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  • 2 Tbs olive oil
  • 1 1/2 lbs (750 g) ground lamb or beef
  • 1/2 cup (125 ml) chopped onion
  • 1/2 cup (125 ml) white wine or water
  • 3 Tbs (45 ml) tomato paste
  • 2 Tbs (30 ml) chopped parsley
  • Salt and freshly ground black pepper to taste
  • 3 lbs (1.5 Kg) eggplant (aubergine)
  • 4 to 6 Tbs (60 to 90 ml) olive oil
  • 1 recipe Bechamel sauce (see below)
  • 1 cup (250 ml) bread crumbs
  • 1/2 cup (125 ml) grated Parmesan cheese
  • 3 Tbs (45 ml) melted butter
  • Bechamel Sauce
  • 6 Tbs (90 ml) butter
  • 8 Tbs (120 ml) flour
  • 4 cups (1 L) milk
  • Salt and white pepper to taste
  • A grating of fresh nutmeg



Step 1

Heat the 2 tablespoons of olive oil in a large skillet over moderate heat. Add the chopped meat and onion and brown, stirring frequently to crumble the meat. Add the wine or water, tomato paste, parsley, salt, and pepper, and bring to a boil. Reduce the heat to low and simmer covered for 30 minutes, until most of the liquid has been reduced. Meanwhile, cut the eggplant into slices 1/2 inch (1 cm) thick and arrange on baking sheets. Brush both sides with olive oil and bake in a preheated 350F (180C) oven for 25 to 30 minutes, until the eggplant is tender. Arrange half the eggplant slices in the bottom of a medium-sized baking dish. Sprinkle with half the bread crumbs. Spread the meat mixture over the eggplant, followed by half the Parmesan. Add another layer of eggplant, followed by the bechamel. Sprinkle the remaining Parmesan and bread crumbs on top and drizzle with the melted butter. Bake in a preheated 350F (180C) oven for 30 to 40 minutes, until the top is lightly browned. Serves 6 to 8.


Melt the butter in a saucepan over moderate heat. Stir in the flour and cook for 3 to 5 minutes, until it has lost the floury aroma. Do not allow to brown. Add the milk and stir, making sure to dissolve any lumps that have formed. Heat, stirring frequently, until the sauce boils and becomes thick. Add the salt, pepper, and nutmeg. Makes 4 cups (1 L).


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