Savor the Authentic Greek Soul: Homemade Moussaka Recipe Straight from a Greek Grandma's Kitchen

Where People Love Moussaka the Most: Greece and Nearby Countries!

In Greece, especially in tavernas and home kitchens across the country, Moussaka holds a cherished place on the dining table. Additionally, neighboring countries like Turkey, Cyprus, and parts of the Balkans also celebrate variations of this dish as part of their culinary heritage.

The easy way to make Moussaka (Greek Cuisine)

Our recipe captures the traditional flavors of a Greek Moussaka, reminiscent of what a Greek grandma might prepare in her kitchen. It typically serves around 6 to 8 people, depending on portion sizes and whether it’s served as a main dish or alongside other foods.

Preparing Moussaka usually takes around 2 to 2.5 hours from start to finish. It involves several steps, including prepping the ingredients, cooking the meat sauce, frying the eggplant, making the béchamel sauce, layering everything, and baking it in the oven.

Ingredients

2 large eggplants
500g (1.1 lbs) minced lamb
1 onion, finely chopped
2 cloves garlic, minced
400g (14 oz) canned tomatoes, diced
2 tablespoons tomato paste
1 teaspoon cinnamon
½ teaspoon ground nutmeg
½ teaspoon dried oregano
Salt and pepper to taste
Olive oil for frying
50g (1/4 cup) butter
50g (1/4 cup) all-purpose flour
500ml (2 cups) milk
1 egg
100g (1 cup) grated Parmesan cheese

Instructions

Preheat the oven to 180°C (350°F).
Cut the eggplants into round slices, about 1cm thick. Sprinkle them with salt and let them sit for 15-20 minutes to draw out bitterness. Rinse and pat dry.
Heat olive oil in a pan and fry the eggplant slices until golden. Drain excess oil on paper towels.
In the same pan, add a bit more olive oil and cook the minced lamb until browned. Add onions and garlic, cooking until softened.
Stir in the canned tomatoes, tomato paste, cinnamon, nutmeg, oregano, salt, and pepper. Simmer for 15-20 minutes until the sauce thickens.

Make a béchamel sauce like this

In a separate saucepan, melt butter over low heat. Add flour and stir to form a paste (roux). Slowly pour in the milk, stirring constantly until the sauce thickens. Remove from heat and let it cool slightly.
Beat the egg and gradually add it to the béchamel sauce, mixing well.

Stir in half of the grated Parmesan cheese into the béchamel sauce.
In a greased baking dish, layer half of the eggplant slices at the bottom. Spread the meat sauce evenly over the eggplant layer. Add another layer of the remaining eggplant slices.
Pour the béchamel sauce over the top, spreading it evenly. Sprinkle the remaining Parmesan cheese on top.
Bake in the preheated oven for 45-50 minutes or until the top is golden brown and bubbly.
Let it cool for a few minutes before slicing and serving. Enjoy your homemade Moussaka!

This recipe captures the traditional flavors of a Greek Moussaka, reminiscent of what a Greek grandma might prepare in her kitchen.

Can moussaka be made with beef instead of lamb?

Absolutely! While traditional recipes often use minced lamb, you can easily substitute it with ground beef in Moussaka. It alters the flavor slightly but still results in a delicious dish. Many people don’t like to use lamb in their moussaka because lamb generally has a stronger and more distinctive flavor compared to beef.

Can the eggplant in moussaka be substituted by potatoes?

Absolutely! In the Balkans, moussaka is prepared in Albania, Bulgaria, Bosnia, Croatia, Macedonia, Montenegro, Romania, Slovenia and Serbia. These countries are known to use potatoes instead of eggplant.

What is usually served with moussaka?

Moussaka pairs wonderfully with a fresh Greek salad, a side of crusty bread or pita, and sometimes a dollop of tzatziki or yogurt sauce. These complement its flavors and textures beautifully.