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Jo's moussaka recipe

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  • 3 large eggplants, sliced
  • 1 kg lamb mince (beef mince can be substituted)
  • 2 Tbs oil
  • 1 large onion
  • 1 Tbs tomato paste
  • 1 tin crushed tomatoes
  • 1/2 cup of fresh chopped parsley
  • 1/2 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup of beef stock (add more only if needed)
  • 1/2 cup red wine
  • 1 tsp oregano
  • 50 g marg
  • 1 egg, beaten
  • 2 Tbs plain flour
  • 1 1/2 cups milk
  • 1 cup ricotta cheese
  • 1 tsp nutmeg
  • pepper and salt to taste


Preparation time 40mins


Step 1

Preheat oven at 190 degrees

Heat oil in pan and cook onion, garlic and mince. Once browned pour off excess fat and add tomato paste, wine, oregano, parsley, pepper, salt and stock. Bring to the boil and cover to simmer for 20 mins.

In a separate pot heat margarine until melted, add flour and milk to make a béchamel sauce. Remove from heat and add beaten egg, ricotta cheese and nutmeg.

In a baking dish place eggplant, mince sauce and béchamel sauce in alternating layers. Cover final layer of eggplant with béchamel sauce and cover with grated parmesan.

Cook for 35 - 40 mins or until golden brown.

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