• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 kg ground beef and pork (or beet and lamb)
  • 1 kg potatoes
  • 1.5 kg eggplant or zucchini
  • 1 cup grated cheese
  • 1 Tbs. butter
  • 1 onion
  • 4 large ripe tomatoes
  • Olive oil for frying
  • Salt & pepper
  • Cumin
  • Dash of ground cinnamon
  • Dry breadcrumbs


  • In deep saucepan, brown meat and onion in olive oil.
  • Stir in cinnamon, tomato, salt, cumin and pepper; let simmer over low heat until liquid has been absorbed.
  • Remove from heat.
  • Add 1/3 cheese and 3–4 tablespoons breadcrumbs.
  • Stir well.
  • Clean potatoes and trim eggplants.
  • Cut into thin slices (about 1cm thick) and fry.
  • Drain on kitchen paper.
  • Lightly butter large baking dish; sprinkle with breadcrumbs.
  • Layer potatoes on bottom of pan; sprinkle with a little grated cheese.
  • Spread meat mixture over potatoes.
  • Layer eggplant slices over meat.
  • Pour bechamel sauce over eggplant.
  • Sprinkle with a little grated cheese and breadcrumbs, then drizzle with melted butter.
  • Bake moussaka at 180' C. for about 1 hour.
  • Let it cool for 15 – 20 minutes, then cut into squares and serve.


by radicio

Categories: Casserole  Dinner  Greek 

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