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!!!! 😂😂😂
Omg Nagi love that Dozer how funny is that and the look on his face 🐶 Definitely going to do this recipe , love Mousaka Cheers
I love moussaka. Love love love it. It was the dish that first convinced me, in my early teens, that eggplant was not evil. Now I love eggplant but especially in moussaka. The last time I made moussaka was this one, because I knew if I went to recipetineats I’d find a good one.
Poor Dozer :'( those naughty maggies probably know now that he gets a bone at a particular time each day and will be lying in wait.
I can’t wait to make this one. I had seen Moussaka on menus but did not know what went into it. I will rate it when I make it. Thanks for another great recipe.
Well I made this yesterday and everybody loved it. The cinnamon in the meat sauce and the nutmeg just make this outstanding. My son is pretty picky and he wanted seconds. My other sons wife was not keen on eggplant and she ate a huge piece. This is a keeper. Thanks so much Nagi for another GREAT recipe.
If I can summon enough ambition, I will make that, because it looks fabulous. Wish I could think of someone I could con into making it for me!
Poor Dozer, falling victim to those bone snatchers! Hope those treacherous magpies won’t be nesting in that tree and giving you trouble.
I sympathise with you I know what it is like to be hacked.
Love your recipes and now have a “new recipe night” each week and loving it.
Hugs and kisses to dozer.
Love your recipes, and always look forward to news/photos of Dozer and his antics, “great stuff!!
2019
I’ve been thinking about making moussaka for more years than I care to think about, but have never done so. May have to do it now, with your recipe. I am not surprised that magpies stole Dozer’s bone – that’s the kind of thing they do. But I do feel sorry for Dozer – he doesn’t deserve that kind of treatment by anybody.
2019
Moussaka ! Methinks everyone loves it . . . well, I pretend the béchamel is not there when it is 🙂 ! A recipe to refine my usual one . . . Dozer: can’t he eat his beloved bone in the laundry or kitchen awhile ? . .. . that said and looking at your ocean0side living – oh, do hope you’ll find a bigger home with those incomparable attributes ! BUT . . .
2019
Thank you Nagie for all the Chinese and Japanese, as well as all other ethnic recipes. I lived in Xemxija, Malta, S’pore and Misawa, Japan for years and the food is what I miss most, after my friends of course. All of your foods are the closest I can come to being there. I made the Moussaka and we loved it! Clean up is no problem as I loaded the dishwasher as I finished each part of the recipe.
Poor Dozer!!! Buy him a bone that is too big for the Magpies and let him rub it in.
Hello Nagi,
I’m Greek and I love mousaka.
It’s one of my favorite dishes. Your meat sauce looks yummy.
My mother’s recipe is
a layer of potatoes , a layer of eggplants, a layer of zucchini then the meat sauce and again a layer of eggplants and a layer of zucchini (no potatoes this time),
then the Bechamel Sauce topped with some breadcrumbs and grated cheese.
It’s delicious!!!!!!
Love Moussaka! Have been making it for years. And, what’s a bit of washing-up! When you can have wonderful food like this. Never ever heard of Potatoes in Moussaka but if you like it, why not.
Poor Dozer! He’ll have to learn to deal with those jolly old Magpies – or go hungry!!
2019
Nagi,
I always peel eggplants because I feel the skin is too tough. Will these fall apart if I peel? Eggplant is one of my favorite vegetables and I’m always looking for different recipes, This looks delicious!
This looks absolutely delish! Since I HATE to clean up, I won’t be making this. Wish I had a sous chef! Your recipes are the bomb. I just go through them to decide what I want to make. All are wonderful!
Get aluminum pie pans and tie them to the tree where the magpies are hanging out. No more missing bones. Poor Dozer.
Hi Nagi
Moussaka is so so yummy
My Greek mother would make it when I was growing up and it was so salty and the eggplant so oily(still so yummy) but when I cook Moussaka I use my sandwich grill when cooking my eggplant with oil spray to cut down the oil content and I use low fat milk and reduced fat cheese in the bechamel sauce and tell my friends it’s low fat!!!!! Which it is to some degree and they can’t get enough of, which makes me happy because us greeks we love to feed people we love 😊
This website is SOOOO DANGEROUS. Another recipe that I MUST make. Tonight! BTW, I also feed my dog raw meaty bones. I place it on a 36″x36″ padded mat on the floor (inside). After he eats, I fold it up and put it in his freezer and launder once a week. Voila!
I have had this with eggplant and potatoes together . Is there a reason you excluded the potatoes ? If we wanted to add them what would you recommend ?
I was wondering the same as my recipe also includes potatoes. I love moussaka!
As a Greek myself, I believe moussaka layers go like this: fried round thick potato chips, eggplant(I also bake these), meat,eggplants,bechamel!