Greek Moussaka
Ingredients
- 1 kgeggplant (sliced into 1 cm rounds)
- 60 mlolive oil (for eggplant)
- 0salt
- 30 mlolive oil (for meat sauce)
- 1onion (large, finely chopped)
- 3garlic cloves (minced)
- 500 gground lamb (or beef)
- 400 gcanned crushed tomatoes
- 30 gtomato paste
- 125 mlred wine
- 1cinnamon stick
- 5 mldried oregano
- 0black pepper
- 75 gbutter
- 75 gall-purpose flour
- 750 mlwhole milk (warmed)
- 2egg yolks
- 80 ggrated Parmesan or Kefalotyri cheese
- 0nutmeg (pinch)
- 0white pepper
Instructions
Brush eggplant slices with olive oil, season with salt. Bake at 200°C for 25 minutes until tender and golden. Set aside.
Heat oil in a large pan. Sauté onion and garlic until soft. Add meat, cook until browned. Add tomatoes, paste, wine, cinnamon, oregano, salt, and pepper. Simmer 30 minutes until thick. Remove cinnamon stick.
Melt butter, whisk in flour, cook 2 minutes. Gradually add warm milk, whisking constantly. Simmer until thick (5-7 minutes). Remove from heat, whisk in egg yolks, cheese, nutmeg, salt, and pepper.
In a 23×33 cm baking dish, layer half the eggplant, all the meat sauce, remaining eggplant, then pour béchamel on top.
Bake at 180°C for 45 minutes until golden and bubbling. Let rest 20 minutes before serving.
Recipe by
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- 1 kg eggplantWoolworths
- 60 ml olive oilWoolworths
- saltWoolworths
- 30 ml olive oilWoolworths
- 1 onionWoolworths
- 3 garlic clovesWoolworths
- 500 g ground lambWoolworths
- 400 g canned crushed tomatoesWoolworths
- 30 g tomato pasteWoolworths
- 125 ml red wineWoolworths
- 1 cinnamon stickWoolworths
- 5 ml dried oreganoWoolworths
- black pepperWoolworths
- 75 g butterWoolworths
- 75 g all-purpose flourWoolworths
- 750 ml whole milkWoolworths
- 2 egg yolksWoolworths
- 80 g grated Parmesan or Kefalotyri cheeseWoolworths
- nutmegWoolworths
- white pepperWoolworths
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Essential
- oven
- baking sheet
- large pan
- wooden spoon or spatula
- whisk
- saucepan
- baking dish (23×33 cm)
- knife
- cutting board
Helpful
- measuring cupsoptional
- measuring spoonsoptional
Beverage pairings
Wine
Yalumba Barossa Cabernet Sauvignon
Medium-bodied red
Earthy tannins complement the lamb and cinnamon spices; Australian classic with good structure
Margaret River Shiraz
Full-bodied red
Peppery notes echo oregano and cinnamon; rich enough to match the béchamel richness
Barossa GSM (Grenache, Shiraz, Mourvèdre)
Medium-bodied red blend
Versatile Mediterranean blend that bridges the tomato sauce and creamy topping
Beer
Stone & Wood Pacific Ale
Pale ale
Citrus notes cut through richness; refreshing enough for the heavy béchamel layers
Little Creatures Pale Ale
Pale ale
Balanced bitterness complements lamb and tomato sauce without overwhelming the dish
Non-alcoholic
Greek Coffee or Turkish Coffee
Traditional pairing; serve after the meal as a digestif
Sparkling Water with Lemon
Cleanses the palate between rich béchamel bites; refreshing alongside the warm baked dish
Herbal Tea (Chamomile or Oregano)
Complements Mediterranean flavours; light and soothing after a hearty family meal
Ingredients
- 1kgeggplant(sliced into 1 cm rounds)
- 60mlolive oil(for eggplant)
- —salt
- 30mlolive oil(for meat sauce)
- 1onion(large, finely chopped)
- 3garlic cloves(minced)
- 500gground lamb(or beef)
- 400gcanned crushed tomatoes
- 30gtomato paste
- 125mlred wine
- 1cinnamon stick
- 5mldried oregano
- —black pepper
- 75gbutter
- 75gall-purpose flour
- 750mlwhole milk(warmed)
- 2egg yolks
- 80ggrated Parmesan or Kefalotyri cheese
- —nutmeg(pinch)
- —white pepper