Main Course

90 min

4-6 servings

This recipe uses:

Yaya’s Extra Virgin Olive Oil
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Yaya’s Extra Virgin Olive Oil


  • 2 large eggplants
  • Salt for sprinkling
  • Olive oil for brushing
  • 1 pound ground beef or lamb
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14 ounces) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1/2 cup red wine (optional)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste

For the Béchamel Sauce:

  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/4 teaspoon ground nutmeg
  • 2 eggs, lightly beaten
  • Salt and pepper to taste

About the dish:

Moussaka is a classic Greek dish consisting of layers of eggplant, ground meat, and béchamel sauce, baked to perfection. It is a rich and flavorful casserole that is often considered the ultimate comfort food in Greek cuisine. Here's a recipe to make Moussaka:


  1. Start by preparing the eggplant. Slice the eggplants into 1/4-inch thick rounds. Sprinkle salt on both sides of the eggplant slices and let them sit for about 30 minutes to release excess moisture.
  2. Preheat your oven to 400°F (200°C).
  3. Rinse the salted eggplant slices under cold water and pat them dry with a paper towel.
  4. Brush both sides of the eggplant slices with olive oil and place them on a baking sheet. Roast the eggplant slices in the preheated oven for about 20-25 minutes, or until they become tender and slightly browned. Set aside.
  5. In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
  6. Add the ground beef or lamb to the skillet and cook until browned and fully cooked through.
  7. Stir in the crushed tomatoes, tomato paste, red wine (if using), dried oregano, ground cinnamon, salt, and pepper. Reduce the heat to low and let the sauce simmer for about 20-30 minutes to allow the flavors to meld together.
  8. While the meat sauce is simmering, prepare the béchamel sauce. In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for a couple of minutes until it forms a paste-like consistency.
  9. Gradually whisk in the milk, making sure to whisk out any lumps. Add the ground nutmeg, salt, and pepper. Continue cooking and stirring until the sauce thickens and coats the back of a spoon.
  10. Remove the saucepan from the heat. Temper the beaten eggs by gradually whisking in a small amount of the hot béchamel sauce. Once tempered, add the eggs to the sauce and whisk until well combined.
  11. Preheat your oven to 375°F (190°C).
  12. Grease a deep baking dish or casserole dish with butter or cooking spray. Arrange a layer of roasted eggplant slices on the bottom of the dish.
  13. Spread half of the meat sauce evenly over the eggplant layer.
  14. Add another layer of roasted eggplant slices, followed by the remaining meat sauce.
  15. Pour the béchamel sauce over the top, spreading it evenly to cover the dish's surface.
  16. Use a spatula or the back of a spoon to smooth the béchamel sauce and create decorative patterns if desired.
  17. Bake the Moussaka in the preheated oven for about 45 minutes to 1 hour, or until the top is golden brown and bubbling.
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