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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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Greek Moussaka

Difficulty 3/5 Ingredients 23 Steps 20

Ingredients

Eggplant

  • 1 large eggplant (aubergine)
  • Salt
  • Greek olive oil

Meat sauce

  • 1 large onion, chopped
  • 6 cloves of garlic, chopped
  • 3 tablespoons olive oil
  • 1 kg (2.2 lbs) minced/ground beef or lamb
  • 1 large tin (28 oz/800 g) diced tomatoes
  • 1 cup (250 ml) red wine
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh Greek basil (optional)
  • 2 bay leaves
  • 1 teaspoon sugar
  • 1 cinnamon stick
  • Freshly ground black pepper
  • 2 tablespoons tomato paste

Cheese sauce

  • 3 tablespoons butter
  • 4 tablespoons plain flour
  • 2 cups (½ L) milk
  • Sprinkle of nutmeg, cinnamon, and black pepper
  • ½ cup (120 ml) freshly-grated Parmesan cheese
  • 1 cup (250 ml) grated cheese (e.g. Edam, etc.)
  • 1 egg

Steps

  1. Cut the eggplant into 5 mm slices. Sprinkle liberally with salt. Leave at least 1 hour.
  2. Heat olive oil in a saucepan. Sauté the onion and garlic until the onion starts to change colour.
  3. Add the meat. Brown thoroughly.
  4. Add bay leaves and cinnamon stick. Stir until all moisture from the meat is gone.
  5. Add tomatoes, herbs and sauces. Mix. Cook 15 minutes, stirring occasionally.
  6. Add wine. Cook until the sauce is very thick with very little moisture.
  7. Remove the bay leaves and cinnamon stick. Cool.
  8. In another saucepan, melt butter over low heat. Remove from heat. Blend in the flour.
  9. Return to heat. Cook gently 3 minutes, stirring continuously.
  10. Remove from heat. Add the milk and mix. Return to heat and boil.
  11. Cook gently 1 minute, stirring continuously. Remove from heat.
  12. Add cheeses, nutmeg, cinnamon and pepper. Mix. Cool.
  13. Rinse the eggplant slices under running water. Dry on paper towels.
  14. Heat olive oil in a frying pan. Add eggplant slices, quickly turning to coat both sides in oil.
  15. Fry until the slices change colour and soften. Drain. Repeat with remaining slices.
  16. In a large casserole dish, cover the bottom with eggplant slices. Cover with a layer of meat sauce.
  17. Repeat layers until within 3 cm of the top of the dish.
  18. Mix the egg thoroughly into the cool cheese sauce. Spoon over the top layer. Sprinkle with extra grated cheese.
  19. Bake at 200 °C (400 °F), 45 minutes. Remove from oven. Cool and set, 10 minutes.
  20. Serve with a tossed Greek salad, red wine and crusty garlic bread.

Source. Adapted from “Cookbook:Greek Moussaka” by Wikibooks contributors, revision of 2025-07-11, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.