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!!!! 😂😂😂
This is one of my many many favourite Nagi recipes. It’s easy, delicious and the whole family love it. I have even substituted the meat the meat free mince for my vegetarian daughter and it was a hit. Do your self a favour. Try this recipe. MmmmMmmm
Cooked this tonight. Not a hard recipe to make. Takes a little more time than an average dinner but worth the extra effort. Family all loved it. And definitely makes 6 large servings. We all like to eat and there are still leftovers for tomorrow 😋
Oh my gosh! I love this and made it recently for a Greek inspired dinner party. I added a layer of sliced fried potatoes as well. Everybody enjoyed it and the crunchy top was delicious. Another favourite, thanks Nagi 🙂
Hello, I was wondering how to make this gf.
Wow! Fantastic flavours. I will be making this again. And yes there’s some time and effort involved ,but the results speak for themselves.
Super! I just made it for my husband’s birthday and it was a big hit with the whole family.
Can’t wait to make this!
Would it work to prep and prepare, refrigerate during the day and then bake for dinner?
YUM!! Totally worth the effort! First time making bechamel and it came out perfect… I feel like a superstar! Thanks, Nagi!
I have made this several times now – YUM! I had an extra large zucchini on hand this time so I added it with the eggplant.
Great recipe. It does take some time, but definitely worth it.
Will make again.
Love this recipe and love your new book! Could the eggplant be replaced with zucchini? I have a friend that is not an eggplant fans but loves zucchini. Thank you.
I only ever use zucchini as my husband doesn’t like eggplant and he’s not a fan of lasagne but this he LOVES!
Fantastic news Sara! Thanks you for letting me know. I will try with zucchini!
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