Moussaka is a flavourful comfort food and a great pick for a dinner party. A rich, tomato meat sauce layered with eggplant and topped with a thick layer of béchamel sauce, this traditional Greek recipe is well worth the effort. For a vegetarian moussaka, see notes below recipe.
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Ingredients
Method
Place eggplant in colander, sprinkle all over with salt; stand 30 minutes. Rinse under cold water; drain. Pat dry with absorbent paper.
Heat oil in large frying pan; cook eggplant, in batches, until browned both sides; drain on absorbent paper.
Cook onion and garlic in same pan, stirring, until onion softens. Add lamb; cook, stirring, until lamb changes colour. Stir in undrained tomatoes, wine and cinnamon; bring to the boil. Reduce heat; simmer, uncovered, about 30 minutes or until liquid has evaporated.
Meanwhile, preheat oven to 180ºC/350°F. Oil shallow 2-litre (8-cup) rectangular baking dish.
Make white sauce. Melt butter in medium saucepan. Add flour; cook, stirring, until mixture thickens and bubbles. Gradually add milk; stir until mixture boils and thickens.
Place a third of the eggplant, overlapping slices slightly, in prepared dish; spread half of the meat sauce over eggplant. Repeat layering with another third of the eggplant, remaining meat sauce and remaining eggplant. Spread white sauce over top layer of eggplant; sprinkle with cheese. Cook, uncovered, in oven about 40 minutes or until top browns lightly. Cover moussaka; stand 10 minutes before serving.
What to serve with moussaka
Pair this classic dish with a fresh salad, if you like.
What is béchamel sauce?
Béchamel is a white sauce, and one of the five mother sauces of French cuisine. However, this type of sauce is found in many other cuisines around the world. Also called white sauce, béchamel adds a delicate creaminess to lasagne, cauliflower gratin and other comforting dishes like this moussaka.
Can I make this moussaka recipe vegetarian?
For a vegetarian version, try our lentil moussaka.
