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!!!! 😂😂😂
What temp did you bake at, 390F?
Gosh, can’t believe I missed that! 180C/350F. Updated recipe – thanks!
I’ve never rated a recipe, ever! This was oh so very good. I mean, so good. I couldn’t wait for my husband to leave so I could sneak 3rds!! I need comfort food today and this was way more than I could have ever asked for. Hubby loved it and had seconds. After first bite he said, this is so good mama! That’s when I know it’s a winner! What a way to use eggplant! Thank you for sharing this gem!
I’m so honoured that this is your first recipe rating ever!!!!! I’m SO GLAD you loved this Sonnni! N xx
Hi Nagi, not sure where you are in Aus but in Adelaide there is a Greek wholesale grocer called Omega Foods (Adams Rd, Hindmarsh). Their Deli section is to die for. They stock many greek cheeses including Kefelotiri. I’m sure if you speek to your local supermarket they could get it in from them.
I’m SO JEALOUS!!! I’m in Sydney. There are Greek grocers but they are far far away from me!!! I need to go on a proper Greek grocery hunt sometime soon. Hope you survived the power outage ok! N x
Hi Nagi, not sure whereabouts in Sydney you are, but I buy kefalograviera/kefalotyri at David Jones food hall.
I’m in the northern beaches, HOW did I not know that it was at DJs!!!!
This was fabulous! Thank you!! My whole family ate it up, kids and all 9,8,6 year olds! Will be adding it to my collection 🙂
I’m so glad everyone enjoyed it Annie! Thanks for letting me know! N x
Can this be made ahead? If so, to what stage?
Hi Joan! I make the whole thing ahead, assembled and ready to bake. Refrigerate then bake!
Can you use ground lamb for this?
Hi Joyce! Absolutely!
SWEET MERCY!! THAT WAS DELICIOUS!! OMG! Thank you so much. I cannot believe how amazing this was.
YEE HA!!!! So glad you enjoyed it Josie! THANK YOU for trying my recipe, you ROCK!!!! N x
I’m not kidding Nagi, I actually had to stop myself from eating 3rds. It was such a wonderful medley of flavours. Truly worth the effort. I knew I was doing the aubergines properly, they came out of the oven so light & dry. It was really satisfying to make this dish. Thank you for being amazing!
Hi Navi, I am a live-in nurse & I would like to make this for my patient and wondering if this dish can be frozen after it’s been baked because she cannot eat the whole thing before it starts to spoil. I have never had this anxious to try it looks and sounds quite scrumptious. Looking forward to hearing from you. May your day finds you well. Gerry 🙂
Hi Geraldine! I freeze moussaka and I think it’s fine! I do hope you try it! (Lucky patient you have there, being so well looked after by you 🙂 ) N x
Hi Nagi…I’ve never had moussaka. This is going to be an adventure! I cannot wait. Literally, I’ve been wanting to try it for so long. We got some nice aubergines & I’ll be making this for supper tonight!! I’ll come back & let you know how it is.
Oooh! I look forward to hearing what you think!!!
This is absolutely delicious. Thanks for sharing this recipe.
Simon
Can’t beat this classic. my favorite. thanks for sharing this great recipe.
Simon
Hi Nagi, thanks for this delicious recipe the whole family really enjoyed it. This one is definitely a keeper .Cheers Jennifer
Thanks for trying this recipe Jennifer, I’m SO GLAD you enjoyed it! And thank you for coming back to let me know! N x
I made my first moussaka and it was fantastic! Thanks to you!
That’s so great to hear Jessica, thank you for letting me know! N x
my best moussaka ever thank you
?? SO GLAD you enjoyed it Linda!! Thank you for letting me know!! N x ❤️
Made this last night, enjoyed it very much! Will be added to our regular rotation.
Fantastic! I’m so glad to hear that Lang, thank you so much for coming back to let me know! N x
Lovely post and recipe – Never seen panko on a moussaka before – you always have such beautiful photos!
I recently started making a bit of a riff on a much lighter Moussaka where you change the spicing a bit and subsititute a tahini crust for the becahmel sauce – though I go a little rogue and throw in some shiitake mushrooms as well. In any case – really enjoyed reading your blog and I’ll be back 🙂
Here’s the recipe for the tahini crusted moussake if you’re interested! – http://timedeating.co.uk/the-lighter-middle-eastern-cottage-pie-spiced-beef-aubergine-and-a-tahini-crust/
I know it’s not authentic but I prefer panko because it has better crunch!!! Ooooh, I love the idea of a tahini crusted moussaka, checking it out now!
This recipe was fantastic! Thanks so much for sharing. I added two medium sized russet potatoes to the bottom of the dish before the eggplant, and I think it did a great job of adding a little bit more body to the dish. I have a box grater that I had already gotten out for the Parmesan cheese, and it has a sliver side on it that I used for the potato and it gave me thin slices that cooked perfectly from raw once the dish went in the oven.
Overall I thought the dish had fantastic flavor. I couldn’t believe how light and airy the bechamel sauce was! Delicious.
So glad you liked it Erin! Thank you for letting me know! N x
*slicer side
Hi Nagi
I’ve only just found your blog so haven’t had a chance to cook anything yet (but everything looks so delicious!!!)
Just wanted to let you know that you can buy a Greek cheese called kefalograviera from some greengrocers here in Sydney. If you’re in the inner west, the Natural Fresh greengrocer stocks it. It’s like a Greek version of parmesan (it’s yum).
NO WAY!! Thanks so much for the tip!!! I’ve been SEARCHING for it!!!
Its my favourite food since i was a kid. In the original recipe that we make here in greece we put fried potatoes in slices at the bottom next fried squash and after eggplants!
The Greek Moussaka is awesome….will tell of my slight amendments….
Oooh! Squash too? Wow, I haven’t heard of that before, I have to try it!!
I have tried moussaka once, and I love it! But it is usually pretty pricey. The one I got was like US$10 (AUD $13) with a small portion of moussaka and a salad. That is enough for me, but not for my husband (or most men). I can’t wait to make this and have the whole thing all to ourselves. 🙂