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!!!! 😂😂😂
Forgot to brush eggplant with olive oil and it turned out just fine! Very good dish. Would make again. We both really enjoyed it.
Glad to hear you enjoyed this Robin!! Thanks for letting me know 🙂 N x ❤️
Had some eggplant from the farmer’s market that I needed to use up, so I thought I’d try this recipe.
Other than my issues with making the bechamel, it turned out well and I will definitely be making it again. I just didn’t let the bechamel thicken enough.
Such a good use of eggplant….though the Moroccan baked eggplant with beef are also going to need a go soon!
How would this fare if I cooked it on Thursday, and then let cool and left in fridge to reheat when we return from a long weekend on Sunday? Or would you suggest just freezing and heating from the freezer? Thanks!
Hi Jules! I think it’s better to just keep it in the fridge because it takes overnight to thaw 🙂 I would cook per recipe, cool then refrigerate. Don’t store it raw, it might get soggy. It’s so juicy inside, it will hold up great until Sunday!
Very good. My 18 month old loves it too. Good family meal. Freezes well.
This was absolutely delicious !
When you put half of the eggplant in the pan, do you do a single layer and then add the meat and then another single layer, or do you take half of the eggplant and put it in several layers and then add the meat and then several layers with the other half? I am asking because when I did it in single layers, 1 eggplant was plenty. I was wondering if a “layer” consisted of several stacks of slices. It tasted really good, but I just wondered if I didn’t use enough of the eggplant. Also, when I made it this last time I added some brown rice that we had left over from the previous night’s dinner to the meat mixture and that was good too. Thank you!
Hi Leanne! Just use half of all the eggplant for the base, then the rest to top the Filling. Overlap the eggplant as required! And YUM to brown rice! N xx
Yum.
HI J, sorry to hear yours didn’t thicken. Are you sure you added 5 tablespoons and not teaspoons??
This was super delicious! Notes: I added a bit of ground allspice and a dash of cinnamon to the ground meat mixture. The three people in my family loved this. And we have enough to feed at least 4 hungry people I say… that means an easy reheat for the start of the week!
That’s great to hear Christine!! Thanks for letting me know you enjoyed it! N xx ❤️
Hi Nagi,
Do you have to rinse the eggplant in fresh water after sweating in salt, and before patting dry, or not required?
PS-Love your work.
Regards Ian
Nope! It should just be lightly sprinkled with salt like seasoning it, so no need to rinse off!
Hi Nagi!
I just stumbled upon this recipe and wanted to let you know that kefalograviera is available in Australia and is very similar/ the same as kefalotyri (nb. tyri means CHEESE…) My grandfather buys it from a bulk store in Mascot/ Eastlakes but I did just see it on woolworths online too.
https://www.woolworths.com.au/Shop/ProductDetails/710068/greek-kefalograviera
I won’t be making this recipe as I am 1/2 greek and cannot go past the family recipe (our family recipe actually uses parmesan, LOL! plus 50 pots and pans), BUT I just made your Pad See Ew and absolutely blown away. So I’ll be working through all your thai recipes for sure!
Cheers
Asako
OMG you ROCK!!
Have made this recipe quite a few times now and have tweeked it to my family’s taste with experience. We love it! I get a perfect bechamel every time. Thanks for this recipe…..it has made it to my favourites list (which is a great honour, lol)
Oh wow! I’m so happy to hear that Cath, thanks so much for letting me know! N xx
Frying aubergines (aw, OK, eggplant) in oil is like trying to drain the ocean with a small hand sponge. They were also a highly prized (and expensive) gift, which was always accompanied by huge quantities of oil. Read the classic ‘Ali Baba’ tale — the 40 thieves were smuggled into the compound hidden inside the drained containers of oil that went with the gift of eggplants for the Sultan(?). True.
Just one more useless tidbit from Ouzicat (former National Trivia Champion).
Miao!! :>)
Oh I LOVE THAT!!!!!!
Traditional? Where’s the ground lamb, red wine, sliced potatoes and since when does Bechamel have all milk rather than vegetable stock?!? My idea of heavenly moussaka is so-o-o-o different.
Hi Deborah! I’m sorry you don’t feel this is to your taste but I am confident it is an authentic, traditional recipe given the source – there’s a photo in post of the cookbook I got it from. Have a wonderful weekend. – Nagi
Our family recipe doesn’t have lamb, wine, or vege stock. Even ‘traditional’ recipes can differ. Think about all the islands in Greece 🙂 xx
while in college in Houston, Texas, ate a many Greek places.. this was very excellent blend of flavor.. i did add cinnamon to the meat. but failed to get enough liquid out of the meat mixture.. the eggplant was perfect and the sauce also..next time it will be even better.
Hi Nancy! Sorry, I’m not sure what you mean about not getting enough liquid out???
Hi Nagi,
Great recipe! If I wanted to make ahead and freeze, how long would I cook it for at the time I make it and at the time I reheat?
Hi Kate! I would bake it completely per recipe, then cool, freeze, thaw then just bake to reheat (about 20 – 25 min @ 180C/350). Baking it for the full time ensures the sauce thickens as required, otherwise you’ll end up freezing this with a watery sauce. 🙂 Hope that helps! (PS Will pop this info in the notes)
This dish tasted so italian to me! I saw a couple recipes that had lemon and allspice, I may add those next time. I served this over pasta. I only grabbed one eggplant at the store, I will use two next time and drain the ground beef after browning. This tasted so good, I have never made a bechamel this good before, omg! I’m going to served it with a ton of bread next time for the beautiful combination of sauces! I will definitely make it again, I used a 13-by 9 inch pan!
I’m so pleased you enjoyed it Crissy, thank you for letting me know! N xx
Question– Is there any necessary adjustments to making the Bachmel sauce firm up when preparing this at high elavation– I live at about 7000 feet elevation and sometimes recipes take adjusting at elevation (usually baking is the main issue) Just checking — I assume if I did the two eggs instead of one and MAYBE a touch more flour in the sauce it might stay firm when baked??? THank you for your feedback
Hi Meggan, I’m sorry to say that I don’t know enough about high elevation cooking effect on Béchamel sauce. As you say, baking is the main issue, I did not even think about what affect it may have on white sauce. Instinctively I think if you add more flour – say around 25% more – it will definitely help with firming the sauce up. The sauce is not “firm” as such anyway, it just thickens more when it bakes, that’s all!
Thank you for sharing this recipe. It’s absolutely delicious! I made this today and my family loved it; especially because it has eggplant. (Huge crowd pleaser here!) Have you ever tried it with a mixture of lamb and beef or lamb and sausage?
So glad you liked it Bianca, thanks so much for letting me know! I haven’t tried a mix like that but I am confident it will be FANTASTIC! N x
Hello from Qingdao, China! I just made this recipe for a second time, because I loved growing up eating moussaka in greek diners, I enjoyed this recipe the first time around, and I had to introduce my fellow expats to it– of course it was a hit! Since this was the second time I tried it, I substituted potato slices for the bread crumbs at the bottom, fried for about 3 minutes in olive oil on each side. It added a bit more time, but was also delicious!
Hi Adam in Quingdao! I’m so glad you enjoyed it, thank you for letting me know! N x
Hi from Canada. I made this recipe and added about 1/4 -1/2 tsp of cinnamon to the sauce – tasted exactly like my husbands’ favourite restaurant moussaka. Delicious
I’m so glad you enjoyed it Robin, thank you for letting me know! N x
You can easily veganize this recipe. Use Quorn mince (I’d use 2 pkgs), substitute almond or coconut milk in the bechemel and no eggs at all–they aren’t needed. Haven’t tried it yet but a confident it will be excellent. I’d add some spices/herbs though–fresh nutmeg grated into the bsechemel and herbs de provence or any good greek herb mix to the “meat” mixture; plus I’d rinse or wipe the salt off the eggplant before sauteeing or baking.
Thank you for the tip Candace!!! 🙂 N x