Greek Recipe for Moussaka

Greek cuisine is known for its delicious Mediterranean flavors, and one of the most beloved dishes is moussaka. This hearty casserole is made with layers of eggplant, ground beef or lamb, and a creamy béchamel sauce. It’s the perfect comfort food that will transport you to the sunny beaches of Greece with just one bite.


  • 2 large eggplants
  • 1 lb ground beef or lamb
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can diced tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 3 tbsp olive oil
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups milk
  • 1 egg, beaten
  • 1/2 cup grated Parmesan cheese


  1. Preheat the oven to 375°F.
  2. Slice the eggplants into 1/4 inch rounds and sprinkle with salt. Let them sit for 30 minutes to release excess moisture. Pat dry with a paper towel.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and cook until softened.
  4. Add the ground beef or lamb and cook until browned. Add the diced tomatoes, tomato paste, oregano, salt, and pepper. Simmer for 10 minutes.
  5. In another saucepan, melt the butter over low heat. Add the flour and whisk until smooth. Slowly pour in the milk while whisking constantly. Cook until the sauce thickens.
  6. Remove the saucepan from heat and whisk in the beaten egg and Parmesan cheese.
  7. Grease a large casserole dish with olive oil. Layer the eggplant slices on the bottom of the dish. Add the meat sauce on top. Repeat the layering with the remaining eggplant and meat sauce.
  8. Pour the béchamel sauce over the top of the casserole.
  9. Bake in the oven for 45-50 minutes or until golden brown on top.
  10. Let it cool for 10 minutes before serving.

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