Classic Greek Moussaka with Eggplant

Classic Greek Moussaka with Eggplant

Health Rating
Prep Cook Ready in Servings
15 min 1 h 40 min 1 h 55 min 10


1/8 tsp Allspice, ground
2 leaf Bay leaf
454 gm Beef, ground, lean
1/2 tsp Black pepper
1 cup Bread crumbs, seasoned
1/2 tsp Cinnamon
1 large egg Egg
6 eggplant Eggplant (large)
3 clove(s) Garlic (minced)
1 tbsp Olive oil
1 cup Parmesan cheese, grated
4 cup Partly skimmed milk, 2% M.F.
1/2 cup Red wine
3 cup chopped Tomato
1/2 tsp Sea salt
3 tbsp Tomato sauce, canned
1/2 cup All-purpose white flour
4 medium Yellow onion (chopped)


Prepare the eggplant. Wash the eggplants and trim off stems. Peel part of the eggplant only leaving several strips of skin on each eggplant. Cut the eggplant lengthwise into 1/2-inch slices. Put the slices in a large bowl, sprinkle liberally with salt and let them sit for 30 minutes. Rinse well, drain, and pat dry. Brush slices lightly on both sides with olive oil and run them under the broiler on an ungreased cooking sheet until lightly browned and soft. Remove and set aside to cool.

Prepare the meat sauce. Preheat the frying pan or skillet over low heat. When the pan is hot, add 2 tablespoons of oil and increase the heat to medium low. Sauté the onions with a wooden spoon until they are translucent, add the meat and continue to sauté until lightly browned. Add tomatoes, 1/2 the breadcrumbs, salt, pepper, garlic, cinnamon, bay leaves, allspice, wine, and tomato sauce and mix well. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes to an hour.

To prepare the bechamel sauce:
Melt margarine in heavy medium saucepan over medium heat. Whisk in flour. Stir 2 minutes until golden-brown. Gradually add milk while stirring constantly until sauce thickens, 5 minutes. Season with salt and pepper. Remove from heat and stir in one beaten egg, whisk constantly.

To build the moussaka:
Lightly oil the baking pan and sprinkle the bottom with the remaining breadcrumbs. Place a layer of eggplant slices on the breadcrumbs and spread the meat mixture evenly on top. Cover with the remaining eggplant slices, and carefully pour the bechamel evenly over the top. Bake at 350°F (180°C) for 30 minutes, then sprinkle the parmesan cheese over the top, and continue to cook for another 15 until golden.

Remove the moussaka from the oven and allow to cool for 20-30 minutes before serving.

Nutrition Facts

Per Portion

Calories 409
Calories from fat 130
Calories from saturated fat 50
Total Fat 14.4 g
Saturated Fat 5.6 g
Trans Fat 0.3 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 5.4 g
Cholesterol 63 mg
Sodium 600 mg
Potassium 1300 mg
Total Carbohydrate 44 g
Dietary Fiber 13.6 g
Sugars 17.0 g
Protein 23.3 g

Dietary servings

Per Portion

Grain 0.7
Meat 0.5
Milk 0.4
Milk Alternative 0.2
Vegetables 8.7

Energy sources

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