Easy Moussaka Recipe (Ultimate Guide!)

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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 béchamel sauce, this classsic Greek dish is a bit like lasagna… but even more delicious!

A piece of easy moussaka on a white plate with bread and Greek salad

What’s moussaka?

Moussaka (pronounced mousse-ah-KA in Greek!) is one of the most well known and traditional Greek recipes. It’s a kind of Greek eggplant casserole with layers of eggplant/aubergine, spiced bolognese sauce and Greek style béchamel sauce. It’s a bit – but not entirely – like a lasagna (see below for a comparision!).

There are as many versions as there are Greek yia-yias (grandmas!). I ate many while living in Greece, and nearly all were incredibly delicious!

A classic moussaka is made of ground lamb (lamb mince), but I’ve found that most restaurants in Greece make theirs out of ground beef (beef mince). To be frank, beef is cheaper and easier to get hold of, so who can blame them?

Traditionally, this meal also contains potato slices, but you won’t find any potato in my easy moussaka recipe! Why? Well it’s obviously going to be easier and quicker to make without potatoes, 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.

The difference between moussaka and lasagna

I suppose you could say an eggplant moussaka is a bit like a Greek lasagna! But it doesn’t have any pasta sheets in it – it has layers of lower carb baked eggplant instead.

The bolognese sauce made of spiced ground meat (usually beef or lamb) is less tomato-y than the one in a lasagna. It also contains lots of wine and yummy Greek flavours (namely oregano and cinnamon – yes, cinnamon!).

The béchamel sauce on top is a bit different to lasagna béchamel, 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 whisked eggs. The eggs make the sauce ‘puff up’ a bit in the oven, a bit like a soufflé.

A ‘Greek lasagna’ is beyond delicious. It’s the ultimate Greek comfort food!

Why you’ll love this recipe

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’ for a midweek meal, and also for guests with a horiatiki salata (Greek salad) on the side.

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 a really easy version, but still tasted really rich and delicious.

And we’re all about easy around here!

Here’s a summary of what I love.

Although there are 3 components to the recipe, you only need a few simple ingredients for each step.

The eggplant/aubergine slices are baked, not fried. No need to fry them in oil, no need to salt them in my humble opinion!

I’ve fine-tuned the quantities of delicious Greek herbs and spices in it, so it’s super tasty – full of authentic flavor!

It’s make-ahead friendly. You can make the recipe even simpler by roasting the eggplant slices ahead (for example the day before) and by making the béchamel as the meat sauce is bubbling away on the stove.

In fact, you can fully assemble the moussaka ahead of time. Either pop it in the fridge (unbaked) for up to a day, or freeze it unbaked for even longer.

It’s pretty economical! As it’s quite rich-tasting, you only need a small 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.

5 star review *****

“This was so delicious! I was a little hesitant about the cinnamon, but it adds such an amazing flavor! Thanks for this great recipe!” (Wilhemina)

A close up of a blue baking dish of Greek moussaka with a piece cut out of it

About the ingredients

For the roasted eggplant/aubergine layer (2 ingredients, 3 layers)

Eggplant slices (2 to 3 eggplant): I usually grab 3 medium or 2 large regular dark purple eggplant. Some readers have reported using other types of eggplant (grafiti, white etc.), which is fine – just adjust the amount you use depending on the size.

Extra virgin olive oil: You’ll use about 1/4 cup for brushing all over the eggplant slices, so try to choose a good quality olive oil.

For the bolognese sauce layer (7 ingredients, 2 layers)

Onions & garlic, dried oregano & cinnamon: You can use regular white onion or red onion.

Ground meat: I usually go for a low fat ground beef/beef mince. Feel free to use ground lamb, or even chicken, turkey, pork or a mixture instead if you prefer.

Red wine: I think including this makes all the difference to the flavor of the sauce. However, feel free to replace with a good quality beef or chicken stock if you prefer.

Tomato paste (mixed with water and the wine): By this I mean the concentrated stuff, not passata or pasta sauce. Note that in the UK this is usually called tomato puree or concentrate.

Fresh parsley: You’ll stir this into the sauce at the end. I’ve used both flat leaf parsley and curly parsley – either are fine.

For the bechamel sauce layer (5 ingredients, 1 layer on the top)

Flour: Just ordinary all-purpose/plain white flour. Gluten free will work.

Butter: Regular unsalted butter.

Milk (warmed): I’ve used full fat and half fat – either are fine.

Grated cheese: Traditionally, Greek béchamel sauce for moussaka contains kefalotyri cheese (a hard, salty white cheese made from sheep’s or goat’s milk). Graviera (gruyère) is a good substitute, but I’ll be honest – I usually use either Italian pecorino or even parmesan cheese. All of these options are fine.

Nutmeg: I’d say this is an essential ingredient in the béchamel to get an authentic flavor. You only need a little, and either ready ground nutmeg or a little ground from a whole nutmeg is fine.

Eggs: You’ll need 2 large eggs, lightly whisked. This is what makes the sauce ‘puff up’ and have the consistency of a soufflé rather than a classic béchamel sauce.

How to make moussaka step-by-step

The step-by-step guide below should help you make the recipe perfectly first time. Scroll down to the end for the full recipe including ingredient amounts.

I promise it’s not too hard. There are 3 components to this Greek moussaka recipe, but all 3 are super easy. Have fun!

1. The eggplant/aubergine

Roasting eggplant for moussaka

(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! The recipe feels even easier if you have these 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. Any leftovers? Make this Italian toasted veggie sandwich! You won’t regret it!

2. The Greek bolognese sauce

A series of 6 images showing how to make Greek bolognese sauce for moussaka

(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

A series of 6 images shwowing how to make bechamel sauce for moussaka

(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

How to assemble a 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

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.

How to serve

In my very humble (but well researched) opinion, a Greek eggplant moussaka is best served with a Greek village salad. You just can’t go wrong. As a slight variation, a Greek lettuce salad (maroulosalata) would go very well, too, and is even easier to make.

Personally I also like to serve it with 2-minute toasted bread drizzled with olive oil and sprinkled with salt. But that’s just me…

Sometimes (usually if we have 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 tsatziki sauce to serve on the side. It only takes 10 minutes to make, but even just plain Greek yogurt works if you want to keep things super simple.

An alternative to tsatziki is this incredible 5-minute and 5-ingredient tyrokafteri or Greek spicy feta dip. Or serve the dip as an appetizer to get your guests in the mood for their Greek taverna experience!

An overhead shot of a piece of easy moussaka on a white plate with bread and Greek salad

Variations

I’ll be honest – I usually just stick with the classic recipe, just as it is. But there are a few changes you can make, if you like.

  • Vary the type of ground meat. Feel free to use ground (minced) lamb, turkey, chicken, pork, or a mixture of beef and pork. You can even use a plant-based ‘meat’ if you’d like to try a vegetarian version.
  • OK, so this recipe doesn’t have any potato in it. But there are no rules against adding some if you like. Simply roast some thin potato slices along with the eggplant slices and include a layer at the bottom of the dish when assembling.
  • Same goes with zucchini slices! Simply roast with the eggplant, but take out of the oven a little earlier – after about 15 minutes only.
  • Want to make the béchamel even easier, and a little lighter? You can try making a no-cook ‘cheat’s bechamel sauce’ instead. Simply slowly mix 1.25 cups of Greek yogurt into a tablespoon of cornflour (corn-starch) in a medium bowl. Then mix in the eggs, parmesan and nutmeg as in the regular recipe. This isn’t as soufflé-like as regular béchamel, but it’s still pretty tasty.

Moussaka FAQ

Can I make it ahead?

Definitely! I often fully assemble my beef moussaka in the morning, then cover it and pop it in the fridge until evening. In fact, you can assemble it up to a day before you want to cook it.

Or you can freeze it after assembling (let cool completely, then wrap really well in several layers of plastic wrap or aluminum foil). When you’re ready to eat it, either let defrost in the fridge overnight, then cook as normal. Or cook straight from frozen and add another 20 to 25 minutes onto the cooking time. You’ll see when it’s done – it will be browned, bubbling and delicious looking!

Which leads me onto the next common question…

Can I freeze it?

Yes! See above!

If you want to freeze cooked leftovers, simply put separate portions into glass containers and freeze for up to 3 months.

How long does moussaka keep in the fridge?

Got leftovers? They’ll last for up to 5 days in an airtight container 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. You might not get that lovely puffed up béchamel that you’ll get if you reheat it in the oven, but it’ll taste just as good!

More amazing moussaka recipes

  • Papoutsakia (stuffed eggplant that tastes very similar to moussaka!)

More favorite Greek dinners

Or if you’re just enjoying the whole Greek food vibe in this post, you might like to check out my Greek recipes archives!

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Someone eating a piece of easy moussaka with a fork - there's some Greek salad in the background
4.63 from 45 votes

Easy Moussaka Recipe (Ultimate Guide!)

With its tasty layers of eggplant, meat sauce and bechamel sauce, a traditional Greek moussaka is a really hard meal to beat. It can take a little while to make, but this recipe makes it easy (no potatoes!). You need just a few ingredients to make each component, but there's no compromise on taste!
Prep: 1 hour
Cook: 45 minutes
Resting time: 20 minutes
Total: 2 hours 5 minutes
Servings: 8 (to 10)

Ingredients 
 

For the eggplant/aubergine slices

  • 2 large eggplant, / aubergines, cut into even ½ – 1 cm slices
  • ¼ cup olive oil, approximately

For the Greek bolognese sauce

  • 1 onion, finely chopped
  • 4 garlic cloves, crushed or chopped
  • 2 teaspoons cinnamon
  • teaspoons dried oregano
  • 1 pound ground beef, or lamb (ground beef = minced beef in UK/Australia)
  • 2 tablespoons tomato paste, mixed with about ½ cup/125ml water (= tomato puree or concentrate in UK)
  • cup red wine, (Replace with good quality beef or chicken stock/broth if you prefer)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 bunch fresh parsley, chopped

For the béchamel sauce

  • 4 tablespoons butter
  • 4 tablespoons plain flour
  • 2 cups milk, warmed slightly in the microwave or in a pan
  • cup parmesan cheese, or Italian pecorino / Greek kefalotyri if you can find it!
  • ¼ tsp nutmeg, ground or grated from a whole 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.
    2 large eggplant, ¼ cup olive oil

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.
    1 onion, 4 garlic cloves, 2 teaspoons cinnamon, 1½ teaspoons dried oregano
  • Add the meat to the pan and brown while breaking up with a wooden spoon.
    1 pound ground beef
  • Add the tomato paste/puree, water and wine. Simmer the sauce until it has thickened (about 30 minutes).
    2 tablespoons tomato paste, ⅔ cup red wine
  • Stir in the parsley and salt and pepper to taste.
    ½ teaspoon salt, ¼ teaspoon pepper, 1 bunch fresh parsley

Béchamel

  • To make the béchamel, melt the butter in a medium saucepan, then stir in the flour until you have a paste.
    4 tablespoons butter, 4 tablespoons plain flour
  • Take off the heat, then stir in the milk little by little.
    2 cups milk
  • 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.
    ⅔ cup parmesan cheese, ¼ tsp nutmeg
  • Let cool for about five minutes, then whisk in the eggs.
    2 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).

Video

Notes

I adapted this easy moussaka recipe from this recipe in Guardian Life and Style.
The baking dish
You can use a baking dish that’s a bit smaller than 12 by 9 inches if that’s what you have, but don’t use a larger dish than this. You’ll find the layers are a bit too thin if you do.
The eggplant/aubergine slices
I sometimes find it easier to roast my eggplant slices the day before. I’ve even made them a week or more ahead and frozen them. 
I personally never salt my eggplant before roasting. I’ve never found my roasted eggplant to taste bitter!
Serving your moussaka
I highly advise leaving your moussaka to ‘rest’ for 20 to 30 minutes after it’s come out of the oven. This gives it time to ‘firm up’ slightly and the individual pieces will be easier to serve. 
Serve with a Greek salad and toasted fresh bread! (this way you can feed 8 with this recipe!). I also like to serve Greek yoghurt or tzatziki on the side. 
Making this moussaka ahead, or freezing it
You can make this moussaka ahead if you like. Simply assemble fully and cover in the fridge until ready to bake. Add 5 to 10 minutes to the cooking time. 
If you prefer you can freeze the whole moussaka unbaked. Just tightly wrap it in plastic wrap and/or aluminium foil. Simply let defrost and cook as normal, or cook from frozen and add 20 to 25 minutes to the cooking time. 
You can also freeze the cooked leftovers, then defrost and reheat. Mmm!

Nutrition

Calories: 414kcal, Carbohydrates: 17g, Protein: 18g, Fat: 29g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 109mg, Sodium: 441mg, Potassium: 675mg, Fiber: 5g, Sugar: 8g, Vitamin A: 1095IU, Vitamin C: 14mg, Calcium: 233mg, Iron: 3mg
Like this recipe? Rate and comment below!

About Helen Schofield

Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!

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65 Comments

  1. 5 stars
    Excellent recipe, delicious results! Out of an abundance of choices, this one is my go to. Thank you, Helen!

  2. Perfect recipe brimming with flavours and textures. Wouldn’t change anything. ευχαριστώ!

    1. Παρακαλώ! One of my favorite recipes of all time, and I’m so happy you enjoyed it so much, too, Al! 🙂

  3. 5 stars
    I made your Tsatzaki sauce with your easy flatbread recipe, easy Moussaka recipe, all served with scrummy Greek Salad and finished off with homemade Baklava yesterday for the family. All went down a storm, I felt we were back in Greece ( minus the weather) delicious. More please

    1. Hello Gillian! Aw, this really makes my day! A Greek feast! You are making me feel hungry. I’m so happy you all enjoyed it so much. Happy Easter and I hope your weather improves soon. I’ll be publishing more Greek recipes in due course, so stay tuned for sure! 🙂

    1. Hello Dawn. Try doubling the amount of sauce. I like to keep my moussaka on the lighter side, but if you want a thicker layer of bechamel you’ll probably notice it ‘puffing up’ a bit more if there’s more. 🙂

  4. 4 stars
    Well written instructions with useful tips & great photos! Can’t wait to try this recipe with our bumper crop of eggplants!

    1. So glad you like the look of the recipe, Janis. Let me know if you do try it, and what you think! P.S. That’s wonderful to have home grown eggplant 🙂

      1. 5 stars
        Great recipe, made it exactly as instructed came out perfect. Also made Papoutsskia with extra sauce and eggplant that I had. The Moussaka and Papoutsakia recipes are keepers

      2. Hello Janis! Aw you’ve made my day! I’m so happy these recipes both turned out well for you. I realise you have a huuuge choice of moussaka recipes to choose from online, so thank you for giving this one a try. Have a great day. 🙂

    1. Totally agree, Sarah. I adore moussaka and make it regularly for ourselves and guests 🙂

  5. 5 stars
    Loved it and even froze some extras for later. Forgot to add the eggs in the bechamel so not as light but tasted just as good so pinning to favourites. I like the eggplant is baked so has a lot less oil in it. Glad I finally found some Greek oregano on the stems. I have been looking for ages. By the way it keeps for ages. I couldn’t believe my old bunch still had that amazing smell after a long time! I have it fresh in the garden growing too but not tried drying it yet and can’t imagine it’s as good as the real Greek stuff.

    1. Hi Sue! Thanks so much for your feedback on this recipe. I’m so happy you enjoyed it! Definitely try it again with the eggs in the bechamel although it sounds like your version still turned out great. We have a Greek oregano plant in our garden too (in a pot!). I must admit I usually use dried but you’ve reminded me to use the fresh instead. Glad you got some to freeze! You’ll find it tastes just as good if not better reheated! 🙂

      1. 5 stars
        Made it again last night with eggplants from our garden. 3 kinds! The thin long purple type, white and I one I didn’t even know Turkish Orange Eggplant existed till yesterday but husband planted some so it went in the mix too. I remembered the eggs in the bechamel this time and it was perfect!

      2. Oh that sounds wonderful, Sue! Thank you for letting me know! To be honest I’ve only ever bought 2 kinds of eggplant – the big ones and the long skinny ones, but all purple! When I lived in Greece you could sometimes get the creamy couloured ones too. I bet yours tasted incredible straight from the garden, and so glad you added the eggs this time. 🙂

  6. 5 stars
    Easy recipe with roasting the eggplant, Tasted delicious!Silence at the dinner table was a sure sign of enjoyment :). Will definitely make again. Thanks

    1. I had two large boneless pork chops and I ground them with onion and garlic. Used this for the meat base and proceeded from there. Turned out wonderful!

      1. Wow, I bet that was extra tasty, karen – thank you so much for the feedback. I’m so happy you liked it!