Moussaka ala Johnny


This is my version of Greek Moussaka. Not necessarily authentic, but I like it better than most of the more authentic versions I've had, which can often be just bland mush.  I use a quiche-like cheese topping instead of the typical fluffy bechamel sauce. 

Course Dinner, Main Course
Cuisine Mediterranean
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 4 People
Author John Menke


  • 1 Lb Ground Beef or Lamb
  • 1 Large Eggplant
  • 1 Lb Potatoes Yukon Gold Preferred
  • 2 Yellow onions
  • 1 Bay leaf
  • 1 Red pepper
  • 12 Oz Roasted Diced Tomatoes (1 Can)
  • 3 Cloves Garlic
  • 1 Tsp Cinnamon
  • 1 Tsp Ginger
  • 1/2 Tsp Nutmeg
  • 1/2 Tsp Cayenne
  • 2 Tsp Greek Seasoning
  • 4 Tbsp Butter
  • 3 Tbsp Flour
  • 3 Cups Milk
  • 3 Egg yolks
  • 8 Oz Gruyere Cheese
  • 4 Oz Feta cheese
  • 1/2 Cup Yellow Raisins
  • 2 Tbsp Bread Crumbs
  • 2 Tsp Salt
  • Salt & Pepper To taste


  1. Dice eggplant and toss with 1 tsp kosher salt. Place in a colander to drain. 

  2. Place raisins in a cup of warm water to rehydrate and soften. 

  3. Peel and quarter potatoes.  Place in a pot with enough water to cover and 1 tsp salt. Bring to a boil and simmer until tender. About 20 mins. 

  4. Mash potatoes with 1 Tbsp butter and 1/2 cup milk. To desired consistency. Mix in nutmeg and feta cheese, if using. 

  5. Lightly oil the bottom of a casserole dish and coat with breadcrumbs. Then spread potatoes over the bread crumbs. 

  6. Rinse the eggplant and pat dry with a paper towel. Coat with olive oil and Greek seasoning then pan roast. Once tender, spread over potatoes. 

  7. Chop one of the yellow onions and the red pepper. Place in the pan previously used to roast the eggplant with some olive oil and sauté until onion begins to turn clear. Add minced garlic, cinnamon, ginger and meat. Cook until the meat crumbles and is lightly browned. Add tomatoes and drained raisins. Simmer a few minutes more to meld flavors. Pour the meat mixture over the eggplant. 

  8. Peel the second onion and quarter. Place it into a sauce pan with 2.5 cups milk, bay leaf and a dash of cayenne. 

  9. In another pan, melt 3 tbsp butter. Just as the butter begins to brown, add the flour and whisk until smooth. Pour the milk mixture through a strainer onto the roux. Whisk together and cook until the sauce thickens. 

  10. Whisk the egg yolks in a bowl. Then slowly drizzle the white sauce into the eggs while stirring. You must do this slowly so that the eggs temper and not cook. Once the sauce and eggs are mixed, add the grated gruyere cheese and pour over the casserole.  

  11. Place the fish in the oven and bake at 400f for 45 mins. Remove from oven and let rest a few minutes before serving.