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:
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beef or lamb?? (Traditionally lamb, equally delicious with beef!)
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potatoes in place of eggplant? (Totally fine, eggplant is just more traditional)
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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:
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cooking the eggplant;
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the meat sauce, a rich Bolognese type sauce made with lamb or beef but with traditional Greek flavours of oregano and cinnamon;
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thick béchamel sauce – thicker than used in Lasagna and things like Broccoli Gratin, it’s semi-set using eggs;
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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!!!! 😂😂😂
Nagi you really should write a cookbook! (And Dozer should have at least a few photo’s in it) Your recipes are so well explained, I send all my cooking friends to your online recipes and have never had a fail with any of them. Thanks
Hi! The recipe looks great! I’ve also had it with additional slided potato as a layer between the eggplants. This gives it a lot of stability and variety of taste for those just trying eggplant for the first time. Thank you.
This is the first time I’ve ever left a review for a recipe, but I couldn’t pass on this one. It’s Absolutely delicious!
Recipe was super easy to follow. Will definitely be making it again.
I’m Greek and have been making moussaka for decades.
I tried your recipe and found it to be great. I enjoy a lot of your recipes so thank you.
Nagi/recipetineats is my go to online resource for great cooking recipes probably the best presented web recipe resource in the world!
Mark from Algarve Portugal
I love your recipe sadly only make this about once a year I was really blessed my wife and I went to our honeymoon and the only restaurant open was a greek Place. we have never had moussaka it was his mom’s recipe and because I want to chef school and I’m a chef he shared it with me but because I hardly ever make it and I can’t find the original recipe now after 27 years I reference yours and yours is so good I’m making it now I lots prep here’s a difference he did potatoes and eggplant layered so we did too so I browned the potatoes wile I do the eggplant and of course cinnamon and nutmeg is so important in this dish yours is very good thank you I very good thank you I will be following you always do do lamb and beef.
Fail proof, and bloody tasty. When I crave Moussaka, this is the recipe I use.
Loved this recipe. it was delicious.! I will try it again.
Hi! Just made this recipe yesterday for dinner and it was very good! The only thing that happened was that my bechamel got split, something happened to eggs I assume, while in the oven. Do you have any clue why?
Excellent recipe for moussaka. I just found September 2021. I substituted Impossible burger package for meat and my husband loved it. I also used cooked fresh garden tomatoes for sauce and roasted sliced potatoes in addition to roasted eggplant. Delicious.
I think your recipe is quite spot on. Though I do prefer how my Mum has always made it using eggplant, potatoes and zucchini- because that’s what they did in her part of Greece. I do it the same but prefer to bake my veggies too. You really can’t tell the differences. I layer the potatoes, eggplant, zucchini, mince, then reverse the order finishing with the bechamel sauce and grated kegalograviera cheese. So in summer when you have those extra zucchinis, add it to your moussaka, it adds a nice sweetness. 🙂
Hi!! I tried this- the meat sauce came out so good. I let it simmer for 2 hours or so because I was prepping the eggplant and potato.
How do I fry eggplant without it soaking up the grease?!? I salted , patted dry, etc. did everything you’re suppose to do but it just came out soggy? Is that how it’s supposed to be? I haven’t baked it yet so not sure of the end result but the eggplant seems soggier and more greasy than it should be. (I only used a tablespoon or less of Evoo)
Think I’m replying to Kate 😬. Kate if you have a flat sandwich press it makes it easier and quicker. Heat sandwhich maker, brush both sides of eggplant (or zucchini) with a little oil then off you go Hope this makes sense.
Absolutely delish. Can’t wait to make it again. Made my kitchen a mess but well worth every dirty dish
Was great!!!!
Where do I get that deep dish???
Made this tonight substituting the aubergine for courgette. Absolutely delicious! Definitely one of the best moussaka recipes I’ve seen.
I always check your website whenever I need a recipe. They’re so easy to follow and always turn out amazing! Thank you!
Love your recipes. I cooked it with pea mince, no eggs fir bechamel sauce just used olive oil, flour soy milk pepper Parmesan and nutmeg mixed and placed in microwave. I do my eggplant on double sided grill. It’s so quick
Excellent
I made this using Quorn mince. It was absolutely delicious! I didn’t know what makes the bechemel sauce thick but now I do! Will make again.
Excellent. I made two changes by accident. One, I used only a pound of lamb, instead of 1.4, and the other was I completely overlooked the broth. That didn’t hurt the taste, but I could sure use another .4 lbs of lamb! The intentional change was adding some feta to the topping. Loved the thick bechamel sauce, and from now on, I’m using it in lasagna too.