Moussaka Recipe – Greek Special

This moussaka tastes great! Layers of sliced eggplant are baked in a ground beef sauce and smothered in a creamy white béchamel sauce in this classic Greek dish.

  • Prep Time45 min
  • Cook Time1 hr
  • Total Time1 hr 45 min

Greek Moussaka Ingredients :

  • 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
  • salt to taste
  • ¼ cup olive oil
  • 1 tablespoon butter
  • 1 pound lean ground beef
  • 2 onions, chopped
  • 1 clove garlic, minced
  • ground black pepper to taste
  • 2 tablespoons dried parsley
  • ½ teaspoon fines herbs
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg, divided
  • 1 (8 ounce) can tomato sauce
  • ½ cup red wine
  • 1 egg, beaten
  • 4 cups milk
  • ½ cup butter
  • 6 tablespoons all-purpose flour
  • ground white pepper, to taste
  • 1 ½ cups freshly grated Parmesan cheese

How To Make Greek Tomato Fritters (Domatokeftethes):


Lay eggplant slices on paper towels; sprinkle lightly with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.


Warm olive oil in a skillet over high heat. Fry eggplant until browned, 2 to 3 minutes per side. Drain on paper towels; set aside.


Melt 1 tablespoon butter in a large skillet over medium heat. Stir in ground beef, onions, and garlic; season with salt and black pepper. Cook and stir until beef is browned, 8 to 10 minutes.


Add parsley, fines herbs, cinnamon, and 1/4 teaspoon nutmeg. Pour in tomato sauce and wine; mix well. Simmer for 20 minutes. Allow to cool, then stir in beaten egg.


Scald milk in a saucepan over medium heat.


At the same time, melt 1/2 cup butter in a large skillet over medium heat.


Whisk flour into butter until smooth. Lower heat; gradually pour in scalded milk, whisking constantly until it thickens. Season béchamel sauce with salt and white pepper.


Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.


Arrange a single layer of eggplant in the prepared baking dish.


Cover eggplant with meat sauce, then sprinkle 1/2 cup Parmesan cheese on top. Cover with remaining eggplant and sprinkle another 1/2 cup cheese on top.


Pour béchamel sauce on top and sprinkle with remaining 1/4 teaspoon nutmeg. Cover with remaining cheese.


Bake in the preheated oven until bubbly and browned, about 1 hour.


Serve hot and enjoy!