Layered with rich béchamel sauce, savory meat ragù, and tender eggplant, this dish epitomizes the essence of Greek cuisine. Prepare to be transported to the sun-kissed shores of the Mediterranean as you recreate this culinary masterpiece in your own kitchen.


 For the Eggplant Layer:

  • 2 large eggplants, sliced into 1/2-inch rounds
  • Olive oil for brushing
  • Salt and black pepper to taste

 For the Meat Sauce:

  • 1 lb (450g) ground lamb or beef
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cinnamon
  • Salt and black pepper to taste

 For the Bechamel Sauce:

  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • Salt and nutmeg to taste
  • 2 large eggs, beaten


  • 1 cup grated Parmesan or Kefalotyri cheese


Baking Dish – A large baking dish to layer and bake the moussaka. A rectangular dish, approximately 9×13 inches, works well.

Skillet – A large skillet or frying pan for cooking the meat sauce.

Baking Sheet – For roasting the eggplant slices.

Saucepan – A medium-sized saucepan for preparing the bechamel sauce.

Whisk – To whisk the bechamel sauce and ensure a smooth texture.

Chef’s Knige – For chopping onions, garlic, and slicing the eggplant.

Cutting Board – A sturdy cutting board for chopping and slicing ingredients.

Measuring Cups and Spoons – For accurate measurement of ingredients, especially for the bechamel sauce.

Oven Mits – To handle hot dishes and baking sheets from the oven.

Grater – For grating Parmesan or Kefalotyri cheese.


1.   Preheat the Oven:

      • Preheat your oven to 375°F (190°C).

2.  Prepare the Eggplant:

      • Brush the eggplant slices with olive oil on both sides.
      • Season with salt and pepper.
      • Place on a baking sheet and roast in the preheated oven for about 20 minutes or until golden brown. Set aside.

3.  Make the Meat Sauce:

      • In a large skillet, brown the ground meat over medium heat.
      • Add chopped onions and garlic, and sauté until onions are soft.
      • Stir in diced tomatoes, tomato paste, oregano, cinnamon, salt, and pepper.
      • Simmer for 15-20 minutes until the sauce thickens. Set aside.

4.  Prepare the Bechamel Sauce:

      • In a saucepan, melt butter over medium heat.
      • Stir in flour to create a roux.
      • Gradually add milk, whisking constantly to avoid lumps.
      • Season with salt and a pinch of nutmeg.
      • Continue to whisk until the sauce thickens.
      • Remove from heat and let it cool slightly.
      • Beat in the eggs until smooth.

5.  Assemble the Moussaka:

      • In a baking dish, layer half of the roasted eggplant slices.
      • Pour the meat sauce over the eggplant layer.
      • Add another layer with the remaining eggplant slices.
      • Pour the bechamel sauce evenly over the top.
      • Sprinkle grated cheese on top.

6.  Bake:

      • Place the baking dish in the preheated oven and bake for 45-50 minutes or until the top is golden brown.

7.  Serve:

      • Allow the moussaka to cool for a few minutes before slicing.
      • Serve warm and enjoy your delicious homemade moussaka!

This recipe serves approximately 6 people. Adjust quantities as needed based on your preferences and the number of servings you require.


  • For a richer flavor, use a combination of ground beef and ground pork for the meat Sauce.
  • If you don’t have time to roast the eggplant, you can grill or pan-fry it instead.
  • Serve moussaka with a side of Greek salad or tzatziki sauce for a complete Greek meal.

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