Comforting classic moussaka recipe

 Our classic Greek moussaka recipe epitomises the richness and comforting nature of hearty Greek fare. For me, this recipe brings back memories of childhood dinners (the kind everyone at our table would gladly eat!).

What's in a traditional moussaka recipe?

A classic family-friendly dish from the Mediterranean, moussaka is classic comfort food, which we happily eat all year round. It consists of layers of pan-fried eggplant, a thick, rich lamb-tomato sauce, and a topping of deliciously creamy bechamel sauce.

Do you need to salt eggplants before making moussaka at home?

Many recipes call for eggplants to be salted and rinsed to draw out any bitter juices, but this shouldn’t be necessary if they’re fresh. If the seeds are too defined or feel hard, the eggplant may be old and should be salted.

If you love comforting Greek dishes,

Classic moussaka


Ingredients (14)

  • 2 large eggplant, thinly sliced
  • Olive oil cooking spray
  • 1 tbsp Olive Oil
  • 1 medium brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 800g lamb mince
  • 400g can Coles diced tomatoes,
  • 1 tsp Coles Cinnamon Ground
  • 1/2 tsp ground allspice
  • 1/3 cup Coles pizza blend shredded cheese
  • Lemon wedges, to serve

  • White sauce

  • 75g butter
  • 1/3 cup plain flour
  • 2 cups milk
  • Step 1
    Spray eggplant with oil. Heat a large frying pan over medium-high heat. Cook eggplant, in batches, for 2 to 3 minutes each side or until browned. Transfer to a large plate.
  • Step 2
    Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned. Add tomatoes, cinnamon and allspice. Bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until sauce is thick and liquid has evaporated.
    • Step 3
      Meanwhile, make sauce melt butter in a saucepan over medium-high heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in milk. Bring to the boil. Reduce heat to medium. Cook, stirring, for 5 minutes or until mixture has thickened. Remove from heat.
    • Step 4
      Preheat oven to 180°C/160°C fan-forced. Grease an 8 cup-capacity ovenproof dish. Place one-third of the eggplant, slightly overlapping, over base of prepared dish. Spread half the meat sauce over eggplant. Repeat layers, ending with eggplant. Spread white sauce over eggplant. Sprinkle with cheese. Bake for 45 minutes or until golden. Stand 15 minutes. Serve with lemon wedges.

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