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Greek Moussaka Recipe – Home Pressure Cooking Greek Moussaka Recipe – Home Pressure Cooking


Greek Moussaka Recipe – Home Pressure Cooking

Written by: Emily Smith

This Greek Moussaka recipe is my go-to comfort food. Layers of eggplant, savory lamb, and creamy béchamel sauce, all baked to perfection. It's a labor of love that's totally worth it!

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Ah, Moussaka! That savory mix of eggplant, lamb, tomatoes, and spices, all smothered in a silky béchamel sauce. Just saying the name takes me back to the sun-kissed tavernas of Greece. Now, let's bring a slice of the Mediterranean to your table. Easy? Absolutely. Delicious? You bet! With this recipe, we're going to transport your kitchen to Greece. Let's get started!

Ingredients for Delicious Greek Moussaka

  • Eggplants: Key component for layering in the moussaka, adding a meaty texture and absorbing flavors for a hearty dish.
  • Ground lamb: Provides rich and savory flavor to the dish, complementing the spices and creating a traditional Greek taste.
  • Onion: Adds depth and sweetness to the meat sauce, enhancing the overall flavor profile of the moussaka.
  • Garlic: Infuses the meat sauce with aromatic and pungent flavors, elevating the taste of the dish.
  • Diced tomatoes: Brings a tangy and juicy element to the meat sauce, providing a refreshing contrast to the rich flavors.
  • Red wine: Enhances the depth of the meat sauce with its complex flavors and adds a touch of acidity to balance the dish.
  • Cinnamon: Adds a warm and fragrant note to the meat sauce, creating a harmonious blend of sweet and savory flavors.
  • Nutmeg: Provides a subtle and earthy flavor to the dish, complementing the other spices and adding a hint of warmth.
  • Butter: Creates a rich and creamy béchamel sauce, adding a velvety texture and a buttery flavor to the moussaka.
  • All-purpose flour: Thickens the béchamel sauce to a smooth and creamy consistency, binding the layers of the moussaka together.
  • Milk: Forms the base of the béchamel sauce, adding a creamy and luscious texture to the dish.
  • Parmesan cheese: Infuses the béchamel sauce with a nutty and salty flavor, enhancing the richness and depth of the moussaka.
  • Egg: Binds the béchamel sauce together, giving it a silky texture and a golden brown finish when baked.

Essential Tools for Making Moussaka at Home

  • Knife: Essential for slicing the eggplant and chopping the onion and garlic accurately.
  • Skillet: Used for browning the ground lamb and simmering the meat sauce to perfection.
  • Baking dish: Necessary for layering the moussaka and baking it in the oven until golden brown and bubbly.
  • Saucepan: Required for making the bechamel sauce that adds richness and creaminess to the dish.

Serves: 6 people

Preparation time: 30 minutes

Cooking time: 1 hour

Total time: 1 hour 30 minutes


  • 2 large eggplants
  • 1 lb ground lamb
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 can diced tomatoes
  • 1/2 cup red wine
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • Salt and pepper to taste
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/4 cup grated Parmesan cheese
  • 1 egg


  1. Preheat oven to 375°F (190°C).
  2. Slice eggplants, sprinkle with salt, and let sit for 30 minutes to remove bitterness. Rinse and pat dry.
  3. In a skillet, brown ground lamb with onion and garlic. Add tomatoes, wine, cinnamon, nutmeg, salt, and pepper. Simmer for 20 minutes.
  4. In a saucepan, melt butter, stir in flour, then gradually whisk in milk until thickened. Remove from heat, stir in Parmesan and egg.
  5. Layer eggplant slices in a greased baking dish, top with meat sauce, repeat layers, ending with eggplant. Pour milk mixture over the top.
  6. Bake for 45 minutes until golden brown and bubbly. Let rest for 15 minutes before serving.

Nutritional value:

Per Serving in Calories: 420 kcal | Carbohydrates: 20 g | Protein: 25 g | Total Fat: 25 g | Saturated Fat: 12 g | Trans Fat: 0 g | Monounsaturated Fat: 9 g | Polyunsaturated Fat: 2 g | Cholesterol: 110 mg | Sodium: 450 mg | Dietary Fiber: 5 g | Sugar: 8 g | Calcium: 250 mg | Potassium: 800 mg | Iron: 3 mg | Vitamin A: 500 µg | Vitamin C: 15 mg

Can You Make Greek Moussaka Ahead of Time or Freeze It?

Make Ahead Instructions

  • Prepare the moussaka as directed but do not bake.
  • Cover tightly and refrigerate for up to 2 days.
  • When ready to bake, let it sit at room temperature for 30 minutes before baking.

Freezing Instructions

  • Assemble the moussaka but do not bake.
  • Wrap tightly in plastic wrap and foil.
  • Freeze for up to 3 months.
  • Thaw overnight in the refrigerator before baking as directed.

One interesting fact about this Greek Moussaka Recipe is that the traditional version uses a layer of thinly sliced potatoes in addition to eggplant, adding a unique texture and flavor to the dish. It's a delicious twist that you might want to try next time you make this classic Greek dish!

Common Questions About Preparing Moussaka in a Pressure Cooker

Can I make this moussaka recipe ahead of time?
Yes, you can assemble the moussaka ahead of time and refrigerate it. Just bake it when you're ready to eat.
Can I use ground beef instead of lamb?
Absolutely! Ground beef is a great alternative if you prefer or don't have lamb on hand.
Is moussaka a gluten-free dish?
This moussaka recipe contains flour in the bechamel sauce, so it's not gluten-free. You can try using a gluten-free flour as a substitute.
Can I freeze leftover moussaka?
Yes, you can freeze leftover moussaka. Just make sure to wrap it well before freezing.
What can I serve with moussaka?
Moussaka pairs well with a simple Greek salad, some crusty bread, or a side of tzatziki sauce.

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