Moussaka – my way

We have spent a lot of time in Greece since my husband was stationed in Rhodes many years ago. We have had many different kinds of Moussaka in Greece and every time we had it, I would ask for the recipe! The recipe for the bechamel is a mixture of all the different kinds of recipes that I received in Greece, and you find the basic meat sauce recipe here.

Once in a while, I will make it without potatoes and add more eggplant. Or sometimes like this time, I will make it with potatoes and eggplant. You can also make the same dish with zucchini if you prefer that.
You can also mix parmesan with grated cheddar – that is really a matter of taste.
You might think that there are many different “steps” to make this dish, but I promise you, it is worth it!

Serves 10

1 basic meat sauce
3 – 4 eggplants
4 big potatoes
2 dl of grated cheese
Olive oil for brushing vegetables

1,2-liter milk
2 dl olive oil or 200 grams of solid butter
2 dl flour
1,5 teaspoon salt
0,5 teaspoon black pepper
¼ teaspoon white pepper
0,5 teaspoon freshly grated nutmeg
2 whole eggs
2 egg yolks
1 bouillon of your choice
3 dl of parmesan
A deep oven dish 23 x 30 cm and 6 cm deep


  1. Peel and cut the eggplant in 1 cm slices.
  2. Salt the eggplants on both sides. Let it rest in a strainer 30 minutes up to one hour, the eggplant slices will “sweat” and will need less oil. The salt also takes away some of the bitterness from the eggplants.
  3. Meanwhile, peel the potatoes and slice them in 0,5 cm slices – keep them in a bowl of water.
  4. Put the eggplant slices in an oven dish with parchment paper, brush olive oil on both sides.
  5. Do the same thing with the potatoes. Season the potatoes with some oregano.
  6. Roast the eggplant and potatoes in 250 degrees (Celsius) oven for 15 – 20 minutes. Do not overcook them!

Meanwhile, the vegetables are in the oven you can start making the bechamel sauce.

  1. Heat a pan and pour in the olive oil or the solid butter. Wait until it is somewhat hot (or if you are using butter – wait until the butter melts).
  2. Add the flour and whisk until the oil (or butter) and the flour is very well integrated and there are no lumps of flour. Mix until the mixture changes color.
  3. Add the milk a little at a time and mix well – when the sauce starts to thicken, add more milk until you have used all the milk (1,2 liter).
  4. Add the seasoning and mix well, taste and adjust seasoning.
  5. Add the bouillon and mix well.
  6. In a separate bowl mix the eggs and egg yolks.
  7. Temper the egg mixture by adding a little of the hot sauce at a time and whisk vigorously. This is to avoid having a scrambled egg instead of egg mixture!
  8. Add the tempered mixture to the bechamel and mix well.
  9. Wait until it thickens again, add the grated parmesan and mix very well. Taste and adjust seasoning.
  10. Oil an oven pan that is 23 x 30 cm and 6 cm deep.
  11. Cover the bottom of the pan with a layer of roasted potatoes, sprinkle parmesan over them.
  12. Put a layer of roasted eggplant on top of the potatoes and sprinkle parmesan over them.
  13. Add the basic meat sauce. If you have some leftover potatoes or eggplant you can cover the meat sauce with them.
  14. Pour over the bechamel and sprinkle more parmesan over it.
  15. Bake it in 250 degrees (Celsius) oven for 45 minutes or until the color is golden brown. Wait at least 30 minutes before you cut it.

Serve it with some green salad and bread.


Leave a Reply