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!!!! 😂😂😂
Something to keep in mind whenever using eggplant (and mushrooms) that may help answer the baked or fried question: if you slice and then salt your eggplant and let sit 10 mins before using the salt will pull moisture locked in the eggplant out (look for beads of water on surface) so that it won’t absorb nearly as much oil when frying.
Baking right now! First time making Bechamel sauce. I added a layer of feta cheese in the middle of moussaka. My husband is a retired culinary chef and now totally blind. I read him your ingredients and instructions and was impressed with the way you presented it. He suggested a touch of mint for the meat filling, middle eastern idea. Thank you very much. Looking forward to trying other recipes in your library!
The bechamel recipe doesn’t indicate when to add the eggs. Is it before or after the parmesan?
Hi Cheryl – Step 4 of the recipe under the bechamel section says “Allow to cool for 5 minutes, then whisk the eggs in. Cover with lid until required.” N x
Oh wow. Not sure how this could remotely only take 1hr10mins but then I was taking my time. Goes well with pinot noir as the wine and to drink with. Powdered egg replacer (in baking section) works fine if you can’t have egg (check the wine too). That lamb mix with the aubergine is just divine. The whole thing really but I’m going to use the lamb and aubergine to make savoury parcels for my LO who can’t have egg or dairy. She will love this. Thank you for a brilliant recipe.
Very good. I used ground venison this time, but I have used lamb and beef. Other than the venison sub, I follow the recipe to the letter.
I bet the venison version is delicious! N x
Absolutely wonderful dish my husbands favorite Greek Dish- I decided to try and directions were spot on. Now mine and my other son loves this too. Thank so much for sharing.
Hi Nagi – this recipe is 5 star! I have made it at least ten times – your spices are deliciously balanced! I always make it with lamb. Thank you for another amazing recipe!!!
Have made this a few times and find the richness of the flavors to be a big hit. Have tried preparing the eggplant 3 ways (grilled, fried & roasted). Roasted was easiest (if you don’t let the ones at the back of your temperamental oven burn …). The 700gm of mince is a slightly inconvenient size if buying from supermarkets where most packs are 500gm. I often fudge a recipe to compensate but in this case I stick with the correct portions and it is well worth it.
For years I have looked for a moussaka recipe that truly satisfied.
This is it.
I seriously worried I may not have enough of the meat sauce as I kept eating it while it was cooking. Amazing.
Even my husband who hates eggplant loved it (though I did stick a layer of cooked, sliced potatoes in the middle to apease him)
Also, whoever suggested the hack to fry the eggplant in a sandwich press is brilliant! Absolutely my new go to.
Replying to myself.
I have one portion left over.
Who in my house is going to fight for it ??
Hi Nagi, can I assemble the Moussaka earlier in the day and bake when needed? Or does it need to be cooked straight after assembly?
Hi Jasmine – yes you can! N x
What bouillon cube do you use?
I think I used Oxo here Phyllis. N x
It tasted wonderful. My whole family loved it. But it was a bit watery. Can I use potatoes instead of eggplant? Will it help?
Thanks the recipe was helpful, specially the tips on adding the chicken powder, it does add more flavor to the sauce.
Another fabulous recipe Nagi – the best moussaka I have made! Love the tip about grilling the eggplant on the bbq.
OMG! Your recipes never disappoint Nagi! So much for lunch leftovers…..devoured in one sitting!
Hi. Love the recipe. I might be missing it but I don’t see the instructions on where to add the egg/egg yolk in the steps for the Bechamel Sauce
Hi Yasmin – Step 4 under bechamel sauce “whisk the eggs in”. N x
Really enjoyed this recipe! My picky 10 year old loved it and even got seconds! My husband said it was one of the best things I’ve made recently!
I’m sure it would have been even better if I hadn’t forgotten to add the egg in the béchamel sauce 🙂
Never mind…I am sure it was still yum! N x
If I want to use a baking dish, what dimensions do you suggest for this recipe?
I am most definitely going to make this! I’m wondering if I can substitute anything else for the flour as I try to do keto. Since it has an egg, it may stay together has anyone tried something different? Also I would substitute sweetener for the sugar. Any ideas?
Hi Donna. I don’t like bechamel so I’ve always used creamy mashed potatoes on top. Now that I’m low carb, I use creamy mashed cauliflower. The recipe on the site I Dream About Food is excellent
Hi Donna. The flour is necessary for the bechamel to come together. You can substitute cornflour but the consistency will be slightly different. Thanks! N x
loved it
Thank you Carl! So glad you enjoyed it! N x