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!!!! 😂😂😂
Joan says
Can this be made ahead? If so, to what stage?
Nagi says
Hi Joan! I make the whole thing ahead, assembled and ready to bake. Refrigerate then bake!
Joyce says
Can you use ground lamb for this?
Nagi says
Hi Joyce! Absolutely!
Josie Halbach says
SWEET MERCY!! THAT WAS DELICIOUS!! OMG! Thank you so much. I cannot believe how amazing this was.
Nagi says
YEE HA!!!! So glad you enjoyed it Josie! THANK YOU for trying my recipe, you ROCK!!!! N x
Josie Halbach says
I’m not kidding Nagi, I actually had to stop myself from eating 3rds. It was such a wonderful medley of flavours. Truly worth the effort. I knew I was doing the aubergines properly, they came out of the oven so light & dry. It was really satisfying to make this dish. Thank you for being amazing!
Geraldine Wirth says
Hi Navi, I am a live-in nurse & I would like to make this for my patient and wondering if this dish can be frozen after it’s been baked because she cannot eat the whole thing before it starts to spoil. I have never had this anxious to try it looks and sounds quite scrumptious. Looking forward to hearing from you. May your day finds you well. Gerry 🙂
Nagi says
Hi Geraldine! I freeze moussaka and I think it’s fine! I do hope you try it! (Lucky patient you have there, being so well looked after by you 🙂 ) N x
Josie Halbach says
Hi Nagi…I’ve never had moussaka. This is going to be an adventure! I cannot wait. Literally, I’ve been wanting to try it for so long. We got some nice aubergines & I’ll be making this for supper tonight!! I’ll come back & let you know how it is.
Nagi says
Oooh! I look forward to hearing what you think!!!
plasterer bristol says
This is absolutely delicious. Thanks for sharing this recipe.
Simon
plasterer bristol says
Can’t beat this classic. my favorite. thanks for sharing this great recipe.
Simon
Jennifer says
Hi Nagi, thanks for this delicious recipe the whole family really enjoyed it. This one is definitely a keeper .Cheers Jennifer
Nagi says
Thanks for trying this recipe Jennifer, I’m SO GLAD you enjoyed it! And thank you for coming back to let me know! N x
Jessica says
I made my first moussaka and it was fantastic! Thanks to you!
Nagi says
That’s so great to hear Jessica, thank you for letting me know! N x
Linda Leblanc says
my best moussaka ever thank you
Nagi says
?? SO GLAD you enjoyed it Linda!! Thank you for letting me know!! N x ❤️
Lang says
Made this last night, enjoyed it very much! Will be added to our regular rotation.
Nagi says
Fantastic! I’m so glad to hear that Lang, thank you so much for coming back to let me know! N x
TimedEating says
Lovely post and recipe – Never seen panko on a moussaka before – you always have such beautiful photos!
I recently started making a bit of a riff on a much lighter Moussaka where you change the spicing a bit and subsititute a tahini crust for the becahmel sauce – though I go a little rogue and throw in some shiitake mushrooms as well. In any case – really enjoyed reading your blog and I’ll be back 🙂
Here’s the recipe for the tahini crusted moussake if you’re interested! – http://timedeating.co.uk/the-lighter-middle-eastern-cottage-pie-spiced-beef-aubergine-and-a-tahini-crust/
Nagi | RecipeTin says
I know it’s not authentic but I prefer panko because it has better crunch!!! Ooooh, I love the idea of a tahini crusted moussaka, checking it out now!
Erin says
This recipe was fantastic! Thanks so much for sharing. I added two medium sized russet potatoes to the bottom of the dish before the eggplant, and I think it did a great job of adding a little bit more body to the dish. I have a box grater that I had already gotten out for the Parmesan cheese, and it has a sliver side on it that I used for the potato and it gave me thin slices that cooked perfectly from raw once the dish went in the oven.
Overall I thought the dish had fantastic flavor. I couldn’t believe how light and airy the bechamel sauce was! Delicious.
Nagi | RecipeTin says
So glad you liked it Erin! Thank you for letting me know! N x
Erin says
*slicer side
SMT says
Hi Nagi
I’ve only just found your blog so haven’t had a chance to cook anything yet (but everything looks so delicious!!!)
Just wanted to let you know that you can buy a Greek cheese called kefalograviera from some greengrocers here in Sydney. If you’re in the inner west, the Natural Fresh greengrocer stocks it. It’s like a Greek version of parmesan (it’s yum).
Nagi | RecipeTin says
NO WAY!! Thanks so much for the tip!!! I’ve been SEARCHING for it!!!
Aliki says
Its my favourite food since i was a kid. In the original recipe that we make here in greece we put fried potatoes in slices at the bottom next fried squash and after eggplants!
VERNON PIGDON says
The Greek Moussaka is awesome….will tell of my slight amendments….
Nagi | RecipeTin says
Oooh! Squash too? Wow, I haven’t heard of that before, I have to try it!!
Lokness @ The Missing Lokness says
I have tried moussaka once, and I love it! But it is usually pretty pricey. The one I got was like US$10 (AUD $13) with a small portion of moussaka and a salad. That is enough for me, but not for my husband (or most men). I can’t wait to make this and have the whole thing all to ourselves. 🙂
Patricia says
So I made your moussaka for dinner tonight and it turned out okay…the aubergines was way to salty, probably because it soak up some of the salt water, and their was way to much water in the baking dish, but the overall taste was okay, but very salty…
Nagi | RecipeTin says
Hi Patricia! Did you remember to pat the water off the aubergine? Because that’s how to ensure the eggplant is not watery and also to remove the salt that is sprinkled on it to make it sweat. 🙂
Patricia says
Yes, I id pat the aubergines dry with some paper towel, so that can be the problem…
Josie says
We love moussaka! I never tried it with a bechamel topping though, will try that next time: looks delicious! Until now I always used the recipe of Donna Hay – Modern Classic 1. She uses fresh parsley and mint and ground cinnamon, very nice too. For grilling the eggplant I use a panini sandwich maker, if you have one: it works like a charm!
Nagi | RecipeTin says
That’s so clever!! Unfortunately I don’t have a sandwich press, but gosh, that really is clever!
Lisa @ Healthy Nibbles & Bits says
Mmm, moussaka – I love both the vegetarian and meat versions. This looks absolutely delicious, Nagi! Also, I LOVE that you’re borrowing cookbooks from the library because I’ve been doing the exact same thing! Except I have gone a bit crazy and borrowed 8 at the same time (hah!) I was able of find a ton of gems, like Jamie Oliver’s Comfort Food, Bitter, Ottlenghi’s Plenty More… Anyway, just thought I’d share my love of the library with you!
Nagi | RecipeTin says
Isn’t it awesome? I simply can’t afford all the cookbooks I want, let alone storage space!! I am honestly rather obsessed. I lose time at the library, browsing all the cookbooks!! I feel like a kid again! 🙂 N x
Rock Lake says
Hi Nagi:
Found your web site a few weeks back and really enjoying trying your recipes.
I think it is fantastic that living in Northern Ontario Canada I can follow your site from Australia. What I am enjoying the most is your variety of recipes and how easy they are to make. I am gluten free but so far adapting them have not been a problem.
This evening I made your eggplant moussaka for my husband and my in-laws. Due to allergies, I had to make many substitutes including using zucchini instead of eggplant, lactose free milk, cornstarch instead of flour and lastly goat cheese instead of parmesan cheese. Before washing the Bechamel Sauce pot we were all fighting to lick it clean. The only problem I had with the outcome it was a bit watery on the bottom. Don’t worry the watery sauce was saved and will be put on some pasta for lunch tomorrow.
Keep up the good work and I am anxious to try more of your creations.
Nagi | RecipeTin says
Woah! I am so impressed that you are so knowledgable that you were able to make those substitutions! Thank you so much for taking the time to come back and tell me you enjoyed this. And you know, one of the things I love most about what I do is that I can share food I love with people all around the world! And meet fellow foodies like yourself. 🙂 Thank you again for taking the time to try this recipe – and again, SO GLAD you loved it!!! N x