Greek-Style Moussaka Recipe (Eggplant Casserole)

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Healthy Moussaka Recipe
Wellness Mama » Blog » Recipes » Beef Recipes » Greek-Style Moussaka Recipe (Eggplant Casserole)

I’m always on the lookout for healthy recipes that can be made in bulk and frozen for later use (like when a new baby is born and cooking is difficult for a while). This moussaka recipe isn’t the quickest to prepare up-front, but it freezes really well and can be made in bulk.

What’s more, it’s hearty, filling comfort food packed with meat and veggies to feed a hungry family!

A Meaty Moussaka Recipe

Moussaka is a layered Eastern Mediterranean casserole dish made with eggplant or potato, a ground meat sauce, and a Greek yogurt and egg layer on top. It has rich flavors of herbs and spices with the subtle undertones of cinnamon and red wine frequently found in Greek food.

This eggplant moussaka recipe also is a great dinner to bring to friends who are ill or moms who have just had babies! (Think lasagna but much healthier and more creative!) I often make several of these at a time and freeze for this purpose. (Just add the yogurt and egg topping later when serving.)

I love to make this recipe especially in August-October when fresh eggplant is found at farmers markets or in the garden.

A Note on Cooking With Eggplant

One important note with this recipe: it is important to allow for time to remove much of the moisture from the eggplants. If you don’t your casserole will be runny.

About an hour before you begin cooking (or even the day before), slice the eggplants, put them in a strainer in the sink, and sprinkle them generously with salt. The salt helps to pull the water out. After about an hour, rinse the eggplant slices well and pat them dry.

If your eggplant is young and small, try leaving the peel on for extra nutrients! I peel larger eggplants to avoid any bitter taste.

More Eggplant Recipes to Try

Thanks to the eggplant, this moussaka recipe is full of fiber and phytonutrients. Studies show phytonutrients can help prevent free radical damage and balance blood cholesterol.

I’m still expanding my eggplant repertoire (other than my grain-free eggplant parmesan), but I’ve been planning to try grilled eggplant as well.

If you have winning eggplant recipes, I’d love to hear about them!

Healthy Moussaka Recipe

Greek-Style Moussaka Recipe (Eggplant Casserole)

A delicious and healthy eggplant and meat sauce layered casserole with complex flavors and a rich aroma from spices.
Prep Time 15 minutes
Cook Time 1 hour 50 minutes
Total Time 3 hours 5 minutes
Calories 185kcal
Author Katie Wells


12 servings



  • At least an hour before cooking or up to a day before, peel the eggplant if desired (recommended for large eggplant as the peel may be bitter) and slice into ¼ inch rounds or slices.
  • Place in a colander over the sink and salt liberally.
  • Put a heavy plate on top to create pressure and leave for an hour.
  • Rinse eggplant well and pat dry.
  • Preheat the oven to 350°F.
  • Heat butter or coconut oil in a pan and cook the eggplant pieces for 2-3 minutes per side until starting to soften. Optionally, you can oil a large baking sheet and place all the eggplant on it and bake in a 400°F oven for 30 minutes instead.
  • Brown the meat in a large skillet.
  • Dice the onions, mushrooms, and kale and add them to the pan when meat is cooked.
  • Saute another 5-7 minutes until all the vegetables are softening and starting to become translucent.
  • Add the red wine or beef broth to deglaze the pan and then add the diced tomatoes, tomato paste, and all the spices except the garlic/garlic powder.
  • Simmer about 15 minutes to let flavors incorporate.
  • Grease the bottom of a large baking dish.
  • Layer the eggplant slices and meat sauce in the baking dish and repeat until both are used up.
  • In a small bowl, whisk together the eggs, Greek yogurt, and garlic powder.
  • Spread evenly on top of the casserole.
  • Bake in the preheated oven for 45 minutes to an hour.
  • Let set 10 minutes and serve. Enjoy!


Nutrition Facts
Greek-Style Moussaka Recipe (Eggplant Casserole)
Amount Per Serving (1 3×3 inch square)
Calories 185 Calories from Fat 62
% Daily Value*
Fat 6.9g11%
Saturated Fat 3.3g21%
Cholesterol 87mg29%
Sodium 386mg17%
Carbohydrates 16.2g5%
Fiber 5.5g23%
Sugar 7.4g8%
Protein 14.9g30%
* Percent Daily Values are based on a 2000 calorie diet.


This casserole reheats well and can be made ahead. All except the yogurt and egg topping will freeze well, so try making several base casseroles for the freezer.

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Ever tried moussaka? What is your favorite Greek food? Share below!

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


21 responses to “Greek-Style Moussaka Recipe (Eggplant Casserole)”

  1. risa miller Avatar
    risa miller

    I’m going to try this recipe, but in the picture it looks like there sliced tomatoes on the top of the casserole, but I don’t see that listed in the recipe at all???

  2. Michal Dutcher Avatar
    Michal Dutcher

    Hi There,
    This is a fresh side dish with no sauce, no paste, simply fresh ingredients. This is such a delicious recipe that works so well in the summertime.
    Simply fresh eggplant, tomato, garlic, basil and cheese, and or nutritional yeast, or perhaps your zucchini cheese?
    Refreshing dish.
    Best Regards

  3. Michal Dutcher Avatar
    Michal Dutcher

    I sent you my favorite recipe for eggplant that calls for cheese. You sent me a reply “is there a non dairy sub for the yogurt”, but I didn’t use yogurt. I suppose you could use a teaspoon of brewer’s yeast as a substitute for the cheese. I haven’t tried that but I have the ingredients, so I may give that a try.
    Best Regards,

  4. Michal Dutcher Avatar
    Michal Dutcher

    My favorite eggplant dish is very simple and fresh.
    1 eggplant sliced into 4 round slices
    1 tomato (roughly the size of the eggplant) sliced into 4 round slices
    4 cloves of garlic, smashed and minced
    4 large basil leaves
    4 round slices of mozzarella, Parmesan, or cheese of your choice
    2 Tablespoons of ghee
    Heat the ghee in a skillet on medium heat, and place the slices of eggplant into the skillet. Heat the eggplant for about 3 or 4 minutes, turn and heat the other side of the eggplant. Place the tomato slice, the minced garlic, the basil, and the cheese, in that order. Slowly add about 3 Tablespoons of water to the skillet and place a lid on the skillet. Allow the cheese to melt, about 4 to 5 minutes. Remove eggplants from the skillet and enjoy!

  5. Elsie T Avatar

    When is the tomato sauce and paste added? The instructions only mentioned when NOT to add those.

  6. Rebecca Avatar

    I’m defined going to try this! My husband is Greek from Athens. I’m curious what he will think. I like the addition of the mushrooms and kale! Traditionally the bechemel sauce has a pinch of nutmeg in it. I would suggest adding that to the yogurt/egg topping for a more traditional flavor. I also love to add cinnamon and allspice to my meat sauces. In Greece they often “sweeten” meat dishes with spices and it is to die for. I will post after I make it and let you know what he thought. ????

  7. Jean Avatar

    What do you use to make sandwiches other than bread full of grains. Is there a healthy recipe for making bread. thanks.

  8. Marie Avatar

    I just made this tonight and it was delicious! I improvised just a little and started with my own spaghetti sauce. But the egg and yogurt sauce and the cinnamon really added to the taste. Definitely will make it often. Thanks.

  9. Cheryl Avatar

    We lived in Turkey for 2 months and Moussaka was my favorite dish that I tried while living there 🙂 Thanks for the recipe! I can’t wait to enjoy the flavors of Turkey again.

  10. Pat Conner Avatar
    Pat Conner

    Looks delicious – we don’t eat meat, so I’d simply substitute veggie grounds for the beef. What are the directions for heating it up after it is frozen? I like the idea of making several at one time. Thanks so much!

    1. alice Avatar

      I use a can of coconut milk instead of the yogurt and it works out just fine! have done it this way a few times. You can barely tell it’s in there.

  11. Ash Johnson Avatar
    Ash Johnson

    Just curious, but what do you think about the theory that animal protiens are linked to cancer and heart disease and such? Have you heard of the China Study? I am currently a meat eater, but have been seeing tons of stuff about this. But for every study, there is another one to disprove it, so it’s hard to know what to believe.

    1. Amber Manzo Avatar
      Amber Manzo

      Did the studies you are referring to use grass fed meat? I believe the problems with our meat has to do with how the animals are raised and fed. Steer for instance has around a 21 to 1 ratio of omega 6 to omega 1 where as grass fed is 3 to 1. Huge difference! Poultry has the same problem. I don’t know if it’s the fact that the animals are eating something their bodies are not supposed to eat or that the food is GM but either way we are changing our food for the worst 🙁 .

    2. Wellness Mama Avatar
      Wellness Mama

      Google “Denise Minger China Study” for a great explanation of the problems with the way it was researched. In general, I think there are a lot of problems with factory farmed meat, but when talking about organically raised, pastured meats, it is a completely different (and nutritionally necessary) part of a diet.

  12. Harmony McPherson Suess Avatar
    Harmony McPherson Suess

    Thanks so much for sharing your make-ahead meal! We have been trying some of the recipes from the freezer crockpot meals cookbook you recommended a while back and we always need more options for when we don’t have time to cook! I’d like to try this one.

  13. Lily Avatar

    I’ve only ever had moussaka as lamb mince, not ground beef. In fact, it’s the only way I liked lamb! I’d be willing to try yours 🙂

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