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    Home » Recipes » Dinner

    Moussaka (Musaka) Greek Recipe

    Modified: Oct 14, 2023 · Published: May 23, 2022 by Radwa ·

    Jump to 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.

    Moussaka (Musaka) in a plate

    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.

    Eat a moussaka slice with fork.

    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)?

    Cut the eggplant into slices and arrange them on a baking sheet.

    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.

    Steps of is cooking the meat sauce.

    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).

    Steps of making the bechamel sauce.

    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.

    Arrange half of the eggplant slices in the baking dish then top with the meat sauce.

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

    cover the meat sauce with the rest of the eggplant slices and spread the bechamel sauce on the top.

    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.

    A whole baking dish full of Musaka after baking with a golden brown top.

    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.
    A slice of Moussaka in a serving plate showing the eggplant, meat and bechamel layers.

    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

    Can I make Moussaka without the bechamel sauce?

    Yes, you can, replace the bechamel sauce with cheddar or mozzarella cheese.

    Can I make this dish vegetarian?

    Yes, you can. To do that replace the meat sauce with a mixture of 1 cup of tomato sauce, ½ teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon dried basil.

    an overheat shot to a slice of Musaka in a serving plate.

    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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    Thank you for checking out my Musaka recipe! Don’t want to miss a recipe? Follow me on Facebook and Instagram to keep up-to-date with all new recipes.

    A slice of Moussaka in a serving plate showing the eggplant, meat and bechamel layers.
    Print Pin
    5 from 4 votes

    Moussaka (Musaka) Greek Recipe

    Authentic Moussaka (Musaka) recipe is a very popular dish in the Mediterranean. It is made with 3 layers of roasted eggplants, meat sauce and bechamel sauce.
    Course Dinner
    Cuisine Mediterranean
    Prep Time 15 minutes minutes
    Cook Time 45 minutes minutes
    Total Time 1 hour hour
    Servings 9 servings
    Calories 375kcal
    Author Radwa

    Equipment

    • Baking pan
    • Baking sheet
    • Kitchen knife
    • Chopping board

    Ingredients

    • 4 eggplants , sliced
    • oil spray

    For the meat sauce:

    • 500 g minced beef
    • 1 onion , minced
    • ¼ teaspoon ground cinnamon
    • ½ teaspoon salt
    • ¼ teaspoon ground black pepper
    • 2 pods cardamom
    • 1 bay leaf
    • ¾ cup tomato sauce

    For the Bechamel sauce:

    • 3 cups milk
    • 3 tablespoon butter
    • ¼ cup olive oil
    • ½ cup + 1 tablespoon plain flour
    • ½ teaspoon salt
    • ¼ teaspoon ground black pepper

    Instructions

    • Roasting the eggplant: Cut the eggplant into slices and arrange them on a baking sheet then spray them with oil, both sides. Bake the eggplants at 210C for about 20-30 minutes or until become soft.
      4 eggplants, oil spray
    • Making 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.)
      500 g minced beef, 1 onion, ¼ teaspoon ground cinnamon, ½ teaspoon salt, ¼ teaspoon ground black pepper, 2 pods cardamom, 1 bay leaf, ¾ cup tomato sauce
    • Making 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.
      3 cups milk, 3 tablespoon butter, ¼ cup olive oil, ½ cup + 1 tablespoon plain flour, ½ teaspoon salt, ¼ teaspoon ground black pepper
    • Assembling 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.
    • 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.

    Notes

    • jalapeño pepper (chopped) to the meat sauce while cooking.
    • If you are 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 healthier.
    • I like to the roast eggplant slices a day or two ahead of time and keep them in the fridge.
    • Feel free to use minced lamb or beef in making the meat sauce.
    • If you want to make large quantities of Moussaka, just double the ingredients and make more layers.
    To Store: I cover it with foil sheet and keep in the fridge; it lasts for 5 days in the fridge.
    Freeze It: Cut it and put in an airtight container, and keep in the freezer for 1-2 months.

    Nutrition

    Serving: 1serving | Calories: 375kcal | Carbohydrates: 24g | Protein: 15g | Fat: 25g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 443mg | Potassium: 821mg | Fiber: 7g | Sugar: 13g | Vitamin A: 269IU | Vitamin C: 7mg | Calcium: 129mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @HealthyLifeTrainer or tag #healthylifetrainer!

    About Radwa

    Hi, I am Radwa! I've always been fond of food—seriously, it's my love language. I share my tried-and-true recipes and provide easy, step-by-step recipes that anyone can follow.

    Comments

    1. Christopher Weihrauch says

      June 09, 2022 at 6:56 pm

      That is not Mousaka and it is made in layers like lasagna.

      And eggplant is usually sliced sideways and not as chips

      Reply
    2. Sazi m says

      June 08, 2022 at 2:04 am

      The mousakka recipe is not greek recipe it is the recipe from Turkey istanbul and eagean cost where most of the greek people use to live before move to greece.These people made the mixture of turkish cuisine and greek cuisine. Mousakka is one of them.

      Reply
    3. Penelope says

      March 21, 2021 at 7:56 pm

      5 stars
      Wow! My daughter loved it. This is a lovely and delicious dinner.

      Reply
    4. Sadie says

      March 18, 2021 at 11:51 am

      5 stars
      I love Mediterranean recipes; all recipes I tried was flavourful and delicious. Can I replace ground beef with chicken??

      Reply
      • Radwa says

        March 18, 2021 at 11:53 am

        Traditionally this recipe makes with minced beef. However, I never tried it with chicken. If you trie it, let me know how it turned out.

        Reply
    5. Alice says

      March 15, 2021 at 5:48 pm

      5 stars
      I like the Egyptian version of Moussaka, without bechamel sauce, just because it is easy to make.

      Reply
    5 from 4 votes (1 rating without comment)

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    Healthy Life Trainer

    Hello! I’m Radwa, A wife and mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day.

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