Moussaka is an eggplant- and/or potato-based dish, often including ground meat. The best-known version in Europe and the Americas is the Greek variant created in the 1920s by famous Greek chef Nikolaos Tselementes.


4 lb eggplant cut into slice
3 Tbsp olive oil
1 onion grated
2 lb ground beef (lean)
Sea salt and ground pepper to taste
1/2 cup of white wine
1 cup of tomato juice
1 Tbsp tomato paste
pinch of nutmeg
pinch of allspice
1/2 tsp of cinnamon
For the Béchamel
4 cups of milk
3 Tbs flour
3 Tbs cornflour
2 Tbs semolina
4 Tbs fresh butter softened
1 tsp sugar
Salt and pepper to taste
A little nutmeg
For sprinkling
2 cups of kefalograviera cheese (or pecorino Romano, Parmesan, Asiago)
2 to 3 Tbs breadcrumbs
1 egg yolk


  • Rinse and cut the eggplant into thin slices, sprinkle with olive oil and cook on the grill until tender from both sides.
  • Heat oil in a large and deep skillet over medium-high heat.
  • Sauté onion with a pinch of salt until translucent.
  • Add the minced meat and cook it, occasionally stirring, until it turns brown.
  • Pour the wine and cook for a further 2 to 3 minutes.
  • Finally, add all remaining ingredients and cook until the liquid is absorbed; set aside.
  • Heat butter in a saucepan to melt and add the flour, the cornflour, the semolina, stirring quickly with the whisk, pouring the milk, and continuing the quick mixing.
  • Add the salt, sugar and as soon as the cream thickens, remove from the heat.
  • Finally, put half one cup of grated cheese, one egg yolk and sprinkle with nutmeg and pepper.
  • Preheat oven to 400 F.
  • Grease a large baking pan and sprinkle with little breadcrumbs.
  • Spread one layer of eggplants and sprinkle with cheese.
  • Cover two more rows of eggplants in the same way.
  • Spread a meat mixture all over the eggplants.
  • Spread your béchamel sauce evenly over the meat layer.
  • If you want, sprinkle the béchamel sauce with some more cheese.
  • Bake for about 30 to 45 minutes.
  • Remove from the oven and let it cool for 20 minutes before cutting into pieces.
  • Serve warm or cold.

Servings: 12

Preparation Time: 1 hour and 45 minutes



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