Moussaka, a Greek Casserole

Moussaka Greek dish

I love most southern European cooking, and I haven’t made this dish for a while. It’s a little time consuming in preparation, many steps need to be followed. But don’t let that hold you back, because there is multi tasking involved. I

It would be a great meal to invite friends over, open a bottle of red wine and involve them into the process. I can see lots of laughter and good conversation preparing this delicious meal.
  • Moussaka, Greek dish ingredients
  • Moussaka, Greek dish preparation
  • Moussaka, Greek dish preparation
  • Moussaka, Greek dish preparation
  • Moussaka Greek dish
  • Moussaka, Greek dish

Moussaka, a Greek Casserole

Moussaka, a Greek Casserole
Category: Main Entree
Cuisine: Greek
Prep Time: 30 minutes
Cook Time: 45 minutes

This would be a great meal to invite friends over, open a bottle of red wine and involve them into the cooking process.


  • 1.5 lb ground Lamb (or minced beef and pork)
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp dried oregano
  • 1½ tsp dried mint
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 tbsp plain flour
  • ¾ cup red wine
  • 1 lb tin chopped tomatoes
  • 2 tbsp tomato purée
  • 2 medium eggplants, peeled, cut into ¼ inch slices
  • 1 tbsp fine sea salt, plus extra for seasoning
  • 6 tbsp olive oil
  • 1 lb potatoes, peeled and thinly sliced
  • Ground black pepper
  • For the white sauce
  • ½ stick butter
  • 2 tbsp plain flour
  • 1 cup milk
  • 3 tbsp Parmesan, finely grated
  • 1 tsp finely grated nutmeg
  • 1 egg, beaten


  • Preheat the oven to 400F
  • In large frying pan put the minced meat mixture, onion, garlic, oregano, mint, bay leaf and cinnamon.
  • Cook over a medium heat for 10 minutes, stirring occasionally with a spoon to break up the meat.
  • Stir in the flour and a pinch of salt and pepper.
  • Add the wine, tomatoes and tomato purée and bring to a simmer.
  • Cook for about 30 minutes and stir occasionally, until the meat looks done and the sauce has thickened.
  • Season to your liking.
  • Place the eggplant slices on a cutting board and sprinkle with the tablespoon of salt. Set aside for 10 minutes.
  • Rinse the eggplant slices under cold running water and pat dry with paper towel.
  • Heat 3 tablespoons of the oil in a large frying pan and fry the eggplant slices for 2–3 minutes on each side, adding more oil when necessary.
  • Remove from the pan and set aside to drain on kitchen paper.
  • Cook the potatoes in boiling water for 5 minutes, then drain in a colander.
  • To make the Bechamel sauce, melt the butter in a large saucepan and stir in the flour.
  • Cook for a few seconds, then gradually stir in the milk.
  • Add half the Parmesan and the grated nutmeg.
  • Simmer the sauce on stove top for 4–5 minutes, stirring regularly.
  • Season to taste with salt and pepper.
  • Remove the saucepan from the heat and allow the sauce to cool.
  • When cooled, stir in the egg.
  • Spoon one half of the meat sauce into a shallow ovenproof dish.
  • Cover loosely with half of the potatoes and then a half of the eggplant slices, and complete layers repeat once more, and finish with the eggplant.
  • Pour over the Bechamel Sauce, making sure it covers everything in a thick, even layer. Sprinkle with the remaining Parmesan.
  • Bake for 40–45 minutes, or until bubbling and deep golden-brown


Instead of Bechamel sauce, Parmesan cheese could be used.

Nutrition information

6 to 8 Servings
Serving Size: 1 plate

I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with, or I tasted while traveling in Europe.

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