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Traditional greek moussaka

  • Author: Olivia Chen
  • Total Time: 1 hour 45 minutes


For the eggplant layer:
2 large eggplants, sliced lengthwise into ¼-inch slices
Extra virgin olive oil
For the meat sauce layer:
1 large yellow onion, finely chopped
1 pound ground lamb or beef
1 tablespoon dried oregano
1 teaspoon ground cinnamon
½ teaspoon black pepper
½ teaspoon ground nutmeg
½ teaspoon paprika or hot paprika
14-ounce can diced tomato
1 teaspoon sugar
½ cup hot beef broth
For the bechamel sauce layer:
⅓ cup + 2 tablespoons extra virgin olive oil
⅔ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground nutmeg
4 cups 2% milk, warmed
2 large eggs


Preheat the oven’s broiler. Spread eggplant slices on a baking sheet, sprinkle with salt, and let sit for 30 minutes to draw out bitterness. Pat dry, brush with olive oil, and broil until golden brown on both sides.
For the meat sauce, sauté onions in olive oil until golden. Add ground lamb or beef and cook until browned. Stir in spices, then add tomatoes, sugar, and broth. Simmer for 20-30 minutes.
For the bechamel, heat olive oil and cook flour, salt, and nutmeg until golden. Gradually whisk in milk and cook until thickened. Whisk some bechamel with eggs, then return to the sauce, cooking for 2 more minutes.
Assemble moussaka in a baking dish with a layer of eggplant, meat sauce, another layer of eggplant, and top with bechamel. Sprinkle with breadcrumbs.
Bake at 350°F for 45 minutes, then broil briefly for a golden top. Let rest before serving.
  • Prep Time: 1 hour
  • Cook Time: 45 minutes


  • Serving Size: 6 servings
  • Calories: 309.9 kcal