Easy Moussaka Recipe
on Sep 07, 2022, Updated Apr 23, 2026
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I’ve always found moussaka irresistible if I see it on a Greek restaurant menu. With its delicious layers of roasted eggplant, Greek bolognese sauce and souffle-like cheesy béchamel sauce, it’s a bit like lasagna… but even more delicious!
If you’ve never tried making moussaka, don’t wait another day to try this classic Greek dish! There are a few steps, but I make it very easy with this ultimate guide.
An easy version of a classic
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 that puffs up in the oven – like a soufflé. It’s a bit – but not entirely – like a lasagna.
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!
I found a similar 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 was still rich and full of flavor.
I really hope you enjoy it!
📌Recipe snapshot
- Prep: 1 hour
- Cook time: 45 minutes
- Serves: 8 to 10 (with a few sides)
- Key ingredients: eggplant, olive oil, onion & garlic, cinnamon, dried oregano, ground beef (or lamb), tomato paste, red wine, fresh parsley, butter, flour, milk, parmesan, eggs, nutmeg
- Why you’ll love this: made with everyday ingredients, packed with authentic flavor, make-ahead friendly, surprisingly economical
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)
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. Don’t skip the cinnamon – it adds so much authentic flavor!
- Ground meat: I usually go for a low fat ground beef/beef mince. Feel free to use ground lamb (what moussaka was traditionally made with), 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 broth.
- 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 all-purpose/plain white flour. Gluten free will work.
- Butter: Regular unsalted butter.
- Milk (warmed): I’ve used both whole milk and reduced 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
(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.
Top 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
(Photo 1) Soften onions in a bit of olive oil.
(Photos 2-3) Add cinnamon, oregano and garlic, and stir!
(Photos 4-5) Brown the meat.
(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
(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.
Top 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 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. If you want to go the extra mile (I think it’s worth it!), try this easy Greek village bread.
- Sometimes 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!
Variations
I’ll be honest – I usually just stick with the classic recipe, just as it is. But there are a few variations you can try.
- 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 a vegetarian version.
- Roast some thin potato slices along with the eggplant slices and include a layer at the bottom of the dish when assembling.
- Roast zucchini slices along 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.
Recipe FAQs
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!
Leftovers will 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!
Yes. If you want to freeze cooked leftovers, simply put separate portions into glass containers and freeze for up to 3 months.
More amazing moussaka recipes
- Papoutsakia (stuffed eggplant that tastes very similar to moussaka!)
- Skinny chicken moussaka (a lighter version made with ground chicken and a cheat’s béchamel)
- Eggplant with ground beef and pasta (30-minute pasta dinner that tastes like moussaka)
- Authentic pastitsio recipe (like a cross between moussaka and lasagna)
More favorite Greek dinners
- This Greek lamb with lemony garlic potatoes is highly recommended if you’re looking to impress!
- This Baked Greek chicken and potatoes and this similar biftekia (Greek burgers) have come to my rescue time after time. They’re so easy – not to mention delicious served with a big Greek salad.
- These Greek stuffed peppers and tomatoes (gemista) are pretty epic. You have to try them to find out why!
- Greek oven baked fish (your new favourite way to cook fish!)
Or if you’re just enjoying the whole Greek food vibe in this post, you might like to check out my Greek recipes archives!
Easy Moussaka Recipe
Equipment
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
- 1½ 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)
- ⅔ 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
- ⅔ 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 and line two large baking sheets with baking paper. Lay the eggplant/aubergine slices on the baking sheets 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 to 13 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).
Your prompt response is much appreciated! My meat sauce was just moist when I layered it into the dish. There was no visible liquid or oil i.e. did not add water to the pure tomato paste nor excess oil from the extra lean beef. I am a little surprised that you suggest cooking the eggplant at the full recipe times i.e. a total of 70 mins. (25 + 45) and don’t understand why this wouldn’t result in extra liquid. I will trry this recipe at least one more time with your suggestions before giving up.
By the way, your Greek Yogurt Blueberry Muffins are the best! My 91 yr. dad always asks for them and always gives me the “thumbs up” when I ask if he liked them. Kudos to you!
No worries, Helen! It’s hard to be perfectly sure what happened in your case, but I do think that the 25 minute roasting time kind of dries out the eggplant slices. In the past, I’ve used slightly undercooked eggplant and found that it didn’t really soften enough in the oven once it’s layered in with the moussaka. You could perhaps try slightly thinner slices of eggplant in case they are in fact the culprit? Also, I would suggest following the recipe to the letter, with the suggested amount of meat, just in case it was something to do with the extra volume? In any case, you will find that there is still a little liquid in the dish, but I have never thought it to be an excessive amount. Good luck! Also, I’m very pleased that your dad is enjoying the muffins so much. That really is lovely to hear! 🙂
I have never had moussaka before but tried this recipe today. My family loves lasagne but this is definitely a healthier option without all that cheese and carbs. I used 1 large onion, 1cm thick eggplant slices, and 700g extra lean grd beef because I wanted a more substantial entree. I used 4 tbsps of tomato paste with no added water and kept the 2/3c red wine the same. I did not have any parsley on hand so that was omitted. Based on your recommendation, I did make the bechamel sauce and it turned out great. However, I was not pleased with the end result. The flavor was tasty but there was a lot of pooling liquid when serving. The dish did sit for 20 mins after coming out of the oven. Next time, I will try baking the eggplant slices for 12 – 15 mins instead of the recipe’s 25 mins. I may also consider adding a slurry of cornstarch + water for thickening. But I am not sure whether this will do much to prevent all that extra liquid. I think the eggplant is the issue: 25 mins + 45 mins is a lot of oven time and eggplants inherently have a lot of water. The longer it bakes, the mushier it gets. Any other suggestions or improvements? I really wanted to love this recipe and include it in a regular rotation.
Hi Helen! Thanks so much for popping back to leave your detailed feedback — I’m really glad you enjoyed the flavor overall, even if the texture wasn’t quite what you hoped for!
I actually suspect the extra liquid may have come more from the combination of the extra lean beef, thicker eggplant slices, and extra onion rather than from overbaking the eggplant. In my experience, roasting the eggplant well beforehand usually helps reduce excess moisture later on.
Extra lean ground beef can sometimes release surprisingly large amounts of liquid as it cooks, and thicker eggplant slices naturally hold more water too. The extra onion may also have added a little more moisture to the sauce.
A few things that may help next time:
– continue roasting the eggplant fully (I personally wouldn’t reduce the roasting time too much)
– try regular ground beef rather than extra lean
– simmer the meat sauce for a little longer to reduce excess liquid
A little liquid in the pan can be normal with moussaka because eggplant naturally softens as it bakes, but it definitely shouldn’t feel overly watery. You can see in my images above that there is often a tiny bit of liquid in the pan as you remove the slices, but it is never an excessive or troubling amount.
Thanks again for trying the recipe and taking the time to leave such thoughtful feedback! I do hope you give it another go. Let me know if you get a chance!
Delicious. Quite labour intensive but worth the effort. Loved the fluffy topping.
Hi Sandy! I’m so glad you enjoyed it, and really appreciate you letting me know! I liken making a moussaka to making a lasagna, but the good thing is there’s usually enough to freeze a few portions for another day. I sometimes make double the amount of eggplant slices too and freeze them for next time. In any case, thank you!
Has anyone tried the No Cook “Cheat’s Bechamel Sauce” as suggested in the Variations? How did it turn out compared to the classic? As a first time attempt at this moussaka, do you recommend or stick with the original? I have never made Bechamel Sauce before and am interested in the lighter version.
Hello Helen! I’m so glad you’re interested in trying the recipe! I don’t think you’ll be disappointed! As for your question about the bechamel, I’ve made this ‘cheat’s’ version a few times, but if it’s your first time making moussaka, I highly recommend going with the original recipe for the bechamel. The other version is fine but not quite as good 😉 Don’t be scared of the bechamel. Just take your time and follow the instructions. You can even make it ahead if you like so that the recipe doesn’t feel overwhelming the first time you make it. Just think ‘lasagna’ time-wise! I really hope you enjoy it! Let me know if you get a chance!
I am really looking forward to trying this recipe! However, I only have a 9 x 13 dish which I always use ro make a 4 layer lasagna. Should I double the moussaka recipe if using this size dish? Also, what type of eggplant works best for this recipe?
That dish is absolutely fine, Helen. As for the eggplant, really you can use any kind, but I usually use the large dark purple ones because it’s easier to make nice big slices out of them. Enjoy!
How funny you should email this recipe today as I attempted it earlier. I say attempted as I had a bit of a disaster with the aubergine slices 🤦♀️
I did manage to salvage enough to make an individual one which was incredibly delicious 😋 I’ve put the meat sauce and béchamel in the fridge and I’ll go get more aubergines tomorrow.
I’ve never made or even tried moussaka before and I think this will be a new favourite. I used a mix of lamb and pork mince which is my go to for a lamb recipe. Also used just 1tsp of cinnamon as I’m not a fan.
Another of your excellent recipes to add to my growing list! Thank you for sharing it Helen ☺️
I’m gonna pop it on my food insta and I’ll tag you if you want a nosy @nixlikestocook
Hi, Nikki! Ooh, thank you so much for letting me know! I just checked out your Instagram post and it looks truly fabulous with the golden top and salad on the side! As for the aubergines, did they burn or stick to the pan by any chance? Anyway, don’t worry – I’ve had a couple of disasters with them before too but it gets easier the more you cook them 🙂
They didn’t burn as such but they did overcook and they stuck to the tray 😖 All sorted now and I used baking paper this time so no sticking. I’m used to cooking aubergine in my air fryer not my oven, plus my oven is on the blink so that didn’t help matters. Thanks again for the fab recipe!
I’ll add a note to the recipe, Nikki, because although you don’t strictly speaking have to use baking paper, it will absolutely make sure that the slices don’t stick. That’s what I usually do because I’m not sure if my trays are non-stick. Anyway, glad you figured it out, and thanks again for trying the recipe. I’m so glad you liked it!
Delicious! I’ve never tried moussaka before and I’ll definitely do this again. It’s really no more work than lasagne – where you spend more time on the eggplant than pasta layers, you make up the time by not having to prepare a separate tomato sauce. Love the egg in the bechamel sauce.
Hello Catherine! I love that you were brave enough to try this, even though it was new to you, and I’m absolutely thrilled that you liked it so much! You’re right, it takes about the same time to make as a lasagna, and there can be plenty left over for another dinner or for freezing so it’s worth the little bit of effort. Sometimes I make double the amount of eggplant slices too and freeze them for the next time! Thank you so much for your encouraging comment 🙂
I used your recipe for my first attempt at making a Mousaka, and it came out pretty good! I gave a piece to my Greek neighbour Tas, and She gave it the stamp of approval. I will definitely make it again. Thanks,
Andrew.
Ahh thank you so much for the feedback, Andrew. It’s of course a huge compliment that you got the seal of approval from a Greek. I’m so happy you liked it and hope that you’ll make it again 🙂
Excellent recipe, delicious results! Out of an abundance of choices, this one is my go to. Thank you, Helen!
What a lovely compliment on the first day of the year. Thank you so much, Pam!
Perfect recipe brimming with flavours and textures. Wouldn’t change anything. ευχαριστώ!
Παρακαλώ! One of my favorite recipes of all time, and I’m so happy you enjoyed it so much, too, Al! 🙂
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
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! 🙂
Thank you just disappointed my benchmark didn’t puff up ?
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. 🙂
Well written instructions with useful tips & great photos! Can’t wait to try this recipe with our bumper crop of eggplants!
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 🙂
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
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. 🙂
I always look forward to Greekfest! Nothing compares to mousaka nor loukamades.
Totally agree, Sarah. I adore moussaka and make it regularly for ourselves and guests 🙂
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.
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! 🙂
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!
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. 🙂
Easy recipe with roasting the eggplant, Tasted delicious!Silence at the dinner table was a sure sign of enjoyment :). Will definitely make again. Thanks
So glad you enjoyed it, Sophie. Thanks so much for letting me know!
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!
Wow, I bet that was extra tasty, karen – thank you so much for the feedback. I’m so happy you liked it!