Traditional moussaka with eggplants, the classic… with plenty of cream on top. Let's see step by step how we make it…


  • 6-7 aubergines flaked, sliced, cut into 0.5 cm thick slices.
  • 5 potatoes
  • 1 liter of warm milk
  • 120 g butter
  • 120 g flour
  • 2 egg yolks
  • 200 g parmesan or kefalotyri or gruyere
  • 1 chopped onion
  • 2 tablespoons chopped garlic
  • 1 crushed tomato
  • 750 g ground beef
  • 1 k tomato paste
  • 1 cinnamon
  • ½ κ γ nutmeg
  • 1 bay leaf
  • ½ fl wine
  • ½ κ γ sugar
  • Salt-pepper-oregano


  1. We start with the aubergines. Cut them into slices and put them to stand for half an hour. While we wait for the aubergines, we start the minced meat.
  2. Saute the minced meat in a small saucepan until it turns brown, add the onion, garlic, quench with wine, wait for the alcohol to leave, add the tomato, the bay leaf, the cinnamon, the sugar and the salt and pepper and let it simmer.
  3.  When the time has passed, strain them well, press them with an absorbent paper and place them on a baking sheet on a greased pan sprinkled with olive oil and salt and pepper. Bake them at 200 degrees for 10-13 minutes. While they are waiting for the aubergines to be cooked, cut the potatoes and either fry them or bake them in the oven.
  4. Then we start the béchamel. Place the butter in a saucepan over medium heat. Add the flour slowly and stir constantly until a porridge is formed. We start to add the milk little by little, while with the egg beater we stir constantly and quickly. If we want it tighter, leave it on the fire for a while, always stirring constantly to get 2-3 more boils. Our béchamel must be velvety creamy and smooth, without lumps. Then remove from the heat and add the yolks, cheeses (keep a small amount to sprinkle over the béchamel) and pepper and nutmeg.
  5. We start the assembly. We place it in our pan after we have oiled our potatoes tightly, so that it does not leave gaps. Then spread the minced meat, then the aubergines (in the same way so that there are no gaps), and then pour the béchamel on top.
  6. Bake at 180The degrees for 40 minutes. Then sprinkle the cheese -which we have kept- on top to go everywhere and continue baking for another 10-15 minutes until it turns brown.

-when we take the moussaka out of the oven we wait for it to cool a little before we cut it so that it does not dissolve


-we prefer to bake the aubergines and potatoes in the oven so that it does not become too greasy and "heavy"

-we can put if we want zucchini half-half together with the aubergines.

-when we cut and take out the first piece of moussaka, in the gap of the piece, put a slice of bread. It will absorb excess oils while standing.

-on the surface of the moussaka we can sprinkle breadcrumbs to make a crust.

-If you have a table you can prepare the moussaka the day before and have it covered while waiting in the fridge. The next day you just put it for baking.

- You can see him too alternative moussaka with yogurt béchamel

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