Classic Moussaka

Roasted aubergine, cinnamon-spiced lamb and a thick béchamel top.

Prep Time40 mins
Cook Time60 mins
Total Time1 hr 40 mins
YieldServes 6
The Baking Cookbook, 100 recipes cover Loved this recipe? The Baking Cookbook, 100 recipes Every ingredient in cups and grams, with a photo for every recipe. 211 pages, instant PDF. Get it $3+ →

Before You Start

Moussaka takes a while, but almost none of it's hard work. Roasting the aubergine instead of frying saves a litre of oil and tastes cleaner. The cinnamon in the meat sauce is what makes it taste Greek rather than like a lasagne without pasta.

Instructions

0 of 6 done

  1. Heat the oven to 200°C / 400°F. Brush the aubergine slices with olive oil, spread them on two trays and roast for 25 minutes, turning once, until golden and floppy.

  2. Meanwhile fry the onion in a little oil for 8 minutes until soft. Add the garlic, cinnamon and oregano, cook a minute, then brown the lamb hard, breaking it up.

  3. Add the tomatoes and half the salt, then simmer uncovered for 25 minutes until thick and no longer watery. A wet meat sauce makes a sloppy moussaka.

  4. For the béchamel, melt the butter, stir in the flour and cook for 2 minutes, then add the milk a splash at a time, whisking, until smooth and thick. Take it off the heat.

  5. Beat in the nutmeg, most of the parmesan, the rest of the salt, and finally the egg yolks. The yolks are what set the top into a custardy layer rather than a sauce.

  6. Layer aubergine, meat, aubergine, then pour the béchamel over and scatter the last parmesan. Bake at 180°C / 350°F for 40 minutes until browned and bubbling. Rest 20 minutes before cutting.

Tap a step to check it off. Your place is saved on this device.

💡 Baker's tips

  • Salting the aubergine isn't necessary with modern varieties, but roasting until properly collapsed is. Undercooked slices stay spongy and squeak.
  • Rest it. Straight from the oven it slumps on the plate, and 20 minutes is the difference between a slice and a puddle.

🔀 Make it your own

  • Use sliced potato for the bottom layer, which is common in Greece and makes it more filling.
  • Swap the lamb for brown lentils and mushrooms, and keep everything else the same, for a vegetarian version.

📦 Storing & freezing

Refrigerate for 3 days and reheat covered at 170°C for 25 minutes. It freezes well, whole or in portions, for 3 months.

❓ Frequently asked

How many grams is a cup of milk for béchamel?

About 240 g per US cup, so the 2½ cups here is roughly 600 g, or 600 ml. Warm it first and the sauce comes together with fewer lumps.

Can I make it ahead?

Yes, and it's arguably better. Assemble it a day ahead, refrigerate, then bake for an extra 10 minutes from cold.

Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.

More to bake

Cheesy Baked Ziti Savoury Mains Cheesy Baked Ziti Saucy pasta baked under a blanket of melted mozzarella. Creamy Baked Mac and Cheese Savoury Mains Creamy Baked Mac and Cheese A proper roux-based cheese sauce, baked with a crunchy top. One-Pan Chicken and Vegetable Traybake Savoury Mains One-Pan Chicken and Vegetable Traybake Chicken thighs roasted with potatoes and peppers on one tray.
🛒 Our baking picks

Tools for foolproof bakes

Weighing beats scooping every time. These inexpensive tools make every recipe more reliable.

Digital kitchen scale Digital kitchen scale Weigh to the gram, the single most accurate way to bake. Available at Amazon Check price → Measuring cups & spoons Measuring cups & spoons A solid stainless set for when a recipe calls for cups. Available at Amazon Check price → Glass measuring jug Glass measuring jug Read millilitres and cups at a glance for liquids. Available at Amazon Check price →

As an Amazon Associate, GramCups earns from qualifying purchases, at no extra cost to you.

Play GramCups Café 🎮