Traditional Greek Moussaka recipe (Moussaka with Béchamel)

Moussaka recipe (Traditional Greek Moussaka with Eggplants)

Greek Moussaka recipe – A delicious taste of Greece

This dish is a legend! Creamy, juicy and absolutely delicious! Greek moussaka (mousaka) is one of the most popular dishes in Greece, served in almost every taverna and prepared in every household on special occasions and big family meals!

So what is Moussaka? Its a traditional Greek bake with luscious layers of juicy beef or lamb mince cooked in a tomato based sauce, layered with delicious eggplants and potatoes, topped off with a creamy béchamel sauce and baked until perfectly golden!

To make it easy for you to make a Traditional Greek Moussaka I’ve put together my very best step-by-step recipe, my tips and tricks as well as my hands on recipe video! So go ahead, indulge yourself in this little sin!

Moussaka Ingredients

Moussaka Key Steps

Many people believe that making Moussaka is difficult. However, that could not be further away from the truth! In reality, making your Moussaka comes down to three very simple, key steps:

  1. preparing the meat sauce,
  2. preparing the eggplants and potatoes,
  3. preparing the béchamel sauce and assembling

You’ll need to dirty up some pans but it is well worth it! So lets get started…

Preparing the Greek Moussaka Meat Sauce

Firstly you’ll need to decide on what meat to use. The traditional Greek moussaka recipe calls for either lamb mince or a mix of lamb and beef. But if you can’t handle or don’t like lamb’s strong flavour or you prefer a lighter Moussaka substitute it with good quality lean beef or veal mince.

Next its time to prepare your Moussaka meat sauce. In its essence, a Moussaka meat sauce is very similar to a basic bolognese sauce. Your ground meat is sautéed in olive oil, onions and garlic and then deglazed with some red wine and simmered with your chopped tomatoes. But there are also some key differences.

Meat sauce for Greek Moussaka recipe

Firstly, the spices used for the Moussaka meat sauce are bayleaf and cinnamon. They infuse the meat and give it a fresh taste and smell that characterises a traditional Greek Moussaka!

Secondly, the Moussaka meat sauce needs to be very thick so it doesn’t soak through the vegetables. Once you’ve added the spices let the sauce simmer over low heat until it has reduced and thickened. This will also help the flavours to fully develop. Just remember to occasionally stir it so it doesn’t stick to the bottom of your pan.

Finally, your Moussaka meat sauce needs to be well seasoned. Once your sauce has thickened season it with salt and pepper to taste. Add some salt & pepper, stir, taste and add some more if needed. Seasoning in the end will help you avoid over or under seasoning your sauce!

Adding potatoes to your Moussaka (or not)?

Traditionally, the base for a traditional Greek moussaka consists of fried eggplants only. However, I find that adding potatoes as the base layer of my moussaka adds an extra layer of “comfort” to the dish that is hard to describe.

So I must admit that I am a fan of adding some to my moussaka! The starchiness of the potatoes perfectly complements the tanginess of the sauce, the sweetness of the aubergines and the creaminess of the béchamel cream. If you haven’t tried them, give it a go next time and I’m sure you’ll love them too!

Greek Moussaka recipe – Preparing the vegetables

Traditionally the eggplants (and potatoes) in your Greek moussaka are shallow fried. And indeed, shallow frying your vegetables adds an incredible lusciousness to the dish that is hard to beat!

Moussaka fried aubergines

However, for a lighter alternative, drizzle your sliced aubergines and potatoes with some olive oil, season with salt and pepper and bake them in sheet pans for 20 minutes at 180C/350F. They will turn out to be a bit lighter and with less calories and will taste just as amazing! Now you can enjoy more of your moussaka guilt free!

Tip: Sliced aubergines tend to stick to the sheet pans when baking so either use non stick sheets or overlap the slices a little bit so they are partially lifted from the bottom of your sheet pan. They will then lift right off without any of their flesh sticking to the sheets!

Tip: For the potatoes you can also use the same baking tray that you’ll assemble the Moussaka in to bake them. Not only will you slice and layer the exact amount of potatoes but you’ll also end up with less washing up to do!

Finally, some eggplants may be bitter, so it is important to prepare them correctly to remove their bitterness. Before baking your aubergines, slice them, rinse them thoroughly with water, season with salt and let them stand for half an hour in a colander. After you’ve “treated” them they will taste amazingly sweet and with no hint of bitterness!

Layering the eggplants for Greek moussaka

Greek Moussaka recipe – Prepare the Béchamel sauce

A traditional Greek Moussaka recipe needs a luscious bechamel sauce. However this is also the trickiest part to get right! So how to make it the right way? Its all about having the right thickness, whisking constantly, enriching it with eggs and cheese and adding just the right amount of salt!

Moussaka needs a thick and creamy bechamel. A thin béchamel sauce will soak through the meat sauce and won’t give you that creamy thick layer that Moussaka is known for! So when preparing your bechamel make sure you cook it long enough, until its consistency resembles a thick custard.

Moussaka Bechamel Sauce

Its time to prepare the base sauce. Start by first melting your butter on high heat. Then add all of the flour, whisk it until the butter is fully absorbed into the flour and let it cook for a couple of minutes. Turn down the heat to medium and add the milk a little bit at a time. Wait for the milk to absorb and then add some more until you’ve used all the milk in the recipe.

You’ll need to be constantly whisking while you’re adding the milk. Cooking your béchamel sauce while whisking over a low heat will prevent it from burning and sticking to the bottom of your pan.

Tip: I always use a hand mixer with the whisk attachment to help me with whisking as I find it quite tiring to do it all by hand! Your béchamel sauce is ready when it has thickened and resembles a custard, like the picture below.

Moussaka bechamel sauce

Now its time to season the béchamel! Remove the pan from the stove and add the cheese, the nutmeg and two teaspoons of salt. Whisk them in, taste your bechamel and add one more teaspoon of salt if it still tastes bland. I find it amazing how a little bit of salt can really lift the flavour of your béchamel!

Finally add your egg yolks and quickly whisk so the eggs fully incorporate in the mixture. When your Moussaka is baking they will thicken your béchamel and give you a more distinct and creamy layer over your aubergines!

Assemble your Traditional Greek Moussaka!

Now that your vegetables, your béchamel and your meat sauce are ready its time to assemble your dish! I always opt for the deepest baking dish I have to make sure I can use all of my meat sauce and béchamel without fear that it won’t fit and spill over! For my recipe below a 20x30cm/8x12inch and 8cm/3 inch deep baking dish is ideal.

Moussaka assembly
Start by layering your potatoes at the bottom of your baking dish. Then split your aubergines in two lots – you’ll need the first lot to layer over the potatoes and the second lot over the meat sauce. Spread the first layer of aubergines over your potatoes. If you have too few aubergines space them out a bit. If you have too many, overlap them a bit so they all fit!

Now its time to add your meat sauce. Using a large ladle or spoon, pour the meat sauce over your aubergines and spread it out evenly. Then add your second aubergine layer. Finally using a large ladle add the béchamel and spread it out evenly, making sure your whole moussaka is covered!

Finally sprinkle a bit of grated cheese on top. When you bake your moussaka the cheese will melt and give it a delicious golden brown color! Your traditional Greek Moussaka is now ready to bake!

Greek moussaka ready to bake

Preparing Moussaka in advance

There are two ways to prepare your Moussaka in advance. Which one you choose will depend on how many days later you would like to serve it. If you would like to prepare your moussaka a day in advance, go ahead and bake it, let it cool down, wrap it in cling film and store in the fridge. When you want to serve it, just pop it in the oven for 30 minutes at 150C / 300F to reheat.

If you would like to serve your moussaka more than a couple of days in the future, prepare all the ingredients, assemble it, wrap it with cling film and store it in the freezer uncooked. It will keep for 2-3 months and be just as fresh when baked and served! To serve it, heat up your oven to 180C/350F and bake it for about 1 hour 30 minutes, until its cooked through.

If you just have some leftovers that you’d like to keep for more than a couple of days, cut them up in individual portions and store them in airtight containers in the freezer. To serve them, pop them in the oven for about 45 minutes at 150C/300F until they have defrosted and heated up throughout.

Tip: You can use a kitchen knife to check if your Moussaka has defrosted. Poke the center of your piece/tray with your knife, pick some of the meat sauce and check if it is piping hot.

What goes well with it?

I love eating my moussaka with a traditional Greek Salad, some crusty bread and a juicy saganaki as a starter!

Love eggplants? Take a look at my favourite stuffed eggplants with mince (papoutsakia), my delicious eggplant dip, panfried battered eggplants and tagliatelle with eggplants and feta cheese recipes which I’m sure you’ll love as well!

Love that creamy béchamel? If you love moussaka, then I am sure you will fall in love with the traditional pastitsio, the greek version of Lasagna!

Are you a vegetarian? Not to worry, there is always a way to enjoy this delicious dish! My delicious Vegetarian Greek Moussaka recipe with a mushroom based sauce is made for you!

So go ahead, give this traditional Greek Moussaka recipe a try and amaze your friends and family with this extra tasty hearty dish and don’t forget to let me know what you thought of it in the comments below!

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Moussaka recipe (Traditional Greek Moussaka with Eggplants)

Traditional Greek Moussaka recipe (Moussaka with Béchamel)

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  • Author: Eli K. Giannopoulos
  • Prep Time: 45 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 8 pieces 1x
  • Category: Main
  • Cuisine: Greek

Description

The very best traditional Greek Moussaka recipe. Imagine layers of juicy beef mince, sweet eggplants, and creamy béchamel sauce baked to perfection!


Ingredients

Scale

Base ingredients

  • 6 eggplants
  • 5 potatoes (optional)
  • vegetable oil (for frying the eggplants)

For the meat sauce

  • 750g beef or lamb mince (26 oz)
  • 2 red onions (chopped)
  • 2 cloves of garlic (chopped)
  • 1 tin chopped tomatoes (400g / 14oz)
  • 2 tbsp tomato paste
  • 1 teaspoon sugar
  • 1 glass of red wine
  • Pinch of sea salt and freshly ground black pepper
  • 1 bay leaf
  • A pinch of cinnamon or one cinnamon stick
  • 1/4 of a cup olive oil

For the bechamel sauce

  • 900ml milk (31 fl.oz)
  • 120g butter (4 oz)
  • 120g flour (4 oz)
  • a pinch of nutmeg
  • 2 egg yolks
  • 100g Parmigiano-Reggiano or Kefalotyri or your favourite hard cheese (3.5oz)
  • salt to taste


Instructions

  1. To prepare this Greek moussaka recipe, begin by preparing the eggplants. Remove the stalks from the eggplants and cut them into slices, 1 cm thick. Season with salt and place in a colander for about half an hour.
  2. Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of the excessive water. Pat them dry and fry in plenty of oil, until nicely colored. Place the fried eggplants on some paper, in order to absorb the oil. (For a lighter version of the traditional Greek moussaka try drizzling the aubergines with some olive oil and bake them for 20 minutes instead of frying them). Set aside when done.
  3. If you are adding potatoes to your moussaka, now its time to slice them into 0.5cm, half a finger width slices. Fry them or bake them in the same way as the eggplants. Season with some salt and set them aside when done.
  4. Prepare the meat sauce for the moussaka. Heat a large pan to medium-high heat and add the olive oil. Stir in the chopped onions and sauté, until softened and slightly colored. Stir in the mince breaking it up with a wooden spoon and sauté. When it starts to brown, add the the garlic and tomato paste and sauté until the garlic starts to soften. Pour in the red wine to deglaze the meat juices and wait to evaporate. Add the tinned tomatoes, the sugar, a pinch of cinnamon, 1 bay leaf and a good pinch of salt and pepper. Bring to the boil then turn the heat down and simmer with the lid on for about 30 minutes or until most of the juices have evaporated. Set aside when done.
  5. Prepare the béchamel sauce for the moussaka. Use a large pan to melt the butter over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat while continuing to stir. Its consistency should resemble a thick cream.
  6. Remove the béchamel pan from the stove and stir in the egg yolks, salt, pepper, a pinch of nutmeg and the most of the grated cheese. Reserve some cheese to sprinkle on top! Whisk quickly, in order to prevent the eggs from turning an omelette!  Season with salt to taste. Take one spoon full of béchamel and stir it in the meat sauce. Set the béchamel sauce aside.
  7. Now its time to assemble the moussaka. For this moussaka recipe you will need a large baking dish, approx. 20x30cm / 8x12inch and 8cm/3 inch deep). Butter the bottom and sides of the pan and layer the potatoes first (if you’re using them), then half the eggplants. Pour in all of the meat sauce and spread it out evenly. Add a second layer of eggplants, top with all of the béchamel sauce and smooth out with a spatula.
  8. Sprinkle with the remaining grated cheese. Preheat you oven at 180C/350F and bake your musaka for about 60 minutes or until its crust turns light golden brown. Even though it will be really hard to do so, you should wait for the moussaka to cool down and be just warm to the touch before cutting into pieces. This will prevent the béchamel sauce from pouring out when you’re cutting your pieces.
  9. Serve the Moussaka with a refreshing Traditional Greek Salad  and enjoy over a glass of wine!

Nutrition

  • Serving Size: 1 Piece
  • Calories: 455kcal
  • Sugar: 11g
  • Sodium: 84.6mg
  • Fat: 19.1g
  • Saturated Fat: 8.2g
  • Unsaturated Fat: 9.7g
  • Trans Fat: 0g
  • Carbohydrates: 61g
  • Fiber: 5.3g
  • Protein: 14.7g
  • Cholesterol: 72.1mg

Keywords: How to make moussaka, Moussaka with potatoes, Béchamel sauce for Moussaka, Moussaka recipe, Traditional Greek moussaka

Are you a Greek speaker? You can always read this delicious recipe in Greek here Παραδοσιακός Μουσακάς συνταγή (Μουσακάς με πατάτες και μελιτζάνες).


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100 Comments

  1. Had the most heavenly version (lighter than my mother’s or mine) of this in Athens, under the stars with a view of the Acropolis. Love your recipes.

    • Hi Virgina

      ah that sounds magical! Thank you for your kind words and hope you’ll find many recipes that you’ll like!

      PS. To make a light moussaka, you will need to bake the aubergines and potatoes after brushing them with a little bit of oil. That will result in a much lighter version of the typical fried version 🙂

      Love

      Eli

  2. How did you get it to look like the picture above? Mine came out with the eggplants laying on top with the bechamel seeping into all of the moussaka.

    • Well, you simply have to reduce the amount of milk to get your bechamel thicker – 500 ml would do. 900 ml will get you a much thinner sauce.

    • You’ll need to cook the béchamel for a bit longer in the stove – it needs to be of a thick cream consistency and not runny at all. Don’t forget to whisk while doing so, as it will stick to the bottom of the pan quite quickly if you don’t 🙂

  3. Chelsea you have to let the dish rest and cool off for a few minutes that’s why.
    Eli this moussaka looks and I’m sure its delish!!!and the recipe is authentic your site about Greek food is one of the best I’ve seen and your pics are making many people drool lol!!
    Elladara!!!
    Hellas ole oleeeee!then stamato name tragoutho pote oooeeeeeeee……

  4. Any suggestions for making this for 30? Two pans or one large??

  5. Mrs Melissa woodall

    I love moussaka ..just with eggplant ..but my kids now adults like it with potatoes too.mixed..still as nice tho… I love Greek food too…Been twice in last 5 yrs hoping to go bk nxt year …x

  6. pete frangos

    It’s funny how you never mentioned when to add the meat to the meat sauce, Luckily I’m Greek & know when to add it, you should edit your recipe for the meat sauce, I’m in the process of making it now, & it sounds like it’s going to be DELICIOUS
    Pete the Greek

  7. I love this recipe, it’s divine, but I’ve had to tweak the bechamel sauce and use a wine stock cube as back slimming, so will let you know how it is! ?

  8. Can you freeze this after assembling, but before baking?

  9. I have just made this and seem to have quite a lot of bechamel sauce left ?

  10. Greek son/grandson

    Its better with beef mince

  11. Swaran K Dahele

    Swaran
    I am going to try this mussaka recipe for the first time. Can someone suggest a substitute for the egg when making the topping (sauce ) I am entertaining some guests who are vegetarians and do not eat eggs. Many thanks

    • Hello Swaran

      You can skip the egg altogether. It just makes the béchamel a bit thicker but you can safely omit it.

    • It’s perhaps a bit late, but, if you are vegetarian, why don’t you try a parmigiana ? It’s no Greek, but very mediterranean,just eggplants, tomatoes, mozzarella and parmigiano… and onions and herbs. Gorgious.

  12. same question as Sooz “Can you freeze this after assembling, but before baking?”

    • While you can, its not recommended. The best way to do this would be to bake then freeze. Then thaw in the oven for 45 minutes or so.

      • Margaret Nicholson

        Eli, I followed your directions for freezing BEFORE baking two weeks ago. (see your instructions below) I’m planning to bake and serve this Friday for guests, so came to the site to see if I should defrost or bake from frozen. Searching for answers here, I find you saying you recommend baking first! Now what!?! When I going to have a wet mess? And, what is your follow-up advice for following your first recommendation: should I defrost (in frighted?) first or bake from frozen?

      • Eli K. Giannopoulos

        Hi Margaret

        You can bake it either before freezing or after freezing, both will work just as well 🙂 If baking after freezing, bake at a lower temperature for longer, until its cooked through. you can test that by poking the moussaka with a knife deep through, to check if its pipping hot.

  13. Pat Aretakis

    Hello Eli, can you use half beef and half lamb for this recipe? I find it tastes nicer with lamb but a bit too greasy?
    Pat

  14. KATHLEEN E MILLARD

    Sthaw in the oven how, precisely? Bake frozen at what temp ? I’m doing a party but have to prepare everything 2 days prior.
    Thanks! Kat

    • Paula Chow

      Bit late for a reply but may help someone else. 2 days ahead wouldn’t need to be frozen. Refrigerated would be sufficient.

      If it is frozen, you will need to defrost it first. It would take hours if you wanted to finish from frozen,.

  15. Alyson O'Neill

    Hello I love Greek food and have been to Greece many times to and brought all our Children too..mainly off the beaten track .
    I wonder how many people this recipe is for and have made Moussaka before .Many thanks. ALYSON

  16. Betty Haniotakis

    We made this recipe yesterday, and loved the wonderful taste! I have made moussaka many times (but less frequently in recent years), so it was a pleasure to get back to making it at home. The only part I actually measured was the bechamel – for the meat sauce I just used the recipe amounts as an approximation – this worked out well for me. I used my own tomato sauce, made from tomatoes at their peak flavor. I used beef/pork ground meat – 70/30 – prob. would have been better with just ground beef. Next time I will add oregano, as I’m used to this taste in many Greek dishes. Despite the long prep time, this is dish well worth the time. I loved the very specific directions.

  17. cinnamonvogue

    Fantastic photos and clear instructions. On our family there is a great debate whether the authentic Moussaka should be lamb or beef and whether it should use Ceylon Cinnamon or Cassia Cinnamon. say it should be lamb and Ceylon Cinnamon. Nevertheless this is fantastic. Definitely a labor of love. Thank you.

  18. Ceylon Cinnamon

    I love Greek Moussaka. Thanks for sharing recipe!

  19. Paula Chow

    Thanks for the recipe. A labour of love but definitely worth the effort. A hint for those who find lamb too fatty, make the sauce a day ahead and place into fridge overnight. The flavour develops and you can scrape the layer of oil/fat away.

    I noticed someone asked if you can freeze this recipe. I have done it successfully. I would recommend that it is defrosted before putting into the oven.

  20. Hi,

    I’d like to thank you for this amazing recipe. I made it a couple of times and everyone just loves it! Can I make it ahead of time, keep it in the refrigerator over night, and bake it the next day? Would this alter anything or change the wonderful taste?

  21. Inga Sinkeviciute

    Hi
    I wonder how much calories has it got per portion?

  22. Great recipe! Egg in bechamel was a new one for me, but it tasted really good.
    I combined your way and my old way of making it, in that I did the top and bottom layers with thinly sliced fried potatoes, and two layers in between with eggplant. Makes it bit heartier and stistisl fits well

  23. It looks great… it describes clearly and I decided to prepare it in this weekend… Thanks again,,,

  24. you can’;t even print the recipe, why even have it on the computer when you can’t even print them

    • Betty Haniotakis

      I believe that you will find the “print” icon at the end of the recipe. I printed it a couple of years ago without problem.

  25. Hello, is it possible to make with zucchini instead of eggplant? I love moussaka but can no longer have eggplant or potatoes. If I use just zucchini, how would you prep it before adding it in?

  26. Betty Haniotakis

    You can certainly make zucchini moussaka, but it will definitely be missing something. I would lightly fry the zucchini, probably cut into lengthwise not too thick slices. I really feel for you in your predicate – can’t imagine life without eggplant and potatoes!

  27. ROMILLY ENDACOTT

    First time I have ever made a moussaka. T is amazing and only 2 of us eating for 8. I will be donating some to my elderly neighbours tomorrow who I am looking after due to corinavirus. Really delicious. Thank you. X

  28. Good for you, Romilly!

  29. Hey, if I want to make this recipe for just 2 people (4 portions), should I change the measurement or just add 500g meat instead and 3 aubergines?
    Thanks

  30. Jim Krasas

    What amount is a tin of chopped tomatoes

  31. I made this last night and it was delicious, like SERIOUSLY good!! My bechamel sauce was maybe a little too runny but it actually firmed up in the oven *phew* and this recipe is one I’m going to continue using and will be sharing!

  32. Yasu Eli,
    Which way do you cut the aubergine?
    Long slices Or short slices??
    I’m making this for my Greek in laws…

  33. Eggplant comes in various sizes. I wish you would have put the total weight required. Thanks.

  34. The best ever!
    ????

  35. I increased the herbs by around 50% on the second time and added some oregano. To me that felt more Greek. Preperation took longer than you said, but I did mince my own lamb.
    That said a very good recipe and I thank you for it.

  36. I would like to make this for a dinner party.
    Do you think I could prepare it one day and bake it the next?

  37. Paula Burgio Moore

    Hi. I googled ‘a tin of tomatoes’ and the consensus seems to be about 14 oz. I’m making this recipe now for Greek friends coming to dinner tomorrow. Glad I started today. While I find it not a real problem and very interesting, I’m wondering why some ingredients are in cups, ml, gms, etc. I had to look up to convert most. What is really fun and interesting to me is that I looked up 1cm for the thickness of the eggplant and lo and behold, it is exactly the same thickness that my mother and grandmother used (Italian, not Greek). I also found out from this recipe is that 1/2 cm is about 1/2 finger width, so 1 cm is a finger width which makes so much sense that my ancestors used this measurement to cook by. Thank you so much for a wonderful recipe and a wonderful time working through it.

    • He he he….The Serbians also used funny measurements as your Italian family. My mother’s recipes always reference finger widths….. They are quite close together geographically (culinary too, but not much pasta in Serbian cuisine).

    • Eli K. Giannopoulos

      Yes, 14oz is the size of tin you’ll need!

  38. Margaret Lovell

    Made this lastnight for our family, it was delicious cant wait to try more greek recipes.

  39. What kind of cheese do you use as the topping, in step 7? The parmigiana was used to make the bechamel sauce. I want to make this, and want it to be amazing! 🙂

  40. I made this for our supper this evening…my husband said it is one of the best meals he has had and as he is 57 and eaten out in some good restaurants I am patting myself on the back!
    Very tasty!

    • Hi Ruby! I’m so happy to hear that, comments like yours make my day! Congratulations for making it delicious!

      • Shobhai Williams

        Hi.. Loved you recipe and I tried and made this for our dinner tonight.. Smelt and looked delicious although i haven’t quiet finished baking it off on the oven yet. I am sure it will take as good as it looks and my family will hopefully enjoy it. Thank you for a beautiful recipe.

      • Eli K. Giannopoulos

        Thank you Shobhai for making my moussaka recipe and for your great feedback 🙂 I’m sure it tasted delicious !!!

  41. Can anyone please advise on the weight of eggplants as I believe 6 eggplants from an American grocery store may be too much. I was thinking maybe 3 would be correct?

    Thanks!
    Mary

    • Eli K. Giannopoulos

      The eggplants I’m using are around 7-8 inches long and about a fist thick. They shrink quite a bit when baking and I like 2 layers of them plus having good coverage. If you make them a bit more sparse then you can get away with less 🙂

  42. Anyone recommend how many lbs of eggplants to use please?

  43. Do you cook covered or uncovered?

  44. I have a question regarding the tomato puree. Does that refer to a tube of tomato paste or a can of tomato puree? Thanks!

  45. Delicious! Thanks for the recipe.

  46. Christopher olin

    This took me 3.5 hours to prepare the first time but it looks great so far. Also might be clearer if you indicated “reserve some cheese for a later step” . . I’m looking forward to tasting this but it’s still in the oven!

  47. Have used this recipe before and received lots of lovely comments! Is it possible to make this a day in advance what with the bechamel sauce? And if so what would be your reheating suggestion.
    Thanks in advance.

    • Eli K. Giannopoulos

      Hi Claire

      Of course you can make and bake it in advance. I actually prefer making my Moussaka the day before as I find it easier to cut and much less messy if its cold. Once you’ve baked it, let it cool down, cover it with some cling film and put in the fridge. Then you can reheat it in the oven at 130C/ 260F for about 45 minutes.

  48. That’s a regular in egyptian households I guess mediterranean countries shares a lot of food heritage, thanks for the recipe it turned out great just like my mom used to make it.

    • Eli K. Giannopoulos

      Im so glad you liked it Sara! Indeed there are plenty of commonalities between all Mediterranean cuisines and so happy it brought you back wonderful memories!

  49. Bob Whitehead

    Just cooked this for my wife and daughter 1/2 the recipe but it was superb as good as any I have had in Corfu or aegina

  50. Made this recipe tonight and it was so easy! Green Giant now has frozen grilled eggplant available so that saved a lot of prep time. Sauce and bechamel both taste amazing and I can’t wait to try it when it finishes and cools down! Thanks so much!

    • Eli K. Giannopoulos

      Thank you Megan for your amazing feedback! Indeed this dish is pure bliss! I’m sure you’ll love it!!! 🙂

  51. So excited to find this recipe! I believe some of the confusion surrounds tomato paste vs tomato puree (Melissa’s comment above). The recipe calls for tomato paste, however in the directions it says puree. I kept trying to understand how to deglaze a pan that had so much liquid (puree). Otherwise can’t wait to make this. Thank you!

    • Eli K. Giannopoulos

      Hi Leslie

      Thank you for letting me know – it was a typo as puree in Greece is sometimes referring to the paste 🙂 I know, confusing! I’ve updated the directions as I had missed that one last time! The pan is deglazed with the red wine and yes indeed, puree won’t add as much liquid so you can easily deglaze.

  52. Kristy Flom

    Absolutely delicious! It tastes exactly like being back in Greece and this is by far one of my favorite “comfort food” recipes. It’s even one of the few times I can manage to get my husband to help me cook just because he’s so excited to eat it! Thank you for this recipe, I’m waiting for some to come out of the oven as I write this.

    • Eli K. Giannopoulos

      Your welcome Kristy! So glad you like my moussaka! Hope it turned out beautiful for you!

  53. Bonjour, combien de pommes de terre et d’aubergines svp ?

  54. can you be more specific regarding pinch of cinnamon and pinch of nutmeg

  55. Maria Obana

    I loved this recipe – I bake my eggplant and put a piece of parchment in the pan – no sticking and I use very very little oil!

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