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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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!!!! 😂😂😂
My new favorite dish! So yummy!! Thankyou 🙂 I could eat the whole pan haha
A little involved but the effort is SO worth it! The flavors just rock!
Not me, but great friends who were my ‘crash test dummies
Now, we’re not setting you up or stroking your ego but that was, hands down, the best moussaka we’ve ever eaten 😁 clean plates all round! Mum has even eaten it at Bell’s & she said yours was better!!! Never feed the others again – they complain! Not sure whether I want the recipe or for you to just keep feeding me 😋 no joke, that was sooooo tasty – thank you so much xxx
Best Moussaka and so simple really (if you have a few free hours on a weekend to make this)… so tasty and even my picky teenagers loved it..
I made this last night. It is the best Mousaka recipe I have ever made. It brought me back to my days travelling in Greece. Thank you
A beautiful, fortifying Greek recipe perfect for an end of the week dinner for the family or a get together of valued friends. We added zucchini to the eggplant – a ‘go to’ favorite.
how much weight is 5 tbsp of flour ? I am never sure I have the correct amount of flour to fat for the Bechamel sauce
First time making Moussaka for a homesick Greek friend. Instructions are well written and the intense and well balanced flavors turned heads. Thank you for sharing and I shared your work with my guests.
This is THE best tasting moussaka I’ve ever made and had. I was going to sub the beef with pork mince, as it was cheaper, but switched back to beef. This is also THE best bechamel sauce I’ve made…the addition of Vegeta and the eggs was something else. The eggs made the sauce light and fluffy…if that makes sense. Will definitely save this recipe as a favourite. As per suggestion, I used cab sav, just a good old cheap bottle of Yellowtail did the trick!
This is fabulous!
For the vegetarians out there:
I made it vegetarian by subbing Impossible Foods “beef” and canned lentils for the meat. I used Better Than Bouillon no-beef broth paste. Everything else the same.
Fantastic and so much less fussy than other moussakas I’ve made!
Amazing. Thank you for the recipe, I love reading your blog and using your recipes!
Incredible, we had this for dinner tonight and it tasted insanely great ❤️ I’m your new biggest fan Nagi . Your recipes are fantastic Thankyou
Hi Nagi,
What are your thoughts on using ground Turkey in place of ground lamb or beef for this recipe?
Made this today for a family get together. Made double the recipe. It did take a while to reduce to a thick sauce but in the end amazing. Thanks again Nagi. I shared your website with many. 😁
Thank you for spreading the love Kelly!! N x
This recipe is excellent!
But because it has many steps could I make the meat filling ahead of time and freeze it to save time ?
I’ve frozen meat sauce many a time before being of Italian origin. Not specifically this recipe but I don’t see any problems. Just be warned that freezing *may* create extra water. I haven’t proved it either way but if in doubt and all that :). Happy cooking!
This was amazing, (and I forgot the eggs!). The entire family loved it, even the ones who don’t normally like eggplant. I prepared it all leisurely the day before, then baked when ready.
That’s great to know Paul!! I’m happy you liked it! N x
Hi Nagi, I had the pleasure of receiving a portion of your beautiful moussaka from one of my dear girlfriends, It tasted absolutely delicious! Since I am disabled and have limited use of my hands, especially with stirring to make the Bechamel sauce, What would your suggestion be as a substitute? Thank you.
Just read your comment Nancy- I thought it would be lovely if you could get a Thermomix
– I know that they are expensive! Then adapt Nagi’s recipe for it and you wouldn’t have to chop anything..
fish sauce in the bechamel is a good substitute for stock or salt. But be careful!
Made it for dinner and it was delicious. I like the easier step of baking the eggplant rather than frying. Didn’t bother salting them either. Just printed the recipe for my collection. Thank you.
I agree…the baked eggplant is SO much easier! N x
Thank you for sharing this outstanding Moussaka recipe. Really tasty! I’ll be sure to try some more of your recipes 😊
Woo hoo!! That’s great that you enjoyed it Barbara! N x
This was really really yummy! Thanks for sharing 🙂