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!!!! 😂😂😂
Sensational recipe which we all loved, even my super fussy hubby asked for seconds. Half greek heritage, I’m confident my dad would be proud of me. Thanks once again Nagi
This was the best moussaka I’ve ever tasted! . Easy steps to follow .Thank you 😃
Forgot to add, 1st layer was airfried sliced potatoes, then layered with airfried sliced aubergine. Gave a firm base 😃
Just want to say that the reason the magpies are bullying Dozer is because they know he’s just a true sweetheart…so do you and so do we all. Good day and good health, to you AND Dozer!
Hi Naji, I’m British but live in Northern Greece, near Kavala… this is hands down the best Mousaka… Not what the Greeks (bake) but so much better, no layer of olive oil, flowing (Greeks, literally lather themselves in it (we grow olives in Kavala… I’ve used your recipes so many times, I just want to say thank you. xx
What a fabulous recipe!! I have never reviewed a recipe in all my years of cooking but I felt this one was worth the effort. Congratulations!! You have a gift for flavours and simplify, what I believe to be, overly complicated techniques. I have bought your book and cannot wait to work my way through it.
Lucky us!
I always add cornflour to the meat sauce to make sure it is super thick. That way when baked it helps to make a portion hold together.
I am straight from Greece and this recipe is amazing. One thing I would suggest is doubling the béchamel sauce as I found there was too little. Other than that, amazing.
Good dish and popular with all the family. We serve with a Greek salad and freshly baked baguette to soak up the juices. Usually cook with 500g as that is the standard supermarket size in UK so it’s important to remember to scale down the beef stock accordingly. Recipe is 700g lamb for a cup/237ml so for 500g use 167ml or the dish will have too much liquid. Also recommend fresh oregano rather than dried for a more authentic taste.
This was an absolute hit with the whole family (including my teenager who normally refuses to eat eggplant)! Thank you for the effort you put into all your recipes, Nagi. I could not cook before but now, thanks to your step-by-step and easy to follow instructions, every dish I’ve made using your recipes has turned out exactly as it should
I’m going to make this tomorrow using lentils instead of meat for a vegetarian friend. Does anyone have any tips?
I know this is after your meal, but here are some suggestions for next time. Have you ever sprouted lentils before using them, you can still cook them, or eat them raw, but they’re much more digestible with higher protein levels and simpler carbs, and or mix the lentils with chopped nuts like cashews for their specific texture as well as nutritional value, or have you ever used tempeh, which is fermented soy beans that would also add a unique texture that’s closer to meat than using something like tofu would, but while boosting the protein levels in a similar way, and also being more digestible because it’s a fermented product.
Was delicious but where’s the potato? Every moussaka I’ve ever tried had potato in it. Still very tasty though.
Nagi, another winner! Full of flavour and so delicious. Thanks for being practical and sharing your insights. You’re so real, amazing!
My husband was speechless when he tasted your moussaka recipe – and he’s a chatterbox! I only had 3 small eggplants, so I lined the bottom of the pan with roasted, sliced and salted new potatoes brushed with olive oil. It’s divine! Thanks!
This is nothing short than what dreams are made of. Absolutely incredible. I simmered for ages and it never thickened though, so I sieved out some of the meat and it was so good as always! Thanks Nagi
Whoaaaah – that was just PHENOMENAL. Made the béchamel without eggs to keep it light-ish, but otherwise followed the recipe exactly. Great, great recipe.
Hi Nagi, love the flavours in this recipe, Moussaka is one of my fave Greek dishes!
I’ve made this a couple of times now and followed the recipe exactly, only change is simmering the meat filling for 30min+ because it seems to take longer to thicken than 15min.
However, both times making this dish, it’s come out watery and not like your photos.
What am I doing wrong?
Also, how long will this keep in the fridge?
This turned out so amazing. First time making one of my favorite Greek Dishes, and thanks to the great directions, this was super easy. Will make again soon. Thank you!
Great result – thank you!!
Omg this was amazing!! Loved it! Went back for seconds!
Just finished the last tray from the freezer and have to post a review to say this is the best moussaka I’ve eaten and made. Now to make another double batch to restock the freezer. You’re a national treasure, Nagi!