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Moussaka Recipe

A celebrated classic of Greek cuisine, Moussaka features tender layers of roasted eggplant, enriched with a savory spiced meat ragù, and finished with a luxuriously smooth béchamel topping. Each component contributes depth, creating a harmonious and comforting dish emblematic of Mediterranean culinary heritage.
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Course: Main Course
Cuisine: Greek
Keyword: Moussaka Recipe
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes

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.

Notes

For a traditional flavor, lamb is preferred, though beef is an excellent alternative.
Kefalotiri cheese can be used in place of parmesan if available.
Vegeta or similar stock powders enhance the béchamel more effectively than plain salt.
Panko provides superior texture but may be substituted with regular breadcrumbs.
Baking the eggplant is healthier and less oily compared to frying; grilling is also a quick alternative.