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Traditional Greek Moussaka

Olive Oil (to brown onions)

1 1/2 pounds ground beef

2 medium eggplants or 1 large eggplant

4 large baking potatoes

1 large onion

salt and pepper

1 cup tomato sauce

2 tblsp. tomato paste

1/2 cup of fresh parsley

1/2 tsp. al spice

unseasoned breadcrumbs


parmesan cheese grated

Add olive oil to pan, add onions and brown. Take beef add onions, salt and pepper, tomato sauce, tomato paste parsley and al spice. Cook meat until brown, stir occasionally.

Cut potatoes 1/4 inch thick slices,

Cut eggplant into 1/4 inch thick slices

Baste with olive oil and bake 20 minutes on cookie sheet at 375 degrees.


2 1/2 cups milk”

3 eggs beaten

1/2 stick butter

1/4 cup Parmesan cheese

salt to taste

1/4 teaspoon of nutmeg

2 1/2 tbsp. of cornstarch (dissolve in 1/2 cup of cold water)

mix bechmel ingredients in a bowl

Take 9 x 13 inch pan, baste it with olive oil and unseasoned bread crumbs. Layer potatoes on bottom, try to cover entire area. Coat with meat mixture. Then eggplant slices.

Add Bechamel, sprinkle with breadcrumbs, parmesan cheese and a dash of paprika. Bake at 350 degrees for 45 minutes.