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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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!!!! 😂😂😂
Was a real hit! I even failed to take a photo because it was devoured instantly!
Never stop to take a photo when you make something delicious 😉
Hi Nagi 🙂 If you make this with both potatoes and eggplant would it change anything in the measurements of the other ingredients or cook time ? Have you tried it that way ?
I haven’t tried it with both, it would definitely change the cook time though – N x
Actually this is another way we do it in Greece. The first layer consists of fried potatoes and he second with eggplants. but there are many variations. Others use zucchini instead of potatoes or eggplant. what ever likes you more
This Moussaka was delicious! So good that my Greek relatives loved it.
Your Moussaka looks delicious, BUT traditional moussaka is made with eggplant and potato 🙂 sliced,fried and layered,.
Your still looks yummy though 🙂
So don’t shoot me, but i used lentils as a sub for mince and it worked beautifully!
Woah thats so great to know Jessie!
how to make ahead? Shall i cook all the way till the end then cool and re-heat the next day?
Made it for dinner this afternoon. It’s well worth the effort and so delicious. Another fool proof recipe. Thanks Nagi! You’re my go to recipe queen !
That’s so great to hear Dorothy!
Enjoy your never fails recipes Nagi so shouldn’t be offering a hint however I have huge success brushing Eggplant very lightly in oil and cooking in sandwich press! 😍
Great tip re sandwich press, thank you!
Woah great idea!
Nagi this looks scrumptious!
Can I prepare & assemble the moussaka in advance and keep in the fridge? It would be great to save time and bake this mid-week after work
Hi Maria, my only concern would be the eggplant going brown or watery. You can cook it the whole way and then keep it in the fridge to reheat in the oven again!
You are right Nagi, It is a real beauty when it comes out of the oven ;D Perfect looking meal. Tastes wonderful too! Thankyou, thankyou!
Wahoo! Thanks Kristine
Oops… forgot to rate! P.S. This is the first time I have made Moussaka…. will make again!
Thanks Jane!
It was delicious thank you! I over salted the eggplant and probably didn’t take enough moisture off so it was a little salty for my taste buds. BUT my hubby went back for seconds and he is NOT an eggplant lover, my son loved it as well but he’s more like his Mum (loves all veggies) …. <3
Oh no! I’m so happy your hubby & son loved it though ❤️
Oh I still loved it too <3
We love Greek food so with my daughter and son’s help, we used your Moussaka recipe for the first time for tonight’s dinner. I combined lamb and beef, 2 large eggplants, didn’t add wine, and turned out delish!! Big thanks!
Great Joann!
Hi Nagi
I’m cooking this tomorrow, but I am ordering the ingredients online so can’t order by weight. Roughly how may aubergines would you say I’d need please?
Thanks
Mel
I’d say about 3 large ones – N x
Thanks both. Looking forward to making it. (Looking forward to eating it even more!) x
I made it yesterday and I also wasn’t sure how much/many
2 lbs. of Eggplant/Aubergine was going to be. It turns out it was just one medium large one. So, I’m making Eggplant Parmesan tomorrow.
This was simple(for a moussaka) but wonderful. It would have bben better had I got a bit cocky with the knife and sliced my aubergines too thinly – I’ll use my mandoline next time to be sure.
This is a keeper and will be always in my freezer!
Thank you!! 🙂
I’m so glad you loved it!
I made this last night and it is absolutely delicious. I halved the amounts as I am only cooking for myself, but your recipes are great for making meals for the week. Thank you!
I’m so glad you loved it Amy!
Hi Nagi
I’m a vegetarian & so do you think that it would work using lentils instead of the meat in the Moussaka. Recipe?
Oh that sounds great Phyllis! Wonderful idea – N x
The magpies in my garden would carry Dozer off. I’m sure they cross bred with turkeys they are huge.
Any suggestion to replace the meat sauce with a vegetarian version ?
Hi Adam, I’ve had someone suggest lentils which would be great!
Made this tonight for dinner and my husband and I just loved it. Absolutely delicious and so easy. And I too had a kitchen full of dishes, but oh so worth it. Thanks Nagi 💛
Wow, wow, wow! I made this today and it was amazing! My toddler and hubby were thrilled to bits when they had their first spoonful….will be my go to moussaka… thanks Nagi! Xxx