Your Cooking Companion

Moussaka–with Guest Chef Pat

Main photograph of prepared recipe.

Rich and satisfying traditional Greek layered casserole made with sliced eggplant, potatoes, homemade Greek tomato and lamb sauce, and bechamel.

On mobile? Click "Listen in browser".

Difficulty Level



Needed Items


  • Greek Tomato Sauce with lamb: 90 minutes
    Eggplant prep: 40 minutes (includes waiting time)
    Bechamel: 15 minutes
    Assembly: 10 minutes
    Baking time: 1 hour
    Total time: Approx. 3 hours


  • 1/2 cup plus 5 Tbsp olive oil (divided)
    3 onions (divided)
    1 clove garlic
    5 very ripe tomatoes or 4 1/2 cups canned tomatoes
    2 Tbsp chopped fresh parsley
    2 Tbsp chopped fresh oregano
    1 cup red wine (preferably dry)
    8 oz can tomato sauce
    1/2 tsp ground cinnamon (divided)
    1/16 tsp ground allspice
    2 eggplants, approx 1 pound each
    1 pound Yukon Gold potatoes
    1 Tbsp salt (divided)
    2 1/2 lbs ground lamb or ground beef
    1 1/2 cups grated or shredded Parmesan cheese (divided)
    1/3 cup butter
    1/2 cup flour
    1 quart milk, room temperature
    1/4 tsp nutmeg
    6 eggs, room temperature
    Salt and pepper

Number of Servings

  • 10-12


  • 11"x 13" x 2" baking pan
    Microplane or zester
    Large pot
    Large saute pan
    2-3 quart sauce pan
    Sharp knives
    2 large baking sheets
    Large bowl or glass measuring cup


  • Preheat oven to 425°
    Chop fresh herbs
    Wash eggplants and potatoes
    Taste test the red wine (for quality control, of course)
    Chop onions
    Get milk out to bring to room temp
    Crack eggs into bowl/measuring cup and leave out to bring to room temp

Additional Notes

A spray olive oil can be used to coat the eggplant, if you want.

Leave a Reply

Your email address will not be published. Required fields are marked *

Leave the field below empty!