Name: Moussaka (Greek Eggplant Lasagna) Recipe
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: Greek
Ingredients: 1 kg / 2 lb eggplant (aubergines), sliced 0.75 cm / 0.3″ thick; 1 tsp salt; 2–3 tbsp olive oil; 1 tbsp olive oil; 1 onion, diced (brown, white, or yellow); 3 garlic cloves, minced; 700 g / 1.4 lb ground beef or lamb; 400 g / 14 oz crushed tomatoes; 3 tbsp tomato paste; 1 cup beef broth or stock; 1 beef bouillon cube, crumbled (or 1 tsp powder); 2 bay leaves; 1½ tsp sugar; 2 tsp dried oregano; ½ tsp cinnamon (or 1 cinnamon stick); ¾ tsp salt; 4 tbsp (60 g) butter; 5 tbsp plain flour; 2½ cups milk (any fat %); ¼ tsp freshly grated nutmeg (optional); ½ cup grated Parmesan or Kefalotyri cheese; 1 egg; 1 egg yolk; 1¼ tsp Vegeta, vegetable or chicken stock powder (or salt); ¼ tsp pepper; ⅓ cup panko breadcrumbs

Jump to Recipe· 3.8 from 5 reviews

If you’re craving a dish that’s bursting with Mediterranean charm and soul-satisfying layers of flavor, this Moussaka (Greek Eggplant Lasagna) Recipe is your new best friend. Imagine tender slices of roasted eggplant nestled between a rich, spiced ground meat sauce and a luscious, creamy béchamel topping all baked to golden perfection. This iconic Greek comfort food will transport your taste buds straight to the sun-drenched tavernas of the Aegean, delivering a hearty, aromatic meal that’s perfect for family dinners or impressing guests.

Ingredients You’ll Need

A white oval plate holds three layers of thin, long slices of raw eggplant, arranged side by side. Each layer shows the pale cream interior with light brown seeds, bordered by a thin dark purple skin. The eggplant slices overlap slightly, creating a stacked look, and the plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Moussaka (Greek Eggplant Lasagna) Recipe plays a vital role, combining freshness, spice, and creaminess to offer a perfectly balanced and colorful flavor profile. The ingredients are simple, yet each one contributes texture, aroma, and depth to this classic dish.

Eggplant: Choose firm eggplants for the best texture when roasted and layered.
Salt: Essential for drawing out moisture from the eggplants, preventing sogginess.
Olive oil: Adds richness and helps soften and brown the eggplant slices and meat sauce.
Onion and garlic: Build the savory base for the meat sauce with their aromatic qualities.
Ground beef or lamb: Provides a hearty, flavorful filling; lamb offers a traditional touch with earthy tones.
Crushed tomatoes and tomato paste: Bring acidity and depth to the sauce, balancing the richness.
Beef broth and bouillon: Intensify the meaty flavors in the sauce.
Bay leaves, oregano, cinnamon: Classic Greek spices that infuse warmth and complexity into the filling.
Sugar: A subtle hint to round off acidity in the tomato-based sauce.
Butter and plain flour: Form the base of the creamy béchamel sauce, lending smoothness.
Milk: Creates the béchamel’s luscious texture, helping it set beautifully atop the layers.
Nutmeg, Parmesan or Kefalotyri cheese, egg and egg yolk, seasoning: These enrich the béchamel with flavor and help it firm up when baked.
Panko breadcrumbs: Add a delightful crunchy topping contrast to the soft layers beneath.

How to Make Moussaka (Greek Eggplant Lasagna) Recipe

Step 1: Prepare the Eggplant

Begin by slicing your eggplants into evenly thick slices, about 0.75 cm each, for uniform cooking. Sprinkling them with salt and letting them sit in a colander for 30 minutes is a small trick that really pays off by drawing out excess moisture and any bitterness the eggplant might have. After patting them dry, roasting the slices with olive oil in the oven until they’re lightly browned softens them perfectly while preventing the dish from getting watery.

Step 2: Make the Meat Sauce

While your eggplant is doing its thing, heat olive oil and gently sauté diced onions and minced garlic just until fragrant and tender. Introducing the ground beef or lamb next, brown it thoroughly for that deep, rich flavor and crumbly texture. Adding crushed tomatoes, tomato paste, broth, and an array of spices like oregano and cinnamon elevates the sauce with aromatic and savory notes. Simmering this mixture down until thick and luscious ensures every bite of your Moussaka will have a perfectly balanced filling.

Step 3: Whip Up the Béchamel Sauce

This creamy topping is what takes the Greek Eggplant Lasagna to the next level. Melt butter and cook the flour briefly to make a roux, then gradually whisk in milk until smooth and thick enough to coat a spoon. Off heat, stir in Parmesan or Kefalotyri cheese, freshly grated nutmeg, and seasoning for that warm, comforting undertone. Adding eggs just before layering helps the sauce set beautifully with a creamy yet firm finish after baking.

Step 4: Assemble and Bake

Lower the oven temperature for baking and start by layering half the eggplant in a baking dish. Next, spread the hearty meat sauce all over, followed by the remaining eggplant slices. Pour the velvety béchamel sauce on top and sprinkle with panko breadcrumbs for a perfectly golden crust. Baking it for about 30 to 40 minutes allows all the flavors to meld and the topping to become irresistibly crisp and inviting.

How to Serve Moussaka (Greek Eggplant Lasagna) Recipe

A black skillet holds a layered dish with three visible layers: the bottom layer is a rich brown ground meat sauce with a slightly chunky texture, the middle layer consists of thick dark eggplant slices, and the top layer is a golden brown baked cheese crust with some spots browned more than others, sprinkled with small fresh green herb leaves. The skillet sits on a white marbled surface covered by a blue and white striped cloth. A silver spoon inside the skillet lifts some of the meat mixture, showing the layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes like finely chopped parsley or a light dusting of extra grated Parmesan add a pop of freshness and further texture contrast. A few kalamata olives on the side can also enhance the authentic Greek feel and add bursts of salty flavor.

Side Dishes

Serve your Moussaka alongside a crisp Greek salad loaded with tomatoes, cucumbers, red onions, and feta, dressed simply with lemon and olive oil. Crusty bread or warm pita rounds offer the perfect vehicle for scooping up any extra sauce.

Creative Ways to Present

For a fun twist, serve individual portions in small ramekins or bake mini moussakas for elegant single servings. Alternatively, layering the dish in a clear glass casserole showcases its beautiful strata of ingredients, making it a feast for the eyes as well as the palate.

Make Ahead and Storage

Storing Leftovers

Moussaka keeps wonderfully in the fridge for up to three days. Store it covered tightly with plastic wrap or in an airtight container, and all those lovely flavors will continue to meld beautifully.

Freezing

If you’d like to save some for later, this Moussaka (Greek Eggplant Lasagna) Recipe freezes exceptionally well. Just be sure to wrap it securely with foil or freezer-safe wrap, and it will stay good for up to two months without losing its delicious texture.

Reheating

Reheat leftovers in the oven at low heat to maintain that crispy topping and prevent the béchamel from curdling. Cover it loosely with foil to keep moisture in, and warm through until piping hot in the center.

FAQs

Can I make Moussaka vegetarian?

Absolutely! Swap the ground meat for a hearty mix of mushrooms, lentils, or even a medley of roasted vegetables. Keep the béchamel and eggplant layers just as they are for that signature creaminess and texture.

Is it necessary to salt the eggplant?

Salting the eggplant slices before cooking helps to draw out bitter moisture and prevents the final dish from becoming soggy. It’s a simple step but makes a noticeable difference in texture and flavor.

Can I prepare this dish ahead of time?

Yes, you can assemble the entire dish a day in advance and refrigerate it before baking. This makes it perfect for entertaining, as you just pop it into the oven when you’re ready.

What cheese works best in the béchamel sauce?

Traditionally, Kefalotyri cheese is used, but Parmigiano-Reggiano or another hard, salty cheese can be a delicious substitute that melts well and enhances the flavor.

Can I use a different meat other than beef or lamb?

Certainly! Ground pork or turkey can work, but lamb or beef are preferred for their rich taste that complements the spices and eggplant beautifully.

Final Thoughts

There’s something truly magical about this Moussaka (Greek Eggplant Lasagna) Recipe — it combines rustic, comforting layers with sophisticated Mediterranean spices and textures that make every bite unforgettable. Whether you’re new to Greek cuisine or a longtime fan, I highly encourage you to give this beloved dish a try. It’s a journey to Greece right from your own kitchen and a guaranteed crowd-pleaser at the table.