Greek Moussaka Recipe | Yummly
Nancy Y.: "Very good. Moussaka needs feta cheese instead of…" Read More
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  • 2 eggplant (Medium, cut into 1/2 rounds)
  • 2 tablespoons butter
  • 1 1/2 cups chopped onion
  • 1 tablespoon minced garlic
  • 1 pound ground lamb
  • 1 teaspoon allspice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Less than 1/16 teaspoons sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1 tablespoon oregano
  • 1/4 cup tomato paste
  • 1 cup red wine
  • 15 ounces tomato sauce
  • 2 1/2 cups whole milk
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 1/2 cups grated Parmesan cheese
  • 2 eggs (Beaten)
  • 1/2 cup grated Parmesan cheese
  • 1/4 flat leaf parsley (Chopped)
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    NutritionView More

    Sodium72% DV1730mg
    Fat60% DV39g
    Protein61% DV31g
    Carbs11% DV34g
    Fiber32% DV8g
    Calories630Calories from Fat350
    Total Fat39g60%
    Saturated Fat20g100%
    Trans Fat
    Calories from Fat350
    Total Carbohydrate34g11%
    Dietary Fiber8g32%
    Vitamin A30%
    Vitamin C15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Nancy Y. 6 months ago
    Very good. Moussaka needs feta cheese instead of Parmesan. I replaced that and didn't add the extra salt. Will make again!
    Mahland 6 months ago
    It came out super salty. I followed the instructions and the cheese sauce was extra salty. It asked for a cup of Parmesan and a teaspoon of salt. The rest was pretty good but I would not add as much salt. Also I think next time i will add the sliced potato layer that I have had in other moussaka. I think it would cut the richness.
    Becker 7 months ago
    Very good, but took over an hour to prepare. Depending on your oven, you may want to cook it at 375o as mine got totally brown in 50 minutes at 400o.
    von Harras 7 months ago
    The perfect dinner thanks for sharing
    Colin 7 months ago
    Very easy to make, and very tasty.
    John Capon 8 months ago
    Very good as is will defo use again
    Eileen Obrien a year ago
    It was very tasty, considering I only used 1 egg plant and one egg. I’m sure it will be better next time I make it!
    Sara Mcintyre a year ago
    Lovely, and the kids ate it 😁
    Lidwina a year ago
    yum ,will make it again
    HungriLea 2 years ago
    Everyone loved this meal. It’s time consuming but not tricky. I love the eggs in the bechemal sauce, they made that layer. That won’t be the last time I make this.
    Kate Klaiber 2 years ago
    Awesome recipe! Took me longer than 1 hr 45 min, but worth it!
    Christina Aguila 3 years ago
    Followed just as instructed, turned out perfect
    Currie 3 years ago
    Tasty....will let Eggplant sit longer next time
    Maria A. 3 years ago
    Amazing! Long time to prepare but totally worth it