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Moussaka Recipe


Greek ambassador John Ecocnomides's wife shares the recipe of Moussaka. Layers of minced meat and eggplant topped with bechamel sauce and then baked.

  • Total Cook Time1 hr 10 mins
  • Prep Time 10 mins
  • Cook Time1 hr
  • Recipe Servings4
  • Easy

Ingredients of Moussaka

  • For the Bolognese:
  • 1/2 kg minced meat
  • 2 Tbsp onions - chopped
  • 5 tomatoes - chopped
  • 1/2 cup dry white wine
  • 1 cinnamon stick
  • 5 cloves
  • 1/4 tsp nutmeg - ground
  • 2 Tbsp parsley - chopped
  • Salt
  • Pepper
  • For the eggplants:
  • 750 gm eggplants - cut in roundels and roasted
  • Olive oil, to brush
  • For the bechamel sauce:
  • 1/2 cup butter
  • 300 gm flour
  • 1 egg
  • 1 liter milk
  • 3-4 Tbsp Parmesan cheese
  • Salt
  • Nutmeg powder, a pinch
  • Other ingredients:
  • 1/2 cup Parmesan cheese - grated
  • 1 cup breadcrumbs
  • Olive oil to brush baking dish

How to Make Moussaka

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For the Bolognese:

To prepare minced meat mixture, saute minced meat with the onions till it turns it colour. Add the rest of the ingredients and bring to a boil. Now simmer till the liquids are absorbed. Keep aside.

For the eggplants:

Brush the eggplant roundels with some olive oil and bake till golden.

For the Bechamel sauce:

In a pan add butter and flour. Roast till flour is golden.
Add hot milk, some nutmeg, parmesan cheese, egg and salt. Let it thicken.

Plating Up:

Brush the baking dish with some oil and coat it in bread crumbs.
Arrange half of the eggplant slices in even rows in a medium-sized baking dish. Sprinkle some parmesan cheese.
Now evenly spread the minced meat on top.
Add another layer of eggplant and then cover with the bechamel sauce.
Sprinkle breadcrumbs and then bake in a preheated oven for 30-40 minutes.
Serve hot.
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