Jazz up your midweek menu with this classic Greek crowdpleaser!


  • 2 large eggplants (about 800g), sliced into 1cm rounds
  • 500g ground beef
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 400 g canned chopped tomatoes
  • 15 g tomato paste
  • 10 g dried oregano
  • 5 g ground cinnamon
  • 5 g salt
  • 2 g black pepper
  • 60 ml olive oil
  • 40 g all-purpose flour
  • 500 ml milk
  • 50 g grated parmesan cheese
  • 2 eggs, beaten


  1. Preheat the oven to 200°C. Arrange the eggplant slices in a single layer on a baking sheet and brush both sides with olive oil. Bake for 20 minutes or until softened and lightly browned. Set aside.
  2. In a large pan, heat the remaining olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 5 minutes.
  3. Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks.
  4. Stir in the canned chopped tomatoes, tomato paste, dried oregano, ground cinnamon, salt, and black pepper. Bring the mixture to a simmer and cook for 10-15 minutes or until the sauce has thickened.
  5. In a separate saucepan, melt 40 g of butter over medium heat. Add the flour and stir until smooth. Gradually whisk in the milk, stirring constantly, until the mixture thickens and comes to a boil.
  6. Remove the saucepan from heat and stir in the grated parmesan cheese and beaten eggs until well combined.
  7. In a large baking dish, layer a third of the baked eggplant slices on the bottom. Pour the beef sauce over the eggplant, spreading it evenly. Layer some more eggplant slices on top of the beef sauce. Pour the cheese sauce over the eggplant, spreading it evenly. Add the remaining eggplant slices on top.
  8. Bake the moussaka in the preheated oven for 45-50 minutes or until the top is golden brown and the sauce is bubbly.
  9. Let the moussaka cool for 10-15 minutes before slicing and serving.

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