Prep TIME: 30 MINUTES, Cook time; 1 hour, Total Time: 3 hours, Servings: 4


Moussaka is a classic Greek dish featuring layers of eggplant, potatoes, and a richly spiced ground beef mixture, all topped with a creamy béchamel sauce. The dish is baked until golden and bubbly, resulting in a comforting, flavorful meal. The combination of spices, such as cinnamon and allspice, and the use of red wine lend a unique depth of flavor to the dish, while the béchamel sauce adds a velvety richness. Moussaka is often served with a fresh salad or crusty bread, making it a satisfying and well-rounded meal.


  • Sea bream, 800 gr, 2 whole, gutted and scaled
  • Olive oil, 50 gr, extra virgin, for brushing

Preparation Method


Prepare the vegetables

Peel and slice the eggplant into 1/4-inch thick rounds. Peel and slice the potatoes into 1/4-inch thick rounds. Lightly salt the eggplant slices and let them sit for 20-30 minutes to draw out excess moisture. Rinse the eggplant slices under cold water and pat dry with paper towels. Set aside.


Cook the meat mixture

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and cook until softened and translucent. Add the ground beef, breaking it up with a spoon, and cook until browned. Stir in the tomato paste, canned tomatoes, red wine, bay leaf, cinnamon, allspice, salt, and pepper. Reduce heat to low and simmer for 30-40 minutes, stirring occasionally, until the sauce has thickened. Remove the bay leaf and set the meat mixture aside.


Cook the vegetables

Preheat the oven to 400°F (200°C). Lightly brush the eggplant and potato slices with olive oil and arrange them in a single layer on baking sheets. Bake the eggplant slices for 20 minutes and the potato slices for 30 minutes, flipping halfway through, until both are tender and slightly browned. Remove from the oven and reduce the oven temperature to 350°F (180°C).


Assemble the moussaka

In a 9×13-inch baking dish, layer half of the eggplant slices, followed by half of the potato slices, and then half of the meat mixture. Repeat the layers with the remaining eggplant, potatoes, and meat mixture. Top with an even layer of béchamel sauce, spreading it out to cover the entire surface. Sprinkle with grated cheese and a pinch of grated nutmeg.


Bake the moussaka

Bake the moussaka in the preheated oven for 45-60 minutes, or until the top is golden brown and bubbly. Let the moussaka rest for 15-20 minutes before cutting into servings. Serve warm with a side salad or crusty bread.

Nutritional Information

Per Serving

servings: 8, calories: 558, protein: 27.8g, fat: 37.7g, carbohydrates: 24.9g, vitamin A: 383, vitamin C: 21.2, iron: 2.7, potassium: 937.

NOTES: Values are per serving. Nutrient absorption may vary based on individual factors and cooking techniques.