Easy moussaka

While this moussaka recipe uses store-bought bechamel sauce to save you prep time, it sure hasn't lost any of its classic Greek authenticity. Plus, it freezes well, making it great for lunches during the week.

  • 20 mins preparation
  • 1 hr cooking
  • Serves 5
  • Print


Easy moussaka
  • 3 eggplants, 1cm thick lengthways slices
  • 2 tablespoon olive oil, plus 1 tablespoon extra
  • 1 onion, finely chopped
  • 2 clove garlic, crushed
  • 500 gram minced lamb
  • 2 teaspoon ground cinnamon
  • 1/2 cup red wine
  • 700 millilitre bottled tomato passata
  • 2 tablespoon thyme leaves, plus 2 teaspoons extra
  • 490 gram tub bechamel sauce
  • 1/2 cup fresh breadcrumbs
  • 1/2 cup grated parmesan
  • salad, to serve


Easy moussaka
  • 1
    Preheat oven to 200°C. Line 2 oven trays with baking paper.
  • 2
    Brush eggplant with oil and season to taste. Arrange in a single layer on trays. Bake for 8-10 minutes until tender golden, turning halfway.
  • 3
    Meanwhile, in large frypan, heat extra oil on medium. Saute onion and garlic for 4-5 minutes, until tender.
  • 4
    Increase heat to high. Add mince and brown for 4-5 minutes, breaking up lumps. Stir in cinnamon and cook for 1 minute. Pour in wine and bring to boil. Mix in passata and thyme and simmer for 12-15 minutes, until slightly thickened.
  • 5
    Arrange one-third of eggplant over the base of a 3 litre casserole dish. Cover with half mince mixture. Repeat layers, finishing with eggplant. Pour over béchamel. Sprinkle with combined crumbs, parmesan and extra thyme.
  • 6
    Bake for 25-30 minutes until bubbling and golden. Serve with side salad.


This freezes very well – make a double portion and have one ready for a meal another day. If you don’t like eggplant, use sliced zucchini instead – you will need about 6.

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