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 0.75cm / 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 (mince); 1/2 cup dry red wine (optional); 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; 1.5 tsp sugar; 2 tsp dried oregano; 1/2 tsp ground cinnamon (or 1 cinnamon stick); 3/4 tsp salt; 60 g / 4 tbsp butter; 5 tbsp plain flour; 2 1/2 cups milk (any fat %); 1/4 tsp freshly grated nutmeg (optional); 1/2 cup grated parmesan cheese (or Kefalotiri cheese); 1 whole egg; 1 egg yolk; 1 1/4 tsp Vegeta, vegetable or chicken stock powder (or salt); 1/4 tsp pepper; 1/3 cup panko breadcrumbs

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If you have ever craved a dish that perfectly marries the comforting warmth of lasagna with the bright, sunny flavors of Greece, then you are about to fall in love with this Moussaka (Greek Eggplant Lasagna) Recipe. This classic Greek dish layers tender, roasted eggplant slices with a rich, savory beef or lamb filling spiced delicately with oregano and cinnamon, all crowned by a luscious, creamy bechamel sauce. Each bite brings a harmony of textures and flavors that is both hearty and elegant—ideal for welcoming friends or simply treating yourself to a taste of the Mediterranean sunshine at home.

Ingredients You’ll Need

The image shows a close-up of a white pot filled with thick brown meat sauce with small bits of ground meat and small pieces of tomato visible, slightly glossy with a rich texture. A metal spoon is partially submerged in the sauce, showing the texture clearly. The pot is placed 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, from the silky eggplant slices to the aromatic spices that give the filling its signature character. These simple yet essential components come together to build layers of robust flavor, luscious creaminess, and satisfying texture.

Eggplant (1 kg / 2 lb): Sliced about 0.75 cm thick to achieve the perfect softness when roasted without becoming mushy.
Salt (1 tsp): Used to draw out excess moisture from eggplant, ensuring it roasts beautifully and stops sogginess.
Olive oil (2 – 3 tbsp + 1 tbsp for filling): Adds richness and helps caramelize the eggplant and sauté the filling perfectly.
Onion (1, diced): Provides sweetness and depth when gently cooked into the meat sauce.
Garlic cloves (3, minced): Infuses the filling with pungent, warming flavor.
Ground beef or lamb (700 g / 1.4 lb): Choice of meat adds savory heartiness; lamb brings an earthy touch while beef offers lean richness.
Dry red wine (½ cup, optional): Enhances the sauce with acidity and complexity.
Crushed tomatoes (400 g / 14 oz): Forms the rich tomato base for the meat filling.
Tomato paste (3 tbsp): Intensifies the tomato flavor with concentrated sweetness and body.
Beef broth/stock (1 cup): Brings moisture and additional depth to the filling’s sauce.
Beef bouillon cube (1, crumbled): Amplifies savory notes perfectly.
Bay leaves (2): Impart subtle herbal fragrance.
Sugar (1.5 tsp): Balances the acidity of the tomatoes.
Dried oregano (2 tsp): A signature herb in Greek cooking, lending a warm, slightly minty flavor.
Cinnamon (½ tsp): Adds a surprising hint of sweet spice that magically brightens the meat sauce.
Salt (¾ tsp): Essential for seasoning throughout.
Butter (60 g / 4 tbsp): For a velvety, golden bechamel sauce.
Plain flour (5 tbsp): To thicken the bechamel perfectly.
Milk (2 ½ cups): Makes the sauce creamy and smooth—any fat percentage works.
Nutmeg (¼ tsp, freshly grated, optional): Adds a subtle warming note to the bechamel.
Parmesan cheese (½ cup, grated): Or Kefalotiri cheese for authentic tangy richness in the sauce.
Egg and egg yolk: To enrich and help set the bechamel topping.
Vegeta, vegetable or chicken stock powder (1 ¼ tsp) or salt: Enhances the sauce’s savory layers.
Pepper (¼ tsp): For just the right seasoning kick.
Panko breadcrumbs (⅓ cup): Sprinkled on top to create a crisp, golden crust.

How to Make Moussaka (Greek Eggplant Lasagna) Recipe

Step 1: Prepare the Eggplant

Start by slicing the eggplant into just under half an inch thick pieces. Place the slices in a large colander, overlapping slightly, and sprinkle them generously with salt. This crucial step helps pull out any bitterness and excess moisture, ensuring your eggplant slices roast evenly without sogginess. Let them sweat for about 30 minutes, then pat the slices dry thoroughly with paper towels. Brush each slice with olive oil and roast in a hot oven until they’re lightly browned and perfectly tender. This gives your layers a silky, melt-in-your-mouth base that’s anything but gloopy.

Step 2: Make the Meat Filling

While the eggplant sweats, heat a tablespoon of olive oil in a large skillet over high heat and sauté the diced onion and minced garlic briefly until fragrant and translucent. Add the ground beef or lamb and brown it thoroughly, breaking up any lumps so the meat cooks evenly. Pour in the optional red wine, letting it reduce to eliminate any sharp alcohol taste. Then stir in crushed tomatoes, tomato paste, beef broth, bouillon, bay leaves, sugar, oregano, cinnamon, and salt. Simmer this hearty filling gently for 15 minutes until thickened into a savory, spiced sauce that will delight your senses.

Step 3: Prepare the Bechamel Sauce

Now for that signature creamy topping. Melt butter in a pan over medium heat, add the flour, and cook while stirring for a full minute to cook out the raw flour taste. Slowly pour in milk, whisking constantly to prevent lumps, and continue stirring as it thickens into a rich, velvety sauce. Once thick enough to coat the back of a wooden spoon, remove from heat and whisk in the grated cheese, nutmeg if using, stock powder or salt, and pepper. After it cools slightly, whisk in the egg and egg yolk to give the sauce its perfect silky, custard-like finish.

Step 4: Assemble and Bake

Lower your oven temperature to 180°C (350°F). In a suitable baking dish—my favorite is a 26cm (9-inch) cast iron skillet—layer half of the roasted eggplant slices on the bottom. Spread all the meat filling evenly over this base, then cover with the remaining eggplant slices. Pour the luscious bechamel sauce over the top, making sure it’s evenly distributed, and sprinkle with panko breadcrumbs for an irresistible golden crunch. Bake for 30 to 40 minutes until bubbling and beautifully browned. Let it rest for 10 minutes before slicing so the layers settle perfectly.

How to Serve Moussaka (Greek Eggplant Lasagna) Recipe

A skillet filled with a layered casserole shows a golden brown crust on top, slightly crispy and uneven with green herb leaves sprinkled as garnish. The top layer is creamy and cheesy, melting over a thick layer of cooked ground meat mixed with herbs and small pieces of vegetables, visible inside the scoop being taken out by a spoon. The casserole sits on a white marbled surface, over a blue and white striped cloth, with a white bowl blurred in the background. The colors include light golden on top, dark brown and rich red tones in the middle, and creamy white beneath the crispy top. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Your beautifully baked Moussaka is a feast on its own, but adding fresh touches really lifts the experience. Try garnishing with a handful of freshly chopped parsley or a sprinkle of extra grated parmesan. A light drizzle of good extra virgin olive oil right before serving adds a fruity richness. These little details bring brightness and a pop of color to your dish and make it feel truly special.

Side Dishes

Moussaka (Greek Eggplant Lasagna) Recipe is quite rich and filling, so it pairs wonderfully with lighter, refreshing sides. A crisp Greek salad with ripe tomatoes, cucumbers, olives, and tangy feta dressed simply with lemon and olive oil offsets the richness perfectly. You might also enjoy it alongside warm, crusty bread or roasted vegetables for a balanced meal that always leaves you happy and satisfied.

Creative Ways to Present

For a fun twist, try layering moussaka in individual ramekins for elegant single servings—great for dinner parties or fancy weeknight meals. You can also turn leftovers into flavorful stuffed peppers or bake the layers into a savory pie form. This versatile dish is a canvas for your creativity without losing any of its authentic charm.

Make Ahead and Storage

Storing Leftovers

Leftover Moussaka keeps beautifully in the refrigerator for up to three days. Store it in an airtight container to preserve the moisture of the eggplant and the creaminess of the bechamel. When you reheat, the flavors deepen even more, making your second helping just as delightful as the first.

Freezing

This Moussaka (Greek Eggplant Lasagna) Recipe also freezes very well. Wrap individual portions tightly with cling film and foil or use a freezer-safe airtight container. It will keep for up to three months without losing its wonderful texture and flavor. Defrost overnight in the fridge before reheating to maintain the best quality.

Reheating

To reheat, cover your portion with foil and bake in a preheated 180°C (350°F) oven until warmed through—usually about 20 to 25 minutes. This method helps maintain the crispy topping and prevents the dish from drying out. Alternatively, microwave on medium power, covered loosely, stirring halfway to heat evenly, though oven reheating is ideal for preserving texture.

FAQs

Can I use zucchini instead of eggplant in this Moussaka (Greek Eggplant Lasagna) Recipe?

Absolutely! Zucchini is a great substitute if you want a lighter variation or if eggplant is not in season. Just slice and roast similarly, and it will add a delicate sweetness and tender texture to your dish.

Is it necessary to add cinnamon to the meat filling?

Cinnamon is traditional in moussaka and adds a subtle warmth that beautifully complements the savory flavors. While optional, I highly recommend including it for that authentic twist; however, if you are not a fan, you can omit it without compromising the dish.

Can I prepare the meat sauce and bechamel ahead of time?

Yes, both the meat sauce and bechamel can be made a day in advance and refrigerated. This actually allows the flavors to meld beautifully. Bring them to room temperature before assembling and baking the moussaka for best results.

What cheese works best in the bechamel sauce?

Traditionally, Kefalotiri cheese is used for its tangy, salty profile, but Parmesan is an excellent and more accessible substitute. Both melt well and add wonderful depth to the creamy layer.

Is Moussaka suitable for freezing after baking?

While you can freeze baked moussaka, it is best to freeze before baking if possible. Freezing after baking may slightly change the texture of the bechamel topping. Either way, proper wrapping and thawing gently will keep it delicious.

Final Thoughts

This Moussaka (Greek Eggplant Lasagna) Recipe is a truly special dish that showcases the heart and soul of Greek cooking. With its layers of tender eggplant, fragrant spiced meat, and creamy bechamel, it invites you to slow down and savor every comforting bite. I wholeheartedly encourage you to try making it at home—not only will it impress your family and friends, but it will also fill your kitchen with the warm aromas of the Mediterranean that linger long after the meal is gone.