60 min

Baking Time

40 min



The recipe for moussaka, the most Greek and delicious dish!!!


  • 700gr. ground beef
  • 2 onions
  • 2 carrots
  • 1 tbsp. tomato paste
  • 400gr. tomato con case
  • 2 cloves garlic
  • 1 kg of sugar
  • 1 egg
  • Parsley, Salt, Pepper
  • 1 cinnamon stick
  • 1 bay leaf
  • 1/2 kg nutmeg
  • 5 tbsp. grated parmesan


For the moussaka béchamel:

  • 120gr. butter
  • 120gr. flour g.o.x.
  • 1lt. milk
  • 1/2 onion
  • 1 bay leaf
  • 1/2 kg grated nutmeg
  • 3 yolks
  • 5 tbsp. grated parmesan

To set up:

  • 3 eggplants
  • 4 potatoes
  • Breadcrumbs
  • Grated Parmesan


Carefully follow the steps of the recipe for the traditional moussaka and you will definitely have the most delicious result!

  1. Cut the aubergines into vertical slices, not thick. Season them with salt and pepper, oil them and bake them either on the grill or in the oven in layers in a pan at high temperature or in the pan. I prefer them on the grill because they do not make oil during the cooking of the food. We leave them aside.
  2. Cut the potatoes vertically into slices about 1cm thick, rinse them a little in water and fry them in corn oil or sunflower oil until they turn brown.
  3. We leave them aside.

For the minced meat:

  1. Finely chop the onions, garlic and grate the carrots in the thick part of the grater.
  2. In a wide saucepan, sauté them and then add the minced meat. Saute very well until it turns brown for about 15 minutes.
  3. Add the cinnamon, the bay leaf, the nutmeg, the salt, the pepper, the sugar and the pulp.
  4. Stir for 2 more minutes and then add the tomato cone. Simmer for 10-15 minutes and remove from the heat.
  5. When it cools down a bit, add the egg, the parmesan, chopped parsley and try for salt and pepper.

The Recipe For Moussaka Béchamel

  1. Put the milk, the onion, the bay leaf, the salt, the pepper in a saucepan and put it on the fire to heat.
  2. In another saucepan add the butter over medium heat and when it melts add the flour, stir for 3 minutes until incorporated and the flour is slightly cooked.
  3. Gradually add the hot milk in portions, stirring with a whisk.
  4. When we are done with the milk, we extinguish the béchamel from the fire when it starts to make some blisters. It should be creamy and smooth.
  5. Add the nutmeg, parmesan and yolks and stir with a whisk.

To set up:

  1. In a 25×30 or 30 x30 pan, sprinkle with a little toast and Parmesan cheese. This helps keep the moussaka from sticking to the pan.
  2. We started by putting the potatoes all over the pan, then we add the aubergines, glued to each other without leaving gaps.
  3. Take 2 large spoons of the béchamel and add them to the minced meat and mix.
  4. Spread the minced meat all over the pan, if we have leftover aubergines, add them on top of the minced meat, sprinkle again with a little Parmesan. Finally add the béchamel.
  5. Sprinkle with grated parmesan, toast and bake for about 25 minutes at 190 degrees or until golden brown.


For baking:

Toast and parmesan help to get the ultimate golden color.

For the minced meat:

The two large spoonfuls of béchamel that we put in the minced meat mixture help the minced meat to get full body.

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