! I had this in Athens a few years ago, and everything I ate for days afterwards paled in comparison!
Wahoo, that’s the best!!
Also, I wanted to add, I’ve been using this recipe for about 2 and a half years. It does not disappoint! Thank you!!!
Tried this out on my family and it was amazingly good. A labour of love (as in it takes a while to make) but well worth it. Will be making again over and over for dinner parties. The nutmeg in the béchamel sauce is inspired. Thanks!
I’m so happy that you liked it!!
What a recipe!!!! Yum yum yum, was absolutely delish. Couldn’t wait to eat leftovers the next day.
Leftovers are what I LIVE for!!! 😂
First time making moussaka. It took a while to make but worth it. My hubby was sceptical as he hasn’t like this meal in the past however not only did it look good out of the oven, but in his words, “the moussaka is friggin amazing. So so so tasty”
Thanks for the awesome recipe.
Wahoo, he’s totally converted Ange!
Omg! This recipe was absolutely amazing one of the best receipes I have ever tried off the internet will certainly subscribe to the website to find some more tasty recipes from this first class chef ❤
Thanks so much for the feedback Lady Eve!
Loved this – my kids who run away whenever I use eggplant devoured this. I assembled day before and cooked the next day – eggplant was fine – not browned. Delicious! I’ll definitely use this recipe again.
WOOT! Winner Jo!
I loved this …
You are realy great😊
Bomb proof.
Clever girl.