Moussaka is a delicious dish made with eggplant, ground meat, and a creamy white sauce.

It’s perfect for a comforting family meal on a hot weeknight. Our recipe is an easy and authentic version of this dish that can be included in a Mediterranean diet meal plan.

It is flavorful, healthy, and satisfying, give it a try!

Moussaka (Eggplant Lasagne) Recipe

Moussaka is a traditional Greek dish made with layers of eggplant, ground meat, and a creamy Bechamel sauce. It is baked in the oven and often served with a side of Greek salad. It is a comforting and hearty dish perfect for a family meal. Try making it at home today with our easy recipe!

5 from 2 votes

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Prep Time 30

Cook Time 2

Total Time 2 30

Course Dinner, Lunch, Meal Prep

Cuisine Mediterranean

Servings8 servings

Calories (per serving)610.28 kcal

Ingredients

Mince

5 tbsp (5.1 tbsp) extra virgin olive oil
3 aubergines
800 g (28.2 oz) lamb mince
1 large onion finely chopped
4 garlic cloves crushed
3 tsp dried oregano
2 tsp ground cinnamon
2 bay leaves
300 ml (1.3 cups) red wine
400 g (1.6 cups) can chopped tomatoes
2 tbsp tomato purée
1 tbsp sugar
550 g (2.6 cups) potatoes peeled and sliced

Sauce

40 g (1.4 oz) butter
40 g (1.4 oz) plain flour
450 ml (1.9 cups) milk
40 g (1.4 oz) parmesan
1 nutmeg grate
1 large egg
1 egg yolk

Instructions

Heat a pan over high heat. Add 4 tbsp of oil and fry aubergine slices until golden brown. Set aside on a plate lined with paper towel.
In a large pot, add 1 tbsp of oil and cook the mince for 8-10 minutes. Remove from pot and set aside.
Add the remaining oil to the pot and cook the onion, garlic, oregano, cinnamon, chilli, and bay leaf for 10-12 minutes.
Add the mince back to the pot and pour in the red wine. Bring to a boil and let it reduce by half.
Stir in the diced tomatoes, tomato paste, and brown sugar. Season with salt and pepper. Simmer for 20-22 minutes.
Preheat oven to 380F and boil the potato slices for 6 minutes, then set aside.
In a small pot, melt butter and stir in flour. Slowly add milk, stirring constantly. Stir in parmesan, nutmeg, and egg.
In a large ovenproof dish, layer the meat mixture, aubergine, and potatoes. Pour the béchamel sauce on top.
Bake in the oven for 55 minutes or until golden brown. Let cool for 15 minutes before serving.

Nutrition

Serving: 1servingCalories: 610.28kcalCarbohydrates: 36.09gProtein: 26.28gFat: 38.4gSaturated Fat: 16.16gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 16.68gTrans Fat: 1.79gCholesterol: 138.87mgSodium: 303.08mgPotassium: 980.2mgFiber: 7.96gSugar: 13.27gVitamin A: 444.35IUVitamin B1: 0.24mgVitamin B2: 0.29mgVitamin B3: 2.75mgVitamin B5: 1.22mgVitamin B6: 0.52mgVitamin B12: 0.47µgVitamin C: 23.92mgVitamin D: 0.9µgVitamin E: 2.49mgVitamin K: 15.22µgCalcium: 202.12mgCopper: 0.29mgFolate: 72.05µgIron: 3.67mgManganese: 0.78mgMagnesium: 64.51mgPhosphorus: 226.98mgSelenium: 8.11µgZinc: 1.21mgAlcohol: 4.03gNet Carbohydrates: 28.13g

Data source: USDA

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How Long Does Moussaka Last?

Method	Duration
Fridge	3 to 4 days.
Freezer	3 months.

How To Reheat Moussaka?

Method	Duration
Microwave	2 minutes
Oven	10 minutes
Air Fryer	5 minutes

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