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(5 ratings - rate this recipe)
This classic Greek dish is ideal any time of the year, and when prepared 1-2 days in advance, can be refrigerated until ready to bake.
<b>Prep:</b> 45 mins Prep: 45 mins
<b>Cook:</b> 45 mins Cook: 45 mins
Serves 6 Serves 6
Excellent source of iron Excellent source of iron
Low Sodium Low Sodium
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  • 500g lean Quality Mark lamb or beef mince
  • 2 medium-sized aubergines, ends trimmed
  • ¼ cup olive oil
  • 1 onion, peeled and finely chopped
  • 1 teaspoon minced garlic
  • 400g can diced tomatoes in juice
  • 2 tablespoons tomato paste
  • ½ cup Campbell’s Real Stock, Beef
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon sugar
  • ¼ teaspoon cinnamon
  • 2 tablespoons grated parmesan or cheddar cheese

Classic Moussaka Cheese Sauce

  • 75g butter
  • ¼ cup flour
  • 1½ cups milk
  • ½ cup grated cheese
  • 1 egg, lightly beaten


Preheat the oven to 180°C.  Grease a 5 to 6 cup-capacity lasagne dish. 

Cut the aubergine into 5mm slices and brush with olive oil.  Grill or pan-fry the slices for 3-4 minutes on both sides until browned. Set aside.

Brown the mince over a high heat, breaking up the mince with the back of a wooden spoon as it browns. This is best done in two batches.  Set aside.

Add the onion and garlic to the pan and cook until soft. Return the mince to the pan with the tomatoes, tomato paste, beef stock, parsley, sugar and cinnamon. 

Cover and simmer for 30 minutes. While the meat is cooking, prepare the cheese sauce (see below).

To assemble the moussaka, arrange one third of the aubergine slices in the base of the prepared dish.    

Spread over half the mince. Repeat the layers, finishing with a layer of aubergine slices. Spread the cheese sauce evenly over the top and scatter over the parmesan or cheddar cheese.

Bake in the pre-heated oven for 40-45 minutes until golden brown and bubbling hot. Serve hot, with a fresh crisp salad on the side.

Classic Moussaka Cheese Sauce

Melt the butter in a saucepan.  Stir in the flour and cook for 1 minute, stirring constantly.  Stir in the milk and cook over a low heat until the mixture boils and thickens.  Cool for 5 minutes before stirring in the cheese and egg.
  • Suitable Cuts
  • Nutrition

Nutrition Information Per Serving

Serving size: 278g
Energy kJ (kcal) 1786 (426)
Protein (g) 25.8
Fat (g) 31.5
Saturated (g)
Carbohydrate (g) 9.6
Sugars (g)
Sodium (mg) 307
Iron (mg) 3.8
Zinc (mg) 4.4
Vitamin B12 (ug) 2.7
Vitamin D (ug) N/A
Selenium (ug) 9.4

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Comments & Reviews

There are: 5 reviews, with an average rating of 4.8 out of 5
awesome recipe, use it all the time except I use 3 eggplants as I find 2 isn't enough and I also use a lot more cinnamon because I like it to be more fragrant. I make a big dish and it last well in the fridge, we get a few lunches/dinner out of it. all and all a great reliable super yummy dish
Posted by Micheala 2019-04-28 16:11:25
The best moussaka I have ever tried! Thank you for the recipe!
Posted by Julia 2018-12-29 15:56:13
Absolutely delicious. This will definitely be a regular in our house
Posted by Shirley 2016-11-02 07:52:27
You can add almost anything to this dish - mushrooms, spinach etc.. but it really is great the way the recipe says to make it... When the eggplants are in season - it is the best time to cook this great meal
Posted by Vanessa LS 2016-09-26 17:23:37
Great option for a rainy day!
Posted by Hannatjie 2016-01-02 17:44:18




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