Moussaka is to the Greek what Lasagna is to Italians. Made with layers of eggplant with beef in a rich tomato sauce, topped with béchamel sauce, this version I am sharing is a very authentic Moussaka recipe.
Though it takes time to assemble, it is well worth the effort. This is serious comfort food!
Moussaka is a very traditional Greek dish. Every Greek family surely has their own version, as is the case with traditional foods from every cuisine. 🙂 Don’t you love that?
There’s no denying that this Moussaka recipe is a little….erm…different to most that I share here on RecipeTin Eats. For one thing, it requires more than 1 pot. Actually, it requires 2 pots, 2 baking trays AND a baking dish.
I think the fact that I very rarely share anything on this blog which dirties so many pots and pans (reminder: I do not have a dishwasher!) is a testament as to how ridiculously good moussaka is.
Have a look at it. Do I need to do anything more to convince you that you’re missing out if you’ve never tried this before? (At home, at home! You have to try the homemade version!!).
A couple of weeks ago I shared Baked Greek Zucchini Tots (“Gems” to fellow Aussies out there!) which is a recipe I got from a Greek cookbook called “The Food And Cooking Of Greece
So as a farewell to this cookbook (which I will be borrowing again as soon as my blackout period is over), I want to share one of my other favourite recipes from it – this very traditional Moussaka recipe.
Upon further research, I’ve discovered that the thing that varies the most between recipes is the way the eggplant is prepared. Some fry it, some sweat it then bake it, some broil/grill it.
In The Food And Cooking Of Greece
I’ve tried the baking and broiling/grilling methods and feel that both work just as well so I’ve provided both methods.
I do hope you try this Moussaka recipe! When you have time. And someone to offload the washing up too! 🙂
I promise you won’t regret it. – Nagi x
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GREEK MOUSSAKA (EGGPLANT BEEF BAKE)
Ingredients
Eggplant
- 2 large eggplants / aubergines, cut into ¼" / ¾ cm thick slices
- 2 tbsp olive oil
Filling
- 1 tbsp olive oil
- 1 onion, diced (brown, white, yellow)
- 2 cloves garlic, minced
- 1.4 lb / 700 g ground beef (mince)
- 14 oz /400g crushed tomatoes (Note 1)
- 3 tbsp tomato paste (Note 1)
- 1 cup beef broth/stock, or water + 1 beef bouillon cube (Note 1)
- 1½ tsp sugar (any)
- 2 tsp dried oregano
- ¾ tsp salt
Bechamel Sauce (Note 2)
- 4 tbsp butter
- 5 tbsp plain flour
- 3 cups milk (I use low fat)
- ¼ tsp nutmeg, freshly grated (optional)
- ½ cup grated parmesan cheese (Note 3)
- 1 egg (Note 4)
- 1 egg yolk (Note 4)
- Salt and pepper
Topping
- ⅓ cup panko breadcrumbs (Note 5)
Instructions
Eggplant (Note 6)
- Sprinkle the eggplant with salt and place them (stacked) in a large colander. Leave to sweat for 30 minutes, then pat dry with a paper towel.
- Preheat oven to 200C/390Lay eggplant onto 2 large baking trays, brush with olive oil and bake for 10 minutes or until just softened. Remove and set aside to cool.
Filling
- Heat olive oil in a skillet over medium high heat, then cook the garlic and onion for 3 minutes. Add the beef and cook, using the wooden spoon to break up the mince as you go. Add remaining ingredients and bring to a simmer, then cover, lower heat to medium low and cook for 15 minutes.
Bechamel Sauce
- Melt butter in a pan over medium heat. Add flour and cook for 1 minute, using a whisk to keep it moving.
- Add 1 cup of milk and whisk to combine. It will thicken quite quickly, then add the remaining milk. Whisk until smooth then cook for 3 to 5 minutes or until it thickens so that it thickly coats the back of a wooden spoon, as per photo below.
- Remove from the stove and whisk in cheese. Allow to cool for 5 minutes, then whisk the eggs in.
- Add salt and pepper to taste.
Assemble
- Preheat 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 and bake for 30 - 40 minutes or until golden brown.
- Allow to stand for 10 minutes before serving.
Recipe Notes:
Nutrition
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Greek Moussaka recipe Nutrition. I was very pleasantly surprised with the nutrition for this. This taste a LOT richer than the calories per serving!
You missed to call out the nutmeg in the directions. Having made bechamel before I know it goes into the sauce…just letting you know so you can update!
Thanks Alison – I’ll update this!!
Made this for Thanksgiving for Turkish friends. Followed the recipe exactly, including sweating and pre-baking the eggplant, and it came out perfectly and was delicious!! I agree with the instructions for the bechemel, which was so creamy but also “set.” Added nutmeg and liked the panko too. Baked in lasagna dish instead of a skillet. My guests asked for “seconds.” Will now explore your other recipes..Thank you for crating them.
I love hearing that!!! I’m so glad you enjoyed this, thanks for letting me know! N x
Delicious! I made this this evening and all the family enjoyed it. I served some buttered risoni alongside but it wasn’t needed. Very satisfying as is.
I’ve made several recipes from your site Nagi and all have been delicious. Thank you for your well-tested, winning recipes!
I have made several moussaka (different recipes) before, and this by far tastes the best and was one of the easier ones to make! Definitely will make again!
This has been a new favorite in my house since we grew eggplant. Thank you!
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
Mu sauce did not thicken, I had to add way more flour and stand there not for 5minutes, also filling had a lot of water so the comment about water from eggplant on the bottom is irrelevant since there was a lit liquid in the end anyways. It thickened only when completely cooled off but overall really tasty.
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!