Moussaka is a traditional Greek dish, widely adored for its layers of rich, savory ingredients. This Greek Eggplant Lasagna recipe is a hearty and flavorful dish that combines tender roasted eggplant, a savory meat sauce, and a creamy bechamel topping. With its delightful balance of textures and flavors, this classic comfort food is perfect for a family dinner or special occasion.

Why You’ll Love This Recipe

Moussaka is a satisfying, layered dish that brings together tender eggplant, a rich meat filling, and a creamy bechamel sauce. The combination of cinnamon, oregano, and red wine in the meat sauce gives it a distinctive Mediterranean flavor. The creamy bechamel topping melts perfectly over the layers, creating a harmonious blend of textures. Whether you use beef or lamb, this recipe offers a deliciously indulgent meal that everyone will love.

Ingredients

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

Eggplant:

• 1 kg / 2 lb eggplant (aubergines), 0.75 cm / 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

• 700 g / 1.4 lb ground beef or lamb (mince)

• 1/2 cup dry red wine (optional)

• 400 g / 14 oz crushed tomatoes

• 3 tbsp tomato paste

• 1 cup beef broth/stock

• 1 beef bouillon cube, crumbled (or 1 tsp powder)

• 2 bay leaves

• 1.5 tsp sugar

• 2 tsp dried oregano

• 1/2 tsp cinnamon (or 1 stick)

• 3/4 tsp salt

Bechamel Sauce:

• 4 tbsp (60g) butter

• 5 tbsp plain flour

• 2 1/2 cups milk (any fat %)

• 1/4 tsp freshly grated nutmeg (optional)

• 1/2 cup grated parmesan cheese (or Kefalotiri Cheese)

• 1 egg

• 1 egg yolk

• 1 1/4 tsp Vegeta, vegetable or chicken stock powder (or salt)

• 1/4 tsp pepper

Topping:

• 1/3 cup panko breadcrumbs

Directions

Preparing the Eggplant:

1. Lay the eggplant slices in a large colander and sprinkle with salt. Let it sit for 30 minutes to draw out excess moisture and bitterness.

2. Preheat the oven to 240°C / 450°F.

3. Pat the eggplant slices dry with paper towels and arrange them in a single layer on parchment-lined baking sheets. Brush them with olive oil.

4. Roast for 15-20 minutes, or until the eggplant slices are lightly browned and softened. Set aside to cool slightly.

Meat Sauce:

1. In a large skillet or pot, heat olive oil over medium-high heat. Add the diced onion and minced garlic, and cook for 2 minutes.

2. Add the ground beef or lamb and cook until browned, breaking it up as it cooks.

3. Add the red wine (if using) and cook for 1.5 minutes or until the alcohol smell dissipates.

4. Stir in the crushed tomatoes, tomato paste, beef broth, bouillon cube, bay leaves, sugar, oregano, cinnamon, and salt. Bring to a simmer, then reduce the heat and cook for 15 minutes, or until the sauce thickens.

Bechamel Sauce:

1. Melt the butter in a saucepan over medium heat. Add the flour and cook for 1 minute while stirring constantly.

2. Gradually add the milk while stirring, then continue to cook for 3-5 minutes, or until the sauce thickens enough to coat the back of a spoon.

3. Remove from heat and stir in the grated parmesan cheese, nutmeg, stock powder (or salt), and pepper.

4. Let the sauce cool for 5 minutes, then whisk in the eggs until fully incorporated.

Assembling the Moussaka:

1. Lower the oven temperature to 180°C / 350°F.

2. In a baking dish, arrange half of the eggplant slices at the bottom.

3. Top with the meat sauce, followed by the remaining eggplant slices.

4. Pour the bechamel sauce over the top and sprinkle with panko breadcrumbs.

5. Bake for 30-40 minutes, or until the top is golden brown and bubbly. Let the moussaka rest for 10 minutes before serving.

Servings and Timing

• Servings: 6

• Prep Time: 40 minutes

• Cook Time: 30 minutes

• Total Time: 1 hour 10 minutes

Variations

• Vegetarian Option: Replace the ground meat with lentils or a mixture of vegetables such as zucchini, mushrooms, and carrots.

• Cheese: Use traditional Kefalotiri cheese for a more authentic flavor, or opt for other cheeses like feta or ricotta.

• Spice Adjustments: Add a pinch of cayenne pepper or red chili flakes for a spicy kick.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Freezing: Moussaka can be frozen for up to 3 months. Make sure to cool it completely before wrapping it tightly in plastic wrap or foil.

• Reheating: To reheat, bake from frozen at 180°C / 350°F for 25 minutes, or until heated through. If refrigerated, reheat in the oven at the same temperature for 15-20 minutes.

FAQs

1. Can I use zucchini instead of eggplant?

Yes, zucchini can be a great alternative if you prefer a lighter option or want to try something different.

2. What is the difference between Moussaka and Lasagna?

While both are layered dishes, moussaka uses eggplant instead of pasta and is topped with a rich bechamel sauce, giving it a distinct texture and flavor.

3. Can I make this recipe ahead of time?

Yes, you can assemble the moussaka a day before and refrigerate it. Simply bake it when you’re ready to serve.

4. Is Moussaka gluten-free?

This recipe contains flour in the bechamel sauce, making it not gluten-free. You can substitute the flour with a gluten-free alternative.

5. Can I use ground turkey instead of beef or lamb?

Yes, ground turkey can be used as a leaner option, though it may have a milder flavor.

6. What is Kefalotiri cheese?

Kefalotiri is a traditional Greek cheese made from sheep’s milk, similar in flavor to Parmesan. It can be substituted with Parmesan if not available.

7. How do I prevent the eggplant from being too greasy?

Baking the eggplant instead of frying it helps reduce the amount of oil absorbed. Additionally, salting the eggplant before cooking helps remove excess moisture.

8. Can I use store-bought bechamel sauce?

While store-bought versions are convenient, making your own bechamel sauce from scratch adds richness and flavor to the dish.

9. How do I know when the moussaka is done baking?

The moussaka is done when the top is golden brown and bubbly, and a knife inserted into the center comes out hot.

10. Can I freeze Moussaka?

Yes, you can freeze moussaka after it’s been baked. Let it cool completely before wrapping it tightly and freezing. Reheat at 180°C / 350°F until heated through.

Conclusion

Greek Moussaka is a truly iconic dish that blends savory flavors and creamy textures into one satisfying meal. Whether you’re cooking for a special occasion or a family dinner, this dish is sure to impress. With layers of roasted eggplant, rich meat sauce, and indulgent bechamel, it’s a recipe that’s as comforting as it is delicious. Enjoy the wonderful Mediterranean flavors of this beloved Greek classic!