Moussaka with Potatoes and Eggplant
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
Moussaka with potatoes and eggplant is one of my absolute favorite dishes and I especially like that it has both eggplant and potatoes, not just one or the other. I love the combination of soft eggplant, savory meat sauce and creamy béchamel, especially with plenty of cheese. The potatoes make a good base for the layers, and cinnamon is a great seasoning for the beef or lamb filling.
This Greek-style moussaka is a proper cooking project, with vegetables to prepare and two different sauces to make. There’s something very satisfying about serving a big dish of homemade moussaka with a golden béchamel topping and plenty of melted cheese. A Greek salad or simple green salad is all you need with it.
Moussaka with Potatoes and Eggplant at a Glance
- Prep time: About 30 minutes
- Cook time: About 2 hours, with some steps overlapping
- Total time: About 2 hours 45 minutes, including 15 minutes of resting
- Servings: 8
- Cuisine: Greek-style
- Main ingredients: Eggplant, potatoes, ground beef or lamb, tomato sauce, milk, eggs and cheese
- Best cooking method: Oven baking after preparing the vegetables and sauces
- Storage: Refrigerate for 3 to 4 days or freeze portions for 2 to 3 months
Why You’ll Love This Moussaka
- A generous homemade dinner: The recipe makes 8 portions, so there’s enough for a family meal with leftovers or dinner with friends.
- Both potatoes and eggplant: You get the potato base as well as soft slices of eggplant in each serving, not just one or the other.
- A cheesy baked topping: The egg-enriched béchamel sets in the oven and browns on top.
Ingredient Notes
- Ground beef or lamb: Either works here. Lamb has a more pronounced flavor, and beef makes a good alternative if that’s what you prefer. I typically go for lamb when making this. Either way, drain excess fat after browning.
- Eggplant (aubergine): Choose firm eggplants with smooth skin. I try to cut the slices evenly so they cook at a similar rate.
- Potatoes: You need enough slices to cover the base of the baking dish in a single layer, which might be two or three depending on the size of your potatoes.
- Tomato sauce: A smooth, savory tomato sauce combines with the meat to make the filling. Choose a seasoned sauce you enjoy, then taste before adding all the salt.
- Olive oil: Some goes into the meat mixture and you need more to brush on the vegetables before broiling them.
- Cheese: Kefalograviera or Parmesan goes into the béchamel. The separate Parmesan and kasseri quantities go in the layers. You can use white cheddar instead of kasseri if you like.
- Seasoned breadcrumbs: These go between the layers. Use fine dried breadcrumbs so they distribute evenly.
How to Layer Moussaka
Start with the precooked potato slices, then add the cooked eggplant. Sprinkle over half the Parmesan, half the kasseri or cheddar and half the breadcrumbs reserved for assembly. Spread all the meat sauce over that, add the remaining assembly cheese and breadcrumbs, then finish with all the béchamel. There’s no need to repeat the meat and white sauce layers.
Preparing the Potatoes and Eggplant
Don’t assemble the moussaka with raw vegetables. The eggplant should feel soft after broiling, and a knife should pass easily through the potato slices after their initial bake. I recommend that you start checking the potatoes at 15 minutes and keep cooking only if the centers still feel firm. A browned surface alone doesn’t tell you whether either vegetable is tender.
Brush a light coating of oil over both sides of the eggplant and arrange the slices in a single layer on a broiler-safe metal baking sheet. Work in batches if needed. For the potatoes, use the baking dish itself and arrange the slices in a single layer so they cook evenly.
Béchamel Sauce for Moussaka
Whisk the milk into the butter and flour gradually, then return the pan to the heat and cook until the sauce thickens. This is an egg-enriched béchamel: the eggs help it set during baking, so the saucepan mixture doesn’t need to look like whipped cream.
Take the sauce off the heat before adding the eggs. After it has cooled for about five minutes, whisk a little of the warm sauce into the beaten eggs, then gradually whisk that mixture back into the saucepan. Stir in the cheese. This gradual mixing helps prevent little pieces of cooked egg forming in the topping.
Tips for the Best Results
- Watch the meat sauce: Stir during simmering, especially once the lid is off. It should be thick enough to spread, with no loose puddle of tomato liquid. Stop reducing once it reaches that point.
- Taste before the final seasoning: The tomato sauce, olives and cheeses all add saltiness to the dish. I added a little salt to mine but you might need less or more.
- Leave room in the dish: Don’t fill it to the rim. If your dish is too shallow, use a deeper dish with the same base dimensions or bake the excess separately.
- Give it time to settle: Rest the baked moussaka for at least 15 minutes before cutting. I tried to serve my first attempt as soon as it was out of the oven but the very hot béchamel and meat sauce spilled into the space when I lifted out the first piece, so it wasn’t as neat looking.
Substitutions and Variations
- Beef or lamb: Use either meat in the same quantity, or use a mixture of both. I’ve also tried half beef and half pork but honestly prefer to use just lamb in mine.
- Olives: The Kalamata olives are optional. I like them because they add a bring flavor and different texture, but feel free to omit them from yours.
- Cheese: Use Parmesan in the béchamel if you can’t find Kefalograviera, and white cheddar in the layers if kasseri isn’t available.
What Kind of Moussaka is This?
Moussaka has regional variations across the eastern Mediterranean and the Balkans. The vegetables, meat and topping vary between recipes. My recipe follows the Greek-style layered approach, with potatoes, eggplant and a meat sauce finished with béchamel.
Handy Equipment
- Deep 13 x 9-inch baking dish: The extra depth leaves room for the layers and béchamel topping.
- Large sauté pan with a lid: Use this to brown the meat and simmer the tomato filling.
- Broiler pan: Cook the eggplant slices in batches without crowding them.
- Saucepan and whisk: Use these to make the béchamel and whisk in the eggs until smooth.
- Pastry brush: Brush a thin coating of oil over the vegetables.
- Chef’s knife and cutting board: Use these to slice the vegetables and chop the onions.
- Cheese grater: Grate the cheese for the sauce and layers.
- Instant-read thermometer: Check the temperature in the center of the moussaka or reheated portions.
What to Serve with Moussaka
A green salad with a lemon or vinegar dressing contrasts well with the rich meat sauce and cheese. A tomato and cucumber salad is another good choice or my Greek salad. For wine, you could go with Retsina if you like this dry white with its pine aroma. I really like bold red Greek wine such as Agiorgitiko, which is rich and velvety.
How to Store
- Refrigerate: Transfer leftovers to shallow covered containers and refrigerate within 2 hours. Keep at 40°F (4°C) or below and eat within 3 to 4 days.
- Reheat: Cover a portion and warm it in the oven or microwave until the center reaches 165°F (74°C). Check the middle with a thermometer, especially when microwaving.
- Freeze and thaw: Wrap chilled portions well and freeze for 2 to 3 months for best quality. Thaw overnight in the refrigerator. The potatoes and béchamel may soften or release a little moisture after thawing.
- Make ahead: Prepare the meat sauce and vegetables a day ahead, cool promptly and refrigerate separately. Make the béchamel when you’re ready to assemble. Allow extra baking time for chilled components and check the center temperature. There’s nothing worse that a dish you think is piping hot but is still cold in the middle!
Eggplant and Potato Moussaka FAQs
No, you can leave the skin on. If an eggplant has particularly tough skin, peel it fully or remove strips of skin before slicing.
No. Use savory canned or jarred tomato sauce, not ketchup. In the UK, look for a smooth tomato pasta sauce or passata (sieved tomatoes) rather than the condiment sold as tomato sauce.
This moussaka has potato and eggplant layers, with no pasta. It does contain wheat flour and breadcrumbs, so it isn’t gluten-free.
Yes. Halve every ingredient and use a dish with roughly half the base area, keeping a similar depth of filling. If you’re doing this, I recommend you start checking it early and use the set topping and center temperature to judge doneness.
Bake it uncovered so the topping can brown. If the top gets dark before the center reaches 165°F (74°C), I usually cover it loosely with foil and continue baking.
Moussaka with Potatoes and Eggplant
Ingredients
- ¼ cup (60ml) olive oil, for the meat sauce only
- 2 pounds (900g) ground beef or lamb
- 2 garlic cloves, minced
- 2 yellow onions, finely chopped
- 2 teaspoons dried basil
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- ¾ cup (150g) chopped pitted Kalamata olives, optional
- 1 teaspoon salt, or to taste
- 15 ounces (425g) seasoned tomato sauce
- ¼ cup (60g) butter
- 2 tablespoons all-purpose flour (plain flour)
- ¼ teaspoon salt
- 2 cups (500ml) milk, heated
- 2 eggs, lightly beaten
- ½ cup (55g) shredded Kefalograviera or Parmesan cheese
- 2 pounds (900g) eggplant (aubergine), cut into ½-inch (1 ¼ cm) slices
- 2 or 3 potatoes, scrubbed and peeled if preferred, cut into ¼-inch (6 mm) rounds or lengthwise slices, enough to cover the base of the dish
- Additional olive oil, as needed for brushing both sides of the eggplant and the potato slices
- Salt and black pepper, to taste
- 1 cup (110g) grated Parmesan cheese
- 1 cup (110g) shredded kasseri or white cheddar cheese
- 1 cup (90g) seasoned dried breadcrumbs
Equipment
- 13 x 9-inch (33 x 23 cm) baking dish at least 2 inches (5 cm) deep; use a deeper dish if needed to leave headroom
- Large deep skillet (frying pan) with a lid
- Broiler-safe metal baking sheet
- Saucepan
- Whisk
- Pastry brush
- Knife and cutting board
- Cheese grater
- Small bowl for the eggs
- Cooking spoon
- Instant-read thermometer
Method
- Heat the ¼ cup (60ml) olive oil in a large deep skillet over medium heat. Add the ground beef or lamb, onions and garlic. Cook, breaking up the meat and stirring frequently, until the meat browns and the onions soften. Drain off excess fat.
- Stir in the basil, cinnamon, oregano, optional olives and tomato sauce. Add salt to taste, allowing for the salt already in the sauce and olives. Cover and simmer gently for 30 minutes, stirring occasionally.
- Uncover and simmer for up to another 30 minutes, stirring more frequently as the mixture thickens. Stop when the filling is thick and spreadable, with no loose liquid. Prepare the vegetables while it simmers.
- Heat the broiler (UK: grill). Arrange the eggplant slices in a single layer on a broiler-safe metal baking sheet and brush lightly with additional olive oil, just brush on enough to lightly cover.
- Broil until lightly browned, watching closely. Flip, brush the second side with oil and season lightly with salt and black pepper. Broil until lightly browned and soft all the way through. Work in batches as needed.
- Switch the oven from broil to bake, position a rack in the center and set the temperature to 350°F (180°C). Arrange the potato slices in a single layer in a 13 x 9-inch (33 x 23 cm) baking dish. Brush with additional olive oil and season with salt and black pepper. Bake for 15 minutes, then test with a knife. Continue baking until the slices are tender before adding the other layers.
- Meanwhile, make the béchamel. Melt the butter in a saucepan over medium-low heat. Whisk in the flour and cook for 2 to 3 minutes, whisking constantly. Stir in the salt.
- Remove the saucepan from the heat. Gradually whisk in the hot milk until smooth, then return the pan to medium-low heat. Cook, whisking constantly, until the sauce bubbles gently and thickens.
- Take the saucepan off the heat and cool for 5 minutes, whisking occasionally. Put the beaten eggs in a small bowl and gradually whisk a little warm sauce into them. Slowly whisk the egg mixture back into the saucepan, then stir in the ½ cup (55g) Kefalograviera or Parmesan. Don't return the sauce to the stove.
- Arrange all the cooked eggplant over the tender potato base, overlapping the slices as needed. Sprinkle with ½ cup (55g) of the Parmesan reserved for assembly, ½ cup (55g) of the kasseri or cheddar and ½ cup (45g) of the breadcrumbs.
- Spread all the meat sauce evenly over the eggplant. Sprinkle with the remaining ½ cup (55g) Parmesan, ½ cup (55g) kasseri or cheddar and ½ cup (45g) breadcrumbs. Spread all the béchamel on top. Leave space below the rim of the dish.
- Bake uncovered at 350°F (180°C) for 45 to 50 minutes, or until the topping is golden and set and the center reaches 165°F (74°C). If the top browns too quickly, cover loosely with foil and continue baking until the center is ready.
- Rest for at least 15 minutes before cutting into 8 portions and serving.
Notes
- Timings are approximate. Broiling in batches and cooking the potato slices until tender may take longer. I like to prepare the vegetables while the meat sauce is simmering.
- Baking dish capacities vary, so use a deeper dish with the same base dimensions if the layers would reach the rim. You can bake any excess in a separate small ovenproof dish.
- Refrigerate leftovers promptly in shallow containers and use within 3 to 4 days. Reheat to 165°F (74°C). Freeze well-wrapped portions for 2 to 3 months and thaw in the refrigerator; the vegetables and sauce will be a bit softer when thawed.
A Dinner Worth Making Time For
Moussaka is one of those dishes I’m happy to spend time making. I particularly like it with both potatoes and eggplant, and the generous cheese layers are a definite part of the appeal! Serve your homemade moussaka at the table in its baking dish and let everyone help themselves.
More Greek and Eggplant Recipes
Another way to cook eggplant is this grilled eggplant with goat cheese and pine nuts, which is good either warm or chilled. You might also like to try my eggplant gratin or grilled eggplant.
Greek lamb pasta bake with feta also has a tomato and cinnamon-seasoned meat sauce, and is a great comfort food type pick. Spanakopita is another Greek favorite, with spinach and feta wrapped in crisp filo pastry.
