Total Time
1hr 45mins
Prep 1 hr
Cook 45 mins

Being Greek born I have tried my share of moussaka recipes over the years, this is a basic easy recipe I have been making for years and still make often, it has remained a huge family favorite, I have served this many times to guests for a dinner parties and always receive rave reviews! ---the traditional Greek moussaka usually has about 1 teaspoon cinnamon added to the meat mixture, you might want to add it in my family prefers it without --- you may also want to "sweat" the eggplant slices with a bit of salt sprinkled on for 1 hour before using

Ingredients Nutrition


  1. Grease a 9 x 9-inch baking pan although you could use a 13 x 9 pan using a smaller pan will result in a thicker casserole.
  2. Peel the eggplants then slice 1/4-inch thick (or a little thicker won't hurt).
  3. Brush cookie sheet with olive oil.
  4. Coat each side of sliced eggplant with olive oil then season slices with salt and freshly ground pepper (I use seasoned salt for this and use as much pepper as desired).
  5. Place the eggplant slices on cookie sheet; broil under the broiler until brown; turn and broil the other side, brushing with oil if needed; repeat with all eggplant slices.
  6. In the bottom of the prepared baking dish arrange half of the eggplant slices.
  7. In a large skillet, combine beef and onions; cook stirring until the beef is no longer pink and the onions are soft; drain fat.
  8. Add in the garlic, tomato sauce, oregano, 1/2 tsp salt and black pepper to taste; pour mixture over eggplant slices.
  9. Arrange the remaining eggplant slices over the beef mixture.
  10. PREPARE THE CHEESE SAUCE: Melt the butter in a saucepan, whisk in flour, 1/2 tsp salt and pepper to taste; gradually stir in half and half or milk, cook and stir over medium heat until thick and bubbly.
  11. In a small bowl, beat egg; stir in some of the hot sauce, then add egg to sauce mixture, mix well; add in Parmesan cheese, and stir again.
  12. Pour the cheese sauce over mixture in baking dish.
  13. Bake in a preheated 350 degree F oven for 45 minutes.
  14. Cut into squares.
  15. Note: If doubling this recipe to serve 8 it is best to make two separate casseroles instead of one larger one.


Most Helpful

I am making this again for the third time right at this very moment for my Greek boyfriend. He loves it! He raves about it! I do add the cinnamon I feel it gives a more authentic taste and I just peel strips off the eggplants(salt and sweat eggplant for one hour as well) and broil to slightly burnt on the edges - this intensifies the flavor and both my boyfriend and I like the slight char taste. I love the simplicity of this recipe because it can be even more complicated. Oh, I do boil potatoes and add a thin layer on top of the eggplant per boyfriend's request the second and third go round. I could take or leave the potato myself but it's not bad.

valeri1274 August 15, 2011

This was great. I've never had moussaka before, but this dish was easy enough to try! I used beef and the cinnamon, and I didn't see the tip about doubling until well after, but I did double and used a 13x9 pan which turned out just fine. Even the picky eaters among my kids loved it. I did add a layer of shredded 3 cheese Italian blend on the top. 35 minutes in the convection oven at 350 was perfect. Thanks so much!

GuavaJelli May 22, 2013

I had only made the Craig Claiborne version (from the New York Times cookbook)---rave reviews, but WOW was it complicated! This version tastes even better, and is far, far simpler to assemble. KC, another winner!

La Dilettante December 27, 2011

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