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Greek Moussaka (Layered Casserole with Eggplant, Minced Meat and Milk Sauce)

by Editorial Staff

Moussaka, as a modern Greek dish, is relatively new. This recipe was first published by the famous Greek culinary expert Nicholas Tselementes in 1910. Most likely, the basis for this dish was the dish of the Ottoman period of Greek history – moussaka, which was made from minced lamb (beef), eggplant, tomatoes, herbs, and spices.

Summary

Cook Time1 hour 40 minutes
Total Time1 hour 40 minutes
CourseMain Dish
Servings (Default: 6)

Greek Moussaka (Layered Casserole with Eggplant, Minced Meat and Milk Sauce) Ingredients

  • Eggplant (medium) – 2 pcs.
  • Bread crumbs – 3 tablespoons

Greek Moussaka (Layered Casserole with Eggplant, Minced Meat and Milk Sauce)

For farshe:

  • Minced beef (or lamb) – 0.5 kg
  • Bulb onions – 2 pcs.
  • Tomatoes – 2 pcs.
  • Tomato paste – 1 tablespoon
  • Parsley (chopped leaves) – 2 tablespoons
  • Oregano (oregano) – 1 tablespoon
  • Mint – 1 teaspoon
  • Lavender (flowers) – 0.5 teaspoon
  • Ground cinnamon – 0.25 teaspoon
  • Salt – 0.5 teaspoon
  • Olive oil – 2 tablespoons
  • Feta cheese – 100 g

For sauce:

  • Flour – 1 tablespoon
  • Butter – 50 g
  • Milk – 2 cups
  • Hard cheese – 70 g
  • Fresh egg yolks – 2 pcs.
  • Nutmeg – 0.25 teaspoon
Greek Moussaka (Layered Casserole with Eggplant, Minced Meat and Milk Sauce) Print Recipe Greek Moussaka (Layered Casserole with Eggplant, Minced Meat and Milk Sauce) Pin Recipe

Greek Moussaka (Layered Casserole with Eggplant, Minced Meat and Milk Sauce) Instructions

  1. Wash the eggplants, cut into thin slices (lengthwise or diagonally), salt well, leave for 30 minutes. Then rinse, dry, fry. Scald tomatoes with boiling water, peel, chop finely. Grate hard cheese and feta cheese. Wash parsley greens, dry, chop finely.
  2. In a skillet in olive oil, fry the onion until transparent, golden brown. Add minced meat. Fry for 30-40 minutes. Add tomatoes and tomato paste, a little water. Simmer for 10-15 minutes. Turn off heat, add parsley, oregano, lavender, mint, cinnamon, salt. Mix.
    Greek Moussaka (Layered Casserole with Eggplant, Minced Meat and Milk Sauce) step 2
  3. Heat butter in a frying pan, add flour, stir. Fry for 2-3 minutes. Add milk while stirring. Cook for 2-3 minutes. Add nutmeg, grated hard cheese, mix. Turn off heating. Cool by half, add yolks, stir.
  4. Place baking paper inside the mold. Pour breadcrumbs at the bottom. Layout the bottom layer with eggplants. Layout the 2nd layer with minced meat. Put feta and a little hard cheese on top of the minced meat. Then add another layer of eggplant. Sprinkle with breadcrumbs. Pour over the sauce. Sprinkle a little hard cheese on top
  5. Put the collected moussaka in a preheated oven. Bake for 30 minutes. Remove from oven, cool by half. Cut into portions.
    Greek Moussaka (Layered Casserole with Eggplant, Minced Meat and Milk Sauce) step 5

Bon Appetit!

Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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