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
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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!!!! 😂😂😂
Great recipe! Made it with plant based mince and it was really delicious. It did generate a LOT of washing up though 😂 One for a special occasion rather than regular rotation.
Fits perfectly in a cast iron pan too!
Awesome recipe! The only change I made to it was that I used 2 lbs of beef rather than 1.4 lbs. The first day it looked a little watery, but that was soaked up by the second day. Would definitely make this again!
I have been making moussaka since I was a teenager. This is one of the best recipes I have used. It comes out perfectly every time. I now use a ironclad pan. I love the thick layer of bechamel sauce.
Made per recipe and it was just perfection in a casserole dish! Great recipe!
Do you bake the mossaka uncovered the whole time? The bread crumbs don’t burn?
Thank you!
I’ve made this 3 times in the last few months. With both beef and lamb. It’s now in the rotation for sure. Alot of effort and time but the results are amazing.
Wonderful recipe! I’m a celiac so substituted Bob’s 1 for 1 flour in the bechamel and it turned out great and didn’t taste gluten free at all. Was a big hit with the family and we’ll definitely be making this again.
I didn’t use any wine, added extra 1/2 cup of Parmesan into cheese sauce, and added homemade lasagna noodles into the mix to soak up the extra moisture. My husband had third helpings. It turned out AMAZING! It stood up and wasn’t runny. The noddles were cooked to perfection and it was incredibly flavorful!
Actually, my wife and I had decided to make lasagna for tomorrow’s lunch. But I forgot the lasagna noodles. Then I thought of Moussaka! Great! I found this recipe. Then I remembered that you need eggplants. Well, I read that I could substitute eggplant with potato slices. That was fine because my wife is allergic to eggplant.
Then, as I was about to start the bechamel, I knocked over a bowl of polenta. That had to be cooked or discarded and I hate throwing out food. So I made the polenta instead. Basically, replacing polenta for the flour and thinning it with milk.
I am afraid that it will not last until tomorrow. The smell is delicious….
…as is the taste. Wonderful even if I had to switch out almost all the ingredients!
Great flavours but moussaka way too runny, echoing a lot of the comments here. Which I should’ve come to before starting it! Definitely not a cup of broth and perhaps thickening with some flour and it will be perfect.
Made this for the first time and it was wonderful. I’m just learning how to cook (age 69) and am not used to people asking for seconds, but both my husband and a friend had two good sized servings. I used more crushed tomatoes than called for because of the size can I had, so less stock. It was delicious. Thank you.
Second go as first was delicious but too much liquid. Omitted wine (didn’t have any red) and stock this time. Will reheat as last time but it took over an hour to heat thru, not 25 mins.
When preparing the meat sauce with all the liquid, make sure to cook it down. Simmer it on low if necessary to get rid of the liquid, and concentrate the flavor. Also make sure the eggplant is fairly dry before preparing the dish as it will leach liquid into the dish as well.
This is so good I made it twice within a week. Like I can’t stress how amazing this dish is. Thank you!
Well it is in the oven and the individual components all taste delicious. I skipped the tomato paste and only had stock cubes so used them for the stock, and the bullion powder. and I used beef and pork mince because thats what I had. going by the taste of the mince recon it will be all good. been using Nagi recipies for years and she sort of tells you whats absolutely essential. Love the way she lets me have a go.
Great overall but not enough eggplant – 1kg is one eggplant, which barely makes 2 sparse layers. I’d say 1.5 or even 2 kg might do the trick.
This dish is delicious and staying in the rotation. I cut my eggplant a little thicker and love the combination of it with the other ingredients. Sweeting the eggplant is an important step and I love the baked aspect of the eggplant vs. frying it. Great dish and great for leftovers!!!!!
Please include how to choose an eggplant based on the bottom of the plant. The male has a hole in the bottom..and fewer seeds like a dimple.. the female has a brown mark like if a finger print smeared and loads of seeds. You’re welcome.
Panko is genius; the bechamel as a whole is a gem! The spiced meat sauce absolutely needs the stick of cinnamon, & I agree with elderly Greek woman that 1C broth is too much. Skip it and instead dissolve your bouillon in the wine. Also, drink some wine. And for the love of Pete SKIM THE FAT FROM YOUR MEAT. This tastes absolutely amazing. Thank you!!
Delicious recipe. I made with 500g of lamb mince and 250 of beef. Also added a layer of potatoes i cut into 1cm thick slices and fried. The bechamel was so good with the panko. But I used every pot in the house.
Same here!!! LOL!! Used so many pots. I made my daughters load the dishwasher, lol!
Tried this, it was awesome! I used frozen grilled eggplant because that’s what I had on hand. I would use fresh for sure next time. Easy to prepare, absolutely full of flavour!