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Easy Moussaka Recipe - Greek Seasoning

Easy Moussaka Recipe


  • For the Meat Sauce:

  • 1 lb (450g) ground beef or lamb

  • 1 large onion, finely chopped

  • 2 cloves garlic, minced

  • 1 can (14.5 oz) diced tomatoes

  • 2 tbsp tomato paste

  • 1 tsp sugar

  • 2 tbsp olive oil

  • 2 tbsp of Greek seasoning

  • Salt and pepper to taste

  • For the Eggplant:

  • 2 large eggplants

  • Salt

  • Olive oil for brushing

  • For the Béchamel Sauce:

  • 4 tbsp butter

  • 4 tbsp all-purpose flour

  • 2 cups milk

  • 1/4 cup grated Parmesan cheese

  • 1/4 tsp ground nutmeg

  • Salt and pepper to taste

  • For Assembly:

  • 1/4 cup grated Parmesan cheese


  1. Prepare the Eggplant:

  2. Slice the eggplants into 1/4-inch thick rounds.

  3. Sprinkle salt on both sides and let them sit in a colander for 30 minutes to draw out excess moisture.

  4. Rinse and pat dry with paper towels.

  5. Preheat the oven to 400°F (200°C).

  6. Brush both sides of the eggplant slices with olive oil and place them on a baking sheet.

  7. Bake for about 20 minutes or until tender and slightly browned. Set aside.

  8. Make the Meat Sauce:

  9. In a large skillet, heat 2 tbsp of olive oil over medium heat.

  10. Add the chopped onion and sauté until translucent, about 5 minutes.

  11. Add the minced garlic and cook for another minute.

  12. Add the ground beef or lamb and cook until browned, breaking it up with a spoon.

  13. Stir in the diced tomatoes, tomato paste, sugar, and 2 tbsp of Greek seasoning.

  14. Season with salt and pepper to taste.

  15. Simmer the sauce for about 20 minutes, until thickened. Set aside.

  16. Make the Béchamel Sauce:

  17. In a medium saucepan, melt the butter over medium heat.

  18. Stir in the flour and cook for about 2 minutes to form a roux, stirring constantly.

  19. Gradually whisk in the milk and continue to whisk until the sauce thickens.

  20. Remove from heat and stir in the grated Parmesan cheese, ground nutmeg, and season with salt and pepper to taste. Set aside.

  21. Assemble the Moussaka:

  22. Preheat the oven to 350°F (175°C).

  23. In a 9x13 inch (23x33 cm) baking dish, arrange half of the baked eggplant slices in an even layer.

  24. Spread the meat sauce over the eggplant slices.

  25. Arrange the remaining eggplant slices on top of the meat sauce.

  26. Pour the béchamel sauce over the top layer of eggplant and spread it evenly.

  27. Sprinkle 1/4 cup of grated Parmesan cheese over the béchamel sauce.

  28. Bake:

  29. Bake the Moussaka in the preheated oven for about 45 minutes, or until the top is golden and bubbly.

  30. Let it cool for about 15 minutes before serving.

Serving Suggestions:

  • Serve your Easy Moussaka with a fresh Greek salad and crusty bread. Enjoy!

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