Classic Moussaka

recipesbynation's picture

Jul. 23, 2011


For moussaka
Ground beef 500 Gram , minced
Chopped tomatoes 8 Ounce (A Tin)
Egg plant 1 (Aubergine)
Ground cinnamon 1 Teaspoon
Oregano 1 Teaspoon
Onion 1 Large , diced
Red wine 60 Milliliter (A Quarter Glass)
Salt To Taste
Pepper To Taste
Kefalotyri/Parmesan / cheddar cheese 3 Tablespoon , grated (For Final Topping)
Breadcrumbs 2 Tablespoon (For Topping And Base)
For bechamel sauce
Butter 40 Gram
Flour 60 Gram
Milk 200 Milliliter
Salt 1 Pinch
Kefalotyri/Parmesan / cheddar 18 Gram , grated
Egg yolks 2


Melt butter in a pan and remove from heat, gradually adding the flour and stirring until you obtain a very thick consistency.

Return pan to the heat and gradually add all the milk stirring vigorously until all lumps have dissolved.

Add the cheese and the egg yolks and simmer gently on a low heat for up to 10 minutes, stirring occasionally, until sauce has thickened.

Once this sauce has thickened, it will be the final topping on the Moussaka.

Fresh Breadcrumbs (optional):

Use ready made breadcrumbs or you can easily make your own breadcrumbs using fresh bread.

Simply dry out two slices of white bread in the oven for 15 minutes at 100 c (212 F).

Break into small pieces and blend down to breadcrumbs.

If you do not own a blender, place pieces of broken bread in a kitchen bag and bash with a rolling pin.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 702Calories from Fat 442

 % Daily Value*

Total Fat 50 g76.9%

Saturated Fat 21 g105%

Trans Fat 0 g


Sodium 485 mg20.21%

Total Carbohydrates 36 g12%

Dietary Fiber 6 g24%

Sugars 10 g

Protein 31 g62%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet