Classic moussaka

Excellent comfort food.

  • 2 hrs 10 mins cooking
  • Serves 6
  • Print
A rich, tomato meat sauce layered with eggplant and topped with a thick layer of béchamel sauce, this traditional Greek recipe takes time to assemble – but it's definitely worth the effort.


Classic moussaka
  • 2 eggplants, sliced thinly
  • 1 tablespoon coarse cooking salt
  • 1/4 cup (60ml) olive oil
  • 1 brown onion, chopped finely
  • 2 clove garlic, crushed
  • 1 kilogram minced lamb
  • 410 gram canned crushed tomatoes
  • 1/2 cup (125ml) dry white wine
  • 1 teaspoon ground cinnamon
  • 1/4 cup (20g) finely grated parmesan cheese
  • 90 gram butter
  • 1/3 cup (50g) plain flour
  • 2 cup (500ml) milk


Classic moussaka
  • 1
    Place eggplant in colander, sprinkle all over with salt; stand 30 minutes. Rinse under cold water; drain. Pat dry with absorbent paper.
  • 2
    Heat oil in large frying pan; cook eggplant, in batches, until browned both sides; drain on absorbent paper.
  • 3
    Cook onion and garlic in same pan, stirring, until onion softens. Add lamb; cook, stirring, until lamb changes colour. Stir in undrained tomatoes, wine and cinnamon; bring to the boil. Reduce heat; simmer, uncovered, about 30 minutes or until liquid has evaporated.
  • 4
    Meanwhile, preheat oven to 180ºC/350°F. Oil shallow 2-litre (8-cup) rectangular baking dish.
  • 5
    Make white sauce. Melt butter in medium saucepan. Add flour; cook, stirring, until mixture thickens and bubbles. Gradually add milk; stir until mixture boils and thickens.
  • 6
    Place a third of the eggplant, overlapping slices slightly, in prepared dish; spread half of the meat sauce over eggplant. Repeat layering with another third of the eggplant, remaining meat sauce and remaining eggplant. Spread white sauce over top layer of eggplant; sprinkle with cheese. Cook, uncovered, in oven about 40 minutes or until top browns lightly. Cover moussaka; stand 10 minutes before serving.

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