Classic Moussaka
Hearty and delicious - a Mediterranean dinner for the whole family. Classic Greek moussaka is one of those dishes I always make with pleasure. In addition to potatoes, you can add other vegetables to the eggplant, tomatoes, and ground meat. The result is always wonderful. Give it a try!
Updated : 14 July, 2026
Easy
About 45 min.
Ingredients
Sauce
2 tablespoon
Vegetable oil
30 grams
Wheat flour
40 grams
Butter
400 milliliters
Milk
50 grams
Hard cheese
2
Eggs
to taste
Salt
to taste
Nutmeg
Moussaka
2
Eggplant
2
Tomato
450 grams
Beef mince
3
Potato
1
Onions
0.25 teaspoon
Ground cinnamon
to taste
Salt
to taste
Ground black pepper
5 grams
Parsley
80 milliliters
White wine
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make classic moussaka? Prepare the necessary ingredients. The ground meat can be beef, veal, lamb, or any other kind you prefer.
Step 2
Peel the onion and cut it into small cubes.
Step 3
Wash the parsley, dry it, and chop it finely.
Step 4
Put the tomatoes into boiling water for 1 minute to remove the skins. Grate the tomatoes into a purée.
Step 5
Fry the onion in a skillet with a small amount of vegetable oil until half-cooked.
Step 6
Add the ground meat to the skillet. Fry it until the color changes, stirring often and breaking up the meat lumps. Add the tomato purée and the wine, then mix. Simmer uncovered for 10 minutes. Instead of wine, you can use plain water or meat broth, but keep in mind that the flavor of the dish will change slightly.
Step 7
Add the parsley, cinnamon, ground black pepper, and salt. Mix well.
Step 8
Simmer until all the liquid has evaporated.
Step 9
Wash the eggplants, dry them, cut them into slices, and salt them. Leave the eggplants for 20 minutes so the bitterness goes away. Then rinse them and dry them with paper towels.
Step 10
In a skillet with vegetable oil, fry the eggplants on both sides until golden.
Step 11
Peel the potatoes and cut them into thin rounds.
Step 12
Arrange the potato rounds in a baking dish and salt them. My baking dish is 27 × 17 cm, about 10.6 × 6.7 inches.
Step 13
Add a layer of eggplants.
Step 14
Spread the ground meat over the eggplants and press it down slightly.
Step 15
Arrange the remaining eggplants on top.
Step 16
Prepare the ingredients needed for the sauce.
Step 17
Grate the cheese on a fine grater.
Step 18
Beat the eggs until smooth.
Step 19
Melt the butter in a skillet, add the flour, and mix well.
Step 20
Cook the flour, stirring constantly, until golden.
Step 21
Remove from the heat and gradually pour in the warm milk in a thin stream, stirring actively so that no lumps form.
Step 22
Stir the sauce until completely smooth.
Step 23
Bring the sauce to a boil over low heat. Add the nutmeg and salt, then stir. When adding salt, take into account how salty the cheese is.
Step 24
Add the grated cheese and stir. Heat the sauce until the cheese melts completely and the sauce thickens slightly. Let the sauce cool until warm. To speed this up, you can pour it into another container.
Step 25
Add the beaten eggs to the sauce and mix well.
Step 26
Pour the prepared sauce over the layered casserole.
Step 27
Bake the moussaka in an oven preheated, for 10–20 minutes, to 180°C (350°F) for 40 minutes. If the top browns too quickly, you can cover the moussaka with foil. The time and temperature are approximate, so adjust for your oven.
Step 28
Cut the finished casserole into pieces, garnish with fresh herbs, and serve. Enjoy your meal!
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