Moussaka is one of those dishes that takes over the house in the best way. You open the oven and it’s all roasted eggplant, warm spice, and that nutmeg-y béchamel drifting out. Honestly, it smells like Sunday even if it’s a random Wednesday.
I start with firm, shiny eggplants — not giants, not baby ones, just the kind that feel heavy in the hand. Slice, salt, and let them sit a bit; they relax, lose some bitterness, and won’t drink up all your oil like a sponge. (I roast them with a light brush of olive oil instead of deep-frying — cleaner flavor, less grease. Your call.)
For the filling, I go with good minced beef, or a beef–pork mix if that’s what’s in the fridge. Onions and garlic first, low and slow till sweet, then in goes the meat to get a little color. Tomato paste gets a minute to toast — it goes from flat to deep and jammy if you give it that time. Spice-wise: sweet paprika for sure, and a whisper of cinnamon or allspice. Not a lot. Just enough that people go, “what is that?” without actually knowing.
Layers matter. Thin potatoes on the bottom (parboiled or roasted — both work) make a soft base that catches the juices. Then a scoop of the rich meat sauce. Then the eggplants, which soak up all the good stuff like they were made for it. Top it with béchamel: milk + butter + flour, whisked till smooth and thick, off the heat a minute, then an egg yolk and a pinch of nutmeg. Silky, not heavy. Pour, tilt the pan so it finds all the corners, and bake till the top goes golden with little freckles.
The hardest part? Waiting. Let it rest at least 20 minutes so it sets. Cuts cleaner, tastes rounder. Every spoonful should give you a bit of everything — soft veg, savory meat, creamy top — and, yeah, it’s kind of the taste of home.
For the layers
For the meat sauce
-
500
g
minced beef or beef-pork mix (for rich flavor)
-
1
onion, finely chopped (adds sweetness)
-
2
cloves
garlic, minced (for aroma)
-
2
tbsp
tomato paste (for depth and color)
-
100
ml
water or broth (to simmer the sauce)
-
1/2
tsp
cinnamon or allspice (adds warm Balkan touch)
-
2
tbsp
olive oil (for sautéing)
-
to taste
salt and pepper
For the béchamel sauce
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Prepare the vegetables
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Salt and drain eggplants
Slice eggplants, sprinkle with salt, and let sit for 15–20 minutes. Rinse and pat dry to remove excess moisture and bitterness.
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Cook potatoes and eggplants
Lightly fry or roast sliced potatoes and eggplants until golden. Set aside; this step prevents them from turning mushy in the oven.
Make the meat sauce
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Sauté onions and garlic
Heat olive oil, cook onion until soft, add garlic, and cook briefly until fragrant.
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Add meat and spices
Add minced meat, cook until browned. Stir in tomato paste, water or broth, cinnamon or allspice, and simmer until sauce thickens. Season with salt and pepper.
Prepare béchamel sauce
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Make roux
Melt butter, stir in flour, and cook briefly until golden (do not burn).
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Add milk and finish sauce
Gradually whisk in milk, cook until thickened. Remove from heat, stir in egg yolk and nutmeg. Season with salt and pepper.
Assemble and bake
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Layer the moussaka
In a baking dish, layer potatoes first, then half of the eggplants, followed by meat sauce, then remaining eggplants. Pour béchamel on top, spreading evenly.
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Bake
Bake at 180°C for about 40 minutes until golden and bubbling. Let rest briefly before serving.
Note: For lighter moussaka, use lean meat and roast eggplants instead of frying.
Updated: August 30, 2025