Serves 6
Prep Time
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  • 2 eggplants, sliced thinly
  • 1 tbsp coarse cooking salt
  • ¼ cup (60 ml) olive oil
  • 1 brown onion, chopped finely
  • 2 clove garlic, crushed
  • 1 kg minced lamb
  • 410 g canned crushed tomatoes
  • ½ cup (125 ml) dry white wine
  • 1 tsp ground cinnamon
  • ¼ cup (20 g) finely grated parmesan cheese
  • 90 g butter
  • ⅓ cup (50 g) plain flour
  • 2 cup (500 ml) milk

Place eggplant in colander, sprinkle all over with salt; stand 30 mins. Rinse under cold water; drain. Pat dry with absorbent paper.

Heat oil in large frying pan; cook eggplant, in batches, until browned both sides; drain on absorbent paper.

Cook onion and garlic in same pan, stirring, until onion softens. Add lamb; cook, stirring, until lamb changes colour. Stir in undrained tomatoes, wine and cinnamon; bring to the boil. Reduce heat; simmer, uncovered, about 30 mins or until liquid has evaporated.


Meanwhile, preheat oven to 180 C. Oil shallow 2 litre (8 cup) rectangular baking dish.


Make white sauce. Melt butter in medium saucepan. Add flour; cook, stirring, until mixture thickens and bubbles. Gradually add milk; stir until mixture boils and thickens.


Place a third of the eggplant, overlapping slices slightly, in prepared dish; spread half of the meat sauce over eggplant. Repeat layering with another third of the eggplant, remaining meat sauce and remaining eggplant. Spread white sauce over top layer of eggplant; sprinkle with cheese. Cook, uncovered, in oven about 40 mins or until top browns lightly. Cover moussaka; stand 10 mins before serving.

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