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Mediterranean Moussaka


Mediterranean Moussaka



  • 2 large eggplants, sliced into 1/4-inch rounds
  • 2 large potatoes, peeled and sliced into 1/4-inch rounds
  • 1 large zucchini, sliced into 1/4-inch rounds
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 lb ground lamb or beef
  • 1 can (14 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground oregano
  • Salt and pepper to taste
  • Olive oil for frying

For the Béchamel Sauce:

  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups milk, warmed
  • 1/4 cup grated Parmesan cheese
  • 2 egg yolks
  • A pinch of nutmeg
  • Salt and pepper to taste


  1. Prepare the Vegetables:
    • Preheat your oven to 375°F (190°C).
    • Sprinkle the eggplant slices with salt and let them sit for 20 minutes to draw out excess moisture. Pat dry with paper towels.
    • In a large skillet, heat some olive oil over medium heat. Fry the eggplant, potato, and zucchini slices until golden brown. Set aside on paper towels to drain any excess oil.
  2. Prepare the Meat Sauce:
    • In the same skillet, add a bit more olive oil and sauté the chopped onion until translucent.
    • Add the minced garlic and cook for another minute.
    • Add the ground lamb or beef and cook until browned. Drain any excess fat.
    • Stir in the diced tomatoes, tomato paste, ground cinnamon, oregano, salt, and pepper. Let the mixture simmer for about 15 minutes, until the sauce thickens.
  3. Prepare the Béchamel Sauce:
    • In a medium saucepan, melt the butter over medium heat.
    • Whisk in the flour and cook for about 2 minutes, until slightly golden.
    • Gradually whisk in the warmed milk, continuing to stir until the sauce thickens.
    • Remove from heat and stir in the Parmesan cheese, nutmeg, salt, and pepper.
    • Once slightly cooled, whisk in the egg yolks until smooth.
  4. Assemble the Moussaka:
    • In a large baking dish, layer the fried potatoes, followed by a layer of eggplant and zucchini.
    • Spread the meat sauce evenly over the vegetables.
    • Top with another layer of eggplant and zucchini.
    • Pour the béchamel sauce over the top layer, spreading it evenly with a spatula.
  5. Bake:
    • Bake in the preheated oven for about 45 minutes, or until the top is golden brown and bubbly.
    • Let the Moussaka rest for at least 15 minutes before serving to allow the layers to set.

Enjoy this rich and flavorful Mediterranean Moussaka with a side of fresh salad or crusty bread!


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