Rustic Eggplant Moussaka

Rustic Eggplant Moussaka requires a little love and patience. This is not a 30 minute meal or one pot dinner. Rather, it calls for nothing short of a 2 to 3 hour commitment, and will end up claiming most of your pots and pans.  I am not trying to dissuade you from making this, but instead, wholeheartedly encourage you, despite its fussiness, because when all is said and done, it is worth every ounce of effort. It is a very special dish, one of my all time favorites.

Eggplant Moussaka originates from the Mediterranean region of the globe, but most commonly hails from Greece. Succulent, roasted eggplant is layered with a rich tomato sauce made with ground lamb and a hint of cinnamon. It is topped with a wobbly béchamel sauce infused with fresh nutmeg, then placed in a hot oven to bake and meld. It smells divine. The creamy white béchamel, turns a lovely golden brown and infuses your home with goodness. Every time I make this I find myself wishing I would have made a double batch, freezing one for another time.


This recipe can easily be made vegetarian and gluten free. If you are vegetarian, use a ground meat substitute, like Gimme Lean or St Ives Meatless Ground, instead of lamb.

There are many recipes out there on how to do a quicker version. Numerous ways to cut corners. And while I am all for efficiency, I have never been happy with these results when it comes to Moussaka. 
When catering events, we have modernized this dish, by making beautiful eggplant rolls, or even making tall moussaka stacks, called napoleons, skewered with a spring of rosemary. While I like the showy look of it, I still prefer the old school version better, and this is how I prepare it at home. This recipe is typical of what you find in the villages of Greece. 

Reserve this recipe for day in which you have a liberal amount of time. It is perfect for Sunday dinner. Or make it in stages, preparing the eggplant a day before, and making the meat sauce ahead. You can make the whole dish ahead if you want to  and refrigerate it for 2-3 days before baking.


One important step in the recipe calls for salting or “degorging” the eggplant.
Do not be temped to skip this.
Degorging does 4 important things:

1. It helps remove some of the bitterness, especially found in larger eggplants that have a lot of seeds ( where most of the bitterness is) by drawing out the bitter moisture.
2. It  helps reduce the amount of oil the eggplant will absorb, resulting in a lighter, healthier, less oily dish.
3. It  improves the eggplant’s overall texture, keeping it from getting too mushy.
4. Even though most the salt is rinsed off, it seasons the eggplant nicely.

Cut eggplant into 1/4 inch disk ( no thinner).
Sprinkle salt on the eggplant and place in a bowl or colander to sit for one hour.
As you will see, the eggplant will release moisture.

Make sure to rinse this off well ( this is a bitter liquid). Place on a clean kitchen towel ( or paper towels) and place another towel over top, pressing down to dry the eggplant as much as possible.


A very important step that some forget to do is roast the eggplant. This is must! You can also grill it, if easier, but please, whatever you do, don’t put raw eggplant into the mousaka, it won’t have the texture or depth it needs!!

Place the eggplant slices on a greased baking sheet and either brush lightly with olive oil, or spray with cooking spray.

Roast in a 400F oven until golden, 20-30 minutes, rotating pan halfway through, careful not to blacken. If need be, remove any slices that are thinner which will have cooked faster. The eggplant will continue to cook once assembled, so at this point, don’t worry if they don’t seem completely done. Just make sure they are golden in color. You can also broil them, to bring up the color.

While the eggplant is being prepared, make the two sauces.

A word on lamb. If you are temped to substitute ground beef, because you are not sure you like lamb, this is the perfect recipe to give lamb a try. The sweet, robust flavors of lamb are at home with the cinnamon and nutmeg and give this dish that extra “something”.  The flavors really compliment each other, without tasting too lamb-y.

If you live in the Spokane area, a great resource for local lamb is Rocky Ridge Ranch. They are pastured raised, and never injected with hormones or antibiotics. They sell whole and half lambs, and also by the pound.

Start with the meat sauce, as it takes longer to cook.
Then make the béchamel.

The last step in making the bechamel is adding a lightly beaten egg.

In a greased, oven proof baking dish, layer the first layer of eggplant, on the bottom.

Add half of the meat sauce and add another layer of eggplant.
Add the rest of the meat sauce, and add the third and final layer of eggplant.

Finish by spooning the bechamel sauce over the entire top and sprinkle with the remaining cheese.
Place in a hot oven, uncovered.

By this time, you will have dirtied many dishes, but the smell wafting from the oven will reward you as you begin cleaning up.

When the moussaka is done, it will be a lovely golden brown.
Let it rest a few minutes before diving into it.
Any leftovers you have will be doubly good the next day.

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5 from 1 reviews
Rustic Eggplant Moussaka
Recipe type: main
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
A traditional Greek Eggplant Moussaka recipe.
  • 3 lbs Eggplant ( 2 extra large or 3 eggplants)
  • 3 T olive oil or cooking spray
  • Meat Sauce:
  • 2 T olive oil
  • 1 large onion diced
  • 4 cloves garlic, rough chopped
  • 2 lbs ground lamb, beef (or use vegetarian ground meat substitute Gimme Lean or St Ives Meatless Ground.)
  • 1½ C diced tomatoes ( canned is OK)
  • 2 T tomato paste
  • ½ C white wine
  • 2 T fresh chopped parsley
  • 1 tsp sugar
  • ½ tsp cinnamon
  • ½ tsp kosher salt
  • cracked pepper
  • Bechamel Sauce:
  • 3 T butter
  • 4 T flour ( or rice flour)
  • 2 C whole milk
  • ½ tsp nutmeg ( use fresh grated if possible)
  • ¼ tsp kosher salt
  • ⅛ tsp white pepper
  • ¼ Cup grated Parmesan, Pecorino or Kefalotiri Cheese
  • 1 egg, lightly beaten
  1. Pre heat oven to 400 F. Cut eggplant into ¼ inch thick rounds ( no thinner), sprinkle with a little kosher salt and let sit in a colander or bowl for 20-60 minutes. Eggplant will start to release liquid ( making it less bitter) Rinse well, pat dry and brush each side with olive oil ( or use spray oil).
  2. Place on a greased sheet pan and roast in a 400 F oven until golden, about 20-30 minutes. Alternatively you can grill the eggplant.
  3. While eggplant is roasting -make the meat sauce:
  4. Saute diced onion in oil on med high heat for 3-4 minutes, add garlic, turn heat down to med low and saute for 8-10 minutes until onions are tender. Add ground lamb, turn heat up to med-high and brown, stirring often, about 15 minutes. Drain fat if any. Add the rest of the ingredients -diced tomatoes, tomato paste, white wine, fresh chopped parsley, sugar, cinnamon, kosher salt and pepper. Stir and cover and let simmer on med low heat for 20 minutes.
  5. Make Bechamal:
  6. Melt 3 T butter. Whisk in 4 T flour ( or rice flour) and let cook for 2-3 on med heat, stirring often. Whisk in 1 C milk. Whisk well, and add the 2nd cup. Stirring constantly bring to a boil, and let simmer on low for an additional 2 minutes. Remove from heat and add nutmeg, 2 T Cheese, salt, pepper. Set aside to cool. In a separate bowl, lightly beat an egg, but do not add it just yet.
  7. Assemble:
  8. Divide eggplant slices into three stacks, reserving the best looking largest pieces for the top an bottom layers. The others can be placed in the middle layer which will be concealed. In a greased 8x 13 in pan, place one layer of eggplant. Add half the meat sauce. Add another layer of eggplant, and the remaining meat sauce. Add the third and final layer of eggplant. Whisk in the beaten egg into the bechamel sauce until nice and smooth. Spread the bechamel over the final eggplant layer. Sprinkle the remaining cheese and place in a 350F oven for 50-60 minutes, until beautiful and gold. let stand 10 minutes before serving.
thanks for sharing!
thanks for sharing!


  1. Anonymous says

    With all due respect, this version is partly “rustic”. Rustic from the point of view that includes only aubergines but with the béchamel sauce on top is not rustic at all!! The béchamel sauce was introduced to the Greek cuisine by N. Tselementes, a Greek Head Cook. Influenced my the French cuisine he modernised the Greek cuisine in the 30’s, 40’s and early ’50’s. The traditional topping for Moussaka was a mixture of eggs, youghurt and grated cheese

    • says

      I suppose there are many variations and versions depending where you go. It is my understanding that the creamy yogurt topping is more traditional in Serbia and Bulgaria, as are adding potatoes and other vegetables. Perhaps this is incorrect. When I have travelled to Greece, this recipe was the version I experienced there. But I do like the idea of using yogurt instead and the next time I make it, I will try it. :)

  2. says

    This looks completely delicious, and I am so jealous of your beautiful staub cookware. Moussaka is wonderful comfort food, with just enough warmth from spices to avoid any stodge. Thank you for this recipe! I’m not sure about the levels of authenticity as I’m surely not an expert, but this looks authentically delicious!

  3. says

    Hi Sylvia :) This is VERY similar to how I have always made moussaka, and I am Greek! So authentic or not, it’s how my family has been making it eons as far as I know! Just in case that helps validate the tastiness you’ve been creating 😉

  4. says

    Just put mine into the oven – replaced lamb (though it sounds delicious) with mushrooms as I had them on hand, everything else the same. Smells delicious. Can’t wait for the next 1 hour to pass. Thanks for the post.

  5. says

    A little late to the game but I just stumbled upon your blog and tried this recipe out this weekend. It was delicious – time consuming, but not difficult, and the result was A-Mazing! I liked that the bechemel wasn’t too thick and even tasted good cold the next day. I made it with ground turkey (sacrilege, I know, but we don’t eat beef or lamb) and it was still good. So excited to try out other dishes – as an Iranian-American married to a Thai guy I am really excited by all your multi-cultural recipes!

  6. says

    I just finished making this divine dish! I’m enjoying it as we speak. I loved the idea of roasting the eggplant instead of frying it. I used a yogurt sauce to top the dish off (I am Bulgarian) and it works really well! Thanks for sharing!

  7. says

    Just finished making this using a raw yogurt, egg, flour and parmesan sauce that I added in the last 15 min of baking (I am Bulgarian!). The recipe is absolutely divine! Thank you for sharing!

  8. Lanette McCulloch says

    I made this tonight for the first time in the oven, it’s in the oven as I type. But I have a question, I realized after I put it all together and halfway through baking that I forgot to roast the eggplant. Will it come out okay or have I ruined it? :'(

    • Sylvia Fountaine says

      Oh shoot!! Yes, roasting is imperative, because it gives the dish much needed depth and texture. My guess it the flavors were there, but that it got mushy? It definitely adds an extra step, but its worth it!!

  9. Marianne says

    I’m going to be making this ahead of time. Can I freeze it? How ‘ahead of time’ is reasonable? For example if I want to bake it on a Tuesday can I make it on Sunday or Saturday?
    Also I am going to substitue lentils instead of meat for a vegie version. Fingers crossed.

    • Sylvia Fountaine says

      I think it would be fine to make on Sunday, assemble it and either bake, refrigerate and reheat…. or bake the day of. Probably don’t need to freeze?

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