Beef and Eggplant Moussaka

    3 hours 5 minutes

    A perfect moussaka, made with eggplants, lean beef mince and a well-seasoned bechamel sauce. This Greek dish is ideal for dinner parties and hungry eaters!

    129 people made this

    Serves: 8 

    • 4 small eggplants
    • salt, as needed
    • 7 tablespoons olive oil
    • 2 onions, grated
    • 3 cloves garlic, finely minced
    • 500g lean beef mince
    • 1/2 teaspoon allspice
    • pinch cinnamon
    • 1/2 teaspoon sugar
    • salt and pepper, to taste
    • 400g passata or tomato puree
    • 4 tablespoons parsley, chopped
    • 1 egg white
    • 120g Parmesan, grated
    • Bechamel Sauce
    • 950ml milk
    • 110g butter
    • 6 tablespoons plain flour
    • salt, to taste
    • 3 egg yolks

    Preparation:45min  ›  Cook:1hour  ›  Extra time:1hour20min resting  ›  Ready in:3hours5min 

    1. Cut the eggplants lengthwise into 1cm thick slices. Sprinkle the slices with salt and set them in a colander to drain for 1 hour. Rinse and pat dry with paper towels.
    2. Meanwhile, make the bechamel sauce. Heat the milk in a saucepan not quite to boiling. In a frypan, melt the butter and whisk in the flour until smooth. Turn the heat to low and gradually pour in hot milk, whisking constantly until thickened. Season with salt to taste. Remove from heat. Beat the egg yolks together and when the milk has cooled slightly, beat in the eggs.
    3. Heat 3 tablespoons olive oil in a large frying pan. Fry the eggplant slices on both sides until lightly browned. Set aside on paper towels to drain.
    4. Preheat the oven to 190 degrees C. Oil a 23x33cm baking dish.
    5. Heat the remaining olive oil in the frying pan over low heat. Add the grated onion and cook until soft, about 4 minutes. Add the garlic and cook 1 minute. Increase the heat to medium-high and add the beef mince and cook until browned, about 5 minutes.
    6. Add the allspice, cinnamon, sugar, salt and pepper to taste and the passata. Bring to a simmer and cook until the beef juices have evaporated and the mixture is thick, about 20 minutes. Add the parsley and remove from the heat. When slightly cooled, lightly beat the egg white and stir it in.
    7. Arrange a layer of eggplant in the baking dish. Cover with the meat mixture and sprinkle over 1/3 of the cheese. Top with remaining eggplant and another 1/3 of the cheese. Evenly pour over the bechamel sauce and top with remaining cheese.
    8. Bake 45 minutes to an hour, or until the top is golden. Let rest for 20 minutes then serve!

    Watch a video of it being made…

    How to Make Eggplant Moussaka
    How to Make Eggplant Moussaka

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    Reviews in English (448)


    Fantastic! with a few modifications as follows. don't fry the eggplant: brush a little bit of olive oil & cook them in a oven at 450 till moderately don't want mush... bechamel sauce: I don't get why everyone is saying this makes too much sauce?! It doesn't, trust me. You want at least an inch high layer of this when it's done cooking, so use the ingredients as written. I do agree with adding the extra eggs. I made the sauce as directed, then as it cooled I added two eggs yolks one at a time, blended that, then I added the 2 egg whites (which I had first beaten till stiff with a mixer). Next time I might try the 3rd egg as some recommend for even more firmness. meat sauce: save calories, don't brown the beef in butter! Increase garlic to at 2-3 cloves. I used italian seasoning for "fine herbs". Add a big pinch of sugar to cut the acidity. I used about 1/2 tsp of salt, and 1/2 tsp fresh ground pepper. I made the meat sauce one day ahead (to save time on the big day & to allow the flavors to come out). mysterious olive oil: I don't know where that 1/4 cup of olive oil is supposed to come in? I never used it. Certainly didn't miss it. construction: Use a big/deep lasgane pan. The 9 X 13 glass pan isn't big enough. To be more authentic you can add a thin layer of potato in the bottom. Peel two potatoes, slice them about 1/4 in or less slices, brush with small amount of olive oil, roast in 450 oven for about 15 minutes.  -  19 Aug 2007  (Review from Allrecipes USA and Canada)


    Having parents who lived in Greece for years, we had many variations of this dish. The best one is using sliced potatoes as well as eggplant. If you add 3 egg yolks to the white sauce, then beat the whites to a stiff peak and fold them in your crust will puff up beautifully. It is wonderful. Even my 3 year old loves it. Mirrisa, San Angelo TX  -  25 Feb 2003  (Review from Allrecipes USA and Canada)


    Superb! I live in Greek Cyprus and this recipe is exactly what I was looking for. I wanted to cut out the extra cup of fat from the olive oil and butter so I broiled the eggplant until browned with olive oil sprayed on top & bottom of thin slices. Diminished the cinnamon & nutmeg to 1/8 tsp ea., (did use oregano, basil & thyme)and left the nutmeg out of the bachamel. I used only 2T butter in the meat sauce. It was fabulous! I'm glad it makes so much--can't wait for the leftovers!  -  21 Nov 2005  (Review from Allrecipes USA and Canada)