This is the Greek Moussaka. It’s not lasagna!

Moussaka is a classic Greek dish that consists of layers of eggplant, spiced meat sauce, and creamy béchamel sauce. It’s a comforting and flavorful casserole that is perfect for a hearty meal. It’s not a lasagna.


For the Eggplant Layer:

  • 2 large eggplants, sliced into 1/4-inch thick rounds
  • Salt
  • Olive oil (for brushing)

For the Meat Sauce:

  • 1 pound ground lamb or beef (you can also use a mix of both)
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • Salt and black pepper to taste

For the Béchamel Sauce:

  • 4 cups whole milk
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 2 large eggs, lightly beaten
  • 1/2 cup grated Parmesan cheese


  1. Prepare the Eggplant:
    • Lay the eggplant slices on a baking sheet, sprinkle with salt, and let them sit for about 30 minutes. This helps draw out excess moisture and bitterness.
    • After 30 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels.
    • Preheat your oven to 400°F (200°C).
  2. Cook the Eggplant:
    • Brush the eggplant slices with olive oil on both sides.
    • Arrange the slices on baking sheets in a single layer.
    • Bake in the preheated oven for about 20-25 minutes, or until the eggplant is tender and slightly golden. Set aside.
  3. Prepare the Meat Sauce:
    • In a large skillet or saucepan, brown the ground lamb or beef over medium heat until cooked through.
    • Add the chopped onion and minced garlic to the pan. Cook until the onion becomes translucent.
    • Stir in the crushed tomatoes, tomato paste, dried oregano, ground cinnamon, salt, and black pepper.
    • Simmer the sauce for about 15-20 minutes, allowing the flavors to meld. Adjust the seasoning to your taste.
  4. Make the Béchamel Sauce:
    • In a separate saucepan, heat the butter over medium heat until melted.
    • Stir in the flour and cook for 1-2 minutes, stirring constantly to form a roux.
    • Gradually whisk in the milk, nutmeg, salt, and black pepper. Continue whisking until the sauce thickens and becomes smooth.
    • Remove the saucepan from the heat and let it cool slightly.
    • Gradually whisk in the beaten eggs and grated Parmesan cheese until the sauce is creamy and well combined.
  5. Assemble the Moussaka:
    • Preheat your oven to 375°F (190°C).
    • In a greased 9×13-inch baking dish, layer half of the cooked eggplant slices at the bottom.
    • Spoon the meat sauce over the eggplant, spreading it evenly.
    • Layer the remaining eggplant slices on top of the meat sauce.
    • Pour the béchamel sauce over the top, covering the eggplant layer completely.
  6. Bake the Moussaka:
    • Place the baking dish in the preheated oven and bake for about 45-50 minutes, or until the top is golden brown and bubbling.
  7. Serve:
    • Let the Moussaka rest for a few minutes before slicing and serving.

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