Go Back
+ servings


Course: Main Course
Cuisine: Egyptian, Greek, Mediterranean
Prep Time: 1 hour
Cook Time: 30 minutes
Servings: 12 servings
Calories: 413.3kcal
Author: Amira
A great make-ahead party pleaser Mediterranean dish of eggplant and flavored ground meat topped with béchamel layer.
Print Recipe


For Ground meat mixture: Note2

  • 1 Tablespoon olive oil.
  • 1 small (100g) onion diced.
  • 1 small (100g) tomato diced
  • 3/4 teaspoon ground cinnamon.
  • 3/4 teaspoon ground ginger.
  • 3/4 teaspoon allspice.
  • 3/4 teaspoon freshly ground black pepper.
  • 1 1/2 teaspoon salt or to taste.
  • 3 Tablespoons tomato paste.
  • 1/3 cup beef broth/stock or water.
  • 2 pounds (1kg) ground lamb/beef.

Bechamel Sauce:

  • 3 cups (710 ml) milk or a mixture of milk and broth.
  • 1/2 cup + 1 Tablespoon (138g) All Purpose flour.
  • 3 Tablespoons unsalted butter.
  • 1/4 cup olive oil.
  • 1/2 cup (38g) grated Parmesan cheese.
  • 1/4 teaspoon pepper.
  • 1/4 Salt to taste
  • 1 large egg.


Cook ground meat:

  • In a skillet over high heat, add oil then onion and sauté until translucent and fragrant, about 2 minutes.
  • Add ground meat, breaking it up and brown.
  • Add the spices and broth mix everything well together. Reduce heat and cook for about 10 more minutes.
  • Remove from heat and set aside.

Make the Béchamel sauce:

  • In a pan over medium heat, add oil then butter and wait for it to melt.
  • Add flour and stir to cook for about 1 minute.
  • Gradually add milk/broth whisking regularly until no lumps are visible.
  • Continue to whisk until the sauce thickens, season with salt and pepper then set aside to cool for 5 minutes.
  • Add the egg and Parmesan cheese and mix everything well.

To assemble:

  • Preheat oven to 350F.
  • Put half the eggplants in the bottom of a 9x13 oven safe dish then top with the meat mixture. Add the jalapeño if using.
  • Top that with the remaining eggplant then pour the béchamel sauce over and spread evenly. Note3
  • Bake in the oven for 30 minutes or until bubbly and browned on top.


Note1: I love my moussaka hot, so I use jalapeño peppers for that. You can spice up the meat sauce instead with some cayenne peppers. I put my jalapeño whole because it is only me who eat it and I do not want other members of the family to get it under their bite by accident. If all your guests love spicy food, you can dice the jalapeño and mix in the meat sauce.
Note2: Some people add other spices as well. Oregano, cloves, cardamom, bay leaves…etc.
Note3: Some people spread Parmesan cheese, panko or original breadcrumbs on top for more crunch.
Please check the nutrition disclaimer policy.


Calories: 413.3kcal | Carbohydrates: 20.7g | Protein: 20.2g | Fat: 27.9g | Saturated Fat: 10.5g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 12.7g | Cholesterol: 91.6mg | Sodium: 255.7mg | Potassium: 654.6mg | Fiber: 3.9g | Sugar: 7g | Vitamin A: 9IU | Vitamin C: 10.3mg | Calcium: 7.7mg | Iron: 15.4mg

Sign up and learn more about Mediterranean flavors