Moussaka is a delectable Mediterranean classic. This version can be made with lamb or beef that’s layered with roasted eggplant and a feta topping.
What is Moussaka
Moussaka is commonly known as a Greek dish, but variations are served in Turkey (known as Mussaka) as well as other Mediterranean countries. It is a layered casserole consisting a tomato meat sauce made with anything from beef, lamb, eggplant, potatoes and topped with a custard or cheese sauce.
My version is based on a dish I had in a Turkish restaurant that was layered with eggplant, minced lamb meat sauce, and a feta topping, but I’ve added traditional Greek flavors by using my Greek Style Meat Sauce recipe as the meat layer.
Why This Recipe Works
- The eggs in the feta topping sets, creating a separate layer of a flavorful custard that’s truly delicious.
- The spices in the meat sauce give it an authentic Greek flavor profile.
- Using roasted eggplant as the base ensures the eggplant is cooked to perfection.
Low Carb Keto Friendly Moussaka
This Moussaka recipe is perfect for anyone cutting back on carbs or following a Keto diet. It doesn’t contain the potato layer that’s commonly found in Greek versions of the dish and it also uses eggs in the topping instead of a béchamel sauce that contains flour.
How to Make Moussaka
Start with Making the Greek Style Meat Sauce.
While the sauce cooks. start roasting the eggplant. Start by placing eggplant slices (about an inch in thickness) in a single layer on the baking trays and brush with olive oil.
Sprinkle with salt and pepper.
Roast in the oven until golden. Line a baking pan with a layer of the roasted eggplant.
Add a layer of the greek meat sauce.
Add feta cheese, eggs, sour cream, and pepper to a food processor.
Pulse to until combined.
Smooth over the top of the layers in the pan.
Sprinkle with parsley and bake until golden.
Serve and enjoy!
Cook’s Tips for Moussaka
- This recipe works well with beef, but I highly recommend using lamb for the sauce. The flavorful meat really brings the dish to a whole new level.
- Don’t skip the step of roasting the eggplant. It just won’t cook enough using raw eggplant as the base.
- If you don’t have a food processor, you can use a mixer or standard whisk. Just be sure to mix until smooth and well combined.
Moussaka FAQs
Can I make Moussaka ahead of time? To make moussaka ahead, just make the eggplant and meat layers, cover and refrigerate. Make the topping just before baking.
Can Moussaka be frozen? Moussaka freezes really well and can be frozen before or after baking.
Freezing Unbaked Moussaka
Assemble the moussaka in a freezer/oven safe casserole dish. Cover with plastic wrap directly onto the surface to protect it from freezer burn. Then top with a layer of aluminum foil. Freeze immediately for up to three months. Thaw before reheating and bake according to the instructions.
Freezing Baked Moussaka
Bake in a freezer/oven safe pan. Cool the dish to room temperature, cover with wrap and aluminum foil, and freeze. For up to three months.
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Let's Make Moussaka
Ingredients
- 3 Eggplants Sliced into 1-inch slices
- olive oil
- salt and pepper
For the Meat Sauce
- 1 lb ground lamb or beef
- 1 onion
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 2 14oz cans crushed tomatoes
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon ground cloves
- 1 tablespoon dried oregano
- 3 fresh mint leaves chopped
- 2 tablespoons parsley chopped (plus more for topping)
For the Topping
- 6 oz Feta cheese
- ¾ cup sour cream
- 2 eggs
Instructions
For the eggplant
- Preheat oven to 400F
- Place the eggplant slices in a single layer on a baking sheet lined with nonstick foil or baking paper. Brush with olive oil and season with salt and pepper.
- Bake for 25-30 minutes or until golden.
For the Meat Sauce
- While the eggplant cooks, start the meat sauce. Heat 1 tablespoon of the oil in a large pan over medium heat. Cook the onion until soft, add the garlic, followed by the cinnamon, allspice, ground cloves, and dried oregano. Cook to release the flavors.
- Fry until fully cooked and no pink shows at all in the meat (about 8 minutes). Add the tomato paste and stir into the meat.
- Add the tomatoes, sugar, parsley, and fresh mint. Stir together, season with salt and pepper. Lower the heat and simmer for 25 minutes.
For the Topping
- Add feta cheese, eggs, sour cream, and pepper to a food processor or mixer. Pulse to until smooth and combined.
To Assemble
- Line a baking pan with a layer of the roasted eggplant. Add a layer of the greek meat sauce. Smooth the topping over the layers in the pan. Sprinkle with parsley and bake until golden. About 30 minutes. Serve hot.
Tips + Notes
- This recipe works well with beef, but I highly recommend using lamb for the sauce. The flavorful meat really brings the dish to a whole new level.
- Don't skip the step of roasting the eggplant. It just won't cook enough using raw eggplant as the base.
- If you don't have a food processor, you can use a mixer or standard whisk. Just be sure to mix until smooth and well combined.
Pamela S Stephenson says
This was very easy to make and absolutely delicious. I never follow a recipe exactly but it didnt matter. Everyone loved it and asked for a repeat. THX
Erren's Kitchen says
That’s great, Pamela!! Thank you so much for trying the recipe whether it was followed exactly or as a guide. We are so happy that everyone enjoyed it!
Kim L says
Excellent recipe. We loved the depth of flavor in your amazing meat sauce. Great use of spices and topping was easy to make and ideal. It’s the first Erren’s Kitchen recipe I’ve made. It certainly won’t be the last. Thank you!
Erren Hart says
Thank you so much for trying out our Moussaka recipe. We’re really glad you enjoyed it! The depth of flavor in the meat sauce is one of our favorite things about this dish, and we’re happy to hear that you appreciated it too. We hope you’ll try out more of our recipes in the future!
Sofi says
Hello may I know how much sugar do I put into the meat sauce? Thank you
Erren's Kitchen says
Hi Sofi, it’s 1/2 a teaspoon of sugar (as per my Greek Style Meat Sauce recipe). which is slightly different to the moussaka sauce. The sugar just cuts the acidity of the tomatoes a little bit, but is not essential. I hope this helps 🙂
Cathy Myers says
I really preferred Erren’s recipe over the thick, custardy-type feta topping. i added a teaspoon of dried crushed oregano, 1/2 teaspoon of garlic powder and white pepper. I also added a little bit more of each spice for the meat sauce. The lamb I used is purchased from a favorite Italian deli and then I grind it myself.
Thank you, Erren, for sharing your recipes. This is a keeper in our home!
Erren's Kitchen says
I’m so pleased you enjoyed it Cathy 🙂
Elenore says
I’m so glad I found your recipe! I like the way the white sauce was made, less fuss than making a béchamel sauce. And the other tips and tidbits of info for substitutions and such were especially helpful! I made this a few days ago and I thought it tasted pretty decent (but I still miss the one we used to order from a restaurant that no longer offers it on their menu). I was able to prep the eggplant and bake the moussaka all in my NuWave oven!!
Erren's Kitchen says
I’m so glad you enjoyed it Elenore, thank you for your lovely comments 🙂
Dayna says
My church does missionary themed lunches sometimes where everyone makes different ethnic foods. I have a plethora of egg plant, I think this will be what I make!
Erren's Kitchen says
Awesome, Dayna, Touch base and let me know how it goes!
Sue Wines says
This dish is so delicious! Very rich flavors and everyone loved it. I am really enjoying reading all your recipes – they are great!!!! (Note – you mention to add sugar at one point in the instructions but that ingredient is not listed in your recipe. I just threw in a little bit with the tomatoes to sweeten them but you might want to add that.)
Erren Hart says
Hi Sue, that’s such wonderful feedback! Thanks so much for taking the time to let me know! 🙂
Erren Hart says
I’m delighted to hear that you enjoyed the recipe so much! It’s great to know that the blend of spices in the meat sauce hit the mark for you. The feta cheese topping is indeed a unique touch, and I’m glad it added just the right amount of tanginess to complement the other layers. Isn’t it wonderful when your home fills with the aroma of something delicious in the oven? Thank you for taking the time to share your experience and for adding this dish to your dinner rotation. Happy cooking!