Greek Moussaka is a Greek dish layered with eggplant & meat sauce topped with a thick layer of bechamel sauce. Well basically it is a moussaka lasagna, but instead of pasta sheets, eggplant is used in this dish.
When I was studying in France, naturally all the overseas students become a click, the outsiders hahahhaha so that’s when I met my friend who is greek and he would make the best moussaka recipe and whenever I asked him for the recipe, he never had one, because he made it with a little bit of this and a little bit of that hahaha. Well after living with my friends for more than 3 years, I think I was able to somewhat replicate his moussaka 🙂
I have been making greek moussaka for several years now, but I really wanted to taste a traditional greek moussaka, so what better place to taste it than in Greece. I was quite surprised about the moussaka I tasted in Greece. I think here in Australia, we pack it so much with spices and flavours, but over there in Greece it’s very simple and pure in flavour not many spices packed into it but you can taste all components.
Greek moussaka ingredients
Now I did realise my friend also used potato sometimes in the moussaka, it did differ from time to time and then when I was reading about moussaka, there is a version that is made with potato. I will do the one with eggplant because that is what I tasted in Greece.
I have done a beef moussaka, but traditionally it is made with lamb.
Moussaka white sauce (easy bechamel sauce for moussaka)
The bechamel sauce recipe for moussaka is thicker than the bechamel sauce used in lasagna because the moussaka is meant to be set and served as a slice. Hence why we add egg to make it thicker.
The meat sauce is very similar to a bolognese sauce made in lasagna but with a hint of cinnamon and nutmeg coming through
Greek moussaka layers
Moussaka layers are basically layers of eggplant, meat sauce and finished off with a thick layer of bechamel sauce. We also top it off with panko breadcrumbs for that crunchy top
How to cut eggplant for moussaka
To prepare eggplants for moussaka, you need to cut them lengthwise, so you have nice long strips. you can also cut them as rounds, but it is too many eggplants to grill and prepare, long slices will make it much easier and efficient
How to prepare eggplant for moussaka
There are a few several ways to do it and it doesn’t matter how you do it because it will all be baked together at the end. You can deep fry it, grill it on a grill pan or bake it in the oven. I will be baking in the oven because it is faster, can do it in one go and it is healthy.
Oh did I fail to mention, greek eggplant casserole also known as moussaka is a great dish for a low carb meal? Double points hooray, your skinny jeans will thank you later.
This is a great dish to have on a mid-week menu, house gatherings, entertaining guests and also a great make-ahead dish that can be just baked before serving.
How to make moussaka in advance
You can layer all ingredients and leave it in the fridge, just before serving sprinkle bread crumbs on top and bake it in the oven
How to reheat moussaka
Moussaka can be reheated in the oven at 180c until heated through or it is also reheatable in the microwave. But best served when baked just prior to serving
What to serve with moussaka
- Greek salad
- Garlic bread
- Baked chicken
You can also check my other main dishes here
Watch how to make Greek moussaka
Step by Step recipe on how to make Greek Moussaka
Cooking Egg Plant
- 2 Eggplants
- 1 tsp Salt
- 3 tbsp Oil
- 2 tbsp Oil
- 1/2 Brown onion Chopped
- 2 cloves Garlic Chopped
- 500 g Beef mince
- 2 tsp Tomato paste
- 800 g Crushed Tomato
- 200 g Water
- 2 Bay leaves
- 1 tsp Cinnamon powder
- 1/2 tsp Nutmeg powder
- 1 tbsp White Sugar
- 360 g Butter (salted or unsalted)
- 60 g All-purpose Flour
- 600 g Milk Fresh
- 1/4 tsp Nutmeg powder
- 1 Egg yolk
- 1/4 tsp Black pepper
- 1/2 cup Parmesan cheese (Shredded)
- 1/2 tsp Salt
- Firstly slice eggplant into 1cm thick slices sprinkle salt on the eggplant and let it drain on a colander for 30 minutesThe moisture of the eggplants comes out during this process, which makes them less bitter once cooked.
- Preheat oven to 240C
- When the eggplants are ready, pat dry with a kitchen towel, to take off all moisture, then layer the eggplants on a baking tray and brush oil on all eggplants. Bake in the oven for 15-20 minutes until soft and cooked.Leave aside
- Heat a pan on medium heat with oil, add onion and garlic and cook for 2 minutes until soft and well sauteed, then add the meat, breaking it up as you cook. Cook well until the meat is turned brown.
- Add tomato paste, cook for one minute, then add crushed tomato, water, cinnamon, nutmeg, sugar, salt and bay leaf. Cook on a medium fire for 15-20 minutes until sauce is thickened and cooked through. Leave aside
- Melt butter in a pan over medium heat once melted add flour and cook while stirring for 1 minute
- Then add milk slowly while whisking so there are no lumps in the white sauce. Cook for 5 minutes until sauce is thickened
- Season with salt and pepper, nutmeg
- Finally, add the parmesan cheese and egg yolk and turn off the fire. Mix well until combined.
- Preheat oven to 180C (Conventional)
- In an ovenproof dish add a layer of meat sauce, then top with one layer of baked eggplants, then add all of the remaining meat sauce, then add another layer of baked eggplant. Finally, add the thick layer of bechamel sauce to cover the top
- Sprinkle with bread crumbs, drizzle olive oil on the top
- Bake for 30-40 minutes until the top is golden brown and crispy
- Enjoy while it is hot.