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Moussaka is a classic Mediterranean dish popular in many countries, including Greece, Turkey and Egypt. The exact origins of Moussaka are uncertain, but it is believed to have been influenced by Arabic cuisine and introduced to Greece during the Ottoman Empire. Today, there are many variations of Moussaka, each with a unique flavour and ingredients.

In Greece, the traditional version of Moussaka is made with layers of sliced eggplant, minced lamb or beef, and a béchamel sauce made from flour, butter, and milk. In Turkey and Egypt, it is typically made with ground beef or lamb, eggplant, tomato, and peppers.

My version of Moussaka is a classic Greek recipe made with eggplant, ground beef, and a creamy béchamel sauce. I roast the eggplant slices in the oven with olive oil and sprinkle salt and pepper to bring out their natural sweetness and flavour. For the meat sauce, I use a combination of onions, garlic, and ground beef, seasoned with oregano and tomato paste for a rich and savoury flavour. The béchamel sauce is made from scratch, using flour, butter, and milk, and is seasoned with salt, white pepper, and a pinch of nutmeg for a velvety smooth finish.

To assemble the Moussaka, I layer the eggplant slices, meat sauce, and béchamel sauce in a baking dish and sprinkle panko breadcrumbs on top for a crunchy texture. I then bake the dish in the oven until golden brown and serve it warm with a side salad or some crusty bread.

Overall, Moussaka is a delicious and comforting dish perfect for any occasion. Whether you prefer the traditional Greek version or like experimenting with different ingredients and flavours, there’s a Moussaka recipe for everyone to enjoy.


Basic Ingredients for Moussaka

Eggplant: Eggplant is a key ingredient in Moussaka and adds a delicious, meaty texture.

Olive Oil: Olive oil is used to roast eggplant and is a staple ingredient in Mediterranean cuisine.

Ground Beef: Ground beef is used in the meat sauce and provides a rich and savoury flavour.

Celery and Carrots: These vegetables are used in the meat sauce and add a sweet and earthy flavour.

Onion and Garlic: Onion and garlic are used in the meat sauce and add a savoury and aromatic flavour.

Tomato Paste and Canned Tomatoes: Tomato paste and canned tomatoes are used in the meat sauce and provide a rich and tangy flavour.

Oregano: Oregano is used in the meat sauce and adds a fragrant and earthy flavour.

Sugar: A small amount of sugar is added to the meat sauce to balance the tomatoes’ acidity and add sweetness.

Butter: Butter in the béchamel sauce adds a rich and creamy flavour.

Flour: Flour is used to make the roux for the béchamel sauce and helps to thicken it.

Milk: Milk makes the béchamel sauce and provides a creamy and smooth texture.

Panko Breadcrumbs: Panko breadcrumbs are used to top the Moussaka and add a crunchy texture.

alternative ingredients

Vegetarian or vegan version: Instead of ground beef, you can use lentils, mushrooms, or tofu as a vegetarian or vegan option.

Zucchini: You can substitute some or all of the eggplant with zucchini for a lighter flavour and texture.

Sweet Potato: You can use sweet potato instead of eggplant for a sweeter and creamier Moussaka.

Lamb: You can combine lamb and beef instead of ground beef for a richer and more intense flavour.

Spices: Add cumin, coriander, or paprika to the meat sauce for a more complex and flavorful Moussaka.

Cheese: You can sprinkle some grated Parmesan or feta cheese on top of the Moussaka before baking for a cheesy and tangy flavour.

Breadcrumbs: Instead of panko breadcrumbs, you can use regular breadcrumbs or crushed crackers for a similar crunchy texture.

Potatoes: You can add sliced potatoes to the dish for a heartier and more filling Moussaka.

Non-dairy Milk: If you’re vegan or lactose intolerant, you can use non-dairy milk like almond or soy milk instead of regular milk in the béchamel sauce. You can also use vegan butter or margarine.

Gluten-free: If you’re gluten-free, you can use gluten-free flour or cornstarch to make the roux for the béchamel sauce. You can also use gluten-free breadcrumbs.

Preparation Tips for Moussaka

  • Salting it before roasting it will remove excess moisture and prevent the dish from becoming watery. To do this, sprinkle salt over the eggplant slices and let them sit for about 30 minutes before rinsing and patting them dry with a paper towel.
  • Roasting the eggplant in the oven before assembling the Moussaka will bring out its natural sweetness and flavour. Brush the eggplant slices with olive oil and season with salt and pepper before roasting them in the oven at 200 degrees Celsius for about 15-20 minutes or until lightly browned and softened.
  • When making the meat sauce, be sure to brown the ground beef in a hot pan before adding the vegetables and other ingredients. This will give the meat a nice caramelised flavour and texture.
  • Make the béchamel sauce, it’s important to make a roux by mixing the flour and butter together until it turns slightly golden brown. This will remove the floury taste and give the sauce a nutty and rich flavour.
  • When making the béchamel sauce, use a whisk to mix the milk and flour mixture together. This will help prevent clumps and ensure a smooth and creamy texture.
  • Be sure to season each layer of the Moussaka well with salt and pepper, as well as other spices like oregano or paprika, to bring out the flavours of each ingredient.
  • Allow the Moussaka to rest for 10-15 minutes after baking to allow the flavours to meld together and make it easier to slice and serve.

Serving Tips for Moussaka

  • Moussaka is best served hot and fresh out of the oven. Allow it to cool for a few minutes before slicing and serving.
  • Sprinkle some fresh parsley or cilantro on top of the Moussaka before serving to add a pop of colour and freshness.
  • Serve the Moussaka with a side salad of fresh greens, tomatoes, and cucumber dressed with a simple vinaigrette. This will add some freshness and crunch to the dish.
  • Serve some crusty bread on the side to soak up the delicious meat sauce and béchamel sauce.
  • Moussaka can be made ahead of time and reheated before serving. This makes it an excellent option for meal prep or entertaining guests.
  • Moussaka also freezes well so that you can save any leftovers for later. Wrap it tightly in foil and freeze it for up to 3 months. When ready to serve, thaw in the fridge overnight and reheat in the oven until heated through.

storage tips

Fridge: You can store any leftover Moussaka in an airtight container in the fridge for up to 4 days. Reheat it in the oven or microwave before serving.

Freezer: Moussaka also freezes well and can be stored in the freezer for up to 3 months. Wrap it tightly in foil or plastic wrap, or store it in an airtight container. To reheat, thaw in the fridge overnight and reheat in the oven until heated through.

Portion Control: If you’re planning to freeze the Moussaka, it’s a good idea to first portion it out into smaller servings. This will make it easier to thaw and reheat only what you need and prevent waste.

Reheat Properly: When reheating Moussaka, be sure to do so properly to ensure that it’s heated all the way through. You can reheat it in the oven, microwave, or stove, depending on your preference

Moussaka (Full Video)


Servings: 8 people
Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes



  • 1 kg eggplant
  • Salt
  • ¼ cup olive oil

Meat Sauce

  • 2 celery stalks, finely chopped
  • 2 carrots, finely chopped
  • 1 large onion, finely chopped
  • 2 tsp minced garlic
  • 500 g ground beef
  • 2 tsp salt
  • 1 tsp black pepper powder
  • 2 cans chopped tomato
  • 3 tbsp tomato paste
  • 1 tsp dried oregano
  • ½ tsp sugar
  • 3 cups water
  • olive oil
  • 1 piece red chilli (optional)

Bechamel Sauce

  • 5 tbsp butter
  • 5 tbsp all-purpose flour
  • 5-6 cups of milk
  • ¼ tsp white pepper powder
  • a pinch of nutmeg


  • 1 cup panko breadcrumb


  • To prepare the eggplants: Preheat the oven to 200 degrees Celsius. Cut the eggplant ¼ inch thick lengthwise.  Lay the eggplant on a baking sheet lined with parchment paper. Brush with oil, and season with salt and pepper.  Bake for 15- 20 minutes or until lightly browned and softened. Remove and set aside to cool slightly.
  • For the meat sauce, in a medium-sized pot, sauté the celery, carrots, and onions with a couple of tablespoons of olive oil until translucent. Add the garlic and chilli and sauté until fragrant. Add the ground beef and season with salt and black pepper powder. Once the meat has browned, add the chopped tomatoes, tomato paste, oregano, sugar and water; mix and bring the mixture to a boil on high heat, then cover the pot and leave to simmer on low heat for about 30 to 40 minutes until the sauce thickens.
  • To make the béchamel sauce, melt the butter in a separate pot on medium–low heat. Mix the flour with the melted butter to make the roux. Continue mixing the roux until it has turned slightly golden brown. It is essential to brown the roux to remove the floury flavour from yourbéchamel sauce. Add the milk and continue mixing to avoid clumps and anything from sticking to the base. If the sauce is too thick, add more milk—season with salt, white pepper powder and nutmeg. Remove from heat and keep aside.
  • To assemble, Place half the eggplant in the bottom of a baking dish.  Then top with all the meat filling. Top with remaining eggplant, then pour over the Béchamel Sauce and sprinkle with breadcrumbs. 
  • Bake for 30 – 40 minutes or until golden brown. Allow to stand for 10 minutes before serving.

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