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If you’ve never tried making moussaka, don’t wait another day to make this easy version. With its delicious layers of roasted eggplant, Greek bolognese sauce and souffle-like cheesy bechamel sauce, it’s a bit like lasagna… but even more delicious!
Note: This post has been updated from its original version to include new photos, step-by-step cooking instructions, an FAQ, similar recipes, and a how-to video. I hope you like it!
You know those recipes that just ‘work’ for you? You find yourself making them again and again, learning little tricks to improve the recipe along the way.
For us, this easy moussaka is one of those recipes (along with this one pan baked chicken and chorizo). I’ve made it more times than I can count, ‘just for us’ and also for guests.
I found the recipe a few years ago in an article called How to Cook Perfect Moussaka in the Guardian newspaper. I chose to base my recipe on that one simply because it was an easy version… but tasted really rich and delicious. And we’re all about easy around here!
Why I make this moussaka again and again
- Although there are 3 components to the recipe, you only need a few ingredients for each step.
- The eggplant/aubergine slices are baked, not fried. No need to fry them, no need to salt them in my opinion!
- I’ve fine-tuned the quantities of delicious Greek herbs and spices in it, so it’s super tasty!
- You can make the recipe simpler by roasting the eggplant slices ahead (for example the day before) and by making the bechamel as the meat sauce is bubbling away on the stove.
- In fact, you can make the whole moussaka ahead and either pop it in the fridge (unbaked) for up to a day or freeze it for even longer.
- It’s really economical! As this moussaka recipe is quite rich-tasting, you only need a smallish piece. Especially if you’re going to serve it with delicious sides like Greek potatoes and a Greek salad. One moussaka can serve at least 8 people. We usually eat it for 1 or 2 meals, then I freeze the rest.
What IS moussaka, anyway?
Moussaka is one of the most well known and traditional Greek recipes with as many versions as there are Greek yia-yias (grandmas!). I ate many moussakas while living in Greece, and nearly all were delicious!
A classic moussaka is made of ground lamb (lamb mince), but I’ve found that most restaurants in Greece make their moussakas out of ground beef (beef mince). To be frank, beef is cheaper and easier to get hold of, so who can blame them?
Traditionally moussakas also contain potato slices, but you won’t find any potato in my easy moussaka recipe! Why? Well a moussaka recipe without potatoes is obviously going to be easier and quicker to make, but also I just don’t think the recipe needs it.
I would much rather make these amazing Greek potatoes (and trust me, they really are amazing!) as a side dish.
So… is moussaka just like lasagna?
Yes, I suppose you could say moussaka is a bit like a Greek lasagna! My moussaka without potatoes has these 3 layers:
- roasted eggplant slices (3 layers)
- Greek bolognese sauce (2 layers)
- Greek bechamel sauce (1 layer – on the top)
The bolognese sauce in a moussaka is less tomato-y than the one in a lasagna, and contains lots of wine and yummy Greek flavours (namely oregano and cinnamon – yes, cinnamon!).
The bechamel sauce on top of a moussaka is a bit different to lasagna bechamel, too. You make it in a similar way, but then you add parmesan cheese (or pecorino or Greek kefalotyri if you can find it) and a whisked egg. The egg makes the sauce ‘puff up’ a bit in the oven, a bit like a souffle.
A ‘Greek lasagna’ is beyond delicious. It’s the ultimate Greek comfort food!
Moussaka ingredients
- For the roasted eggplant layer: eggplant slices (2 to 3 eggplant) and olive oil (2 ingredients)
- For the bolognese sauce layer: onions & garlic, oregano & cinnamon, wine, tomato paste & water, fresh parsley (7 ingredients)
- For the bechamel sauce layer: flour, butter, warmed milk, grated cheese, nutmeg (5 ingredients)
How to make moussaka step-by-step
1. The eggplant/aubergine
(Photo 1) Cut the eggplant/aubergines into even(ish) slices lengthwise. It’s difficult to slice them to exactly the same thickness, but 1/2 to 1cm is about ideal.
(Photos 2-3) Lay the eggplant/aubergine slices on baking trays in 1 layer (it’s OK if they overlap slightly). Brush them on both sides with a little olive oil.
(Photo 4) Roast the eggplant/aubergine for about 25 minutes until soft.
Pro tip: Roast the eggplant slices ahead! I find it makes the recipe seem a lot easier if you have the eggplant slices all ready to go (just like you would already have your lasagna sheets ready when making a lasagna). You can even freeze the roasted eggplant and then let them defrost on the day you’re making your moussaka.
2. The Greek bolognese sauce
(Photo 1) Soften onions in a bit of olive oil.
(Photos 2-3) Add cinnamon, oregano and garlic, and stir!
(Photos 4-5) Add the meat. Break up and stir until browned a little.
(Photos 6-7) Add wine, tomato concentrate/paste, and water, then simmer for about half an hour until well reduced.
(Photo 8) Add plenty of chopped parsley.
3. The bechamel topping
(Photo 1) Melt butter in a medium saucepan.
(Photo 2) Add the flour while still on the heat and stir for about a minute.
(Photo 3) Vigorously stir in warmed milk. But do it little by little so there are no lumps! If there are a few lumps at first, you’ll find they will dissolve into the sauce by the time you’ve added all the milk.
(Photo 4) Continuously stir on a medium heat until the sauce starts to bubble and thicken nicely.
(Photos 5-6) Stir in about 3/4 of the grated cheese. Let cool slightly (so that you don’t get scrambled eggs!), then whisk in the eggs and nutmeg.
4. How to assemble your moussaka
(Photo 1) Divide your eggplant/aubergine slices into 3 piles. Take the first pile and lay them over the bottom of your baking dish.
(Photo 2) Spoon over about half of the meat sauce. It will be a thin layer of sauce, but that’s OK!
(Photos 3-4) Repeat the next layer with the second pile of eggplant/aubergine slices and the rest of the meat sauce.
(Photos 6-8) Pour the bechamel sauce over the top and spread out evenly. Sprinkle with the grated cheese that you set aside when making the sauce.
5. Baking your moussaka
Bake for about 45 minutes until golden and bubbling.
Pro tip: After you take your moussaka out of the oven, let it ‘rest’ for about 20 minutes. It will still be hot, but the pieces will hold together better when you serve them.
Moussaka FAQ
Can I make a moussaka ahead?
Definitely! I often assemble my beef moussaka in the morning, then pop it in the fridge until evening. You can even assemble it the day before you want to cook it.
Or you can freeze it after assembling. Either let it defrost then cook as normal, or cook straight from frozen and add another 20 to 25 minutes onto the cooking time.
Which leads me onto the next common question…
Can I freeze a moussaka?
Yes! See above!
If you want to freeze cooked leftovers, simply put separate portions into glass containers and freeze for up to 3 months.
And how do I reheat moussaka?
Got leftovers in the fridge? Reheat at 355F/180C for about 25 minutes.
Alternatively, you can reheat each piece separately in the microwave for a few minutes, but you might not get that lovely puffed up bechamel that you’ll get if you reheat it in the oven!
What to serve with moussaka
Very good question! In my very humble opinion, moussaka is best served with a Greek salad. What else?!
Personally I also like to serve it with toasted bread drizzled with olive oil and sprinkled with salt. But that’s just me…
Sometimes (usually if we have moussaka leftovers the next day) I make some Greek potatoes, too. Then you truly feel like you’re having a meal in a Greek taverna!
For me the final touch is some Greek yogurt on the side. If you were in a Greek taverna you’d probably order some tzatziki, but plain old yogurt usually works just as well for us!
More moussaka recipes
- Skinny chicken moussaka
- Moussaka penne (30-minute meal)
- Greek stuffed ‘little shoes’ (stuffed eggplant!)
- Cheat’s Greek pastitsio (very similar to moussaka)
More scrumptious Greek main meals
- Greek oven baked fish (your new favourite way to cook fish!)
- Baked Greek chicken and potatoes
- One pan Greek couscous with halloumi (a vegetarian option)
- Greek lamb with lemony garlic potatoes (highly recommended if you’re looking to impress!)
- Greek stuffed peppers and tomatoes
- Baked Greek chicken orzo (another tasty one pot meal)
Or if you’re just enjoying the whole Greek food vibe in this post, you might like to check out my Greek recipes archives!
IF YOU MAKE THIS RECIPE, LET ME KNOW HOW YOU GOT ON BY LEAVING A COMMENT AND RATING BELOW!
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Easy moussaka
Equipment (affiliate links)
Ingredients (UK/Australia? Click button below for grams & ml)
For the eggplant/aubergine slices
- 2 large eggplant / aubergines, cut into even ½ – 1 cm slices
- olive oil
For the Greek bolognese sauce
- 1 onion finely chopped
- 4 garlic cloves crushed or chopped
- 2 teaspoons cinnamon
- 1½ teaspoons dried oregano
- 1 pound ground beef or lamb (ground beef = minced beef in UK/Australia)
- 2 tablespoons tomato puree / paste mixed with about ½ cup/125ml water
- ⅔ cup red wine
- salt and pepper
- 1 bunch fresh parsley chopped
For the béchamel sauce
- 2 ounces butter
- 4 tablespoons plain flour
- 2 cups milk warmed slightly in the microwave or in a pan
- 2 ounces parmesan cheese or Italian pecorino / Greek kefalotiri if you can find it!
- ¼ tsp nutmeg
- 2 eggs lightly whisked
Instructions
Eggplant/Aubergine slices
- Pre-heat the oven to 355F/180C. Lay the eggplant/aubergine slices on large baking trays and brush each side with a little olive oil. Bake for about 25 minutes or until the slices are soft.
Meat sauce
- Meanwhile, make your meat sauce. Heat a little olive oil in a large saucepan, then cook the onion for a few minutes. Add the garlic, cinnamon & oregano and cook for a minute longer.
- Add the meat to the pan and brown while breaking up with a wooden spoon.
- Add the tomato puree, water and wine. Simmer the sauce until it has thickened (about 30 minutes).
- Stir in the parsley and salt and pepper to taste.
Béchamel
- To make the béchamel, melt the butter in a medium saucepan, then stir in the flour until you have a paste.
- Take off the heat, then stir in the milk little by little.
- Put the pan back on the heat and stir until the sauce has thickened and is just bubbling. Add most of the cheese and the nutmeg.
- Let cool for about five minutes, then whisk in the eggs.
Assembling & baking
- Divide the eggplant/aubergine slices into 3. Take the first pile and line the bottom of a 12 x 9 inch baking dish with them. Top with half of the meat sauce.
- Add another layer of eggplant/aubergine slices, and then the rest of the meat sauce.
- Add a final layer of eggplant/aubergine, then pour over the bechamel sauce. Smooth it with a spatula, then sprinkle over the rest of the cheese.
- Bake for 40 to 45 minutes (at 355F/180C) or until the top is golden and bubbling (cover it with aluminium foil if it gets too dark). Leave to rest for 20 to 30 minutes before serving (so that the pieces stay together when you cut and serve them).
Susan Kiernan says
Please ,what regular do you cook the moussaka at ? Thanks . No I’ve only sent it once..
Helen says
Hi Susan! At 355F / 180C. I’ve updated the recipe to make it clearer. Hope you enjoy it!
Jacquelyn says
I recently discovered my love for eggplant! I can’t wait to gibs this easy recipe a try. I bet the flavor is out of this world good.
Helen says
It really is, Jacquelyn, especially as there are relatively few ingredients in each layer! So glad you like the recipe and hope you try it soon!
wilhelmina says
This was so delicious! I was a little hesitant about the cinnamon, but it adds such an amazing flavor! Thanks for this great recipe!
Helen says
Oooh yes, once you’ve discovered cinnamon in beef bolognese, you never look back 😉
Peter says
Hi – Nice recipe. I’m trying it tonight. I’m a bit confused by the amount of red wine though… 2 thirds (2/3) of a cup of 2 or 3 cups?
I wasn’t sure so I used just 1 cup, which actually seems fine.
Helen says
Hi Peter! Sorry for the slight delay in getting back to you! It is actually two thirds of a cup, but I’m sure 1 cup would be fine too. All the better, in fact! I’ll correct the recipe to make it clearer 😉
Joyce Howes says
Ha, ha , I read it as 2 to 3 cups and thought “thats a lot” so I used 2 which meant it took a while to reduce, but tasted lovely. Next time though I will use the correct amount. The recope is very easy but next time i will start the meat off then do the aubergines as I think that is a good use of the time whilst the ragu is cooking.
Helen says
Hi Joyce! When did you make the recipe? I’ve just updated it and made the wine measurement a bit clearer, hopefully! I bet you were feeling quite merry after dinner that day! Maybe I need to add a note to the recipe too, though. Thanks so much for pointing this out, as I think another reader made the same mistake. Oops, sorry! But anyway, really glad you enjoyed it, and I hope this makes it into your regular meal rotation! Have a great day! 🙂
Joyce Howes says
Hi Helen, I made it the day before my post. Just before your update. Ive just made it again, this time with lamb mince. On balance, I prefer it with beef. It is a lovely recipe which my husband says tastes just like the moussaka we had in Messini this year. I am going to try some of the other greek dishes too.
Helen says
Hi Joyce! Thank you so much for letting me know how this went making it with lamb! I’ve never actually tried it, but to be honest I’m not a big fan of lamb so I think I’ll carry on making my moussaka with beef, especially now you’ve told me this!
I consider the fact that your husband thinks this tastes like an authentic moussaka a very big compliment, so thank you!!!
Anthony Allen says
This was a really nice find. I followed all of the suggestions to make it more healthy. Thanks for your recipe!!
Carrie says
Tried making your mousakka tonight. What a mess I made! The sauce overflowed all over the oven! But my gosh was it tasty! My family ate in complete silence and, if you knew them, you would know that that was a rare occasion! Thanks so much for bringing a taste of Greece to a one bed council flat in Hull!
Helen says
Hello Carrie! Oh dear, I’m so sorry about your oven! I hope you got it nice and clean again!!!
Apart from that though, this message has made my day! Thank you so much for taking the time to leave your feedback. I made this again recently, and it was just as delicious as ever. It sounds like you might have plenty of mouths to eat it all up in one go, but I find it goes quite a long way when you serve it with bread and Greek salad on the side. I’ve even considered making two and freezing one for later because I don’t think it would be too much more effort to cook with double the ingredients.
Anyway, thanks again for such a glowing review! If you liked this, you might also like this Greek chicken and potatoes recipe which I’m just about to update (it’s a really old post but I still make the recipe a lot!). It’s also a one pot meal, but much easier and quicker than the moussaka. I’m making this for my family tomorrow and serving it with a Greek salad.
cook says
this is a neat recipe but as a greek who cooks mousaka let me give you the secret of the dish…it’s simply the bechamel,this considers if it’s a succesful,respectable piece of an original greek mousaka.
In order to get a creamy rich bechamel you need double dose of milk(1000 ml),100 gr butter,2 whole eggs plus 3 yolks,6 table spoons of self rising flour and cheese,of course…a mix of kefalotiri,graviera and kefalograviera(about 600 gr in total)
You spread some cheese over eggplants,you mix some cheese in chopped meet,some nutmeg as well,in there, and most of cheese you add in bechamel.You keep some to cover on top….that’s it!
Often we Greeks reduce eggplants and add some fried potatoes,too.
That’s all!
Hope it was helpful to you 🙂
Good evening from Greece!
Anastasia
Helen says
Kalispera, Anastasia! Thank you so much for reading, and for adding your wonderful tips. I will be trying a moussaka out this way soon! 🙂
Nancy | Plus Ate Six says
Nice short cuts! As much as we all like quick dinners sometimes the extra effort is worthwhile..I love finding an episode of Desert IslandDiscs to listen to whilst i prep and cook. Just goes to show the old recipes never go out of fashion do they?
Helen says
Hi Nancy! Totally agree. I’d say this recipe is a good balance – easy, but doesn’t lose the classic touch 🙂
[email protected] says
Whenever I see a moussaka recipe I wonder why I’ve never made it and thanks to you I now have a fast and fabulous recipe.
Helen says
Yes, WHY haven’t you ever made it, Janette! You must!!
Denise | Sweet Peas & Saffron says
I’ve never had moussaka before but I’m absolutely loving eggplant for some reason this summer! I definitely want to try it!
Helen says
You have to try it, Denise… I’m sure you’ll like it! 🙂
Eva says
J’adore la moussaka mais je n’ai jamais fait parce que je trouve que savoir faire bien les aubergines c’est un art. Si elles n’ont pas bien cuisinés, le plat n’est pas génial. Ta moussaka a l’air d’être comme je les aime, bien fondant et gourmand! x
Helen says
Tu as raison, Eva – les aubergines ne sont pas toujours faciles! 🙂
Jessica @ Jessica in the Kitchen says
Greece is most definitely on my bucket list!! For sure, my hubby would try this dish!! I love the layers in yours and that eggplant looks so amazing.
Helen says
You have to go to Greece some day, Jessica… and in the meantime, please do try moussaka!
Marissa says
I have never had moussaka!! Why oh why? I love everything about it – honestly my kind of comfort food. We often get eggplant in our farm share, so I’ll be trying this very soon!!
Helen says
Why oh why indeed, Marissa! And you, a bit of a Euro-traveller! You’ve got to put that one right! If you start with this recipe, I promise you it’s really easy 🙂
mira says
This is one of my favorite meals, too! I can’t believe I haven’t made it in a long time! Looks delicious! Can’t wait to visit Greece again! Pinning! Have a nice weekend!
Helen says
Hi Mira! Is Moussaka popular in Bulgaria? 🙂
Shashi @ RunninSrilankan says
Helen, I had no clue what moussaka was till I read your post! And, till I read your post I had no clue I could crave something I’ve never had but your description of those layers of eggplant slices, rich meat and wine sauce, and a soufflé-like béchamel topping have my mouth watering! I am not a huge fan of lasagna because of the lasagna noodles in it – but Moussaka has no noodles – which makes it even more appealing to me! I so gotta try this, thanks so much for it!
Hope you and Mr Scrummy have a wonderful weekend
Helen says
I love that I made you crave something you’ve never had! If you want to make this even lighter, I have a lighter version on my blog with turkey and a yoghurt topping! 🙂
Kathleen | Hapa Nom Nom says
Oh Helen, I SO want to visit Greece some day. My husband used to go all the time when he was living in Germany (before we met) and he absolutely love it! Maybe I’ll convince him to take me one day 😉 Moussaka just scream comfort food to me and yours looks absolutely divine! I’ll take one full tray please 🙂
Helen says
You MUST get your hubby to take you to Greece and show you around! Go to one of the islands… you’ll be bowled over by all that amazing food. Just a big bowl of local tomatoes is enough to propel you into food heaven over there!
Dannii @ Hungry Healthy Happy says
I had the most amazing moussakas when were travelling around Greece and I haven’t had any since. I must make some soon.
Helen says
Hope you do, Dannii! 🙂