This is a lighter version of traditional moussaka, but it's still amazingly tasty. 

What you need to know before you start

This homemade moussaka takes roughly 2 hours to prepare and cook. However, it won’t be entirely hands on. There will be moments where you won’t be required to be active in the kitchen, including when the eggplants are salted, as the tomato sauce simmers and when the finished dish is baked and slightly cooled. Grab a baking tray, a baking dish, two pans and let’s get started!

Why is this the best quick and easy moussaka recipe?

Hailing from Greece, moussaka is a traditional recipe featuring layers of eggplants, a meaty tomato sauce and bechamel sauce. This is a lighter version thanks to the use of unsalted butter, reduced-fat milk and low-fat cheddar cheese, but it’s still comforting and loaded with flavour. You have the option of using either beef or lamb mince in this recipe; beef mince will be leaner than lamb, but the lamb mince will bring more flavour to the dish. 

If you prefer, you can also make this recipe vegetarian-friendly by swapping out the mince for lentils and potatoes. 

Why is my moussaka watery?

A watery moussaka is the result of too much moisture. Unlike a lasagne, moussaka doesn’t use pasta sheets to soak up any liquids. Be sure you take the time (around 30 minutes) to salt the eggplant slices to draw out as much liquid as possible. When preparing the meat sauce, it should be thick and hold together well. 

What ingredients you’ll need 

Eggplants: Also known as aubergine, eggplant is one of the fundamental ingredients in a traditional moussaka. Roasted eggplant slices alongside a meat sauce and bechamel impart a deep and savoury flavour. 

Olive oil: Olive oil imparts a richness and fruitiness with subtle peppery notes.

Onion: This aromatic base ingredient enhances the flavours of the herbs, tomatoes and minced meat. 

Garlic: Cooked garlic adds layers of savoury complexity to complement the sweetness from the onions and the richness from the meat sauce. 

Fresh rosemary: Often used in traditional Greek cuisine, this woody and earthy herb adds a fragrant aroma to the dish. 

Allspice: The combination of cinnamon, cloves and nutmeg with a subtle hint of pepper adds depth and warmth.

Minced lamb: Lamb provides a rich and savoury base that works beautifully with tomatoes and eggplant. The crumbly nature of mince is the perfect texture for this kind of dish. Minced beef can also be used for a leaner dish, if you prefer. 

Red wine: Red wine adds rich and deep flavours to the meat sauce, while its acidic properties help to bring balance to the dish. 

Can crushed tomatoes: Canned tomatoes add body and texture to the base of the meat sauce while imparting sweetness and tanginess. 

Chilli sauce: A dash of chilli sauce adds heat without being too overpowering. 

Parmesan cheese: A sprinkling of parmesan is added to the complete dish. When baked, it forms a beautiful golden, cheesy crust. 

Unsalted butter: Butter forms the base of the bechamel sauce, adding richness and creaminess.

Plain flour: Flour acts as a thickening agent in the bechamel sauce to create a smooth and luscious texture.

Reduced-fat milk: This milk contains less fat compared to whole milk, which lowers the overall fat content to create a lighter version of bechamel sauce.

Low-fat cheddar cheese: The sharp and tangy flavours of cheddar seamlessly integrate into the bechamel sauce to create a rich yet lower-fat cheesy finish.

Nutmeg: Nutmeg adds a delicate, aromatic complexity to the bechamel sauce. Freshly grated nutmeg will always be stronger and more aromatic than pre-ground nutmeg. The seeds will keep for a long time in a zip-lock bag in a cool place, while the ground spice will go off much faster. Just grate as much as you need using a microplane or fine grater.

How do you correctly layer a moussaka?

Once you have all the components of the moussaka recipe, it’s time to assemble. Spoon half the meat sauce into a baking dish before arranging the eggplant slices in a single layer. Follow with half the bechamel sauce and repeat. Sprinkle with parmesan cheese and bake until golden brown and delicious. 

How to store leftover moussaka

Moussaka is the type of dish that gets better over time. Store leftovers in the fridge for up to three days in an airtight container. To reheat, simply pop it in the microwave or oven. Individual portions can also be frozen. Tightly wrap in a layer of plastic wrap and foil, and freeze for no more than three months. 

What to serve with our quick and easy moussaka

This rich and hearty dish pairs beautifully with Mediterranean side dishes and accompaniments. Serve the moussaka in the centre of your dining table surrounded by a fresh Greek salad, tzatziki, pita bread and roast vegetables for a feast your whole family will love.

Drink pairings with moussaka

Choose a medium- to full-bodied red wine with good levels of acidity, like a merlot or pinot noir to balance the richness of the meat sauce and creamy bechamel. Non-alcoholic fresh and bubbly spritzes will also work well. But for the full Greek experience, take a shot of ouzo! 

If you love our quick and easy moussaka recipe, try this 

Take your tastebuds to the Mediterranean with these flavour-packed recipes that hero fresh and seasonal produce: 

• Caccuicco (seafood stew)
• Spaghetti, garlic, olive oil and chilli with prawns
• Tiropita (Greek cheese pie)