Veal and Eggplant Moussaka

Veal and Eggplant Moussaka

Tina Marie 0

"This Greek dish is fantastic served with any kind of potatoes as a main dish or makes a great appetizer as well. Guaranteed to be a hit with guests!"


1 h 15 m servings 408 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 408 kcal
  • 20%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 21.4g
  • 7%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 476 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat your oven's broiler. Grease a 9 inch square baking dish.
  2. Brush the eggplant slices with oil, and place on a baking sheet. Broil until browned on one side, about 5 minutes. Set oven to 350 degrees F (175 degrees C).
  3. Melt 2 tablespoons of butter in a large skillet over medium heat. Add onions and garlic; cook and stir until softened. Crumble in the veal, and cook until evenly browned. Season with salt and pepper, and stir in the tomato paste, parsley and beef stock. Simmer over low heat for 15 minutes. Stir in the bread crumbs, reserving 1 tablespoon for later, remove from the heat and set aside.
  4. Melt the remaining butter in a small saucepan over medium heat. Stir in the flour until smooth, then gradually stir in the milk so that no lumps form. Simmer, stirring constantly, until thickened. Remove from the heat and whisk in the egg yolk.
  5. Place a layer of eggplant on the bottom of the prepared baking dish. Top with half of the veal mixture, and half of the feta cheese. Repeat the layers, then place remaining eggplant in a layer on top. Pour the sauce over all, and sprinkle with reserved bread crumbs.
  6. Bake for 45 minutes, uncovered, in the preheated oven, or until browned and bubbly.
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  1. 11 Ratings


I am only giving 1 star, because that is the least I can give. If you decide to make this, don't slice the eggplant too thin, or else it tears when taking it off the baking sheet. Also, the meat...

I changed it a little--added some cinnamon, as that is typically Greek, and used ground turkey rather than veal. I "baked" it in a slow-cooker, since I was going to be out for awhile. It turne...

It is an amazing dish! I cooked it once and now it became my husband's favorite! Can't believe someone gave it only one star! Eggplant must be cut not thinner than a quarter inch. If the meat fi...

Very good! Don't leave out the feta - it's what really makes the dish.

Used ground turley instead of veal. Doubled the tomato paste and parsley, and added some more beef broth. excellent! Truly excellent, even though we tried our best to screw it up by accidentally...

This came out really delicious. I added some Garam Masala for flavor as I like my food spicy. Also, it was a good idea to cut the aubergine not too thin. It cooks quite quickly so medium thickne...

Super good recipe, although I did make some changes. I used ground lamb instead of ground veal because I love lamb and thought it might be more traditional. I agree with some of the other revi...