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!!!! 😂😂😂
One peek at that bechamel and I want to crawl in it. LOL It looks so soft and velvety. I LOVE moussaka and if you made a mess cooking it, I can only imagine what I’d do and I do have a dishwasher. This is a brilliant dish, Nagi.
Ha! You’re bang on, that’s exactly how bechamel makes ME feel too! 😉 N x
fantastic not oily I did put a layer of almost cooked potatoes over first layer of egg plant thinking about filling a house full of males. everyone loved it thanks am going to do for my clients next week. the extra pans etc so totally worth it.
Woah! I can’t believe you’ve already made it! Honestly, I can’t describe to you how fantastic that makes me feel!! Thank you so much for coming back to let me know, and BOY are your clients lucky!! (Clients? Are you a personal chef?)
What a wonderful recipe, Nagi! Wonderful is par for the course with you, of course! :>)
This is very close to my Greek mother-in-law’s recipe. The main difference is that she uses ground lamb rather than beef (no surprise there) and 1/2 cup of dry white wine in the meat mixture. Interestingly, she mixes the unbeaten whites of her 3 eggs and a few bread crumbs into the cooked meat mixture after she has let it cool. This makes the meat a bit firmer and easier to cut into lovely portions which stand up beautifully on the plate. (Yup, the 3 yolks go into the Béchamel, which is very rich and does keep it’s shape like a custard, but is still oh so yummy!)
Mira mentioned using potatoes in her moussaka. Sometimes to “soften” the rich flavor of the dish, particularly for children, I’ll add a layer of potatoes which have been sliced thin on a mandoline. It works well.
Thank you for being a constant source of good recipes and good humor!
Oooh, that’s a good idea, using the whites in the meat! I can imagine that it DOES make it set more 🙂 And I really love the idea of adding potato into Moussaka too, I’m doing that the next time I make moussaka!
Thank you so much for your lovely message and I’m so glad you are enjoying my recipes!! 🙂
Hi Nagi! So glad you like moussaka and greek cousine!
In my family we use a layer of potatoes, than a layer of eggplants, a layer of ground beef sauce, eggplants, potatoes and finish with bechamel and grated cheese (graviera from Crete is my favorite).
My mother is frying the eggplants and potatoes the day before and let them strain from the oil on paper towels. I prefer the baked version as more fast and healthy although the fried one is more tasty 🙂
I adore the thought of adding a layer of potatoes!!! I really love Greek food so much 🙂 I can’t wait to actually GO to Greece!!
Well, if you ever come in Greece, let me know! I’d love to meet you in person! 🙂
Thanks for this… I look forward to trying your recipe!
We live in Crete and have tasted a few moussakas along the way but I’ve never been game to try making it as our neighbour’s version is to die for. There are eggplants in abundance here and although we never ate them while living in Oz, we love them now… Especially when thinly sliced, salted and golden fried – a scrumptious mezze dish.
Oooh, how exotic, living in Crete! What a LIFE you must lead!! Fried eggplant? Can’t go wrong. Love love LOVE it. And I love how so many cuisines have their version of fried eggplant!! 🙂
We love Greek food at our house but we have never had Moussaka. It’s a shame because this looks yummy! 🙂
It’s time to CHANGE THAT I think!!! N x 😉
Love moussaka and I use the same recipe when making the eggplant version. Looks amazing Nagi! Need to get some eggplant asap! (I make potato moussaka more often.)
Thanks Mira!! Potato Moussaka? You know, I actually haven’t made that! I must try it!!
Okay, I’ll tell you, but you have to promise not to laugh. We have had Moussaka twice (TWICE!) since we’ve been in Paris – heated up in the microwave no less AND I didn’t even make it. But there’s this great Greek specialty food in the neighborhood and it’s the perfect place to pick up a fabulous dinner when you’re too wiped out to cook.
Confession aside, I am so trying this the second I get home because, YUM! This is my kind of meal.
No….no!!! I had to laugh!!!! MARISAA that’s a SHOCKER!!! 😉 N x
The classic Greek dish executed beautifully.
Thank you Peter! N x
I know! Libraries can be mean! They didn’t let me renew my book eithet but it was the 6th? Or 10th or nth time i was renewing it 😛 loved the recipe Nagi, looks way too beautiful to eat 🙂
Ba ha ha! You sound like ME!!! Too funny! 😉
This definitely sounds yummy! I make a beef & eggplant casserole that calls for frying the eggplant slices first. I cut them about ⅛” thick and fry them in unrefined coconut oil, which works very nicely. I think it would probably work well to do it that way for this recipe because the flavor would go nicely with the béchamel.
BTW, the link to the cookbook at the top of the recipe just brings up a blank page when I click on it. Thought you’d like to know.
Gosh, thanks for letting me know Susan, I’ll fix it! And YES the fried eggplant would be a killer in this Moussaka!!
Yes! Moussaka is one of my favorites. I make it at least once a year; it’s totally worth the extra dirty dishes you have to clean up. <3
I have two old Greek cookbooks I always refer to when I want to see different variants of what I grew up with in my family, but I just added The Food and Cooking of Greece to my wish list! Is there such a thing as too many cookbooks? Probably not.
P.S. hopping on the next flight to Australia, so I can eat some tasty moussaka. Thank you in advance! <3
Aren’t the old classic cookbooks the BEST?! N x
Yes, Greek comfort food! One of my all time favorites! There’s a great little restaurant that Hubby and I visit when we travel to the mountains and our weekends just wouldn’t be the same with some beautiful moussaka. Thanks for making it easy for us to make from home! xo
Moussaka is from the Gods. Printed it! Thanks for making me not have to worry about dinner towards the end of the week!
I KNOW!! Isn’t it the best ever??!!!
Hi Nagi! I love eggplant and am always on the lookout for new recipes. I’ve never made Moussaka, but I do make an eggplant Parmesan that’s pretty good. I’ve had Moussaka Greek festivals and it is some good stuff! Since there are just two of us I used to cut most recipes in half, but then there were never any leftovers! 🙂
Ooh, I’ve been meaning to make eggplant parm for ages!!! Thanks for the reminder Dorothy, I can always count on you for refreshing ideas!!! 🙂 PS The Christmas party I’m catering for my mother and her friends? The menu just keeps getting longer and longer…..I’ve roped in my brother to help prepare!!!
Oooh Nagi you’re speaking my language today!! This has always been my favourite Greek dish. I just love it and I’m curious to try your version. I usually bake my aubergine slices as I find that the easiest and healthiest. I have an easy chicken version of moussaka on my blog with a yoghurt topping, too – you should try that some time! You just mix egg, cheese and a bit of cornflour into yoghurt and pour over. Yum. 🙂
Ooh, I must check that version out! Sounds like a great midweek moussaka fix! 🙂 N x
Love moussaka! This looks delicious, Nagi. The recipe brings back many great memories of eating moussaka at tavernas in Greece. Definitely will try this recipe – it’s comfort food to the max!
Thanks so much Jess!! I’ve never been to Greece….dying to go!!