Moussaka recipe – Greek recipes – Mediterranean food

Updated on September 26, 2018

Moussaka recipe is a great dish for dinner! Mediterranean food recipes are always tasty and full of flavor.

If you love lasagna and casseroles, this moussaka is definitely one of dinner ideas to try!

Eggplant moussaka is a great dish for dinner! Greek food recipes are always tasty and full of Mediterranean flavor. If you love lasagna and casseroles, this moussaka is definitely one of dinner ideas to try!

What Greek moussaka is

Moussaka is a traditional Greek food, served in almost every restaurant in Greece. Every chef has his own touch of this dish. If I remember well, I first tried moussaka in this beautiful country.

And I was so delighted!

Wow, such and easy combination of beef or lamb with tomatoes, eggplant and the white sauce. But it is full of flavor, filling and great for enjoying for dinner. It’s impossible to try moussaka only once! Or is it just Mediterranean air and local products?..

Moussaka recipe – Greek recipes - Mediterranean food . Moussaka in baking dish, view from the top. Slice of moussaka on a plate.

Moussaka vs lasagna

To my mind, moussaka is a more healthy version of lasagna, as the pasta is substituted with eggplants.

I actually love baking lasagna (and of course eating it, who doesn’t?). But when I tried moussaka recipe, I thought is was much more tastier! Well first of all, to my mind, eggplant gives this dish more flavor. Moreover, eggplant makes it “juicier”, which is great. This eggplant dish melts in your mouth!

If you love eggplant recipes, you should also try our Stuffed Eggplant boats, which is a great snack.

Gluten free moussaka recipe

However, if you want a gluten free version of moussaka, you can easily use cornstarch instead of regular flour in Bechamel sauce (or Mornay sauce)! Mornay sauce uses Bechamel as a base, but when you add cheese and egg yolks, it actually changes the name!

So, the classic Bechamel sauce is made with flour, but if you are using cornstarch, you will need about 4-5 tbsp.

You can regulate the thickness of the sauce by adding more milk, if you want it lighter. Add more flour (or cornstarch), if it looks too runny, however, keep in mind, that it will thicken more, when you cook it longer.

By the way, if you don’t have the nutmeg, you can add few cloves and a bay leaf instead.

Moussaka recipe – Greek recipes - Mediterranean food . Slice of moussaka with eggplant, beef and cheese on top.

Traditional Greek moussaka

What’s more, you can grill or fry eggplant slices instead of baking them. However, my method will save your time (and calories) and get the great flavor in final dish

Oh, and traditionally Greek moussaka recipe has a layer of thinly slice potatoes. It will be much more filling with more vegetables, however, my version is much lighter and easier to prepare.

I think your guests and family will be grateful for this eggplant lasagna and will ask to prepare it once more (or not once). It is totally worth of extra work, comparing to making traditional lasagna. If you want to serve something easier, check our Zucchini lasagna with chicken.

If you like easy Greek recipes, you should check our Greek salad, which is perfect dish to serve with this moussaka!

Moreover, I love using Greek yogurt in desserts. So if you want delicious and healthy treat, we have Strawberry appetizers, Easy strawberry desserts, Mini Blackberry desserts and Chia seed pudding with mango on our blog.

Eggplant moussaka slice on a plate

Moussaka recipe – Greek recipes - Mediterranean food

Cooking Journey
5 from 4 votes
Moussaka recipe is a great dish for dinner! Mediterranean food recipes are always tasty and full of flavor. If you love lasagna and casseroles, this moussaka is definitely one of dinner ideas to try!
Prep Time 10 mins
Cook Time 1 hr 45 mins
Total Time 1 hr 55 mins
Course dinner, Main Course
Cuisine Greek, Mediterranean
Servings 8
Calories 671 kcal

Equipment

  • 1 baking dish 7 x 10 inch / 18 x 25 cm
  • 1 baking tray with parchment paper
  • 1 pot with a lid
  • 1-2 spatula or spoon
  • 1 large pan with a lid
  • Oven




Ingredients
 
 

  • 3 eggplants medium
  • 2 tbsp olive oil
  • 1 kg beef mince
  • 2 onions small
  • 4 cloves garlic
  • 400 g tomatoes in juice canned
  • 1 tsp salt
  • 2 tsp pepper
  • 1 tsp thyme
For Bechamel sauce:
  • 100 g butter
  • 100 g flour
  • 800 ml milk
  • 3 egg yolks
  • 60 g cheese + extra for topping
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp nutmeg



Instructions
 

  • Preheat oven to 390 F / 200 C
  • Slice eggplants in round shape.
    3 eggplants
  • Layer them on a parchment paper in one layer, drizzle with olive oil.
    2 tbsp olive oil
  • Bake eggplant slices 20 minutes until soft.
To make Bechamel sauce (or Mornay sauce):
  • In a pot on a low heat melt butter, add flour, stir and heat few minutes.
    100 g butter, 100 g flour
  • Slowly add 300 ml or one cup milk, work in batches, stirring well, so no lumps form.
    800 ml milk
  • Add leftover milk and stir well.
  • Heat the sauce until boiling, stirring from time to time.
  • Cook 5 minutes, then add egg yolks, cheese, salt, pepper, nutmeg.
    3 egg yolks, 60 g cheese, 1/2 tsp salt, 1/4 tsp nutmeg, 1/2 tsp pepper
  • Stir, cover with the lid and set aside.
For bolognese sauce or ground meat:
  • Heat 1 tbsp oil in a large pan.
    2 tbsp olive oil
  • Chop the onions and cook on a high heat until translucent.
    2 onions
  • Add chopped garlic cloves to onions. Mix and cook, until slightly browned.
    4 cloves garlic
  • Add ground beef. Cook, stirring, until ready, about 15 minutes.
    1 kg beef mince
  • Add tomatoes in juice in a pan. Crush the tomatoes, stir well.
    400 g tomatoes in juice
  • Cook on a low heat, lid on 20 minutes.
  • Add thyme, salt and pepper, stir well. Remove from heat.
    1 tsp salt, 2 tsp pepper, 1 tsp thyme
Assembling:
  • Brush baking dish with oil.
    2 tbsp olive oil
  • Add 2-3 tbsp of Bechamel sauce to cover the bottom of the baking dish.
  • Put eggplant slices in one layer.
  • Cover with 1/3 cooked beef mince.
  • Cover with 3-4 tbsp Bechamel sauce.
  • Repeat the layers 2 times more: eggplant, Bechamel, Bolognese. Last layer – Bechamel sauce. You can add extra cheese on top.
  • Bake about 50 minutes 350 F / 180 C or until golden and ready.
  • Let it cool a little, so it is easier to cut. Serve and enjoy!
Rate this recipe and leave a comment


Notes

It will keep up to 4 days in the fridge.
Nutrition Facts
Moussaka recipe – Greek recipes - Mediterranean food
Amount per Serving
Calories
671
% Daily Value*
Fat
 
47
g
72
%
Saturated Fat
 
21
g
131
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
19
g
Cholesterol
 
207
mg
69
%
Sodium
 
773
mg
34
%
Potassium
 
1097
mg
31
%
Carbohydrates
 
32
g
11
%
Fiber
 
7
g
29
%
Sugar
 
15
g
17
%
Protein
 
32
g
64
%
Vitamin A
 
810
IU
16
%
Vitamin C
 
11
mg
13
%
Calcium
 
249
mg
25
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Bechamel sauce, eggplant lasagna, Mediterranean food, Moussaka recipe

Comments:

  1. I love mousakka but we make the Arabic one which comes with no cheese so it’s lighter, but the Greek/Cypriot version is also amazing!!

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