This moussaka tastes great! Layers of sliced eggplant are baked in a ground beef sauce and smothered in a creamy white béchamel sauce in this classic Greek dish.

Prep Time:
45 mins
Cook Time:
1 hr
Total Time:
1 hr 45 mins
1 9x13-inch moussaka


  • 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices

  • salt to taste

  • ¼ cup olive oil

  • 1 tablespoon butter

  • 1 pound lean ground beef

  • 2 onions, chopped

  • 1 clove garlic, minced

  • ground black pepper to taste

  • 2 tablespoons dried parsley

  • ½ teaspoon fines herbs

  • ¼ teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg, divided

  • 1 (8 ounce) can tomato sauce

  • ½ cup red wine

  • 1 egg, beaten

  • 4 cups milk

  • ½ cup butter

  • 6 tablespoons all-purpose flour

  • ground white pepper, to taste

  • 1 ½ cups freshly grated Parmesan cheese


  1. Lay eggplant slices on paper towels; sprinkle lightly with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.

    Overhead of eggplant slices resting on paper towels.

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  2. Warm olive oil in a skillet over high heat. Fry eggplant until browned, 2 to 3 minutes per side. Drain on paper towels; set aside.

    Overhead of eggplant slices being cooked on a skillet.

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  3. Melt 1 tablespoon butter in a large skillet over medium heat. Stir in ground beef, onions, and garlic; season with salt and black pepper. Cook and stir until beef is browned, 8 to 10 minutes.

    Overhead of ground beef, onions, and garlic cooking in a skillet.

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  4. Add parsley, fines herbs, cinnamon, and 1/4 teaspoon nutmeg. Pour in tomato sauce and wine; mix well. Simmer for 20 minutes. Allow to cool, then stir in beaten egg.

    Overhead of ground beef cooking on a skillet with tomato sauce, wine, and herbs added.

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  5. Scald milk in a saucepan over medium heat.

  6. At the same time, melt 1/2 cup butter in a large skillet over medium heat.

    Overhead of butter being melted in a sauce pan.

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  7. Whisk flour into butter until smooth. Lower heat; gradually pour in scalded milk, whisking constantly until it thickens. Season béchamel sauce with salt and white pepper.

    Overhead of milk and butter mixture being cooked and whisked in a sauce pan.

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  8. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

  9. Arrange a single layer of eggplant in the prepared baking dish.

    Overhead of cooked eggplant slices resting in a baking dish.

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  10. Cover eggplant with meat sauce, then sprinkle 1/2 cup Parmesan cheese on top. Cover with remaining eggplant and sprinkle another 1/2 cup cheese on top.

    Overhead of eggplant slices in a baking dish covered in meat sauce and Parmesan cheese.

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    Overhead of eggplant slices covering a meat sauce and cheese layer in a baking dish.

    Dotdash Meredith Food Studios

  11. Pour béchamel sauce on top and sprinkle with remaining 1/4 teaspoon nutmeg. Cover with remaining cheese.

    Overhead of a béchamel sauce resting in a baking dish.

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  12. Bake in the preheated oven until bubbly and browned, about 1 hour.

    Overhead of a baked Moussaka in a baking dish.

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  13. Serve hot and enjoy!

    mid angle looking at a casserole dish of moussaka with a serving being pulled out


Nutrition Facts (per serving)

567 Calories
39g Fat
29g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 567
% Daily Value *
Total Fat 39g 51%
Saturated Fat 18g 92%
Cholesterol 123mg 41%
Sodium 1017mg 44%
Total Carbohydrate 29g 11%
Dietary Fiber 5g 19%
Total Sugars 14g
Protein 24g
Vitamin C 6mg 32%
Calcium 351mg 27%
Iron 3mg 16%
Potassium 742mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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