My Debut Cookbook 'Comfy' Is Out Now. ORDER HERE!
Beef/ Hearty Dinners

Outrageously Delicious Greek Moussaka

April 7, 2021 by Chris Collins
Jump to Recipe Jump to Video

Moussaka is a Greek classic, and here I’ll show you how to make it in the most delicious way possible!

Moussaka is a labour of love, there’s no two ways about it. There’s a fair few steps, but once you get in the swing of things it truly couldn’t be easier to make. There’s also a fair few different ways to make Moussaka, but today I’ll show you what I deem to be the most delicious way! Follow me…

close up shot of metal spatula scooping moussaka out of dish

Meat Sauce for Moussaka

Beef vs Lamb

There’s a lot of dispute over what’s the traditional meat to use in Moussaka. Most commonly you’d see lamb or beef being used, but I’ve even read pork or veal has traditional roots! I’ve personally tried this recipe using beef and lamb, and have settled with beef. In my opinion it takes on the flavour profile of a Moussaka better, but you can use lamb if you wanted.

Thick Consistency

The meat sauce for a Moussaka is somewhat similar to a classic ragu/bolognese. One of the main differences is the consistency. Moussaka is known for having distinctive layers, and ensuring your meat sauce has reduced down properly will help create those layers.

Cinnamon

Another distinctive part of a Moussaka’s meat sauce is the use of cinnamon. It’s quite subtle, but it really gives that classic Moussaka flavour. You can use a cinnamon stick, or use ground cinnamon as I’ve done here!

Process shots: fry onion and garlic (photo 1), fry ground beef (photo 2), add tomato paste (photo 3), fry then add red wine (photo 4), pour in stock and passata then add thyme, parsley,  bay leaves, cinnamon and seasoning (photo 5), simmer until thick consistency (photo 6).

6 step by step photos showing how to make meat sauce for moussaka

Vegetables in Moussaka

Eggplant/Aubergine

Eggplant in Moussaka is essential. To prepare it you’ll need to slice then sprinkle with salt and leave to rest. This will not only draw out unwanted moisture, but will also remove the bitter taste from the eggplant.

Potato

You could probably get away with just layering with eggplant and still call it a Moussaka, but potato is very widely used. And of course, me being me and this blog being this blog, I highly recommend adding potato. After you’ve sliced the spuds I recommend patting dry to remove unwanted moisture.

Zucchini/Courgette

Not as widely used, but still an authentic addition. Same as above, just pat the slices dry to remove moisture.

You could pat the veg dry with tea towels, but I like to stack them between sheets of paper towel. That way you can soak them all at once and just leave them until needed.

6 step by step photos showing how to prepare moussaka

Baking vs Frying

Traditionally you’d fry the veg, but as times have moved on so has the cooking method. As such nowadays it’s just as common to bake the veg. Me? You know I’m not shy of oil around here 😂

I fry the veg mainly because I’ve always got some leftover pot of oil that needs recycling. That and you do get more of a deeper golden ‘crust’, which offers slightly more flavour.

The obvious downside is the absorption of oil, namely in the eggplant (which is like a sponge!). As such just make sure you thoroughly pat it all dry with paper towels before you stack the Moussaka.

3 step by step photos showing how to fry vegetables for moussaka

Béchamel Sauce for Moussaka

Meat Sauce layer ✅
Veg layer ✅

The third and final main layer is the béchamel sauce. Again, this is similar to a classic béchamel you’d use in an Italian lasagne, just with a few differences:

  • Consistency – Just like the meat sauce, this béchamel is MUCH thicker than the classic. Again, just to ensure it creates a defiant layer that doesn’t seep into the meat sauce.
  • Egg Yolk – These help thicken the sauce, but also add a gentle rich flavour.
  • Seasoning – nutmeg and white pepper are a must! The béchamel sauce makes up quite a thick layer so it’s important it’s properly seasoned.

What Cheese to use?

Traditionally you’d use Kefalotyri, but realistically most hard cheeses work well. Here I use Pecorino, but Parmesan works nicely.

Process shots: melt butter (photo 1), stir in flour (photo 2), whisk in milk (photo 3), add seasoning (photo 4), add cheese (photo 5), stir in egg yolks (photo 6).

6 step by step photos showing how to make bechamel sauce for moussaka

Moussaka Layers

You can stack a Moussaka in various different ways, but you really want to ensure the potatoes are at the bottom, just to create a sturdy base. Then you finish with a nice thick layer of the béchamel. This also ends up going beautifully golden and crispy as it bakes 😛. Here’s how I stack mine:

How to layer a Moussaka

  1. Potatoes – Sprinkled with cheese, parsley, salt & pepper.
  2. Zucchini/Courgette – Stacked in the opposite direction to the potatoes. Sprinkled with cheese, parsley, salt & pepper.
  3. Eggplant/Aubergine – Only use half, sprinkled with salt & pepper.
  4. Meat Sauce – Ensure this is nice and level/flat.
  5. Eggplant/Aubergine – Second half stacked in opposite direction to the first layer, seasoned with salt & pepper.
  6. Béchamel Sauce – Topped with more cheese.

6 step by step photos showing how to stack moussaka

Moussaka FAQ

Can you assemble moussaka ahead of time?

Yep! You can then rest in the fridge until ready to bake. Just make sure you bring it to room temp before you bake to take the chill out of the centre.

Does moussaka freeze well?

It sure does. You can do this baked or unbaked. Just thaw in the fridge then bake as needed.

What to serve with Moussaka?

You can serve by itself, just garnished with a good pinch of fresh parsley. It’s also nice with a small side salad or even a chunky of crusty bread! Check out my Sides for more inspo.

close up shot of knife slices in moussaka fresh out the oven

moussaka on small white plate with silver fork garnished with fresh parsley

For more comfort food classics check out these beauties:

Hearty Ground Beef Dinners

How to make Moussaka (Full Recipe & Video)

close up shot of metal spatula scooping moussaka out of dish

Outrageously Delicious Greek Moussaka

Moussaka is a Greek classic, and here I'll show you how to make it in the most delicious way possible! (SEE VIDEO BELOW & CHECK NOTES FOR GUIDANCE)
4.99 from 63 votes
Print Pin Rate Share by Text
Servings (click & slide): 8
Course: Dinner / Main Course
Cuisine: Greek
Prep Time: 40 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 50 minutes
Calories per serving: 571kcal
Author: Chris Collins
Cost per serving: £3 / $4

Equipment:

  • Large Pot or Pan & Wooden Spoon (for beef)
  • Large Pot or Pan & Tongs (suitable for shallow/deep frying veg)
  • Medium/Large Pot & Whisk (for bechamel sauce)
  • Sharp Knife & Chopping Board
  • 8" x 12" Baking Dish (or similar size)
  • Kitchen Papers Towel (lots of it!)
  • Serving Spatula/Spoon
  • Fine Cheese Grater
  • Jug (for milk)
  • Kitchen Thermometer (for frying)

Ingredients (check list):

Beef Layer

  • 1.6lb / 750g Ground Beef (preferably fairly lean)
  • 1 cup / 240ml Tomato Passata (pureed/strained tomatoes in US)
  • 1 cup / 240ml Beef Stock
  • 1/2 cup / 120ml Dry Red Wine (can sub more beef stock)
  • 1/4 cup finely diced Fresh Parsley, plus extra to serve
  • 2 heaped tbsp Tomato Paste (Tomato Puree in UK)
  • 1 tbsp finely diced Fresh Thyme Leaves
  • 1 large White Onion, finely diced
  • 2 cloves of Garlic, finely diced
  • 2 small or 1 large Bay Leaf
  • 3/4 tsp Salt, or to taste
  • 1/2 tsp Sugar (any)
  • 1/2 tsp Cinnamon
  • 1/4 tsp Black Pepper, or to taste
  • 1 tbsp Olive Oil

Béchamel Sauce

  • 4oz / 120g Unsalted Butter
  • 4oz / 120g Plain Flour
  • 4 cups / 1litre Milk, at room temp
  • 1 cup / 80g freshly grated Pecorino Romano, plus extra to serve (Kefalotiri Cheese is traditional, can also sub parmesan)
  • 2 Egg Yolks
  • 1/2 tsp Salt, or to taste
  • 1/2 small Nutmeg, grated (or 1/4 tsp ground nutmeg)
  • 1/4 tsp White Pepper

Veg Layers (see notes for baking version)

  • 2lb / 1kg (approx 4 smallish) Eggplants/Aubergine, sliced around 1/3" thickness (I do lengthways but you can make more smaller rounds if you wish)
  • 1.6lb / 750g (approx 2 large) Baking Potatoes, peeled & sliced around 1/4"
  • 1lb / 500g (approx 2 medium) Zucchini/Courgettes, sliced into approx 1/3" strips (I do lengthways)
  • 2 cups / 500ml Vegetable or Olive Oil, or enough to cover veg in the pan
  • few pinches of Parsley & Pecorino (to sprinkle in between layers)
  • Salt & Pepper, as needed

Instructions:

  • Beef Layer: Heat 1 tbsp olive oil in a large pan or pot over medium heat. Add onion and fry until it begins to soften/brown, then add in garlic and fry for 1-2mins longer. Add in beef and break up with a wooden spoon until fully browned. Stir in tomato paste and fry for a couple of mins, then pour in wine. Deglaze the pan if needed, then pour in passata and beef stock. Add in parsley, thyme, cinnamon, salt, sugar, pepper & bay leaf and give it a good stir. Keep on a gentle simmer for around 30mins, stirring occasionally until nice and thick. Meanwhile...
  • PREP Veg Layer: Rest few sheets of paper towel on a flat surface and lay on your eggplant slices. Rub a pinch of salt over both sides, then add two layers of paper towels on top. On top of that add the zucchini slices, followed by another layer of paper towel, followed by potato slices and finished with another layer of paper towel. Gently press down to soak up the moisture. Can use tea towels instead if you wish.
  • COOK Veg Layer: Heat up enough oil to cover the veg in a suitably sized pot/pan until it gently sizzles (you're aiming for around 150C/300F). Carefully start sliding in your potato slices and fry both sides until lightly golden with the potato fork tender. Remove, shake off oil and place on fresh paper towel. Increase oil temp slightly to around 170C/340F and fry the zucchini slices until softened & lightly browned, then finish with the eggplant slices. Leave everything to drain on paper towels. You can use two pans to speed things up or bake one or two of the veg (see notes).
  • Béchamel Sauce: In a suitably sized pot over medium heat melt butter. Stir in flour to create a paste then gradually begin whisking in your milk. Once you've poured in all the milk and the sauce is thick, stir in salt, white pepper and nutmeg. Take the pot off heat and stir in pecorino until the sauce is lump free, then quickly whisk in the egg yolks. Take 1/2 cup of the sauce and stir it into the beef.
  • Stack Moussaka: Add a layer of potato to the baking dish (overlapping as needed) and sprinkle over a hefty pinch of parsley, pecorino, salt & pepper. Follow with zucchini and parsley/pecorino/salt/pepper, then half the eggplant with a pinch of salt and pepper. Try and close all the gaps and make it all nice and compact. Spread over beef layer, top with the rest of your eggplant then top with the Béchamel sauce.
  • Cook & Serve Moussaka: Finish with a sprinkling of pecorino then place in the oven at 180C/350F for 35-45mins, or until golden on top. I highly recommend leaving it to sit for at least 15mins, just to help it keep shape. Serve up and enjoy!

Quick 1 min demo!

Notes:

a) Baked Veg - You can bake the eggplant, zucchini and potato instead of frying if you wish. You can also bake some of it (i.e. the potatoes) as you fry the eggplant/zucchini to save time. Here's what I recommend if you bake:
- Still salt the eggplant and pat everything dry with paper towels first.
- Coat everything in olive oil, salt and pepper, then space out on baking trays.
- I recommend baking at 200C/390F. Potatoes will take the longest (around 30mins), then eggplant (around 20mins) then zucchini (around 10-15mins). This is all depending on thickness though so just be vigilant. Just bake until everything is lightly golden and fork tender.
b) Prep Ahead - You can definitely prep the beef part ahead of time, just cool and tightly store in the fridge over night (or freeze up to a month), then allow to come back to room temp before stirring through Béchamel and stacking. If you want to prep the whole thing ahead of time just make up until baking then tightly cover in the fridge overnight, then bring to room temp and bake as needed. Can also freeze just thaw and bake as needed.
c) Make Ahead - Allow to completely cool then store in the fridge for 3-4days (can also freeze for a month). Thaw then bring to room temp before baking for around 30mins, or until piping hot again through the centre. You could bake straight from the fridge but I find it's sometimes difficult to cook it right through the centre without the outside burning.
d) Frying/Oil - Because you don't fry at a super high temp you can use olive oil. This will add a good punch of flavour, almost like a gentle zing of spice. Vegetable oil will give you much more of a neutral flavour. I usually go for olive oil if I've not got much oil (i.e. shallow frying), but use vegetable if I've got a much bigger pot and deep fry with bigger batches. 
e) Calories - assuming 5% beef, 1/4cup olive oil soaked up by veg and divided by 8 people. Calories for 1 portion:

Your Private Notes:

Click here to add your own private notes or reminders about this recipe.

Nutrition:

Nutrition Facts
Outrageously Delicious Greek Moussaka
Amount Per Serving
Calories 571 Calories from Fat 263
% Daily Value*
Fat 29.22g45%
Saturated Fat 12.344g62%
Trans Fat 0.427g
Polyunsaturated Fat 2.158g
Monounsaturated Fat 12.653g
Cholesterol 141mg47%
Sodium 746mg31%
Potassium 1358mg39%
Carbohydrates 42.95g14%
Fiber 6.2g25%
Sugar 14.52g16%
Protein 34.11g68%
Vitamin A 1157IU23%
Vitamin C 23.6mg29%
Calcium 327mg33%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart
Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

If you loved this Moussaka Recipe then be sure to Pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!

April 7, 2021 By
153

DINNERS

YOU'LL NEVER STOP MAKING

A FREE EMAIL SERIES, FROM ONE FOODIE TO ANOTHER

5 KNOCKOUT

Leave a Reply

Recipe Rating




153 Comments

  • Reply
    Kathy Kelsey
    May 7, 2024 at 5:31 pm

    5 stars
    I have made this a few times with great success. I experimented with a vegan version today, using vegetable mince, soya milk, dairy free cream. Left out the pecorino . It worked well . It’s lot of work… takes me all afternoon , but it’s special treat , and worth it .

    • Reply
      Chris Collins
      May 7, 2024 at 5:41 pm

      Thanks so much for the review, Kathy! Thanks also for sharing your success with a vegan version – great to know it works 🙂 C.

  • Reply
    Tony
    April 29, 2024 at 2:46 am

    5 stars
    Made this for the first time and it was a huge hit. I changed the meat sauce a little. I added a grated carrot and 1 stick of celery finely diced. Also added 1 cup of milk and cooked until all the water had evaporated. Once the vegetables were stacked I used a piece of parchment paper and a bacon press to make everything flat. I am very impressed that you can do this in less that 2 hours. My wife and I had 5 hours. It was a labor of love but well worth the effort.

    • Reply
      Chris Collins
      April 29, 2024 at 12:57 pm

      So pleased to hear it went down well, Tony! Thanks so much for the review 🙂 C.

  • Reply
    Nicole Laliberté
    April 17, 2024 at 12:27 am

    5 stars
    First try and it was a massive success.Thank you for this great recipe.

    • Reply
      Chris Collins
      April 17, 2024 at 10:52 am

      Thanks so much for the review, Nicole! 🙂 C.

  • Reply
    Brenda M Duarte
    March 28, 2024 at 9:47 pm

    5 stars
    Wonderful recipe Chris! The only thing I changed is I peel and soak eggplant in salt water before frying. Sometimes eggplant can be bitter, also once soaked I take tea towels and then paper towels to absorb some of the moisture before frying in olive oil, this helps eggplant not to absorb so much oil. I helped cater to a Greek owned family restaurant for 13 years, very hospital family. Bravo for being spot on!

    • Reply
      Chris Collins
      March 29, 2024 at 5:29 pm

      Great tip, Brenda! Thanks so much for the review 🙂 C.

  • Reply
    Anna
    March 26, 2024 at 12:23 pm

    5 stars
    My husband is lactose intolerant, so I’m skipping the béchamel sauce on top. Will the eggplant be ok as the top layer or what can be an alternative for the béchamel sauce?

    • Reply
      Chris Collins
      March 26, 2024 at 3:00 pm

      Hey Anna! The bechamel is a key layer, so I’m wondering if there’s anyway you could make it with lactose-free substitutes? Pardon my ignorance, I’m not too clued up on lactose intolerance, so can’t offer too much help! C.

    • Reply
      Nancy J Muir
      March 27, 2024 at 3:30 pm

      Anna ,make a cashew cream

    • Reply
      Helen
      April 23, 2024 at 6:09 am

      Anna, you could use the recipe as is, substituting lactose free milk and lactose free cheese which you can buy in regular supermarkets.

  • Reply
    Chantelle
    March 14, 2024 at 9:44 pm

    5 stars
    Wow! Wow! And wow!!!! The best moussaka I have ever! I made it with lamb and my family loved it, however I wasn’t keen on the string lamb flavour, this was better than I have ever tasted in a restaurant! It took me 2 hours but so worth it, recipe was easy to follow which was fantastic. This was a massive hit in my house and my family thought it was to die for! Thank you so much

    • Reply
      Chris Collins
      March 16, 2024 at 1:06 pm

      Thanks so much for the lovely review, Chantelle! 🙂 C.

  • Reply
    Barbara Scrugham
    March 13, 2024 at 9:48 pm

    5 stars
    I made this today and thought it was delicious. I substituted the thyme with rosemary which better complemented the lamb. I recommend the belchemel sauce quantity is increased by 50 percent. Plus roasting the vegetables would reduce the oil content.

    • Reply
      Chris Collins
      March 14, 2024 at 10:46 am

      Thanks so much for the review, Barbara! Glad it went down well 🙂 C.

  • Reply
    Beth
    February 26, 2024 at 11:50 pm

    5 stars
    It was very good! Next time I’ll not use the salt between the layers, I had used parmesan cheese.
    BUT it took a lot more time then said!

    • Reply
      Chris Collins
      February 27, 2024 at 10:20 am

      Thanks so much for the review, Beth 🙂 C.

  • Reply
    Monica Howsam
    February 21, 2024 at 8:05 pm

    I just made this moussaka for the second time and it’s just ridiculously good. It was the 4th moussaka i tried and will be my last, for sure. I really, really want your cookbook – surely it will be available in Canada soon!

    • Reply
      Chris Collins
      February 24, 2024 at 4:45 am

      So great to hear! Really hoping it’ll be released in Canada soon! C.

  • Reply
    Alison Lewis
    February 15, 2024 at 11:00 am

    5 stars
    My first time making moussaka. My beef layer was a bit different to yours but the rest was the same. I loved it. My husband loved it. I will definitely be making this again and again. Thanks for sharing.

    • Reply
      Chris Collins
      February 16, 2024 at 7:50 am

      So pleased it went down well, Alison! Thanks so much for the review 🙂 C.

  • Reply
    DEBORAH D COOKE
    February 7, 2024 at 12:15 am

    5 stars
    Wonderful recipe. My third time making it and my husband says it is better than Tarpon springs, the greek village we live near. Definitely a keeper.

    • Reply
      Chris Collins
      February 8, 2024 at 10:38 pm

      Thanks so much for the review, Deborah! C.

  • Reply
    Pascale
    February 3, 2024 at 5:33 pm

    5 stars
    This Moussaka is to die for! This my go-to recipe for a delicious comfort food dish during the cold winter months in Québec. Thank you Chris, I love your recipes

    • Reply
      Chris Collins
      February 4, 2024 at 2:45 pm

      Thanks so much for the review, Pascale! Greetings from the UK 🙂 C.

  • Reply
    Alice
    January 26, 2024 at 11:02 am

    5 stars
    I made half of this recipe two days ago, my family and I really enjoyed it – excellent recipe with well balanced proportions!
    I made moussaka with fried veg before and it gives the best flavour. However this time I roasted vegetables to reduce oil quantity. Prep and cooking took exactly 2 hours.
    Now I have copied this recipe to my little kitchen book so that I never lose it. Thank you chef and best wishes from Kent UK!

    • Reply
      Chris Collins
      January 26, 2024 at 8:12 pm

      So pleased to hear it went down well, Alice! Thanks so much for popping back for a review. C.

  • Reply
    Paul O'Neill
    January 10, 2024 at 5:23 am

    5 stars
    Made this for my family last night. First time I’ve attempted Mousaka. It was a bit of a process the first time but it’ll be so much easier the next. You really do need a large deep dish. I didn’t put the Zucchini in because I would have run out of room. I also only had one layer of Eggplant but I cut them pretty thick. I baked the potatoes but char grilled the Eggplant, great flavour. I used Pecorino cheese. The dish was a big hit with family and I think it was great. Not because of my cooking (I’m only a novice), the recipe is great and the steps easy to follow. Video also a big help for beginners like me. Thankyou Chris.

    • Reply
      Chris Collins
      January 10, 2024 at 2:16 pm

      Thanks so much for the review, Paul! So pleased it turned out well for you 🙂 C.

  • Reply
    mariie
    January 8, 2024 at 12:50 am

    you put everything in metric!!!
    ounces would be nice
    do you understand we aren’t in europe ??

    • Reply
      Chris Collins
      January 8, 2024 at 5:37 pm

      Hi Mariie. The ingredients are in both metric and imperial, as are all my recipes. Also, I am in Europe. Hope this helps! C.

    • Reply
      Taylor
      January 17, 2024 at 12:46 am

      *cough* Stupid American *cough*
      I live in Chicago before you come for me

  • Reply
    Nancy
    December 30, 2023 at 7:48 pm

    5 stars
    This is like what I remember from my honeymoon in Crete 35 years ago. Except I am going to double the eggplant next time because my layers on this recipe were almost equal for veggies, sauce, and béchamel. I fried the potatoes and baked the eggplant. I used the whole egg in the béchamel and it worked out fine. Thank you!

    • Reply
      Chris Collins
      December 31, 2023 at 10:59 am

      Great to hear it went down well, Nancy! Thanks so much for the review 🙂 C.

  • Reply
    Sally
    December 20, 2023 at 7:25 pm

    5 stars
    This is by far the best recipe for mousaka i ever found! I am a big lover of all Greek food and mousaka is one of my favorite things to eat. Cjris, you really knocked it out of the park with this recipe! I followed it to a tee, and it needed no adjustment, rare. Merry Christmas and I look forward to your nest recipe!

    • Reply
      Chris Collins
      December 21, 2023 at 11:06 am

      Thanks so much for the lovely review, Sally! Merry Christmas 🙂 C.

  • Reply
    Craig Buchanan
    December 18, 2023 at 11:58 am

    I made this recipe and it came out pretty good the first night. The next ( reheat in the oven at 350° F) night it was perfect.
    Like a lot of casserole or layered dishes, it’s better the next day. The Zucchini is something I might avoid next time because it had so much moisture. I’ll add another layer of aubergine instead. Or as my epicurean wife said, maybe caramelized onions. Also, the cooking time should be increased to at least an hour. But all in all it was a very tasty recipe. The sauce is incredible and the bechamel is light and fluffy inside. So I would omit the zuke, increase cooking time and stick it in the fridge until the next day. It will be better than your favorite Greek restaurant. Ours closed after 60 years and we couldn’t find a decent substitute so now we have to make it ourselves. Hopa!

    • Reply
      Chris Collins
      December 18, 2023 at 12:50 pm

      Thanks for the thorough review, Craig! Appreciate the feedback 🙂 C.

  • Reply
    Calvin Tennis III
    November 16, 2023 at 7:27 pm

    5 stars
    I live in Athens, Greece.
    This is a stunning moussaka.
    Super, super satisfying.

    • Reply
      Chris Collins
      November 18, 2023 at 12:44 pm

      This is so amazing to hear thank you!! C.

  • Reply
    Caroline
    November 16, 2023 at 2:34 pm

    5 stars
    Over the years I’ve made Moussaka many times and have recently discovered this recipe and really glad I have. This is the second time I’ve made it and it will now be my go to recipe! I made it for a friend recently and she said it was perfect and then my Dad & I had it the next day; he was most impressed and thought it was great! Thank you so much!

    • Reply
      Chris Collins
      November 18, 2023 at 12:43 pm

      Thanks so much for the lovely review, Caroline! So pleased this went down well 🙂 C.

      • Reply
        Craig Buchanan
        December 18, 2023 at 12:00 pm

        5 stars
        Excellent. See my comments

  • Reply
    Caroline
    November 15, 2023 at 1:21 pm

    5 stars
    I have made Moussaka many times over the years; and discovered this recipe recently! This is the second time I’ve made it and it is amazing! I made it for a friend and she said it was perfect and my Dad and I finished it off today and he thought it was great (it had improved with time in the fridge over night). This will be my favourite Moussaka recipe going forward! Thank you so much

  • Reply
    Anne
    October 29, 2023 at 1:06 pm

    I made this recipe almost exactly as written except I used moose meat instead of lamb. It was outrageously delicious. Excellent recipe, well done

    • Reply
      Chris Collins
      October 29, 2023 at 3:55 pm

      Thanks so much for the review, Anne! Great to hear it went down well 🙂 C.

  • Reply
    NORA ROSS
    October 19, 2023 at 1:57 pm

    Hello ! I plan on making these in individual pots , like a single serving in each one . Anything I need to change?

    • Reply
      Chris Collins
      October 19, 2023 at 7:45 pm

      I imagine all the prep will be the same, they might just bake a little quicker, so just keep an eye on them 🙂 C.

  • Reply
    Lisa Waite
    October 1, 2023 at 7:06 pm

    5 stars
    I made this exactly as the recipe said (without the zucchini) and the flavor was spot on! Next time I will try cooking the potatoes and eggplant in the oven or air fryer to save time. I don’t usually cook from recipes and going back and forth reading the recipe while cooking took me forever. I think I spent about 3 hours to make this but next time will be faster.

    • Reply
      Chris Collins
      October 3, 2023 at 12:12 pm

      Great to hear this worked out well, Lisa! This is quite a time-consuming recipe, but you’ll definitely get quicker with time I’m sure 🙂 C.

  • Reply
    MoM-MoM Washburn
    September 24, 2023 at 1:00 am

    5 stars
    This was my first time making this recipe and moussaka in general. I got the purée and paste portions mixed up and I accidentally used the egg whites too. It was still a BIG!! Hit at my dinner table!!! I now have a new favorite food. Thank you so much!!

    • Reply
      Chris Collins
      September 24, 2023 at 8:08 pm

      So great to hear it turned out well! Thanks so much for popping back for a review 🙂 C.

  • Reply
    Diane Taros
    September 19, 2023 at 12:56 am

    5 stars
    I knew all the hard work I was in for, as I have successfully made moussaka using a different recipe before. Today, I decided to use your recipe.
    My husband fried all the vegetables, helped me prepare the sauce, and whisked the béchamel sauce. I did all the dicing, cutting, measuring, stacking, etc. A team effort with marvelous results. My neighbor called raving about the outrageously delicious piece I gave him. Labor intensive, but well worth it. The leftovers were frozen, so there are 2 other meals ready to eat.

    • Reply
      Chris Collins
      September 19, 2023 at 2:48 pm

      Thanks so much for the review, Diane! It is indeed a labour of love, but so happy to hear you enjoyed the end product! 🙂 C.

  • Reply
    Dolly
    September 11, 2023 at 10:59 pm

    5 stars
    This is the ONLY recipe you’ll need for moussaka. I opted to bake the potatoes and eggplant (subbed eggplant for the zucchini as I had lots of it), and I was very happy with the end product. It is a labour of love, but totally worth the work and dishes it takes to make. I only order moussaka when I go out for Greek, and this is as good, if not better than restaurant quality (from a high end place to boot!). My hubby said it’s as good as ordering from the restaurant. And obviously, it’s just as good reheated as well! Thank you for sharing your recipe!

    • Reply
      Chris Collins
      September 12, 2023 at 11:34 am

      This is such a lovely review, Dolly. Thank you so much 🙂 C.

  • Reply
    Angie
    August 26, 2023 at 4:06 pm

    5 stars
    Sweet LORD this was amazing. I left out the beef for my veggie loving group, and it was absolutely incredible. The potatoes and eggplant together are a match made in heaven! Will be saving this and making again and again.

    • Reply
      Chris Collins
      August 26, 2023 at 5:07 pm

      Thanks so much for the review, Angie! 🙂 C.

  • Reply
    Kerri
    August 25, 2023 at 3:58 pm

    5 stars
    I’m a foodie and I cook at home most nights. Have never left a review on a recipe but I couldn’t skip giving this recipe 5 stars. It was so delicious and I made it exactly as written except I halved the recipe and used the “baked method” as noted for all the veggies. Meat sauce and bechamel were perfect consistency! The only challenge was eating so late. It was a bit much for a Thursday night cooking project and took longer to prepare than expected. Totally worth the effort and our late dining was very Mediterranean style! Next time I will double the meat sauce and freeze half to speed up the making of a future casserole. Thank you Chris!

    • Reply
      Chris Collins
      August 26, 2023 at 1:56 pm

      So lovely to hear this was a success for you!! Thanks so much for the review 🙂 C.

  • Reply
    Rbar
    August 24, 2023 at 4:46 pm

    5 stars
    Great moussakka recipe! Made as specified except eliminate zucchini since I was using it in something else being served. I fried the first eggplant and potatoes, and baked the second eggplant to save time. I might have slice the eggplant too thin on my mandolin since it became almost transparent when I cooked it, so in the future will slice a bit thicker. I also used parmesan cheese since that is what I had.
    Delicious, with rave reviews from my family! I will make again but perhaps try and roast the veggies and/or sub ground turkey for the beef.

    • Reply
      Chris Collins
      August 25, 2023 at 10:53 am

      So great to hear this went down well! Thanks so much for stopping by for a review 🙂 C.

  • Reply
    Wendy Sherlock
    August 15, 2023 at 9:43 pm

    5 stars
    I have now made this recipe three times with slight variations in my method. The first time I followed it to the letter and fried everything. The second time I fried the potatoes and baked the zucchini and eggplant. The third time I decided to use a layer of creamed potatoes instead of the slices and went back to frying the zucchini and eggplant. All three times my bechamel sauce never really thickened like I thought it should so I still have to practice with that. All three times it was SO delicious! We grew our own zucchini and eggplant so that is what I used. I will say that this takes HOURS to make. I reserve 6-7 total hours to prep and bake.

    • Reply
      Chris Collins
      August 17, 2023 at 10:35 am

      So great to hear you’re enjoying the Moussaka, Wendy! Thanks so much for popping back for a review 🙂 C.

  • Reply
    /rdlawson
    August 15, 2023 at 12:22 am

    5 stars
    Many years ago I decided to make Moussaka from a NY Times recipe.
    It took all of eight hours, and endless steps and much patience; but
    when all was done it was worth every minute! Your recipe seems to
    be very much like the one I used 50 (?) years ago; therefore I will try
    it again. It’s a dish that’s unlike any other!!!

    • Reply
      Chris Collins
      August 15, 2023 at 10:01 am

      It is indeed but I’m confident you’ll love it! 🙂 C.

  • Reply
    Ali
    August 14, 2023 at 4:40 am

    5 stars
    Had a glorious afternoon in the kitchen this Sunday making this Moussaka!
    OMG so delicious and now portioned in the fridge and freezer
    Found the meat sauce a little too wet, but might have been the mince was not as lean as it could have been and a splash too much wine 🙂 A little cornflour helped.

    • Reply
      Chris Collins
      August 14, 2023 at 10:08 am

      Great to hear this went down well, Ali! Thanks so much for popping back for a review 🙂 C.

  • Reply
    Dazza
    August 1, 2023 at 8:35 pm

    5 stars
    My mother, once a fan of the Marks & Spencers individual Moussaka trays always wanted to make one – athritis prevented that. Got her to browse thru recipes this week from here and book mark them. I’ve just made this for her and she loved it. And so did I!

    I only had 400ml of milk, 1 egg yolk and parmesan was subbed for pecorino and it still turned out lovely. Used frozen Aberdeen Angus steak mince and kept the juices as additional stock.

    Thoroughly recommend anyone wanting to do this recipe in a fraction of the time to follow the notes on baking that Chris has made, I used a fraction of the olive oil needed and skipped on washing up an oily frying pan.

    Thank you once again for a superb recipe!

    • Reply
      Chris Collins
      August 2, 2023 at 7:34 pm

      Thanks so much for the review, Dazza! Great to hear it went down well! C.

  • Reply
    Elaine
    June 15, 2023 at 10:38 pm

    5 stars
    Love this recipe! Making this for Father’s Day. I’m very old and can’t stand for long so I make all in advance. I do the eggplant and potatoes first. Now I season the oiled eggplant well and cook it in the air fryer. I make the meat mixture the day before. I keep everything separate till baking time. I really prefer to assemble it just before baking. Since I have rosemary, oregano, basil, sage and dill growing fresh in the garden it will be fun to use fresh herbs. Forecast for Sunday in rain and 13C so a good day for moussaka!

    • Reply
      Chris Collins
      June 16, 2023 at 10:59 am

      Thanks for the review, Elaine! Hope it goes down well for Father’s Day! 🙂 C.

  • Reply
    Paulette
    June 11, 2023 at 5:05 pm

    5 stars
    Absolutely LOVELY!!!! t
    Take your time to build up these lovely layers.
    DEFINITELY a labour of love…
    Made one to eat on the day, and one for the freezer
    Truly enjoyed by everyone on this Fathers Day in Belgium

    • Reply
      Chris Collins
      June 12, 2023 at 11:16 am

      So happy to hear this went down well, Paulette! Thanks so much for the review 🙂 C.

  • Reply
    Genny
    May 7, 2023 at 2:44 am

    5 stars
    This is absolutely totally mouthwateringly delicious. Took me almost all day….I took a break between all the parts but assembling and baking was easy with a glass of wine in hand. Served with a simple green salad. Family inhaled it (including a 12 yr old that never normally eats eggplant and a 4yr old) hands down beats a lasagne….added plus with all the veg. I pan grilled all the veg and used less oil….so in my mind it’s healthy. Thank you for another great recipe!!!

    • Reply
      Chris Collins
      May 7, 2023 at 11:00 am

      This is such a lovely review, Genny! Thanks so much 🙂 C.

  • Reply
    John McIntosh
    April 29, 2023 at 2:06 pm

    5 stars
    Does what it says in the recipe, it’s amazingly tasty. Eat it when room temperature with a Greek salad.

    • Reply
      Chris Collins
      April 29, 2023 at 6:49 pm

      Cheers John! So glad to hear it went down well! C.

  • Reply
    Susan
    April 23, 2023 at 3:09 pm

    5 stars
    I have never liked eggplant because of the bitter flavor, but the salt and rest did the trick! I made this with veal and it was spectacular! Great recipe! Going in the recipe album!

    • Reply
      Chris Collins
      April 25, 2023 at 11:52 am

      So great to hear, Susan! I must try this with veal. Thanks for the review 🙂 C.

  • Reply
    Elizabeth Allen-Hughes
    April 19, 2023 at 7:15 pm

    I love your recipe. especially with the three options for potatoes-eggplant-&-zucchini, I generally slice my eggplant and dry-roast it at 400-degrees Fahrenheit to eliminate moisture content so it soaks up the sauce as it bakes and this tends to plump up only a bit so it can push up the top a bit so I try to use a foil-sleeve on the outside along with a foil-boat beneath to catch any overflow, BUT the Monday topping tends to hold in most of the sauces when this happens, and I use my kitchen-scissors to trim off any blackened edges of the eggplant before layering begins!!! I’ very happy to see your inclusion of cinnamon because that is the true-Secret of absolutely-perfect Moussaka, from my training by the Greek tycoon himself, long story but that’s how I learned as a toddler to keep the cinnamon down to such a background flavor that it doesn’t reveal itself except as that something unidentifiably delicious and haunting!!! Fantastic job of presentation!!! This is my all-time favorite dish, just above lasagn, and this preparation is why it is the National-Dish-of-Greece!!!! BRAVO!!!!

    • Reply
      Chris Collins
      April 21, 2023 at 4:48 pm

      Thanks so much for your kind words, Elizabeth! And thank you for the extra details 🙂 C.

    • Reply
      Mick Larkin
      June 3, 2023 at 9:23 pm

      5 stars
      Went in blind and it took me 2 1/2 hours. I needed a sit down when done! Amazing though. I’ll make it again one day when I’m feeling fit enough.

      • Reply
        Chris Collins
        June 4, 2023 at 10:25 am

        It’s a pretty hefty recipe, but glad it went down well though!! Thanks for the review 🙂 C.

  • Reply
    Amy
    April 19, 2023 at 1:52 am

    5 stars
    This dish is divine! As one who opts to bake over fry and decreases the amount of fats called for in a recipe, I fried all of the veggies, followed the recipe exactly and would not change a thing. Although I loved every delicious layer, the béchamel was the best part for me.
    I think it’s worth noting that this recipe makes a 9”x13” moussaka (I didn’t see this mentioned anywhere and the dish in the video looked smaller to me).
    This is the third successful recipe I’ve tried from this site and I can’t wait to explore more!

    • Reply
      Amy
      April 19, 2023 at 1:55 am

      5 stars
      Well, please ignore my note about the dish size – you clearly mentioned it!

    • Reply
      Chris Collins
      April 19, 2023 at 10:16 am

      Amy, so great to hear the recipe went down well! Excited for you to explore more 🙂 C.

  • Reply
    Steve
    April 16, 2023 at 9:14 am

    5 stars
    ReLly liked this version and was all eaten with seconds for some. I made some changes using lamb instead of beef and also added fresh mint into the sauce as personal preference

    • Reply
      Chris Collins
      April 16, 2023 at 11:10 am

      Cheers Steve! Love the changes too. Glad to hear it went down well 🙂 C.

  • Reply
    D Collister
    March 20, 2023 at 7:53 pm

    5 stars
    Made this fabulous recipe on Saturday for a family dinner on Sunday. I have made Moussaka before but this was the best we have ever tasted. There were no leftovers!!

    • Reply
      Chris Collins
      March 21, 2023 at 10:32 am

      Ah that’s so lovely to hear! Thanks so much for the review 🙂 C.

  • Reply
    Sarah
    February 16, 2023 at 2:59 pm

    5 stars
    Great recipe. I baked vegetables brushed with olive oil to lighten things up.

    • Reply
      Chris Collins
      February 17, 2023 at 11:14 am

      So great to hear this went down well, Sarah! Thanks so much for popping back for a review 🙂 C.

  • Reply
    Sue Hunter
    February 2, 2023 at 8:12 am

    5 stars
    Thank you so much for this wonderful recipe. We both really enjoyed it and my hubby is taking leftovers for himself and his work colleague for lunch at work today. I will definitely make this again.

    • Reply
      Chris Collins
      February 4, 2023 at 10:44 am

      That’s so great to hear! Hope it goes down well the work colleagues too. Thanks for the review, Sue! C.

  • Reply
    Monica Howsam
    February 1, 2023 at 8:04 pm

    5 stars
    Chris, this is the 4th moussaka recipe I’ve tried and thankfully I can stop looking now. This was ridiculously good and even better on day 2. Ate it for lunch and dinner till it was gone! I wouldn’t change a thing!

    • Reply
      Chris Collins
      February 4, 2023 at 10:40 am

      This is so awesome to read! Thanks so much Monica 🙂 C.

  • Reply
    Kim
    January 5, 2023 at 5:43 pm

    5 stars
    This is absolutely amazing! I will be making this on a regular basis from now on. Best mousakka recipe ever!

    • Reply
      Chris Collins
      January 6, 2023 at 10:50 am

      Ah that’s so awesome to hear, Kim! Thanks for the review! C.

  • Reply
    Flanagan MacKenzie
    December 28, 2022 at 8:40 pm

    5 stars
    I used a sauce I had just made before I decided to make a moussaka. This was a perfect blend. I baked the veggies. In the future I would like to try a thicker slide. The flavors blended beautifully, but the thinner parts of the courgette or aubergine slice melted away and I really enjoyed tasting each vegetable, too.
    Thank you. I am enjoying this immensely.

    • Reply
      Chris Collins
      December 29, 2022 at 7:51 am

      Great to hear this went down well! Thanks so much for the review 🙂 C.

  • Reply
    Julie
    December 26, 2022 at 2:20 pm

    5 stars
    My husband is from Bulgaria, I am from the US. We were looking for a traditional moussaka recipe and this was a perfect recipe. I made a couple of changes, using 1 lb. Lamb and .5 lb. Plant based beef. I also didn’t have enough zucchini for an entire layer, but it was still great. Regular eggplant wasn’t available, so we used Chinese eggplant and it worked perfectly. I did the baked version of the veggies, nor fried, and the dish was plenty rich without the extra oil. All of the flavors blended so well together and the bachamel sauce really made the dish amazing.

    This will be our new Chrismas Dinner tradition.

    Thank you so much for sharing this recipe! I can’t wait to make more of your dishes!

    • Reply
      Chris Collins
      December 28, 2022 at 2:05 am

      Thanks for popping back for a lovely comment, Julie! So happy to hear it went down well. C.

  • Reply
    Carol
    December 22, 2022 at 12:53 pm

    I have been seriously wanting to make moussaka for ages and keep putting it off for various reasons. This recipe describes how to make it with such detail that I will now get out the lovely ground beef I have in freezer, pick up some eggplant and zucchini and get to it!
    This will be made for a day week between Christmas and new years where I want a lovely supper dish! Really looking forward to it!

    • Reply
      Chris Collins
      December 23, 2022 at 2:58 am

      Hope it goes down well, Carol! Do pop back and let me know 🙂 C.

  • Reply
    Rick
    December 13, 2022 at 5:34 am

    5 stars
    This recipe is perfect just the way it is, I followed it exactly and didn’t change anything. The flavors and textures are wonderful, and just about as good as what you could get in a top-notch greek restaurant. My kitchen was a mess afterwards but well worth it. I took a slice for lunch at work today and my co workers were so jealous.

    • Reply
      Chris Collins
      December 13, 2022 at 10:12 am

      So great to hear, Rick! Thanks so much for popping back for a review 🙂 C.

  • Reply
    S.McDonald
    December 12, 2022 at 3:48 pm

    5 stars
    Very, very tasty recipe! I followed all the directions, especially keeping the meat and bechamel layers thick, and it came out great. I especially loved the crisp, golden brown crust on top! I don’t fry very often, but I did for this. I think next time I’ll try baking the veg, only because all that lovely, flavorful oil at the bottom of the casserole made my cholesterol jump just by looking at it! Also, I’ll give myself more time than I did, but that was my own fault!

    • Reply
      Chris Collins
      December 12, 2022 at 4:03 pm

      So happy to hear this was a success! Thanks so much for popping back and leaving your feedback. Hope it goes down well with the baked version next time 🙂 C.

  • Reply
    Penny
    December 11, 2022 at 5:53 pm

    5 stars
    Couldn’t see an email address on the link so am leaving my comments here.
    This is one of the clearest moussaka recipes I have found, it covers everything, makes me feel very confident.
    One question : I normally fry the salted aubergine slices as per ancient tradition but have got fed up with the salty over oilyness of this and am trying dry baking them. they have dried and shrunk a little which is what I wanted. Is there any safety issue with this? Do aubergines have to be fried because of the temperature. The slices don’t taste bitter at all!
    One small thing, I think in the bechamel sauce section “defiant layer” should read “defined”?
    All the Best!

    • Reply
      Chris Collins
      December 12, 2022 at 3:18 pm

      Hey Penny! As far as I’m aware you can eat aubergine at any temp and you’ll be absolutely fine baking it. Also, it’ll cook a second time when the whole moussaka bakes, so I wouldn’t worry either way 🙂 Thanks for spotting the grammatical error too! C.

      • Reply
        Scott
        February 24, 2023 at 7:01 am

        I like “defiant layer”. Was hoping that was intentional.

  • Reply
    Arlene
    November 10, 2022 at 6:24 pm

    5 stars
    This was excellent! This was the first time I ever made mousaka. The only thing I didn’t like was the cinnamon in with the beef. I’ll leave that out the next time. It took awhile to make it,but it was well worth it.
    Thank you

    • Reply
      Chris Collins
      November 10, 2022 at 8:21 pm

      So glad this was a success for you, Arlene! Thanks for the review 🙂 C.

  • Reply
    Gabriella
    October 1, 2022 at 9:19 pm

    4 stars
    Hello.. this was my first attempt. I was ready for a challenge. The recipe is absolutely delicious! Wow! I had one problem cutting it and getting out of the pan! Waited 20 minutes after remaining it from the oven to cool. Still it was a mess!
    What did I do wrong? It sure didn’t look as pretty, however it tasted fantastic!

    • Reply
      Chris Collins
      October 2, 2022 at 6:24 pm

      Hey Gabriella! Great to hear you enjoyed the taste. It’s tricky to say without seeing it, but my instinct is that potentially the meat sauce and bechamel weren’t quite thick enough. If their consistencies are too thin you might find those distinctive layers don’t form efficiently and it doesn’t hold together as well when serving. Did you add a scoop of the bechamel into the meat sauce? Also, potentially not soaking up enough oil off of the veg, leading to the layers sliding about? One last thought is the layering of the veg/potatoes. I try to place the veg down as neatly as possible, overlapping as needed, to really create a strong base for the moussaka. Just a few thoughts, hope you get to try it again with better luck! C.

  • Reply
    Stephanie
    September 10, 2022 at 12:33 am

    5 stars
    Oh my goodness! This was insanely good. It took a bit of time, but it was so worth it. Best moussaka I’ve ever had. Love love love!

    • Reply
      Chris Collins
      September 10, 2022 at 4:05 pm

      Ah that’s so lovely to hear, thank you! 🙂

  • Reply
    Melanie
    September 9, 2022 at 2:06 pm

    5 stars
    This recipe is amazing! The first time I made this moussaka was on the hottest day of the year in the UK and I said it would be the one and only time I made it…however when we ate this is was unbelievably good and well worth the effort. I have now made this 3 more times and make enough to freeze some for another day. I would definitely recommend.

    • Reply
      Chris Collins
      September 10, 2022 at 4:04 pm

      Happy to hear you survived making this on the hottest day!! You’re more brave than me Thanks for popping back for a review 🙂 C.

  • Reply
    Inger
    September 2, 2022 at 3:21 pm

    Hoi dit is inderdaad de best moussaka ever !,!
    Groetjes inger Zaandam Holland

    • Reply
      Chris Collins
      September 2, 2022 at 4:16 pm

      Heel erg bedankt! Fijn om te horen dat het goed is bevallen. Groeten uit het UK.

  • Reply
    Maye Lopez
    August 12, 2022 at 11:32 pm

    5 stars
    I just returned from Greece and am very excited to have this recipe. My moussaka is delicious!

    • Reply
      Chris Collins
      August 13, 2022 at 10:45 am

      Hope it goes down well! 🙂

  • Reply
    Katie
    August 10, 2022 at 6:14 pm

    Totally gonna make this this weekend! I personally dislike eggplant – do you think it would be acceptable taste-wise to sub with a layer of yellow squash instead? Would it totally take away from the recipe to make that change? Or even just omit?

    • Reply
      Chris Collins
      August 11, 2022 at 3:42 pm

      Hey Katie! The eggplant is quite an iconic layer in a Moussaka, so I can’t say i’ve tried it without unfortunately. It won’t quite taste the same, however, I’m sure either options you suggested will still work nicely 🙂

      • Reply
        Anni
        October 4, 2022 at 9:30 pm

        My mother in law used to make it with zucchini (courgette). Turned out beautifully!

  • Reply
    Jacqueline Lee
    July 28, 2022 at 7:56 pm

    5 stars
    I made this, delicious

    • Reply
      Chris Collins
      July 29, 2022 at 10:01 am

      Thanks, Jacqueline!

  • Reply
    Linton S
    July 12, 2022 at 4:49 am

    5 stars
    OMG! Just made a huge tray (triple ingredients) of this Moussaka on the weekend – winter in Melbourne Australia – you are completely accurate Chris – it IS outrageously delicious! BTW I roasted the veggies not fried – sensational flavors combined.
    And I am still eating it today (Monday) it tastes even better!
    My guests stated it was restaurant quality!
    I have managed to freeze 2 x man-size slabs for another time.
    There’s no going back to the old recipe now!
    Thank you!

    • Reply
      Chris Collins
      July 13, 2022 at 2:31 am

      So happy to hear it went down a success!! Thanks for popping back for a review 🙂 C.

  • Reply
    Maria C
    June 30, 2022 at 5:09 am

    We did follow the instructions and everyone was delisted. Thanks

    • Reply
      Chris Collins
      July 1, 2022 at 11:39 pm

      Great to hear, Maria!

  • Reply
    Oliver
    June 16, 2022 at 11:18 pm

    5 stars
    Best moussaka I’ve ever had – and it’s one of my favourite dishes!

    I did some slight variations out of necessity: I cut the veg prep time down by deep frying the potato slices (did them all in 2 batches) and pan frying the aubergine slices. I used parmesan for the bechamel and a mix of parmesan and gruyere for the top as I ran out of parm. I was using beef stock jellies so I doubled up the passata to make up the liquid, and I used a whole sugar cube as I didn’t have loose!

    I’ll make 1.5x the bechamel next time as I love a really thick top and my dish is pretty deep, but it was fantastic as it was.

    This is a really great recipe, thanks!

    • Reply
      Chris Collins
      June 17, 2022 at 9:38 am

      Thanks so much for the review, Oliver! So happy to hear this went down well 🙂 C.

  • Reply
    Ron Reeves
    May 26, 2022 at 5:37 pm

    5 stars
    Mousaka recipe easy to follow and turned out great

    • Reply
      Chris Collins
      May 26, 2022 at 8:14 pm

      Great to hear, Ron! Thanks for the review 🙂 C.

  • Reply
    Julia
    May 18, 2022 at 3:25 am

    5 stars
    This recipe was very tasty and a good source of vegetables. The prep time was long waitng for the vegetables to roast. I added a layer of ricotta cheese mixed with an egg and cut down in the amount of Bécamel sauce in half.

    • Reply
      Chris Collins
      May 20, 2022 at 1:34 pm

      Glad this went down well, Julia! Thanks for the review 🙂 C.

  • Reply
    Anna
    May 8, 2022 at 8:44 pm

    5 stars
    Wow! Made this today and I can honestly say it was the best moussaka I’ve ever tasted! Took a few hours of prep, I did it in stages but so worth it! Didn’t quite come out in the neat pie slice but we didn’t really care about the presentation as the taste was so good!

    • Reply
      Chris Collins
      May 10, 2022 at 1:15 pm

      That’s great to hear, Anna! It’s definitely a lot of prep, but so happy you found it to be worth it 🙂 C.

  • Reply
    Sophia
    April 8, 2022 at 6:47 pm

    This looks magnificent. I haven’t made it yet but am amazed that you were able to cut it out of the oven and have it stay in one piece. I usually have to chill it overnight, cut it up, and reheat. What kind of voodoo do you know?

    • Reply
      Chris Collins
      April 9, 2022 at 10:50 am

      It’ll definitely hold! The thick bechamel, and having some stirred through the meat sauce definitely helps. Then of course you do a little voodoo as it rests out the oven, of course 🙂

  • Reply
    Marina
    April 6, 2022 at 8:33 pm

    I’ll tell you now, Chris, before I have even tried the recipe:
    I am Greek and my mum is a legendary home cook (her moussaka was always half aubergine – half potato for my fussy sister)
    You have clearly done your homework and respected the origins of this most quintessential Greek dish and I hugely respect and appreciate that. For most of us, food (especially comfort food) evokes memories and emotions that we wouldn’t want tampering with.
    I’ll be trying your recipe very soon.
    And thank you.

    • Reply
      Chris Collins
      April 7, 2022 at 10:03 am

      Ah this is so great to hear, Marina! Thanks so much for popping by and sharing your thoughts. Hope the recipe goes down well 🙂 C.x

  • Reply
    Karman Foods
    March 17, 2022 at 6:28 am

    5 stars
    You’d surely love this Moussaka recipe. I tried adding Kikkoman Manjo Aji Mirin and Kikkoman Naturally Brewed Tamari Soy Sauce; it makes the Moussaka more flavorful and aromatic. Best paired with Vitasoy Lychee Flavor Vita Juice Drink.

  • Reply
    jk
    February 20, 2022 at 12:11 am

    Chris, could the tomato and white sauces be made day before to cut prep time on baking day?

    • Reply
      Chris Collins
      February 20, 2022 at 10:54 am

      You can definitely make the meat sauce ahead of time, or make and stack the whole thing. I’ve got a little section on preparing ahead of time in the recipe card notes 🙂 C.

  • Reply
    Esther
    August 7, 2021 at 9:20 pm

    5 stars
    Compliments to the owner of this recipe ! Made it tonight and it was a hit. Plates were emptied in no time. It took me time to prep, but definitely worth it. Goes to family recipe book

    • Reply
      Chris Collins
      August 8, 2021 at 3:40 pm

      Great to hear, Esther and happy to hear it was worth the prep. Thanks for the review 🙂 C.x

  • Reply
    Christina V
    May 24, 2021 at 9:35 pm

    5 stars
    Made this tonight. Excellent! Thank you!!

    • Reply
      Chris Collins
      May 24, 2021 at 10:34 pm

      Great to hear, Christina! Thanks so much for popping back for a review 🙂

    5 KNOCKOUT

    DINNERS

    YOU'LL NEVER STOP MAKING!

    A FREE EMAIL SERIES, FROM ONE FOODIE TO ANOTHER