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Greek Moussaka (Musaka)
5 from 38 votes

Greek Moussaka (Musaka)

Greek Moussaka is a layered casserole featuring a rich minced lamb meat sauce spiced with cinnamon and paprika, combined with fried aubergine and potato slices, and topped with a creamy béchamel sauce enriched with Parmesan and egg yolk. The dish results in a hearty, textured bake with layers of tender vegetables and a smooth, flavorful topping. It suits home cooks willing to layer flavors and enjoy a classic Mediterranean comfort food.

Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hrs
Servings: 4 people
Calories: 924 kcal
Course: Main Course
Cuisine: Mediterranean, Greek, Turkish

Ingredients

For the Meat Sauce
  • 400 g Minced lamb
  • 1 tablespoon olive oil (optional)
  • 1 large onion (small diced)
  • 3 cloves garlic (minced)
  • ½ teaspoon black pepper freshly ground
  • ½ teaspoon paprika
  • ¼ teaspoon cinnamon
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • 400 g tomato or tinned tomatoes, chopped
  • ½ tablespoon tomato paste
  • 100 ml stock (beef, lamb or chicken)
  • 2 tablespoon parsley (chopped)
  • 6 prigs thyme chopped, fresh
For the Bechamel Sauce
  • 40 g butter
  • 40 g all-purpose flour
  • 350 ml milk (warm)
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • 1 egg yolk
  • 50 g Parmesan Cheese (grated)
For the Vegetables
  • 350 g potato peeled and sliced 0.5 cm thick, approximately 2 large
  • 700 g aubergine peeled in stripes and sliced 1 cm thick, approximately 3 medium
  • vegetable oil for frying
For the Topping
  • 25 g Parmesan Cheese (grated)
  • 25 g cheddar cheese (grated)
  • 25 g panko breadcrumbs

Instructions

Cooking the Meat Sauce
    Cup of Yum
  1. Heat a large pan or dutch oven on medium heat and cook the lamb mince until brown and release its fat. Stir occasionally to break the mince down into small pieces.
  2. Add onions and garlic, saute until translucent then add freshly ground black pepper, paprika, cinnamon, and salt. Sauté for 30 seconds.
  3. Stir in the tomato paste and cook for a minute before adding the tinned tomatoes.
  4. Add the stock, sugar, and herbs. Stir well and cook on low heat for 15 minutes.
  5. Check the seasoning and add some salt if needed.
  6. While the meat sauce is cooking, start the béchamel sauce.
Cooking the Bechamel Sauce
  1. Melt the butter in a saucepan on medium heat and stir in the flour.
  2. Mix well using a wooden spatula or a whisk and cook for 2 minutes stirring all the time.
  3. Whisk in a little of the warm milk at a time stirring continuously until you have a smooth, velvety sauce.
  4. Cook on low heat for a few minutes stirring all the time until the sauce has thickened and the flour taste has disappeared.
  5. Remove the pan from the heat and whisk in the nutmeg, salt, and the 50 g grated parmesan cheese.
  6. Let it cool down for five minutes and whisk in the egg yolk, set aside, and start preparing the vegetables.
Preparing the Vegetables and Assembling the Moussaka
  1. Preheat the oven to 180° C (360° C).
  2. Heat a large frying pan on medium heat and add some vegetable oil in just enough to cover the bottom of the pan.
  3. When the oil is hot enough, add the potatoes in batches and fry until lightly brown on both sides, remove from the pan and set aside on a plate.
  4. Fry the aubergines in the same pan until both sides are lightly browned and they started to soften. Remove from the pan and set aside on a colander to drain excess oil.
  5. To assemble the lamb moussaka, layer half of the aubergines on the bottom of an oven dish then top with half of the mince filling and spread nicely all over the eggplants.
  6. Layer the potatoes on top of the filling, sprinkle on some salt then top with the rest of the mince filling.
  7. Nicely cover with the remaining aubergines and pour over the bechamel sauce. Spread evenly using a silicone spatula or a pallet knife.
  8. Sprinkle evenly the 25 g grated parmesan and 25 g grated cheddar then cover with the breadcrumbs.
  9. Cook in the preheated oven for about an hour or until it is golden brown and bubbling away.
  10. Let it cool down for 15 to 20 minutes before serving.

Notes

  • Break down the mince into small pieces while cooking to ensure even texture in the meat sauce.
  • Press fried aubergines gently to remove excess oil for a lighter result.
  • This dish can be prepared up to three days ahead and baked when needed.
  • A lighter version can be made by roasting aubergines instead of frying.
  • Moussaka freezes well both before and after baking.
  • Allow the moussaka to cool for 15 to 20 minutes before cutting and serving for better portioning.

Nutrition Information

Calories 924kcal (46%) Carbohydrates 49g (16%) Protein 35g (70%) Fat 66g (102%) Saturated Fat 22g (110%) Polyunsaturated Fat 19g (112%) Monounsaturated Fat 22g (110%) Trans Fat 1g (50%) Cholesterol 151mg (50%) Sodium 1495mg (62%) Potassium 1279mg (27%) Fiber 9g (36%) Sugar 15g (30%) Vitamin A 819IU (16%) Vitamin C 31mg (34%) Calcium 463mg (46%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 924

% Daily Value*

Calories 924kcal 46%
Carbohydrates 49g 16%
Protein 35g 70%
Fat 66g 102%
Saturated Fat 22g 110%
Polyunsaturated Fat 19g 112%
Monounsaturated Fat 22g 110%
Trans Fat 1g 50%
Cholesterol 151mg 50%
Sodium 1495mg 62%
Potassium 1279mg 27%
Fiber 9g 36%
Sugar 15g 30%
Vitamin A 819IU 16%
Vitamin C 31mg 34%
Calcium 463mg 46%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.