This Greek classic has layers of eggplant, tomato-based meat sauce, and creamy bechamel sauce.

October 2011 | By
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Date Published

October 2011

Prepare this Greek dish—a layering of tender eggplant, tomato-based meat sauce, and creamy bechamel, with notes of cinnamon and nutmeg—and serve with grilled pita bread and Horiatiki on the side. Finish off this meal with Baklava.

Serves 10 to 12  Prep Time 30 minutes  Cooking Time about 2 hours

2 kilos eggplant

For the meat sauce
1 red onion, chopped
1 kilo ground beef
1/3 cup red wine
2 tablespoons tomato paste
1 teaspoon cinnamon powder
pinch of salt and pepper

For the bechamel sauce
1/3 cup butter
1/3 cup all-purpose flour
1 liter fresh milk
200 grams Cheddar cheese, grated
30 grams Parmesan cheese       
1/3 cup cream
3 eggs
dash of nutmeg
pinch of salt and white pepper

Peel eggplant and deep-fry until golden brown; set aside.

In a hot pan, saute onions until cooked. Add ground beef and saute until beef is brown. Add wine and let cook until it is absorbed. Add tomato paste. Season with cinnamon and salt and pepper to taste. Set aside.

3  In a separate saucepot, saute butter until melted. Add flour and sauté until thick. Slowly add milk; stir. Add cheeses and stir until melted. Slowly add cream.

4  In a medium bowl, beat eggs. Slowly add about 1 cup sauce. Beat together.

5  Add egg mixture back to the saucepot.

6  Season with nutmeg, salt, and pepper. Simmer until thick. Set aside.

Preheat over to 325ºF.  

8  Assemble the moussaka: Place fried eggplant in the bottom of an 8x12-inch baking pan. Arrange so that the bottom of the whole pan is covered. Add the meat sauce and spread until it covers the first layer. Add another layer of eggplant. Pour in bechamel sauce and spread.

9  Cover with foil and bake in the oven for about 1 hour and 30 minutes.


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