Moussaka is almost a “staple” dish in Greek cuisine along with Olives and Feta. A traditional Greek Eggplant Moussaka is a casserole dish made by adding thick layers of eggplant and potatoes with a spiced meat filling in tomato sauce. It is then finished off by adding a topping of béchamel sauce (creamy egg enriched sauce which is very similar to white sauce) and baking it to perfection till its crispy and has that famous golden look on the top.

It was made famous by the legendary Greek chef Nicholas Tselementes and whilst it can be time consuming and laborious to make, it is most definitely worth the effort and will certainly impress your visitors and family. What is more, due to its richness in ingredients and taste, it is hearty and filling so you won’t need many side dishes to accompany it.

So let’s have a look at the main ingredients you will need but always remember you can add a little twist yourself by adding some delicious peppers or chillies to the mince.

Nutritional Guidelines

Nutritional Guidelines (per serving)
(Nutrition information is an estimate calculated using an ingredient database)


For the Vegetables

  • 3 to 4 eggplants (about 4 pounds)
  • Salt
  • 1 pound potatoes
  • Olive oil (for greasing baking sheets)
  • 8 large egg whites (reserving the yolks for the béchamel)
  • 2 cups plain breadcrumbs

For the Meat Filling

  • 1 1/2 pounds ground beef (or lamb)
  • 2 large onions (finely diced)
  • 2 cloves garlic (minced)
  • 1/2 cup dry red wine
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 cup fresh parsley (chopped)
  • 2 tablespoons tomato paste
  • 1 cup crushed tomatoes
  • 1 teaspoon sugar
  • Salt (to taste)
  • Freshly ground pepper (to taste)

For the Béchamel Sauce

  • 1 cup (2 sticks) unsalted butter
  • 1 cup all-purpose flour
  • 4 cups milk (warmed)
  • 8 large egg yolks (lightly beaten)
  • Pinch of ground nutmeg
  • For the Assembly
  • Breadcrumbs (for the bottom of the pan)
  • 1 cup Kefalotyri cheese (grated, or freshly grated Parmesan cheese)

How to make


Meat Filling:

Make the Bechamel Sauce:

  • In a large saucepan, melt butter over low heat. Add flour to melted butter, whisking continuously to make a smooth paste. Let the flour cook for a minute but do not allow it to brown
  • Add warmed milk to mixture in a steady stream, whisking continuously. Simmer over low heat until it thickens a bit but does not boil.
  • Remove from heat, and stir in beaten egg yolks and pinch of nutmeg. Return to the heat and stir until sauce thickens. Set aside.

Assemble the Moussaka:

  • Lightly grease a large deep baking pan (a lasagna pan works perfectly). Sprinkle the bottom of the pan with breadcrumbs.
  • Leaving a 1/4-inch space around the edges of the pan, place the potatoes in a layer on the bottom. Top with a layer of half of the eggplant slices.
  • Add the meat sauce on top of the eggplant layer and sprinkle with 1/4 of the grated cheese. Top with another layer of eggplant slices and sprinkle once again with 1/4 of the grated cheese.
  • Pour the béchamel sauce over all, being sure to allow the sauce to fill the sides and corners of the pan. Smooth the béchamel on top with a spatula and sprinkle with remaining grated cheese.
  • Bake for 45 minutes or until béchamel sauce is a nice golden brown color. Allow it to cool for 15 to 20 minutes before slicing and serving.

You are good to go. Enjoy your meal!

So give it a go and don’t forget to order all the necessary ingredients and herbs from the Greek deli by simply clicking here for your olive oil, pasta and here for your herbs and sauce. There is no better way to ones heart than through their stomach, so how about treating your Loved one  to a homemade meal for dinner this Valentines?

Let us know how your attempt came out (we are more than certain it will be delicious) and do send us your images and photos by simply tagging #TheGreekDeli on Instagram!

Moussaka is a classic dish in the Levant, Middle East, and Balkans, with many local and regional variations. What is more it is not always eaten in the same way as Greeks tend to serve it hot whereas in Turkey, thinly sliced eggplant is fried and served in a tomato-based meat sauce and usually consumed warm or at room temperature. Finally in the Arab countries it is often eaten cold, but is also served hot in some regions.

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