Moussaka Eggplant Recipe – Our flavorful twist on a classic Mediterranean dish with layers of seasoned roasted eggplant, scrumptious meat sauce, and creamy cheese sauce. Full of flavor hearty dinner that’s worth all the effort!
I’m always up for a cooking challenge, especially during this time when I have most of my time spent in my kitchen. And one thing that has been on top of my list is making my personal take on a classic Greek dish – Moussaka.
Just like any other recipe, moussaka has also different variations to it. I just hope my version here gets a nod from Greek Mamas out there, who also have their own version of this widely popular layered dish.
This eggplant casserole recipe is like a Lasagna to the Italians and Shepherd’s Pie to the Americans. Let me show you why.
What is Moussaka?
Moussaka is an eggplant layered baked dish with seasoned tomato-based ground meat and topped with a milk-based sauce. Some versions would skip the topping, some would also use other variants of vegetables like zucchini, mushrooms and sliced potatoes. It may be time-consuming, I must say, but definitely worth all the trouble.
Moussaka Ingredients
There are 3 main ingredients that make up for this dish – eggplant, ground meat, and milk-based sauce.
Eggplant
Traditionally eggplant slices are fried, but I prefer them baked. Your waist would thank you for that. But before it gets baked, you have to salt the eggplant first to extract excess liquid before you brush them with olive oil, garlic, and Italian seasoning mixture. Once again, this is just my personal take coz I love to have that flavors as well in the eggplant layer. Otherwise, you can go as simple as seasoning it with salt and pepper drizzled with a bit of olive oil. You’ll still be fine.
Ground Meat
The traditional meat sauce for a Moussaka recipe is made with lamb, but then again, it’s equally as delicious with beef. So feel free to use beef or lamb. It this cooked in a tomato-based sauce with other spices like Cajun seasoning, paprika, garlic, onion, and allspice. Then I also added some leftover red wine that I used for my Braised Lamb Shanks for an added dimension of flavor. Feel free to swap it with beef broth, if you don’t have any.
Milk Cheese Sauce
Unlike the usual Bechamel sauce, this one here has an added parmesan cheese into the mix and also topped with grated parmesan. I also added an egg to help it set as it bakes or it will be all over the casserole dish.
Can You Make Moussaka In Advance?
Yes, you can! You can prepare the eggplant and meat sauce a day before for this beef moussaka, then store them in the fridge in an airtight container. On the day of serving, bring the ingredients to room temperature, prepare the cheese sauce and assemble them according to recipe instructions.
Can You Freeze Moussaka?
As for freezing, cook the dish as per recipe instructions. Then let it cool before covering it with a cling wrap and then with an aluminum foil and freeze. To reheat, thaw it and reheat at 350F for 20-25 minutes uncovered or until a knife inserted into the center comes out clean. If it’s browning too fast, tent it with aluminum foil.
What to Serve with Moussaka?
Moussaka, no matter how it is prepared, is already a heavy dish. You can serve it as it is or pair it with something light and acidic to cut out the richness. A green leafy salad would be a great choice, while this Rice Pilaf or this Homemade White Bread would satisfy for those who want a carb-loaded meal.
More Recipes Using Ground Beef
How To Make Moussaka
Eggplant Moussaka Layer
Preheat oven to 400°F (200°C). Place eggplant rounds on a paper towel and sprinkle with sea salt until the eggplant begins to “sweat”. This is the moisture being pulled out by the salt. Dry with paper towel when moisture has come out. About 10-15 minutes. In a small bowl, whisk together olive oil, minced garlic and Italian seasoning. Brush olive oil mixture onto eggplant rounds and bake on a wire rack until browned and tender. About 25-30 minutes. Reduce oven to 350°F(177°C).
Moussaka Meat Sauce
Cook ground beef in a large skillet until cooked through. Strain and remove ground beef. Reserve ground beef on another plate. In the same skillet, heat oil and add onion, garlic, Cajun seasoning, bay leaf, cinnamon, paprika, all spice and dried parsley. Stir and cook until onions are tender. Add tomato paste and stir.
Add red wine and simmer until sauce thickens. Then, add tomato sauce and mix well. Return ground beef to the pan and stir.
Moussaka Cheese Sauce
In a saucepan, heat butter and add flour. Mix until well combined. Add milk and whisk until smooth and there are no lumps. Whisk often until the sauce is the consistency of pudding. About 5 minutes. Remove from heat and add cheese.
Whisk in egg yolk and whisk constantly until golden yellow. Season with salt and white pepper.
Layering up Moussaka
Layer an 8×8 baking dish (double recipe for 9×13 baking dish) with single layer of roasted eggplant. Follow with meat sauce. Add another layer of eggplant and another layer of meat sauce.
Top with milk mixture and sprinkle with grated parmesan cheese. Bake at 350°F for 30-45 minutes until browned and sides are bubbling. Garnish with fresh parsley.
Moussaka
Ingredients
- 2 eggplants , sliced into thin rounds
- 2 tablespoons (34g) sea salt
- ½ cup (125ml) olive oil
- 1 tablespoon (8g) minced garlic
- 1 tablespoon (5.5g) Italian seasoning
- Salt and pepper to taste
Moussaka Meat Sauce
- 1 lb (453.59g) ground beef or lamb , (I used beef)
- 1 tablespoon (14ml) oil
- 1 large onion , chopped
- 2 tablespoons (16g) garlic , minced
- 1 tablespoon (12g) Cajun seasoning
- 1 Bay leaf
- ½ teaspoon (1.3g) cinnamon
- 1 teaspoon (2g) paprika
- ½ teaspoon (1g) ground all spice
- 2 tablespoons (3.2g) dried parsley
- 2 tablespoons (32g) tomato paste
- ½ cup (117.5ml) red wine
- 1 8-oz can tomato sauce
Moussaka Cheese Sauce
- 3 tablespoons (42g) butter
- 3 tablespoons (30g) flour
- 4 cups (960ml) whole milk
- 1 cup (100g) grated parmesan
- 1 egg yolk
- Salt and white pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Place eggplant rounds on a paper towel and sprinkle with sea salt until the eggplant begins to “sweat”. This is the moisture being pulled out by the salt. Dry with paper towel when moisture has come out. About 10-15 minutes.
- In a small bowl, whisk together olive oil, minced garlic and Italian seasoning. Brush olive oil mixture onto eggplant rounds and bake on a wire rack until browned and tender. About 25-30 minutes. Reduce oven to 350°F(177°C).
- Cook ground beef in a large skillet until cooked through. Strain and remove ground beef. Reserve ground beef on another plate.
- In the same skillet, heat oil and add onion, garlic, Cajun seasoning, bay leaf, cinnamon, paprika, all spice and dried parsley. Stir and cook until onions are tender.
- Add tomato paste and stir.
- Add red wine and simmer until sauce thickens.
- Add tomato sauce and mix well. Return ground beef to the pan and stir.
- In a saucepan, heat butter and add flour. Mix until well combined.
- Add milk and whisk until smooth and there are no lumps. Whisk often until the sauce is the consistency of pudding. About 5 minutes.
- Remove from heat and add cheese.
- Whisk in egg yolk and whisk constantly until golden yellow. Season with salt and white pepper.
- Layer an 8x8 baking dish (double recipe for 9x13 baking dish) with single layer of roasted eggplant. Follow with meat sauce. Add another layer of eggplant and another layer of meat sauce. Top with milk mixture and sprinkle with grated parmesan cheese. Bake at 350°F for 30-45 minutes until browned and sides are bubbling. Garnish with fresh parsley.
Tips & Notes:
- Serve warm or eat out of the fridge as breakfast. Moussaka is delicious served warm or cold!
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Jess says
This was very flavorful and tasty. Served with a hearty sourdough first 2 nights and over a cheesy polenta later in the week. Would make again.
Proportions aren’t quite right though. I did mine in an 11×7 because my 8×8 was otherwise occupied. After layering it in there was no way a 4 c bechamel was going to fit in the pan. I sized it down to 3c and still had about a 0.5c too much.
Imma says
I’m so glad you loved it. Thanks for the feedback, I’ll retry the recipe and see what happens.
Jeanette Critien says
This my old way to do it.
Have not made one in many years
Nice one ..uncomplicated.
All others contain potatoes. I thoughts was strange.
Thank you.
ImmaculateBites says
Great! Thanks for taking time to share your thoughts .
Linda I Pinkel says
The flavor was excellent and we all enjoyed it even if it was rather soupy. The white sauce never thickened. I remembered too late that white sauce is 1:1…1 tblsp flour to 1 cup of milk. This called for 3:4 and it never thickened properly. Next time I would cut the milk to 3 cups.
Deb says
This was good! I had to add a couple tbs more flour than instructed to get the bechamel to thicken. Also, I wasnt sure what flame to heat the meat and the bechamel on. That would be helpful to know. I also cut down on the cheese and used ground turkey. You could probably add green peas and it would be nice. I made a zuchinni/banana bread with 1/2 whole wheat flour and less sugar to him with it and it was very good together. Thanks for the recipe! I will save and make agsin!
Julia Knaake says
OK so this is the 4th time I have made this
( probably half the recipe for 2 of us )
and it is sooooo good….
ImmaculateBites says
OMG.4times? WooHoo! Thanks so much for letting me know. Am SOO Thrilled!
Julia A Knaake says
Imma tonight is time number 5…still delicious
ImmaculateBites says
Woohoo!! Thanks Julia
Rex Hutcheson says
We very much enjoyed this dish. Thanks.
Krista Milam says
Hi!! I can’t wait to make this- looks amazing & I love lamb … unfortunately, some family members do not . So I was wondering would veal work in this recipe?? . I know you recommend ground beef- I’ll have to try that sometime . But for the first time making it I was curious about using other meat varieties in the dish. Thanks so much!!
Krista
ImmaculateBites says
Hi Krista! Veal will work just fine. Do let me know how it turns out for you :).
lisa says
delicious! I served it over polenta. It’s most definitely a lasagne alternative ! i loved it but would peel the eggplant and slice it thicker since it just disappeared slicing it thin. I also used GF flour which didn’t work probably as well as regular flour. It’s very hearty and I did use ground lamb as well as some lamb stew meat chopped smaller. then i cooked that sauce a bit in my insta pot then finished the recipe. i didn’t have Caribbean spice but added some cayenne to make up for it! i will def make it again! delish!
imma africanbites says
Thank you for sharing your thoughts, Lisa. I’m glad you like this.
Marc F. says
First time I’ve ever made Moussaka. Was making it just for myself and only had one egg plant so cut the recipe in half, but thinking my eggplant may have been on the large size try to adjust accordingly. It was very tasty, however would probably go with just a little list all spice and cinnamon, I am a personal preference and when my daughter tested it she said it tasted a little like a full candle, LOL. Looking at the picture afterwards thinking I should’ve maybe finished it under a broiler to get that browning. Will definitely make again. Thanks for sharing the recipe!
ImmaculateBites says
Thanks for taking time out to share your feedback with us. Glad to hear it turned out well for you.
Wendy says
Mmmmmmmm! Deliciosa Mussaka griega. La preparo en múltiples ocasiones a lo largo del año. Ésta se vé espectacular. La salsa de queso nosotros la llamamos Salsa Bechamel (salsa básica) y el queso lo ponemos encima. Cuidaros y Besitos .
P. D. Me viene a la memoria acerca de las salsas básicas una película preciosa ” The hundred-food journey ” con la fantástica Helen Mirren, te la recomiendo. Preciosa!
ImmaculateBites says
Muchas gracias Wendy. Definitivamente me tomaré el tiempo para ver esta película. Suena muy interesante. Gracias por compartir. 🙂
Wendy says
Mmmmmmmm! Deliciosa Mussaka griega. La preparo en múltiples ocasiones a lo largo del año. Ésta se vé espectacular. Cuidaros y Besitos
Marissa Clunie says
Hi I love eggplants, Im so glad to experience something new, I have a friend that this will be an opportunity for her to be more enthusiastic with this amazing vegetable.
ImmaculateBites says
Hi Marissa!
This recipe is a great way to convert anyone who has an aversion to this wonderful vegetable. :). Looking forward to you and your friend trying it out.
Liz Streithorst says
I’ve never enjoyed eggplant, but here lately I’ve found recipes using it that sound so good. If I find a way to prepare it that is good to me I’ll plant some in my garden next year. Next time I go to the store I’ll pick a pretty one up and give your recipe a try and let you know.
I agree that we are going through a very hard time in this country right now. All I know to do is what Martin Luther King said and treat everyone by the content of their character.
ImmaculateBites says
Hi Liz! I am so excited for you to try out this recipe. I am sure you will love it, so get ready to plant this in your garden next year :).
And may God see us through this tough time in our country.
xo
lynda says
Made this yesterday thinking how wonderful a dish like this is as a leftover, no did’t happen it was so yummy there were no leftovers. I loved the spices (I tend to us heaping teaspoons/tablespoons as I love all the spices in all of Imma’s recipes). Easy to make and so good my only problem was making the cheese sauce I need to work on that as mine never thickened but still a great taste.
imma africanbites says
Thank you for taking the time to leave a comment, Lynda. And I’m sorry about your cheese sauce. What I’d do though to thicken it is to whisk it constantly until you achieve your desired thickness. Or mix 1 tbsp of cornstarch + 1 tbsp of the sauce and add the mixture back to the saucepan, and stir until combined.
lynda says
Made this yesterday thinking how wonderful a dish like this is as a leftover, no did’t happen it was so yummy there were no leftovers. I loved the spices (I tend to us heaping teaspoons/tablespoons as I love all the spices in all of Imma’s recipes). Easy to make and so good my only problem was making the cheese sauce I need to work on that as mine never thickened but still a great taste.
ImmaculateBites says
Hi Lynda! I am thrilled you loved this recipe :). Next time if your cheese sauce is not as thick as you would like, mixa about a tablespoon of flour with 2 tablespoons of cheese sauce until the mixture is smooth. Add the mixture back to the milky cheese sauce, and stir until combined and desired thickness is achieved. Hope this helps.