Greek Cypriot-Inspired Moussaka (Eggplant “Lasagna”) Recipe

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Moussaka is one of the most celebrated and iconic foods in many Middle Eastern, Eastern Mediterranean, and Balkan cuisines.

Countries in these regions have different delicious takes on this iconic dish. Our recipe is inspired by the Greek and Cypriot moussakas.

What is Moussaka?

Moussaka is classed as a casserole, and, traditionally, eggplant and minced meat have been the two key ingredients in this rich and delicious food.

The dish, however, gained global popularity after Greek chef Nikolaos Tselementes, who trained in France, topped moussaka with a layer of bechamel sauce.

That recipe is considered the modern Greek recipe. It is rich, succulent, and incredibly flavorful.

We love to serve it with pita bread and talatouri or tzatziki sauce on the side. And for dessert, check out our Greek-Cypriot baklava recipe; it’s divine.

Greek-Cypriot Moussaka Ingredients

Our moussaka consists of three main parts: the roasted eggplant layers, the beef or lamb filling, and a delicious Greek béchamel sauce.

To get started, first, assemble all the ingredients. You will need the following:

Eggplant/Aubergine Layers

• Eggplants/aubergines (3 large or 4 medium)
• Salt (1 tablespoon)
• Olive oil (2 tablespoons)

Filling:

• Ground beef or lamb (1.15 lb or 500 grams)
• Canned crushed tomatoes (one can of about 14.5 oz or 400 grams)
• Dry red wine (1/2 cup or about 125 ml)
• Tomato paste (3 tablespoons)
• Onion (1 medium-sized onion, diced)
• Beef bouillon/stock cube (1 cube or 1 tablespoon of beef stock powder)
• Olive oil (2 tablespoons)
• Salt (1 tablespoon)
• Garlic (2 medium-sized cloves, minced)
• Sugar (1.5 tablespoons)
• Dry oregano (2 tablespoons)
• Cinnamon (1 tablespoon)

Greek Béchamel Sauce:

• Semi-skimmed milk (21 oz or about 625ml)
• Plain flour (5 tablespoons)
• Parmesan or Kefalotiri cheese (3.5 oz or 100 grams)
• Eggs (2 yolks)
• Butter (4 tablespoons)
• Black or white pepper (1/4 tablespoon)
• Nutmeg (a pinch, optional)

Greek-Cypriot Moussaka Step-By-Step Photos & Instructions:

Now that we have all the ingredients, let’s get to cooking. To make the moussaka, we will need to roast the eggplant layers, make the meat filling that will go in between two eggplant layers, and make the Greek bechamel sauce that will top it all off. It will then bake in the oven for about 45 minutes.

Moussaka Eggplant/Aubergine Layers

First, we will need to cut the eggplants in approx. 1/2 inch or 1 cm-thick slices and place them in a large container. Then, we’ll sprinkle them with 1-2 tablespoons of salt, and leave them aside for roughly half an hour.

This is called “sweating the eggplants.” It helps cut down on any bitterness the eggplants may have, and it tenderizes the texture of the flesh.

While the eggplants are sweating, we can make the meat filling and the béchamel sauce.

After 30 minutes, pat the eggplant slices dry with a paper towel. Place them on a baking tray, and brush them with olive oil. You will likely need to use two trays to fit all of the slices.

Preheat your oven to 460° F or 240 °C. Bake the eggplant slices in the oven for roughly 15 minutes. Afterward, pull them out of the oven and let them cool.

While the original Greek recipes call for the eggplant to be fried, more and more people are using baked/roasted eggplant instead. Plus, it’s healthier!

Moussaka Meat Filling

We can make this meat filling while the eggplant slices are “sweating.”

First, dice the onions and mince the garlic. Next, in a pan over medium heat, add one tablespoon of olive oil and the diced onion, and cook for about 2 minutes. Then, add the minced garlic, and cook for one more minute.

Add the ground beef or lamb and stir periodically, until the meat is cooked and no longer pink.

Following this, add the wine and cook for about 10 minutes or until you can no longer smell the alcohol.

Finally, add the canned tomatoes, the tomato puree, beef stock cube, sugar, oregano, cinnamon, and salt. Cook over low-medium heat until most of the juices have evaporated, about 10-15 minutes.

Greek Béchamel sauce

Now, let’s proceed to the Béchamel sauce, shall we?

Warm up the milk on the stove or in the microwave.

Next, in a pan over medium heat, melt the butter and add the flour, stirring quickly to form a well-blended paste (or “roux”). This should all take about 2 minutes. Don’t let the butter brown!

After the mixture blends nicely, start adding the milk, very slowly, while whisking to incorporate it into the mixture. Keep whisking the mixture until you bring it to a boil. Lower the heat, stirring it for 2-3 more minutes over low heat.

After the mixture thickens, remove from fire and add the cheese, pepper, and a pinch of nutmeg (optional). Allow it to rest for a few minutes, and then add the egg yolks and quickly incorporate them into the sauce.

*Note:* While the classic Bechamel sauce does not include cheese or eggs, the Greek version of it does. The yolks give it the yellowish color you may be accustomed to seeing topping the traditional moussaka.

Moussaka Assembly

Set your oven temperature to 350°F or 175°C while assembling the moussaka so that it’s ready to go into the oven as soon as you’re done assembling it.

Layer out half of the eggplant slices on the baking dish.

On top of the eggplant slices, place the meat filling.

Add the remaining half of the eggplant slices.

And finally, top with the Béchamel sauce.

Bake for approximately 45 minutes, checking on it occasionally.

Once baked, the bechamel forms a beautiful golden coating over the top of the moussaka mixture.

Allow it to rest and cool down for about 15 minutes, until it’s warm to touch. Now, it’s ready to serve. Kalí órexi!

Once you cut in, you’re treated to a beautiful spectacle of tender minced meat, dark juices, and golden brown bechamel.

Each mouthful gives you a sumptuous combination of baked, fluffy bechamel, juicy beef or lamb, and rich eggplant. It truly is divine.

This recipe will give you plenty of moussaka to enjoy. You can easily feed a family of four, and still have leftovers.

Greek-Cypriot Moussaka Recipe

You Might Also Like to Read

• Greek-Cypriot Baklava Recipe
• Greek-Cypriot Talatouri Tzatziki Spread Recipe
• Popular & Traditional Greek Desserts to Try in Greece

Author: Doina Johnson is a content writer and creator, who has traveled to over 30 countries. She is passionate about trying new foods and loves to make foods she has tried on her travels in her home kitchen.

Contributor: Anastasiya Tikhonova is a writer and translator who has lived in Cyprus for several years. Anastasiya writes about all things Cypriot culture, and she is fluent in three languages.