8 people


  • 3 Large eggplants sliced, 1/2 inch thick
  • 1 cup flour
  • Olive oil
  • 2 onions, finely chopped
  • 2 lb ground lamb meat
  • 3 tomatoes, chopped
  • 1 cup crushed tomatoes
  • Salt
  • Pepper to taste
  • 1 tsp finely chopped garlic
  • 1 tsp oregano
  • 1/2 tsp cinnamon
  • Shredded parmesan cheese
  • Bechamel Sauce:
  • 625ml of milk
  • 1 Tbsp butter
  • 3 eggs
  • 4 tbsp flour
  • Salt


  1. Salt the eggplant slices and place them between paper towels. Let them sit for 20-30 min.
  2. Roll the slices of eggplant in flour.
  3. Heat olive oil in a pan and cook the eggplants on each side for 2 min.
  4. Remove the eggplants and let them rest on paper towels.
  5. In the same pan, cook the onions in olive oil until tender and golden..
  6. Add the ground lamb. Cook until the meat loses the pink color.
  7. Add the tomatoes, crushes tomatoes, garlic, oregano, cinnamon, salt and pepper.
  8. Bring to a boil and let it simmer until thick.
  9. To make the bechamel sauce, heat 3/4 of the milk and the butter on the stove.
  10. Beat together, in a casserole, the eggs, 1/4 of the milk, the flour and the salt.
  11. Gradually add the heated milk and butter mixture and keep stirring until thick.
  12. Preheat the oven at 325F.
  13. Assemble the moussaka in a dish that goes in the oven: row of eggplant slices, parmesan cheese, meat and tomato mixture, eggplant slices once more, parmesan cheese and bechamel sauce.
  14. Cook for 30 minutes at 325F. The increase the temperature to 400F and cook for an additional 15 min.
  15. Remove from the oven and let it rest before serving.