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Classic Moussaka

Sue Lau
No ratings yet
Prep Time 30 mins
Cook Time 1 hr 30 mins
Course Main Dish
Cuisine Greek, Mediterranean
Servings 12


Meat Sauce:

  • 2 cups chopped onion
  • 1 tablespoon chopped garlic
  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 1 pound ground lamb
  • 1-1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cinnamon
  • 1/2 cup dry red wine
  • 15 ounces tomato sauce
  • 1/2 cup water
  • 2 tablespoons tomato paste


  • 1 pound russet potatoes (peeled and sliced)
  • 1 large purple eggplant (peeled and sliced) (about 1.5 pounds)
  • olive oil (as needed)

Bechamel Sauce:

  • 1/2 cup butter
  • 10 tablespoons flour
  • 3 cups milk
  • 1/8 teaspoon grated nutmeg
  • 1/8 teaspoon ground cinnamon
  • 3/4 cup grated kefalotyri cheese (can sub Romano cheese)
  • salt and black pepper (to taste)
  • 2 eggs (lightly beaten)


Preheat oven to 350F. Spray a large oblong casserole dish or lasagna pan with nonstick spray and set aside.

    Meat Sauce:

    • Brown meats with onion and garlic in the olive oil in a Dutch oven or other deep pan.
    • Drain off fat,
    • Stir in the salt, pepper, oregano, cinnamon, and wine.
    • Let wine evaporate off.
    • Add tomato sauce, water and tomato paste; cover and simmer fifteen minutes.


    • Boil sliced potatoes in salted water for 5 minutes, then drain.
    • Saute eggplant slices in a little olive oil until browned; remove from heat and set aside.


    • Melt the butter in a skillet and whisk in the flour.
    • Cook and stir for a couple of minutes, then add the milk all at once.
    • Season with salt and pepper to your tastes.
    • Bring to a boil, stirring constantly and boil one minute to thicken; remove from heat.
    • Stir in the spices, and 1/4 cup of the cheese.
    • Whisk the eggs in a bowl, and quickly stir in a small ladle of Bechamel into the eggs to temper.
    • Then add all the egg mixture back to the pan of Bechamel and whisk it in.


    • Layer the potatoes in the bottom of the baking dish.
    • Top the potatoes with half the eggplant and 1/4 cup cheese.
    • Cover this layer of eggplant with half the meat sauce.
    • Add the remaining eggplant and cheese.
    • Top that with the rest of the meat sauce.
    • Spread the Bechamel sauce over all.
    • Bake, uncovered in the preheated oven for 55-60 minutes.
    • Let rest fifteen minutes, then slice and serve.


    From the kitchen of palatablepastime.com
    Keyword casserole recipes
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