Moussaka is my favorite dish when visiting Greece. So I had to try & recreate it when back home. So this is my take on this popular Grecian dish.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Main Course
Cuisine Mediterranean
Servings 6 people


  • 3 tbsp olive oil
  • 2 aubergine cut into slices
  • 4 medium eggs beaten
  • 750 g potatoes sliced & boiled
  • Salt & pepper
  • 1 kg minced meat
  • 1 tsp garlic powder
  • 1 tsp paprika powder
  • 150 g onions chopped
  • 140 g peas
  • 2 tbsp concentrated tomato paste
  • 400 g tomatoes chopped
  • 800 g besciamella
  • 90 g grana padano grated
  • Baking spray


  • Heat 2 tbsp olive oil in a frying pan. Start dunking the aubergine slices in the beaten egg & frying them in the pan until they are lightly browned on both sides, approximately 4 minutes. Put aside the cooked aubergines on some paper towel to absorb the extra oil.
  • When you have cooked the aubergines, heat 1 tbsp olive oil in a frying pan. Add the minced meat & season with salt, pepper, paprika powder & garlic powder. Cook on high heat for 6 minutes or until it has browned.
  • Add the onions & peas. Cook for 7 minutes.
  • Add the concentrated tomato paste & the chopped tomatoes. Stir everything well & simmer for 30 minutes.
  • After the 30 minutes, turn the heat off & put it to the side.
  • Spray the casserole dish with baking spray & preheat oven at 180C.
  • Start by layering a layer of aubergines in a casserole dish. Layer a layer of tomato sauce, a layer of potato & keep going like this until you've used everything.
  • In a bowl mix the besciamella & the grated grana padano together.
  • Pour the besciamella mixture at the very end, on top of everything else.
  • Cook in the oven for 30-40 minutes.
  • Let it cool a bit before serving.
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