Moussaka Recipe
Layers of tender eggplant, rich meat sauce, and creamy béchamel come together in this comforting Moussaka (Greek Eggplant Lasagna). It’s a beloved classic bursting with warm, spiced Mediterranean flavors.
Whether you’re using lamb or beef, the combination of cinnamon-scented tomato sauce and fluffy béchamel creates a truly unforgettable baked dish.
Star Ingredients That Build Flavor in Moussaka (Greek Eggplant Lasagna)
- Eggplant – Sliced and baked to perfection, eggplant forms the hearty base and top of this layered dish, soaking up every bit of flavor.
- Ground lamb or beef – Rich, savory, and aromatic, the meat filling provides depth and body with every bite.
- Red wine – Adds acidity and complexity to the meat sauce, enhancing the spices and tomatoes.
- Crushed tomatoes & tomato paste – Intensify the tomato flavor and form the lush, spiced meat sauce.
- Cinnamon & oregano – A warm and earthy duo that defines Greek-style Moussaka’s distinct flavor profile.
- Béchamel sauce – Silky and luscious, this creamy topping balances the savory meat and tender vegetables.
- Parmesan or Kefalotiri cheese – Adds nutty, salty sharpness to the béchamel, golden and bubbling when baked.
Building the Layers: Moussaka (Greek Eggplant Lasagna) Made Simple
Start by salting and baking the eggplant until soft and lightly golden. While it bakes, cook down the spiced meat sauce with onions, garlic, and tomatoes until rich and thick.
Then, stir up the béchamel, thickening milk with butter and flour before folding in cheese and eggs for a velvety finish.
Layer eggplant, meat sauce, and more eggplant in a baking dish. Top with the béchamel and a generous sprinkle of breadcrumbs. Bake until golden and bubbling. Let it rest, then serve.
Greek Kitchen Secrets: Tips for Irresistible Moussaka
Bake, don’t fry, the eggplant to cut down on oil without sacrificing flavor or texture. Sweating the slices with salt draws out moisture and bitterness, preventing a soggy bottom layer.
For a more traditional flavor, use lamb and Kefalotiri cheese, but don’t shy away from parmesan or beef for a more pantry-friendly version. A splash of red wine in the sauce adds sophistication, but it can be omitted if desired.
Always let Moussaka rest before slicing—it holds together better and the flavors deepen as it cools slightly.
Saving the Layers: How to Store Moussaka (Greek Eggplant Lasagna)
Cool leftovers completely before wrapping tightly and refrigerating for up to 4 days. Reheat covered at 350°F (180°C) until warmed through.
Moussaka also freezes beautifully: cool, wrap tightly, and freeze for up to 3 months. Thaw overnight and reheat uncovered until bubbling and golden, about 25 minutes.
Moussaka Recipe
Ingredients
Eggplant Preparation
- 2 to 3 tablespoons olive oil
- 1 teaspoon salt
- 1 kg / 2 lb eggplants sliced into 0.75 cm / 0.3″ rounds
Meat Filling
- 1 bay leaf
- 1 beef bouillon cube crushed (or 1 teaspoon powder)
- 1 tablespoon olive oil
- 3 garlic cloves finely minced
- 3 tablespoons tomato paste
- 1.5 teaspoons sugar
- 1 onion finely chopped
- 1/2 cup dry red wine optional
- 700 g / 1.4 lb ground beef or lamb
- 2 teaspoons dried oregano
- 400 g / 14 oz crushed tomatoes
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon or 1 whole cinnamon stick
- 1 cup beef broth or stock
Béchamel Sauce
- 1/4 teaspoon freshly grated nutmeg optional
- 2 1/2 cups milk
- 4 tablespoons 60 g butter
- 1 egg
- 1/4 teaspoon black pepper
- 1 egg yolk
- 1/2 cup grated parmesan or Kefalotiri cheese
- 5 tablespoons plain flour
- 1 1/4 teaspoons Vegeta or vegetable/chicken stock powder or salt
Topping
- 1/3 cup panko breadcrumbs
Instructions
Preparing the Eggplant
- Arrange the eggplant slices in a colander, layering them slightly and sprinkling each layer with salt. Allow them to sit for 30 minutes to draw out moisture. Meanwhile, begin preparing the meat and béchamel sauces. Preheat the oven to 240°C/450°F. Once sweated, pat the eggplant slices dry thoroughly to remove excess salt. Lay them out on parchment-lined trays, brush with olive oil, and roast for 15 to 20 minutes or until golden and tender. Set aside to cool.
Meat Filling
- In a large skillet over high heat, heat the olive oil. Sauté the garlic and onion for approximately two minutes. Add the ground meat and cook until no longer pink, breaking it up with a spoon. Stir in the wine, simmer for about 1.5 minutes until the alcohol evaporates. Combine with the tomato paste, crushed tomatoes, broth, bouillon, bay leaf, sugar, oregano, cinnamon, and salt. Simmer over medium-low heat for 15 minutes until reduced to a thick, rich sauce.
Béchamel Sauce
- In a medium saucepan, melt butter over moderate heat. Whisk in flour and cook for one minute. Gradually pour in the milk while whisking continuously. Stir until the sauce thickens enough to coat the back of a spoon, around 3 to 5 minutes. Remove from heat and blend in the cheese, nutmeg, stock powder, and pepper. Let cool for five minutes, then incorporate the egg and yolk. Cover and set aside.
Assembly and Baking
- Reduce the oven temperature to 180°C/350°F. Layer half of the roasted eggplant in the base of a baking dish. Spread the meat filling evenly over the eggplant. Add the remaining eggplant slices on top, pour over the béchamel sauce, and sprinkle with panko breadcrumbs. Bake for 30 to 40 minutes until the top is golden. Allow to rest for 10 minutes before serving.
