This delicious Greek Moussaka recipe has layers of meat sauce and eggplant, with creamy bechamel. It's a traditional meal that you won't be able to get enough of.
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GET THE RECIPE
Prepare the eggplant, potatoes, meat sauce and bechamel sauce.
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Preheat oven to 375F. Grease an 9×13 baking dish with olive oil. Layer the cooked potato slices on the bottom of the baking dish, overlapping as you go until you have used all of the potato slices.
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Next layer all of the cooked eggplant slices, overlapping as you go until you have used all of the eggplant. Sprinkle 2 tbsp parmesan cheese over the eggplant layer.
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Pour in all of the meat sauce and spread evenly. Pour the bechamel on top of the meat sauce and spread is into an even layer.
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Drizzle the top with olive oil and bake in the middle of the oven until the top turns golden brown, about 40-45 minutes. Start checking around the 35 minute mark as all ovens cook differently.
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Remove from the oven and let cool at least an hour until it's just warm, this will allow the bechamel layer to be fully set and stay together when you cut through the moussaka.
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