Smart Cooking • Recipes

Classic Moussaka

Preparation<br/> Time Preparation
40 mins
Cooking<br/> Time Cooking
60 mins
Portions Portions



  • 1 large aubergine
  • 2 medium potatoes
  • 250 g ground beef
  • 1 onion, finely chopped
  • 1 clove garlic
  • 1 tomato, grated
  • 1 tbs tomato paste
  • ½ tsp sugar
  • ½ small glass red wine
  • Olive oil
  • Cinnamon
  • Salt & pepper


For the bechamel sauce:

  • 200 ml milk
  • 60 g butter
  • 60 g flour
  • 1 egg yolk
  • 50 g graviera cheese, grated




For the moussaka:

  1. Slice the aubergine and potatoes into rounds and fry until brown. Remove from the frying pan and set aside to drain on paper towels.
  2. In a pot, heat some olive oil and sauté the onion until soft, then add the garlic, tomato paste and ground beef. When the ground beef is browned, add the wine and simmer to reduce the liquid.
  3. Add the grated tomato, sugar, cinnamon, salt and pepper.


Simmer for about 30 mins.


For the bechamel sauce:

  1. In a pot, melt the butter, add the flour, and gradually add the milk while stirring constantly with a wire whisk.
  2. When the bechamel has thickened, add the egg yolk, cheese and nutmeg and stir.

Grease the pan and place a layer of potatoes on the bottom, then a layer of aubergine and some grated cheese. Add a layer of ground beef and spread evenly over the surface.

Finally, pour the bechamel over the top and bake in a preheated oven at 200°C for 1 hr.

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Aluminium Trays with Lids