Greek Moussaka

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The first time I ever tried Moussaka, was in Santorini Greece. I went to a restaurant right on the beach, and our table was right on the sandy beach, a few feet away from the waves. It was absolutely perfect. The food was delicious and you couldn’t beat the sunset view. In my mind, a Moussaka is similar to a lasagna, but with eggplant, potatoes, and the best creamy cheese layer on top. 

Last weekend, I was at a local farmers market just outside of Vancouver, and they had loads of veggies for such a great price. They have a bag of six eggplants for only $2.99! I didn’t know what to make with that many eggplants, but I knew I couldn’t let it go to waste. Looking at the eggplants, it reminded me of my trip to Greece, and I instantly knew that I had to make a large Greek moussaka. Since I didn’t want to go to another grocery store, I just wanted to use the ingredients that I had in my pantry. You can substitute things in this recipe, and it will still turn out delicious!

For the eggplant, I made sure to cut them in even slices so that that they would all cook evenly. I sprinkled them with salt, and let it sit on the counter for about 20 – 25 minutes. This helps the eggplant to “sweat” out all the excess liquid and also takes away some of the bitterness. Blot it with a paper towel, and pop it into the oven. 

Personally, I am a big fan of meal prepping. I want to make large batches of food so that I have meals for the week. This Moussaka lasted for 4 meals for two people. Since I had lots of eggplant, I actually roasted more than I needed, so that I could save some for leftovers.

For the potato layer, I didn’t feel like boiling the potatoes (even though this is such a viable option). Instead, I used my potato fry cutter to quickly chop up 3 large potatoes. I tossed them in a bit of oil, and then popped them into the air fryer for 12 minutes. This made them nice and crispy, and my timing was perfect, as everything would be done when my eggplants were ready. 

Next, I prepared the meat mixture. I had ground beef in my freezer, so I used that in this recipe. You can also make a classic Moussaka and use Lamb. If you would like to make this recipe vegetarian, you can substitute the meat for 2 cups of beans.

 If you are making this recipe and want something else to go with your moussaka, I recommend a simple side salad. Toss together some lettuce, spinach, tomatoes, cucumbers and a bit of feta or parmesan cheese. I also had some extra fries from my air fryer so I also added those as a side dish. Overall, this is super filling and it was a nice well balanced meal.

If you enjoyed this recipe, check out the other recipes on the blog!

Kims Eatery- Greek moussaka

Greek Moussaka

Take yourself back to the Greek islands with this delicious creamy moussaka recipe!
Prep Time 35 mins
Cook Time 50 mins
Course Main Course
Cuisine Mediterranean
Servings 8 people
Calories 248 kcal


  • 9 x 13 inch baking tray
  • baking tray
  • Bowl


  • 2 large eggplants
  • 1 tbsp Salt
  • Private Reserve extra virgin olive oil
  • 1 onion finely chopped
  • 1 lb ground beef or Lamb
  • 1 tbsp oregano
  • 1 tsp ground cinnamon
  • 1 tsp black pepper
  • ½ tsp nutmeg
  • ½ tsp paprika
  • ½ cup red wine
  • 1 14 oz can diced tomato
  • 1 tsp sugar
  • ½ cup beef broth or chicken broth
  • 2 large russet potatoes
  • ¼ cup dried bread crumbs

Cheese Topping

  • ¾ cup sour cream or Greek yogurt
  • 3 large eggs
  • 1 tbsp flour
  • ½ cup cream cheese or ricotta
  • 3 oz crumbled feta cheese or parmesan
  • ½ cup cheddar cheese


  • Slice eggplant so that each piece is approximately ¼ inch thick. Lay it onto a baking tray and sprinkle with salt. Leave it for 20-25 minutes, and then blot excess water with a paper towel. This will make the eggplant less bitter and also removes some of the moisture from the eggplant. Drizzle with oil, and then bake in the oven at 350 degrees F for 20 minutes, or until golden brown.
  • I sliced my potatoes like fries, tossed in oil, salt and pepper and air fried them until crispy (air fried at 400 degrees for 10 minutes).
  • In a frying pan, heat oil. Cook onions until golden and then add ground beef. Cook fully, and then strain out all the extra juices and fat. Then add oregano, cinnamon, pepper, nutmeg and paprika. Add wine and let it boil for 1 minute, then add in your canned tomatoes, sugar and broth. Continue to cook until all ingredients are heated up.
  • Prepare cheese topping by whisking together all ingredients. It is easier if the cream cheese is at room temperature.
  • Prepare your 9 x 13 inch baking tray and start layering your moussaka! First start with the eggplant, then meat layer, then potatoes (or fries), then add your panko bread crumbs. Finally top it with your cheese layer and pop the entire thing into the oven at 350 degrees for 50 minutes.


There are many substitutes for ingredients if you do not have everything on hand. It will still taste amazing!
Keyword Greek, Moussaka

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