Classic Greek Eggplant Moussaka

Why You’ll Love This Recipe

• Combines tender vegetables, savory meat sauce, and luscious béchamel.

• Authentic Greek flavors with a touch of cinnamon and oregano.

• Can be made with either beef or lamb.

• Great for making ahead and reheating.

• Feels like a special occasion dish, yet is perfect for weeknights.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Eggplant:
1 kg eggplant, sliced 0.75cm thick
1 tsp salt
2–3 tbsp olive oil

Filling:
1 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
700g ground beef or lamb
½ cup dry red wine (optional)
400g crushed tomatoes
3 tbsp tomato paste
1 cup beef broth
1 beef bouillon cube (or 1 tsp powder)
2 bay leaves
1.5 tsp sugar
2 tsp dried oregano
½ tsp cinnamon (or 1 cinnamon stick)
¾ tsp salt

Béchamel Sauce:
4 tbsp butter
5 tbsp plain flour
2 ½ cups milk
¼ tsp nutmeg (optional)
½ cup parmesan cheese (or Kefalotiri cheese)
1 egg
1 egg yolk
1 ¼ tsp vegetable or chicken stock powder (or salt)
¼ tsp pepper

Topping:
⅓ cup panko breadcrumbs

Directions

1. Prepare eggplant: Place eggplant slices in a colander, sprinkling each layer with salt. Let sit for 30 minutes. Pat dry, then lay on parchment-lined trays, brush with oil, and bake at 240°C/450°F for 15–20 minutes until lightly browned.

2. Make meat sauce: Heat olive oil in a large skillet over high heat. Sauté onion and garlic for 2 minutes. Add meat and cook until browned. Stir in wine (if using) and cook until the alcohol smell is gone. Add tomatoes, tomato paste, broth, bouillon, bay leaves, sugar, oregano, cinnamon, and salt. Simmer on medium-low for 15 minutes until thick.

3. Make béchamel: Melt butter over medium heat, stir in flour, and cook 1 minute. Gradually whisk in milk and cook until thickened. Stir in cheese, nutmeg, stock powder, and pepper. Let cool slightly, then whisk in egg and yolk. Cover until ready to use.

4. Assemble: Reduce oven to 180°C/350°F. Layer half the eggplant in the base of a baking dish. Spread all of the meat sauce on top, then layer with remaining eggplant. Pour béchamel over the top and sprinkle with breadcrumbs.

5. Bake: Bake for 30–40 minutes until golden. Let stand 10 minutes before serving.

Servings and timing

Servings: 6
Prep time: 40 minutes
Cook time: 30 minutes
Total time: 1 hour 10 minutes

Variations

• Use zucchini or potatoes instead of some of the eggplant.

• Add a handful of fresh parsley to the meat sauce for brightness.

• Swap parmesan for feta for a tangier flavor.

• Make it vegetarian by replacing meat with lentils or chickpeas.

• Add a pinch of allspice for extra aromatic depth.

Storage/Reheating

Store leftovers in the fridge in an airtight container for up to 4 days. Reheat in the oven at 180°C/350°F until hot. To freeze, wrap tightly and freeze for up to 3 months; thaw before reheating uncovered until warmed through.

FAQs

Can I use beef instead of lamb?

Yes, both work well—lamb is traditional, but beef is equally delicious.

Do I need to salt the eggplant?

Yes, it helps remove excess water and bitterness, keeping the moussaka from becoming watery.

Can I make it ahead of time?

Yes, you can assemble it a day ahead and bake just before serving.

What can I use instead of red wine?

Extra beef broth works perfectly.

Can I freeze moussaka?

Yes, freeze before or after baking, then reheat until hot in the center.

What cheese is best for moussaka?

Kefalotiri is traditional, but parmesan is a great substitute.

How do I get the top golden?

Sprinkle breadcrumbs evenly and bake until the béchamel bubbles and browns.

Can I make it gluten-free?

Yes, use gluten-free flour in the béchamel.

Can I make the béchamel without eggs?

Yes, though the sauce will be slightly less rich and set.

Is moussaka like lasagna?

Yes, it’s similar in layered structure, but uses eggplant instead of pasta and features Greek spices.

Conclusion

Moussaka is a timeless Greek comfort dish that blends tender eggplant, spiced meat sauce, and creamy béchamel into a rich, satisfying bake. Whether for a family dinner or a festive gathering, it’s a recipe that always impresses and satisfies.