Everyday KitchenSearch all recipes

Greek · Dinner

Moussaka

Non-vegEasy

Diet: Non-veg · High-protein

Moussaka is a Greek dish. Resting lets the layers hold together when cut.

Prep
35 min
Cook
85 min
Rest, soak, marinate or chill
20 min
Total
140 min
Servings
6
Difficulty
Easy
Cuisine
Greek
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of Moussaka.
Representative photograph of Moussaka. Garnishes and presentation may differ. Photo credit and licence
0 of 3 steps complete

Start cooking view to see whether your screen can stay awake.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Vegetables

Meat

Topping

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; saucepan with lid; sieve; food thermometer; whisk or electric mixer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Roast · About 25 min

  1. Toss 900 g eggplant, sliced, 50 ml olive oil and roast at 220°C / 425°F for 25 minutes.

Meat · About 20 min

  1. Cook lamb and onion from 500 g minced lamb, 150 g onion, chopped, 15 g garlic, chopped, 500 g passata, ½ tsp cinnamon, ¾ tsp salt 8 minutes; add remaining ingredients and simmer 20 minutes.

Bake · About 40 min

  1. Melt butter from 50 g butter, 50 g plain flour, 600 ml milk, 2 eggs, 80 g hard cheese, grated, cook flour 1 minute, whisk in milk and thicken. Cool 5 minutes, whisk in eggs and cheese. Layer eggplant and meat in a dish, cover with sauce and bake at 180°C / 350°F for 40 minutes to 74°C / 165°F. Rest 20 minutes.

    Check: The food must be hot through at 74°C / 165°F.

Tips

  • Resting lets the layers hold together when cut.
  • Judge Moussaka by the texture and doneness signs in its steps. Your pan and heat affect how long Moussaka takes to cook.

Substitutions

  • Use minced beef instead of lamb.

Storage

  • Get perishable Moussaka into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Moussaka within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Moussaka to 74°C / 165°F, stirring or turning it for even heating. When Moussaka is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Moussaka includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Moussaka becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Moussaka one day ahead. For Moussaka, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Moussaka on the day of serving.

FAQ

What matters most when making Moussaka?

Resting lets the layers hold together when cut.

What can I substitute in Moussaka?

Use minced beef instead of lamb.

Can I prepare Moussaka ahead?

Prepare the measured ingredients for Moussaka one day ahead. For Moussaka, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Moussaka on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes