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Recipe Category: Main Courses


Moussaka is a delicious savoury bake that is a meal in itself. It can be prepared up to 24 hours in advance before baking, and also reheats very well. Serve with a fresh Greek salad.

Serves: 6
Preparation Time: 30 minutes
Cooking time: 40 minutes
  • 1 large eggplant
  • olive oil, as needed
  • 4 large desiree potatoes, unpeeled
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 500g lamb or beef mince
  • 1/2 cup red or white wine
  • 400g can peeled tomatoes
  • 2 teaspoons beef stock powder
  • 1 teaspoon greek oregano
  • 1/2 teaspoon cinnamon
  • 1/4 cup continental parsley, chopped
  • sea salt and freshly ground black pepper, to taste
  • 50g butter
  • 1/4 cup plain flour
  • 2 cups milk
  • 1/2 grated Parmesan cheese
  • 1/3 cup dried breadcrumbs (panko breadcrumbs)
  • 1/4 cup grated Parmesan cheese, extra
  • paprika, for sprinkling, optional

Cut eggplant lengthwise into 1cm thick slices, season with salt and allow to stand for 10 minutes if you have time. Heat a few tablespoons olive oil in a large frypan and fry the eggplant until golden brown on both sides. Remove. Cut potatoes into slices 1cm thick and place in the base of a lasagne dish, drizzle with a little olive oil, season with salt and bake at 200°C for 15-20 minutes until tender. Heat 2 tablespoons oil in frypan and sauté onion and garlic until softened. Add mince and brown well. Add wine, tomatoes, stock powder, oregano, cinnamon, parsley and season to taste. Simmer for 10 minutes until thickened. Melt butter in a saucepan, add flour and cook, stirring for 1 minute. Add milk all at once and bring to the boil, whisking occasionally until thickened. Stir in 1/2 cup Parmesan cheese. To assemble Moussaka, layer potatoes with eggplant slices, mince, white sauce, breadcrumbs, parmesan cheese, sprinkle with paprika and drizzle with oil. Bake at 200°C for 30-40 minutes until golden brown. Allow to stand for 20 minutes to set slightly before cutting. Serve with salad.


Recipe may be doubled to make two and Serve 12.

When you first make this recipe, you may find it time consuming as it has a lot of parts, but with experience you will learn to cook the eggplants, meat sauce and cheese sauce side by side to save time.

Find my recipe fro Greek Salad here:


For a Vegetarian Option, substitute the mince for 500g very finely diced mushrooms - Swiss Brown, if available. You can also add some soaked and chopped dried porcini mushrooms for extra flavour.

Author: Naomi Crisante
Date Created: 28/02/2020