Join Our Facebook Group →


Moussaka is a beloved dish with deep roots in Mediterranean and Middle Eastern cuisine. This hearty and flavorful casserole features layers of eggplant, ground meat (often lamb or beef), and a rich tomato-based sauce. Topped with creamy béchamel sauce, Moussaka is a comforting and iconic dish, known for its layers of textures and complex flavors.
0 Review(s)

The Story

Moussaka is a symphony of flavors and textures, with the tender layers of roasted eggplant, seasoned meat, and a luscious béchamel sauce. It's a dish that varies slightly across the Mediterranean, with Greek, Turkish, and Middle Eastern variations. Whether you're enjoying a vegetarian version or one with meat, Moussaka is a culinary journey that's worth savoring.


2 large eggplants, sliced into 1/4-inch rounds
Olive oil for brushing
Salt and pepper to taste
1 pound ground lamb or beef (or a meatless alternative)
1 can (14 ounces) diced tomatoes
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
Salt and pepper to taste
1/2 cup unsalted butter
1/2 cup all-purpose flour
2 cups milk
1/2 teaspoon ground nutmeg
2 large eggs, beaten
6 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, brown ground lamb or beef (or meatless alternative) until cooked through. Remove excess fat.


Add chopped onions and minced garlic to the skillet and 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, then whisk in all-purpose flour to create a smooth paste (roux).


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 until the sauce is smooth.


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

Moussaka is traditionally served warm but can also be enjoyed at room temperature. It’s often accompanied by a simple salad and crusty bread.

Reviews (0)

{{ reviewsTotal }}{{ options.labels.singularReviewCountLabel }}
{{ reviewsTotal }}{{ options.labels.pluralReviewCountLabel }}
{{ options.labels.newReviewButton }}
{{ userData.canReview.message }}