Greek Moussaka – Eggplant Lasagna

Mediterranean Diet: Traditional Greek Moussaka

Greek Moussaka – Eggplant Lasagna


Is there a dish more associated with Greek food than Moussaka? It is one of the most hearty Mediterranean Diet comfort foods the Greek table has to offer. It is not a light fresh dish whatsoever. Greek moussaka is heavy, filling, and incredibly delicious. If you’re going to make this dish, don’t skimp out by baking the eggplant and zucchini instead of frying it. Just go all in. I love the aroma the cinnamon, spices, and red wine gives to the meat mixture as you’re cooking it, it will fill your whole house.

I love this recipe because it uses both eggplant and zucchini instead of just eggplant. The prep time to make Greek moussaka is rewarded when you pull it out of the oven and see the bechamel cream bubbling on top. When I studied in Greece I had a friend who couldn’t get enough Moussaka. He would order it at as many restaurants as he could, eating it almost daily. If there’s one Greek food that many of the Americans would turn to when they didn’t know what to get, it was Moussaka.  This Greek “lasagna” is served at Greek restaurants and Greek pizza places all over the United States. Unfortunately, some restaurants use a frozen version and just warm it up to order. Instead of overpaying for a previously frozen piece of Moussaka at a restaurant, make a huge tray for your family and enjoy it throughout the week.

In the video, I am in my Aunt and Uncle’s village of Polemarxi, Crete. I woke up early with my Thea (Aunt) Vasso because she was going to show me how to make Moussaka. She uses her own potatoes, zucchini, eggplant, onion, olive oil, bay leaves, orange peel, and wine from the village. We enjoy this dish with a Greek salad and a glass of red wine. I want to thank Thea Vasso for showing me the recipe and letting me film her make it.

Here is our delicious recipe for Greek salad to pair with this dish! Almost Traditional Greek Salad

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