Moussaka Recipe

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Lesley Snow


I cut this out of a newspaper in the early 80's and it has been my favourite version of Moussaka ever since.
It isn't difficult to make despite the number of steps and you can if you choose make the meat mixture one day and the sauce on the day you intend to cook it.
It can easily be halved and freezes well.
The cook time is actual time in the oven. The sauce will likely take another 15 minutes and you can make that while the meat mixture is cooking. I'd guess 30 minutes making the recipe. Prep time will vary depending on if you salt your eggplants and fry or just grill them

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45 Min


eggplants cut in 1/2" slices
1/4 c
olive oil (you can use a lot less)
2 lb
lean ground lamb (or beef)
3 large
tomatoes, peeled, seeded and chopped (or use canned equivalent)
1 can(s)
5 1/2 oz. tomato paste
1/2 c
1 c
finely chopped onions
2 clove
garlic, minced
1 small
1 Tbsp
finely chopped parsley
1 tsp
dried oregano (or more to taste)
1 1/2 tsp
salt (or to taste)
1/4 tsp
cinnamon (ground)
1/2 c
parmesan, grated (or more :) )


1/4 c
1/4 c
all purpose flour
2 c
eggs, beaten
ground nutmeg
salt and pepper to taste


1If you like to do that sort of thing salt, let stand for an hour, drain, rinse and dry eggplant slices. I don't bother and have never found them bitter.
2Add enough oil to the bottom of of a large skillet and when the oil is very hot lightly brown the eggplant slices, drain and set aside. Alternately, it is easier, saves time and calories if you grill them on the BBQ
3Clean skillet and cook onions in a little oil until softened.
Add lamb or beef and cook until lightly browned.
4Drain off excess fat and add tomatoes, tomato paste, water, garlic, bay leaf, parsley, oregano, cinnamon and S&P to taste.
Cook stirring frequently until most of the liquid is absorbed. Taste and adjust seasoning to taste.
Remove Bay Leaf
Melt butter in a heavy saucepan and then blend in or whisk in the flour.
Stir or whisk in milk, nutmeg, salt and pepper to taste.
Cook, stirring until the sauce is smooth and thickened.
This is just a basic white sauce recipe)
6Whisk a little of the hot sauce in to the eggs first to temper them then gradually whisk the rest of the beaten eggs in to the mixture in the saucepan.
Cook beating constantly until smooth and thickened.
7Arrange 1/2 of the drained eggplant slices in a greased 9" x 13" baking dish (3.5 l)
Sprinkle with 1/2 of the Parmesan and then spread the meat mixture evenly over the top.
Add remaining eggplant slices and cover with the white sauce. Sprinkle with remaining cheese.
8Bake in a pre-heated 350F oven for 45 minutes or until golden.
9Let stand 10 - 15 minutes before cutting in to squares to serve. Enjoy!

About this Recipe

Course/Dish: Beef
Main Ingredient: Lamb
Regional Style: Greek