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Classic Moussaka

Indulge in the rich flavors of the Mediterranean with this Classic Moussaka recipe. Layers of roasted eggplant, seasoned meat sauce, and a velvety béchamel topping come together to create a dish that's both comforting and sophisticated. Dive into the culinary journey of this iconic Greek delight.
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The Story

Moussaka is a beloved Greek dish known for its harmonious blend of textures and flavors. This recipe captures the essence of this Mediterranean masterpiece, featuring roasted eggplant, a savory meat sauce infused with aromatic spices, and a luscious béchamel sauce. Baked to golden perfection, Moussaka is a satisfying and impressive addition to any table.


For the Eggplant Layers:
2 large eggplants, sliced into 1/4-inch rounds
Olive oil for brushing
Salt and pepper to taste
For the Meat Sauce:
1 pound ground lamb or beef
1 large onion, finely chopped
2 cloves garlic, minced
1 can (14 ounces) diced tomatoes
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
Salt and pepper to taste
For the Béchamel Sauce:
1/2 cup unsalted butter
1/2 cup all-purpose flour
2 cups milk
1/2 teaspoon ground nutmeg
Salt and pepper to taste
2 large eggs, beaten
8 Servings

Prep Time:

0 Hrs 30 Mins

Cook Time:

1 Hrs 30 Mins

Total TIme:

0 Hrs 0 Mins



Preheat your oven to 375°F (190°C).


Brush both sides of eggplant slices with olive oil and season with salt and pepper.


Roast the eggplant slices in the preheated oven for 15-20 minutes until tender and slightly browned. Set aside.


In a large skillet, cook the ground lamb or beef until browned. Remove excess fat.


Add chopped onions and minced garlic to the skillet. Sauté until onions are soft.


Stir in diced tomatoes, ground cinnamon, ground allspice, salt, and pepper. Simmer for 15 minutes.


In a saucepan, melt butter over medium heat. Stir in flour to create a smooth paste.


Gradually whisk in milk, nutmeg, salt, and pepper. Cook until the sauce thickens.


Remove the sauce from heat and allow it to cool slightly. Slowly whisk in beaten eggs.


In a greased baking dish, layer roasted eggplant, meat sauce, another layer of eggplant, and top with béchamel sauce.


Bake at 375°F (190°C) for 45-50 minutes until the top is golden brown and the filling is set.


Allow the Moussaka to cool slightly before slicing and serving. Enjoy!

Tips for this recipe

For a deeper flavor, allow the Moussaka to rest for 15-20 minutes before serving. This allows the layers to set and enhances the overall taste.

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