Eggplant Moussaka

Bechamel sauce

  • 1/2 stick unsalted butter
  • 1/4 cup all purpose flour
  • 2 cups milk
  • 1/2 cup grated parmesan cheese
  • pinch of ground nutmeg
  • 2 eggs
  • 2 Tbsp each parmesan and feta

Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minutes. add milk and bring to a boil while stirring, whisk till mixture is thickened. Remove from heat and add parmesan and nutmeg. Whisk eggs in a bowl and add a small amount of hot milk mixture from above. whisk to comine, then add the egg mixture to the remaining milk mixture in the pan. whisk till smooth.


  • 1.5 lb ground beef
  • 1 Tbsp extra virgin olive oil
  • 1.5- 2 Lb cubed eggplant
  • 1 lb diced russet potatoes
  • 1 cup diced onion
  • 2 Tbsp minced garlic
  • 1 tsp dried oregano
  • 1/4 tsp ground cinnamon
  • 1/2 cup dry red wine
  • 14 oz crushed tomatoes
  • salt and pepper to taste

Preheat oven to 350. Cook beef in oil in large skillet for 5 minutes till bround. drain fat, return to skillet and add eggplant, potatoes, onion, garlic, oregano, cinnamon. simmer while covered for 15 minutes, stir occasionally. Stir in the wine, cook till liquid evaporates, stir in tomatoes, simmer till juices are reduced, season with salt and pepper.

Grease a 2 qt casserole dish and pour meat mixture into bottom of dish. Top with bechamel sauce and sprinkle with parmesan adn feta. Bake till top is golden brown, 45-55 minutes. remove from oven and cool 20 minutes before serving.


Calories 366
Total fat 16 g
Sat fat 8 g
Cholesterol 117 mg
Sodium 286 mg
Carbohydrates 29 g
Fiber 6 g
Protein 26 g