Moussaka — Aubergine, Mince and Béchamel from the Oven
Roast sliced aubergines with oil in the oven for 20 minutes — not fried, which saves oil and time. Reduce a mince sauce with onions, tomatoes, cinnamon and oregano for 20 minutes. Layer: aubergine, meat, aubergine, thick béchamel with egg, cheese. 45 minutes at 180 °C, rest 20. The cinnamon is what sets moussaka apart from lasagne.
Moussaka is Greek lasagne — aubergines instead of pasta, cinnamon in the sauce, a thick béchamel blanket — and it is the dish for guests because it can be ready the day before and is better reheated. The traditional version fries the aubergines, which takes hours and litres of oil. Roasted in the oven they are done in 20 minutes and less greasy, and the moussaka slices cleanly instead of turning watery.
Ingredients
- 3 pieces Aubergines (large)
- 5 tbsp Olive oil
Meat sauce
- 600 g Minced meat (beef or lamb)
- 2 pieces Onions
- 3 pieces Garlic cloves
- 2 tbsp Tomato purée
- 1 tin Tomatoes (chopped, 400 g)
- 1 dl Red wine
- 1 tsp Cinnamon
- 1 tsp Oregano
- 1½ tsp Salt
Béchamel
- 60 g Butter
- 60 g Flour
- 6 dl Milk
- 2 pieces Egg yolks
- Nutmeg
- 100 g Parmesan (grated)
Method
- 1
Roast the aubergines
Preheat the oven to 220 °C. Cut the aubergines lengthways into 1 cm slices, brush with 4 tbsp oil, salt, roast on two trays for 20 minutes until soft and golden. Turn the oven down to 180 °C.
- 2
Meat sauce
Chop the onions and garlic. Brown the mince in the remaining oil for 5 minutes, sweat the onions 5 minutes, toast the tomato purée, cinnamon and oregano for 1 minute. Deglaze with the wine, add the tomatoes and salt, reduce uncovered 20 minutes until thick.
- 3
Béchamel
Melt the butter, stir in the flour, cook 1 minute, whisk in the milk gradually and simmer 5 minutes until thick. Off the heat, stir in the egg yolks, nutmeg, salt and half the Parmesan.
- 4
Layer
Into a baking dish: half the aubergines, all the meat sauce, remaining aubergines. Spread the béchamel over, sprinkle with the remaining Parmesan.
- 5
Bake and rest
Bake 45 minutes at 180 °C until golden on top. Rest 20 minutes — then it cuts into clean squares. Serve with Greek salad.
Tips
- Moussaka is better on day two — the layers settle and the cinnamon comes through. For guests, bake the day before and reheat 30 minutes at 160 °C.
- A layer of potato slices right at the bottom — 3 mm thin, roasted with the aubergines — makes it more filling and is usual in Greece.
- The egg yolk in the béchamel matters: it sets the top firm and golden like a soufflé rather than runny. Do not leave it out.
What can I substitute?
The vegetarian moussaka — just as aromatic with the cinnamon and tomatoes. With 1 tbsp soy sauce for depth.
Roast courgettes 15 minutes and drain well. Potatoes 25 minutes — then it is more of a gratin, but just as good.
Alcohol-free. The acidity is needed, or the sauce turns too sweet with the cinnamon.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
Why does my moussaka turn watery?
Raw or salted but unroasted aubergines. They are 90 percent water, which comes out in the oven. Roast them first until soft and brown, and reduce the meat sauce until thick — then everything stays firm. And rest 20 minutes before cutting.
Do aubergines for moussaka need salting and sweating?
Not any more — modern aubergines are hardly bitter. Roasting in the oven draws out the water that salting used to. If you have time: 30 minutes of salting makes them even firmer when roasted.
What is the difference between moussaka and lasagne?
Aubergines instead of pasta sheets, cinnamon and often lamb in the sauce, and a thicker egg-enriched béchamel on top as its own layer rather than between the layers. Moussaka is spicier and lighter, lasagne more filling.
Can I freeze moussaka?
Yes, baked and in portions, up to three months. Reheat from frozen at 180 °C for 30 minutes. The béchamel stays stable; the aubergines soften slightly.
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