Moussaka Recipe

Moussaka Recipes

Ingredients :


3 tbsp

60 g

2 kg


1/2 tsp


1/2 cup

1/3 cup

1 cup

1 cup

4 tbsp


Sauce :

90 g

4 tbsp

4 cup



large eggplants (aubergines), sliced and sprinkled with salt


butter or margarine

minced lamb or beef

onions, peeled and chopped


ripe tomatoes, peeled and chopped

chopped parsley



grated Parmesan cheese

grated tasty cheese

freshly ground black pepper to taste


butter or margarine

plain flour


egg yolks, beaten

seasonings to taste

Method :

Rinse and drain eggplant slices after 15 minutes. Heat oil in a frying pan. Cook eggplant slices until lightly browned on both sides. Remove. Drain on crumpled kitchen paper. Melt butter in same pan. Brown meat. Add onions. Cook until golden. Stir in seasonings. Add tomatoes, parsley and water. Bring to boil. Simmer for 20-30 minutes. Sprinkle half the breadcrumbs into a large buttered baking dish. Layer meat, eggplant and half the cheeses.

To prepare sauce : Melt butter in a saucepan. Add flour. Cook 1 minute. Remove from heat. Blend in milk gradually. Return to heat. Bring to boil, stirring continuously. Simmer for 3-5 minutes. Beat 2 tbsp of the hot sauce into the eggs. Pour egg mixture back into remaining sauce, beating all the time. Season to taste. Pour sauce over moussaka. Sprinkle with remaining cheese and breadcrumbs. Bake in a moderate oven 180C/350F for 1 hour, or until crust is crisp and brown. Cut into squares. Serve hot with salad or vegetables.

Serves 4

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