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Moussaka Recipe


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Moussaka Recipe fries eggplant in olive oil and layers with a meat filling of beef or lamb, onion, parsley, tomato paste and white wine then topped with a meringue with bread crumbs all topped with Bechamel Sauce and baked.
Food Category:    Beef, Veal, and Lamb
Cuisine Origin:    Greek
    • Servings:12
    • Nutrition facts:647 calories36.3 grams fat
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  • For Fried Eggplant:
  • 3 medium eggplants
  • 2 cups flour (about)
  • Olive oil combined with vegetable oil for frying
  • Salt
  • Meat Filling:
  • 1/4 cup butter
  • 2 pounds lean beef or lamb, ground
  • 1 large onion, minced
  • 1/4 cup minced parsley
  • 1 1/2 teaspoons tomato paste mixed with 1/2 cup water
  • 1/2 cup dry white wine
  • Salt and pepper to taste
  • 3 egg whites, beaten until stiff
  • 6 tablespoons fine bread crumbs
  • Bechamel Sauce with Egg Yolks (search recipes)


  • Slice eggplants 1/4 inch thick, and place on a large platter in a single layer. Sprinkle with salt on both sides. Let stand at least 30 minutes, or until liquid beads form on surfaces. Take each slice, squeeze well between both hands or press down with a heavy weight, being sure all liquid is squeezed out. Dip each slice lightly in flour. Shake off excess.
  • Heat oil in a large skillet. Fry eggplant, turning once, until golden brown. Drain on paper towels. Set aside.
  • For Meat Filling, melt butter in a large skillet; add meat and onion, and cook until browned. Add parsley, tomato paste and water, wine, salt, and pepper. Cook until all liquid has evaporated (about 30 minutes). Cool.
  • Beat egg whites until they form soft mounds. Fold in half the bread crumbs. Fold egg-white mixture into meat mixture.
  • To assemble, oil a 18x12-inch baking pan. Dust with remaining bread crumbs. Line bottom of pan with 1 layer of eggplant. Cover with meat. Layer remaining eggplant on top. Sprinkle with cheese. Pour Bechamel Sauce over.
  • Bake at 350°F about 40 minutes, or until golden brown. Cool. Cut into squares and serve.
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