Layered eggplant and meat sauce with creamy béchamel — Mediterranean elegance at its best.
Moussaka is a beloved dish throughout the Mediterranean with strong Italian and Greek influences that resonate in Monaco. This elegant casserole layers tender eggplant slices with spiced meat sauce, topped with a silky béchamel and baked until golden. It's comfort food elevated, perfect for special dinners and beloved by both locals and visitors.
Serves 6
Brush eggplant slices with olive oil. Bake at 200°C (400°F) for 20 minutes until softened.
Brown ground meat with onion and garlic. Add tomato sauce and oregano. Simmer 15 minutes.
Melt butter, whisk in flour, cook 1 minute. Gradually add milk, stirring. Cook until thick. Stir in half the cheese.
Layer eggplant, meat sauce, and béchamel in a baking dish. Top with remaining cheese. Bake at 180°C (350°F) for 30 minutes until golden.
Salting eggplant slices beforehand removes bitterness.
Don't skip the baking step for eggplant — it ensures tenderness.
Make ahead and refrigerate before baking for convenience.
Use zucchini instead of or alongside eggplant
Add a splash of red wine to meat sauce
Use béchamel with a hint of nutmeg
Refrigerate for 3 days or freeze for 2 months.
Moussaka traveled Mediterranean trade routes, adapted throughout the region including Monaco, where it's embraced as part of the cosmopolitan culinary landscape.
Prebaking removes water and prevents a soggy moussaka.
Yes, though traditional moussaka uses eggplant. Zucchini requires less cooking time.
Per serving · 6 servings total
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