1 hour 45 mins

    Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked with minced lamb and smothered in a white sauce.

    445 people made this

    Serves: 8 

    • 3 round eggplants, peeled and cut lengthwise into 1 cm (approx) thick slices
    • salt
    • 65ml olive oil
    • 20g butter
    • 500g minced lamb or beef
    • salt to taste
    • ground black pepper to taste
    • 2 onions, chopped
    • 1 clove garlic, minced
    • pinch ground cinnamon
    • pinch ground nutmeg
    • 1/2 teaspoon dried oregano
    • 2 tablespoons dried parsley (or equivalent fresh)
    • 1 tin (400g) chopped tomatoes
    • 125ml red wine
    • 1 egg, beaten
    • 1 1/2 cups freshly grated Parmesan cheese
    • 1/4 teaspoon ground nutmeg
    • 1 litre milk
    • 125g butter
    • 40g plain flour
    • salt to taste
    • ground white pepper, to taste

    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then heat the olive oil in a frying pan and fry the eggplant until browned. Use more oil if you need. Drain on paper towels.
    2. While tha eggplant is being salted, in a large frying pan over medium heat, melt the butter and add the minced lamb, salt and pepper to taste, onions, and garlic. After the lamb is browned, add the cinnamon, nutmeg, oregano and parsley. Pour in the tomatoes and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
    3. To make the white sauce, begin by heating the milk in a saucepan. Melt the butter in a separate saucepan over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
    4. Arrange a layer of eggplant in a greased 22x33cm baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the white sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
    5. Bake for 1 hour at 180 degrees C.

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    Reviews in English (429)


    Fantastic! with a few modifications as follows. don't fry the eggplant: brush a little bit of olive oil & cook them in a oven at 450 till moderately don't want mush... bechamel sauce: I don't get why everyone is saying this makes too much sauce?! It doesn't, trust me. You want at least an inch high layer of this when it's done cooking, so use the ingredients as written. I do agree with adding the extra eggs. I made the sauce as directed, then as it cooled I added two eggs yolks one at a time, blended that, then I added the 2 egg whites (which I had first beaten till stiff with a mixer). Next time I might try the 3rd egg as some recommend for even more firmness. meat sauce: save calories, don't brown the beef in butter! Increase garlic to at 2-3 cloves. I used italian seasoning for "fine herbs". Add a big pinch of sugar to cut the acidity. I used about 1/2 tsp of salt, and 1/2 tsp fresh ground pepper. I made the meat sauce one day ahead (to save time on the big day & to allow the flavors to come out). mysterious olive oil: I don't know where that 1/4 cup of olive oil is supposed to come in? I never used it. Certainly didn't miss it. construction: Use a big/deep lasgane pan. The 9 X 13 glass pan isn't big enough. To be more authentic you can add a thin layer of potato in the bottom. Peel two potatoes, slice them about 1/4 in or less slices, brush with small amount of olive oil, roast in 450 oven for about 15 minutes.  -  19 Aug 2007  (Review from Allrecipes US | Canada)


    Having parents who lived in Greece for years, we had many variations of this dish. The best one is using sliced potatoes as well as eggplant. If you add 3 egg yolks to the white sauce, then beat the whites to a stiff peak and fold them in your crust will puff up beautifully. It is wonderful. Even my 3 year old loves it. Mirrisa, San Angelo TX  -  25 Feb 2003  (Review from Allrecipes US | Canada)


    Superb! I live in Greek Cyprus and this recipe is exactly what I was looking for. I wanted to cut out the extra cup of fat from the olive oil and butter so I broiled the eggplant until browned with olive oil sprayed on top & bottom of thin slices. Diminished the cinnamon & nutmeg to 1/8 tsp ea., (did use oregano, basil & thyme)and left the nutmeg out of the bachamel. I used only 2T butter in the meat sauce. It was fabulous! I'm glad it makes so much--can't wait for the leftovers!  -  21 Nov 2005  (Review from Allrecipes US | Canada)