“Who doesn’t like moussaka? The layers of potatoes, eggplant, blended with a rich white sauce and topped with a ground beef mixture, is a traditional Greek dish. A fresh salad dressed with Mavra’s Greek Oil would make a perfect accompaniment.” – Mavra


  • 6 medium potatoes (red or white)
  • 4 medium to large eggplants
  • 1 large white or yellow onion
  • 2 large red tomatoes, ripe
  • 2 pounds ground chuck
  • 1 cup (2 sticks) butter
  • 1-1/4 cups flour
  • 8 cups 2 percent milk
  • 3 eggs
  • ½ cup Parmesan cheese
  • ½ cup mozzarella cheese
  • ¼ teaspoon nutmeg


  1. Slice potatoes and eggplants into round, thin pieces. Pat dry. Fry potato and eggplant slices in vegetable oil until golden; drain on paper towels.
  2. Meanwhile, saute ground chuck and drain fat; add onion and tomatoes and saute for 3 minutes.  Add 4 ounces of water and simmer until meat is well cooked.
  3. In a pan, melt butter. Add flour and stir until mixed. Slowly add milk, stirring carefully between each addition. Stir until all milk is added and until mixture comes to a simmer. Simmer two minutes or until mixture thickens a bit.
  4. Beat eggs in a small bowl. Add some hot milk mixture to eggs and stir rapidly. Rapidly add egg mixture to milk mixture, stirring constantly, being careful to incorporate eggs well. Cook under a low heat until mixture thickens. Add cheeses and nutmeg.
  5. In greased 13×9 inch baking dish, place 1 cup white sauce. Follow with a layer of potatoes, some white sauce and then eggplant. Repeat in four layers, finishing with ground beef.
  6. Place baking dish on pan to capture overflow during baking. Bake for one hour. Remove from oven and let sit for 15 minutes before serving. Enjoy!

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