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Layers of Delight: Heavenly Moussaka\n Aubergine Extravaganza: Moussaka Magic\n Greek Symphony: Moussaka Melody\n Moussaka Mania: An Epicurean Adventure\n Gourmet Mediterranean Bliss: Delectable Moussaka\n Savor the Savory: Sumptuous Moussaka Sensation


About the Dish:

Moussaka is a traditional Greek dish that is often made with eggplant and ground meat. It is a hearty and flavorful casserole that combines layers of meat, vegetables, and a creamy béchamel sauce. The dish is typically baked until golden and bubbly, creating a deliciously comforting meal. Moussaka is enjoyed by many and is a staple in Greek cuisine.

Nutrition Information:

Nutrient Amount
Total Fat 18g
Saturated Fat 9g
Trans Fat 0g
Cholesterol 85mg
Sodium 560mg
Total Carbohydrates 20g
Dietary Fiber 4g
Sugars 8g
Protein 27g


Ingredient Quantity
Eggplant 2 large
Ground lamb or beef 1 pound
Onion 1 large, chopped
Garlic 3 cloves, minced
Canned tomatoes 1 can (14 ounces)
Cinnamon 1/2 teaspoon
Nutmeg 1/4 teaspoon
Potatoes 2 medium, boiled and sliced
Béchamel sauce 2 cups
Olive oil 2 tablespoons
Salt To taste
Black pepper To taste

Cooking Instructions:

  • Step 1: Preheat the oven to 375°F (190°C). Slice the eggplant into 1/2-inch thick rounds and lightly salt them. Let them sit for 30 minutes to remove excess moisture. Rinse the eggplant slices and pat dry.
  • Step 2: Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic and sauté until softened. Add ground lamb or beef and cook until browned. Stir in canned tomatoes, cinnamon, nutmeg, salt, and black pepper. Simmer for 15 minutes.
  • Step 3: In a separate pot, prepare the béchamel sauce by melting butter over medium heat. Whisk in flour until smooth. Gradually add milk, stirring constantly until the mixture thickens. Remove from heat and season with salt and black pepper.
  • Step 4: Layer the sliced potatoes on the bottom of a greased baking dish. Top with a layer of eggplant slices. Spread a layer of the meat mixture on top. Repeat the layers until all ingredients are used, finishing with a layer of eggplant.
  • Step 5: Pour the béchamel sauce evenly over the top layer of eggplant. Bake for 45 minutes or until the top is golden and bubbling. Let the moussaka cool for a few minutes before serving. Enjoy!

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