Greek Moussaka

- Eggplants - Potatoes - Onion & Garlic - Ground beef - Crushed tomatoes - Tomato paste - Spices

What you need

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- Butter - All purpose flour - Milk - Salt and pepper - Parmesan - Eggs

What you need

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Eggplant and potatoes

Roast the eggplants in the oven at 400F and boil the potato slices for 7 minutes. Set aside.

Make the meat sauce

Sauté onion and garlic until golden. Add in the ground beef and cook until brown.

Make the meat sauce

Add in crushed tomatoes, tomato paste and spices. Simmer for a few minutes.

Make the white sauce

Melt the butter in a saucepan and stir in the flour.

Make the white sauce

Slowly add in the milk and stir. Bring to a simmer and cook for a few minutes.

Make the white sauce

Turn the heat off, add in the eggs and parmesan. Mix well to combine.

Assemble

Cover the bottom of the baking dish with some white sauce. Arrange the potatoes.

Assemble

Top with roasted eggplant slices.

Assemble

Top the eggplant slices with the prepared meat sauce.

Assemble

Cover with the remaining white sauce.

Assemble

Top with parmesan cheese.

Bake the moussaka

Bake in the oven at 350F until golden on the top.

Cool and slice

Let it cool for 15 minutes and then slice.

Serving Suggestions

You can serve moussaka with some Mediterranean salad or a simple green salad.

Get The Recipe

MORE STORIES.

So easy and perfect for shawarma! 

The marinade is just perfect!

So delicious!