Prep Time
Cook Time
4h 2m
Ready In

"This takes some time and effort, but it is worth it. Love the way my house smells when I make this. Traditionally calls for lamb, but I use beef."

Original is 12 servings


  • Serving Size: 1 (550.2 g)
  • Calories 935
  • Total Fat - 73.2 g
  • Saturated Fat - 33.9 g
  • Cholesterol - 1039.6 mg
  • Sodium - 1090.2 mg
  • Total Carbohydrate - 30.4 g
  • Dietary Fiber - 6 g
  • Sugars - 10.9 g
  • Protein - 40.4 g
  • Calcium - 289.6 mg
  • Iron - 6.2 mg
  • Vitamin C - 18.6 mg
  • Thiamin - 0.4 mg

Step by Step Method


Step 1

Peel eggplants, and cut into 1/4-inch thick slices. Brush eggplant slices with butter; dredge in breadcrumbs. Place on a rack in a broiler pan; broil 4 inches fromm the heat 2 minutes on each side or until golden brown. Set aside.

Step 2

Saute onion and garlic in oil in a large skillet until tender. Add meat, and cook until browned, stirring to crumble meat. Drain well, return meat mixture to skillet. Add tomatoes and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer 2 hours, stirring occasionally.

Step 3

Place one-third of the reserved eggplant slices in a buttered 15 x 11 x 2 1/2 inch oval baking dish or two 11 x 7 x 1 1/2 inch baking dishes. Sprinkle with salt and pepper. Cover eggplant slices with half of the meat sauce. Repeat layers, ending with eggplant slices. Top with Bechamel Sauce. Sprinkle with Parmesan cheese.

Step 4

Bake at 350 degrees for 35 to 45 minutes or until golden brown. Serve immediately.


Step 5

Combine butter and flour in a Dutch oven. Cook over medium heat, stirring constantly, until roux is caramel colored (20 to 30 minutes).

Step 6

Gradually stir in half and half; cook, stirring constantly, until mixture thickens. Add salt and pepper.

Step 7

Add egg yolks, one at a time, stirring with a wire whisk. Cook 1 minute, stirring constantly. Top moussaka with sauce.


No special items needed.

3 Reviews


Very good. Five stars and then some for this one!


review by:
(26 Apr 2016)

Daily Inspiration

This moussaka is fabulous and we loved every bite of it. Eggplant is one of my all-time favs and this dish is worth the effort. This moussaka is going into my "Best of 2016 Recipes" file. Definitely a company-worthy dish!


(5 Jan 2016)


We had a wonderful dinner tonight with a delicious moussaka! For dietary reasons I substituted the butter by olive oil (not for the bechamel) and the half and half by milk. I had enough eggplants at home that had to be used and for this reason I doubled the quantity. My family was very happy as they saw what I prepared for them as this is something that they really love and would eat it more often! Note: This made about 6 portions, my DS will get one portion for tomorrow's lunch at school. After cooling down it's easier to cut this in portions!


review by:
(14 Jun 2015)

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