Moussaka (Musaka) Greek Recipe

Moussaka or Musaka is a delicious Greek dish made up of three layers. The bottom layer is a yummy roasted or fried eggplant slices, the middle layer is a well-seasoned meat and tomato sauce, and the top layer is a creamy bechamel sauce.

I love to eat Moussaka hot; however, It can be eaten hot or cold; it is delicious both ways.

My own version of making Musaka is a little bit different from my mother's, who likes to fry the eggplants instead of roasting them. I found my method to be much more lighter!

Check also my eggplant napoleons recipe.

What Do You Know About Moussaka (Musak) Recipe?

Moussaka is an eggplants casserole recipe that is widely spread in the Mediterranean such as Egypt and Greece. But unlike the Greece Moussaka, the Egyptian Moussaka doesn't usually have the bechamel sauce (top layer).

Musaka is an easy recipe; I make this dish in three easy steps:

• First step is baking or frying the eggplant (I prefer baking the eggplant in the oven).
• Second step is cooking the meat sauce.
• Third step is making the top layer which is the bechamel layer.

I will walk you through the whole process and will give you some tips and serving ideas.

Moussaka Ingredients

The roasted eggplant layer: Four eggplants and oil.

For the meat filling: Minced beef (use extra lean beef), minced onion, cinnamon, salt, cardamom, black pepper, bay leaf, and tomato sauce.

For the bechamel sauce: Milk (whole or skimmed), butter, olive oil, plain flour, salt, and ground black pepper.

How To Make Moussaka (Musaka)?

One - Roast the eggplant: Cut the eggplant into slices and arrange them on a baking sheet and then I like to spray them with oil, both sides. Bake the eggplants at 210C / 410F for about 20-30 minutes or until become soft.

Two - Make the meat sauce: In a pot or pan, add minced onion, cinnamon, salt, cardamom, black pepper, bay leaf, and tomato sauce. Stir then cook for 20-25 minutes or until the meat is fully cooked. (Don't forget to stir occasionally).

Three - Make the bechamel sauce: In a saucepan, add oil and butter on medium heat. Once the butter melts add the flour, stir and cook for 1 minute.

Add salt, pepper, and the milk slowly (pour it in a tiny stream) while stirring vigorously. Keep stirring until the sauce thickens then turn off the heat.

Tip: When making the bechamel sauce, you must stir constantly; otherwise, lumps will start forming, and it will not come out smooth and glossy.

Four - Assemble everything: Arrange half of the eggplant slices in a 20x20 cm baking dish.

Top the eggplant with all the meat sauce, then cover the sauce with the rest of the eggplant slices.  Finally, spread the bechamel sauce on the top.

Five - Baking: Bake at 190C / 374F for 30 minutes or until the top has a lovely golden colour. Remove from the oven and let it cool down for ten minutes then cut and serve.

Top tips!

• If you love your dish to be spicy, add ½ teaspoon cayenne pepper or 1 jalapeño pepper (chopped) to the meat sauce while cooking.
• If you are a cheese lover, you can sprinkle some parmesan, cheddar, or mozzarella cheese on top of the bechamel sauce for extra flavour.
• Traditionally, this recipe calls for frying the eggplant (aubergine) slices, not roasting them. However, I tried both ways, and I found that roasting the eggplant is just as delicious as frying while also being much lighter.
• I like to roast eggplant slices ahead of time and keep them in the fridge.
• Feel free to use minced lamb in making the meat sauce.
• If you want to make large quantities of Musaka, just double the ingredients and make more layers. Like 3 layers of eggplant slices, 2 layers of meat sauce, and top them with the top layer of bechamel sauce. It will look like lasagna. To make that, you need to use a bigger baking dish.

Storage

To Store: I cover it with a foil sheet and keep it in the fridge; it lasts for 5 days in the fridge.

Freeze It: Slice it and put the slices in an airtight container, and keep in the freezer for 1-2 months.

To Reheat: If it was in the freezer, let it thaw completely, then put it in the oven at 190C for 20 minutes.

Make Ahead Of Time: You can make it 2-3 days ahead of time and keep it in the fridge. Actually, I used to make the three layers (roasted eggplant slices, meat sauce, and bechamel sauce) and keep them in the fridge.

I only assembled everything and baked it right before serving.

Recipe FAQs

How To Make A Light Musaka?

To make a light Musaka like mine, here are my tips for you:

• Use a skimmed milk in making the bechamel sauce or even skip the bechamel sauce.
• Use an extra lean beef.
• Roast the eggplant instead of frying it.

Serving suggestions

I like to serve this dish with any salad I have in the fridge, bread, some tomato chunks, or some pickles. Here are some more suggestions:

• Mediterranean couscous salad
• Homemade coleslaw salad
• Creamy mushroom chicken
• Crispy fried chicken recipe
• Homemade chicken nuggets

More Mediterranean Recipes

• Mediterranean Eggplant Salad: A flavourful eggplant salad that is so delicious and easy to make.
• Spanakopita - Spinach Pie: This is a traditional Greek pie made with spinach, onion, egg, and feta cheese.
• Mediterranean Couscous Salad: This is a simple couscous salad made with couscous, veggies, feta cheese, and drizzled with a tangy lemon and herbs dressing.
• Homemade crispy falafel: It is a famous dish in Egypt and all the middle east area; it is delicious and is made with lots of veggies.

Tools Used In Making This Recipe

• Sharp knife: To cut the eggplants into slices.
• Chopping board: To use in cutting the eggplants.
• Baking dish: To bake your meal. 
• Saucepan: To make the bechamel sauce.

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