Moussaka greek recipe- lamb and eggplant

Moussaka Greek Recipe- Lamb and Eggplant Moussaka

Moussaka Greek Recipe- Lamb and Eggplant Moussaka, the dish is a legend! juicy, creamy and absolutely delicious. The recipe with step by step cooking pictures follows.

Moussaka recipe

Moussaka is an eggplant or potato based dish, often including ground meat. In greek version includes layers of meat and egg plant topped with a bechamel white sauce and baked. It has three layers that are separately cooked before and being combines for the final baking.

Greek Moussaka recipe

In the bottom layer I have used, sliced potatoes and egg plant fried in olive oil. The middle layer of ground lamb lightly cooked with chopped tomatoes, onion, garlic, cinnamon, all spice and black pepper powder and a top layer of bechamel sauce or savoury custard. The composed dish is then layered into a pan and baked until the top layer is browned.


Moussaka is usually served warm, not very hot. If it is cut out hot out of the oven, moussaka squares tend to slide apart and consequently the dish needs some resting time to firm up before serving. Greek moussaka is one of the most popular dishes in greece, served in almost every household on special occasions and big family meals and for good reason.

Greek Moussaka

I got this recipe from a magazine,  and special thanks to chef George for the guidance.

Moussaka Greek Version

How to Make Moussaka Greek Recipe- Lamb and Eggplant Moussaka

Cut egg plant and potatoes into slices. Season with salt and a pinch pepper powder. Keep it rest for 30 mins and deep fry in oil.

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To prepare a meat sauce, heat a frying pan to medium high heat and pour 3 tbsp olive oil. Add chopped garlic and onions, saute until softened and slightly colored.

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Add the minced lamb and breaking it up with a wooden spoon and saute, then add salt and cook over a medium heat, stirring frequently, until the meat loses its raw appearance about 5 minutes.


Add tomatoes and combine well. Keep close the pan with a lid and wait till tomatoes turn mushy.


Add pepper powder, all spice powder and sugar. Saute it for a couple of minutes.


Pour in the red wine and combine well. Bring to the boil, turn the heat down and simmer with the lid on for about 25 minutes, until most of the juices have evaporated. Off the flame and keep it aside.


Now lets prepare bechamel ( white) sauce for moussaka. Heat a frying pan over medium heat and add some butter to melt. Then add the plain flour.

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Whisk in flour until smooth, lower the heat. Gradually pour the warm milk and whisking constantly until thickens. Season with a pinch of nutmeg powder and a pinch of pepper powder.

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Then add in 50 gm grated cheese and combine well.


Off the flame and add 2 egg yolks, combine well. Keep it aside.

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Final stage is to assemble the moussaka. Take a large baking pan, butter the bottom and sides of the pan. Layer the fried potatoes and eggplants.


Now sprinkle a little parmesan cheese over the egg plant and add in the meat sauce.

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Sprinkle again parmesan cheese and pour the bechamel sauce over the top.

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Add remaining grated cheese and parmesan cheese. Bake for 1 hour at 350 degrees F ( 175degrees C).  Ready to serve.

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Enjoy!! Happy Cooking.

Moussaka greek recipe- lamb and eggplant

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