Who has never heard of the moussaka, the meat and aubergines pie of Greek origin? 🙂 Certainly it is a plate a little laborious because of the timing, but if you have patience, you will be amply rewarded.

There are several versions, some with fried eggplant, some with lamb meat, and others with a base of finely sliced potatoes. Our version will be rich in flavor, but not heavy at all… Provided that wouldn’t eat the whole pan yourself 😀 .


We have tasted this wonder… Not in Greece, but in Paris, in the magnificent Quartier Latin! South of the Ile de la Cité there is this district known for hosting dozens of ethnic restaurants 🙂 .

If you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli and tagging our profile @fratelliaifornelli.



Cuisine Egg free, Gluten free
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 4 people
Difficulty Medium


For the aubergines

  • 1 kg of eggplants
  • basil
  • coarse salt

For meat

  • 800 g of minced meat
  • 1 onion
  • 1 clove of garlic
  • 400 g of tomato sauce
  • oregano
  • black pepper

For the béchamel sauce

  • 500 ml of milk
  • 2 tablespoons of flour
  • a teaspoon of butter
  • black pepper
  • nutmeg
  • parmesan


For the aubergines

  1. Slice the eggplants, place them in layers with salt in a colander and let drain.
  2. After about 45 minutes, rinse thoroughly and place them in a baking pan with a drizzle of olive oil. Bake them at 180 °C for an hour.
  3. Finally, sprinkle with fresh basil and leave aside.

For meat

  1. Chop garlic and onion together and let them lightly golden in a pot.
  2. Add meat and brown well.
  3. Add the tomato puree, spices and salt to taste.
  4. Continue cooking over medium heat for 20 minutes.

For the béchamel sauce

  1. Heat the milk in a saucepan and sift in ​​the flour.
  2. Stir constantly to avoid lumps. Add pepper, nutmeg, butter and salt to taste.
  3. Let thicken and set aside.


  1. In a large baking dish arrange the aubergines and, onto these, the meat.
  2. Cover with your sauce and sprinkle with Parmesan.
  3. Put in oven at 180 °C covered with aluminum foil for 50 minutes. Then uncover the baking pan and let golden few more minutes.

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