Moussaka is nothing more than a simple, layered casserole. Filling, delicious, full of vegetables, but unfortunately high in calories. Moussaka originates from Middle Eastern cuisine. In the Greek version, which is the most popular, it consists of minced meat, eggplants, tomatoes and béchamel sauce.


ground nutmeg - 2 pinches
eggplant - 2 pcs.
onion - 2 pcs.
egg - 2 pcs.
zucchini - 3 pcs.
red wine - 100 ml
butter - 120 g
wheat flour - 100 g
minced pork - 1 kg
milk - 600 ml
black pepper - 1 pinch
tomato puree - 500 g
feta cheese - 270 g
salt - 1 pinch
cinnamon - 1 pinch
olive oil - 50 ml

Step 1

Heat olive oil in a pan. Wash the eggplant, cut it lengthwise into slices about 1 cm thick, add salt and fry on both sides. Drain the fried eggplant pieces on a paper towel. Cut and fry zucchini slices in the same way.

Step 2

Heat 2 tablespoons of olive oil in a pot, add the chopped onions and fry until translucent. Mix. Add 1 kg of minced meat and mix with a wooden spoon. Add tomato puree to the fried meat, mix, then add red wine and a pinch of cinnamon. Mix. Reduce the heat and simmer for another 20 minutes. At the very end of cooking, season with pepper and salt. Mix

Step 3

Melt 120 g of butter in a pot over low heat, add 100 g of flour, fry the flour and butter for 2 minutes, stirring constantly with a wooden spoon. Gradually add 600 ml of milk and mix everything with a whisk. Season with salt and pepper, then add 2 pinches of nutmeg and egg yolk. Mix and set aside (you can add a pinch of nutmeg and salt to taste at the end). Place the eggplant slices on the bottom of an oven-proof dish, place the zucchini slices on the eggplant, then add the meat with tomato sauce. Cover the whole thing with béchamel sauce, sprinkle the top with crumbled Greek cheese and put it in the oven preheated to 180°C (convection) for 45 minutes (moussaka can be baked for up to 60 minutes).

Step 4

Enjoy delicious, home made  moussaka.