Slow Cooker Moussaka is a classic Greek layered lamb and aubergine (eggplant) dish made easy in your Slow Cooker. It’s a delicious family meal that you can serve simply with a salad and everyone will be satisfied.
Why make Slow Cooker Moussaka?
Moussaka is a gorgeous rich casserole of lamb and aubergines covered with a creamy sauce. I’ve made moussaka many times in the oven but decided to adapt this classic recipe for my slow cooker. The long slow cooking makes the lamb sauce richer and the aubergines become meltingly tender as they simmer gently.
What ingredients do I need to make Slow Cooker Moussaka?
This is really a simple recipe to make and most of the herbs and spices will be in your larder. Here is what you need:
Meat sauce
- oil
- onion
- minced lamb
- canned tomatoes
- water
- ground cinnamon
- dried oregano
- lamb stock pot
- salt
- pepper
Aubergines (eggplants)
- aubergines (eggplants)
- olive oil
For the white sauce (bechamel)
- butter
- flour
- milk
- yolk
- salt
For the topping
- breadcrumbs
- parmesan cheese
You’ll find all the quantities and full instructions in the recipe card at the bottom of this page.
What kind of oil should I use?
I use sunflower or rape seed oil (canola) but any vegetable oil will be suitable to saute the onions.
What can I substitute for minced lamb?
It is traditional to make Moussaka with lamb but if you don’t have or don’t like lamb then you can use minced beef or minced pork in this recipe. You can also use plant based mince if you don’t eat meat.
What is a lamb stockpot?
A lamb stockpot is a concentrated jellied pod of lamb stock as seen on the left here with the cinnamon and oregano for the Slow Cooker Moussaka. You can usually find them with the stock cubes in the grocery store or supermarket.
What can I substitute for a lamb stockpot in the Slow Cooker Moussaka?
You can use homemade lamb stock that you have reduced by simmering on the stove. You can also use lamb stock cubes crumbled into a small amount of boiling water.
Why do I need to use concentrated lamb stock?
The liquid doesn’t evaporate to the same extent when you cook in a slow cooker, and you don’t want a watery sauce but you do want all the flavour.
What are aubergines?
Aubergines are attractive purple, mauve, pink, red or white fruits that can be egg-shaped, round, or long and thin. They are part of the same family as tomatoes and potatoes but they generally prefer a warmer climate to grow well. The most usual kind of aubergine to find in UK supermarkets are plump oval and purple with a green stem.
What is the difference between aubergines and eggplants?
There is no difference at all it’s all in the name. Aubergine is the European name for these fruits and they are generally known as eggplants in USA. There are other regional names including Brinjal which is widely used in India.
What kind of breadcrumbs should I use for the Slow Cooker Moussaka?
I use Japanese Panko breadcrumbs because they are really convenient as they come dried in a packet and ready to go. But if you don’t have any then whizz up some bread in your food processor or blender and use those.
What can I substitute for Parmesan cheese?
You can use any hard cheese that you can grate finely as you want it to mix well with the breadcrumbs.
Can I make Slow Cooker Moussaka ahead of time?
If you want to get ahead then you can make the sauces and grill the aubergines ahead of time, then store these prepared ingredients in separate containers in the fridge until you are ready to assemble the moussaka.
Can I freeze Slow Cooker Moussaka?
You can freeze Slow Cooker Moussaka once it is fully cooked. Take portions from the slow cooker and store them in freezer proof containers for up to 3 months.
Defrost overnight in the fridge and you can choose how you reheat the moussaka. If you reheat it in the microwave then it’s well worth popping it under the grill to crisp the breadcrumbs and cheese. You can also reheat in the oven or your air fryer.
Vegetarian
Make Slow Cooker Moussaka with plant based mince for a hearty vegetarian meal.
Gluten Free
My recipe for Moussaka is not gluten free as the white sauce contains wheat flour as do the breadcrumbs. You can make white sauce with cornflour or other GF flours and use a GF bread to make your breadcrumbs. As always please check any packaged ingredients such as stock cubes or stock pots to ensure that they are suitable for your dietary needs.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How should I serve Slow Cooker Moussaka?
Moussaka is a substantial meal in itself with the meat and vegetables all in one pan. It’s an ideal family dinner to fill up even the most hollow teenage legs! Slow Cooker Moussaka is also a lovely dish to serve for a casual supper for friends because it leaves you time to actually spend with your friends rather than slaving at the stove.
All you really need to accompany your Slow Cooker Moussaka is a salad, preferably a Greek salad, and maybe some Easy Flatbreads to mop up the sauce.
More Slow Cooker Lamb Recipes
If you want to explore more of my slow cooker recipes then you’ll find them in the recipe index at the top of the page or use this shortcut to SLOW COOKER RECIPES.
Slow Cooker Moussaka
Equipment
- 1 Slow Cooker
- 1 chopping board
- 1 Sharp knife
- 1 Air Fryer or griddle pan or broiler
- 1 wooden spoon
- 1 Tea towel
- Measuring spoons
- 1 small saucepan
- 1 measuring jug
Ingredients
For the meat sauce
- 1 tbsp sunflower oil
- 1 large onion peeled and chopped
- 450 grams (1 lb) minced lamb
- 400 grams (14 oz) chopped tomatoes
- 150 ml (¾ cups) water
- ¼ tsp ground cinnamon
- 1 tsp dried oregano
- 1 lamb stock pot concentrated lamb stock
- ½ tsp salt
- ¼ tsp pepper
For the aubergines
- 900 grams (2 lb) aubergines (eggplant) sliced
- 2 tbsp olive oil
For the white sauce
- 50 grams (2 oz) butter
- 50 grams (2 oz) plain white flour
- 600 millilitres (1 pt) milk
- 1 egg yolk
- ½ tsp salt
For the topping
- 2 tbsp panko breadcrumbs
- 2 tbsp Parmesan Cheese, freshly grated
Instructions
For the meat sauce
- Heat 1 tbsp oil in a large heavy-based pan or a sear and stew slow cooker pan (one that is suitable to go on the stove top), add the onion and fry gently for about 10 minutes until soft.
- Stir in the 450 g (1lb) minced lamb meat and cook until evenly browned stirring from time to time to break up the meat.
- Add the tomatoes, 150 ml (¾ cup) water, ¼ tsp cinnamon, 1 tsp oregano, 1 lamb stock pot, salt and pepper. Bring to a simmer and cook on the stove for 5 minutes.
For the aubergines
- Cut off the green stalk, then cut the 900 g (2 lb) of aubergines lengthways into slices approximately 1 cm (¼ in) thick
- Meanwhile brush the aubergines with 2 tbsp olive oil. Cook in an air fryer, on a griddle pan or under the grill (broiler) until softened and golden brown on both sides. Drain on kitchen paper.
To assemble
- Remove the meat sauce from the slow cooker. No need to clean it out because you will be returning the sauce in layers next. If you have cooked the lamb sauce in a separate pan then no need to take it out of the pan, just follow the instructions below.
- Arrange half of the aubergines over the base of the slow cooker.
- Spread half the meat sauce on top of the aubergines. Then repeat with the remaining aubergines and top with the meat sauce.
- Put on the lid and cook in the slow cooker on HIGH for 2 hours or LOW for 4 hours.
Make the white sauce
- Melt the 50 g (2 oz) butter in a pan stir in the 50 g (2 oz) flour and cook, stirring, for 1 minute. Remove from the heat and gradually whisk in the milk. Bring to the boil, stirring and cook, stirring for 3 – 4 minutes, until thickened and smooth.
- Allow to cool slightly, then beat in the egg yolk: and season with ½ tsp salt.
To finish
- Grate 2 tbsp parmesan cheese and combine with 2 tbps of panko breadcrumbs.
- Spoon the sauce over the top of the cooked meat and aubergines and sprinkle with the breadcrumb and parmesan cheese mix.
- Put a clean tea towel under the lid of the slow cooker, so that the breadcrumbs stay crisp, and cook for a further hour on HIGH.
- Serve accompanied by a Greek salad.
Nutrition
First published August 2009
Caroline says
You've made that look easy Janice. I made moussaka once and absolutely hated the aubergines but I think its time to try this again….x
Chow and Chatter says
love this yum
Sisley says
I had no idea you could make moussaka in the slow cooker and it’s now my favourite recipe. So easy and just delicious, Thank you
Janice Pattie says
I’m glad you liked the recipe. I love my slow cooker and try all sorts of recipes in it.
Lesley says
I’d never have thought to use my slow cooker to make moussaka before, until I came across your recipe. It was so easy to follow and cooked everything to perfection.
Janice Pattie says
Thanks it works so well in the slow cooker.
Cat says
So flavoursome and comforting, I love the crisp and cheesy topping.
Janice Pattie says
Oh yes, always the best bit!
Chloe says
Yum, I’ve made an oven version of this before but the slow cooker really did do its thing and make the lamb super soft and extra delicious. And the house smelled so good!
Janice Pattie says
I’m glad you enjoyed it.