Moussaka is a layered casserole made with layers of eggplant, meat, and a béchamel sauce. In this video, Eva shows us her slightly healthier take on this classic Greek dish. Rather than frying the eggplant, Eva broils the sliced eggplant in the oven for 10 minutes on each side. Her recipe also calls for sliced potatoes to serve as the base of the dish along with the eggplant.

For the full recipe visit:

Eva’s Classic Moussaka



  1. The dear lady shoved the casserole in the oven to cook and then…. the video just stopped! What happened? Did she walk away and it burned? Did she drop it on the floor when removing the finished casserole from the oven? Oh, the suspense…..! LOL! Strange.

  2. 'Life is not perfect all the time, sometimes I does get a little bit lumpy. But while it is still hot, you strain it'.
    Metaphorical life lesson right there, and this moussaka recipe is pretty good too

  3. ευχαριστώ ευχαριστώ ευχαριστώ !! I have lived in Greece (Crete), now, I have finally made cherished moussaka because of you. Yes, about 6 hours. You are AMAZING!

  4. maybe she does with with her entire feelings and heart on it, but the one thing i can say about all this wonderful video is that she doesnt know how to cook.. the order, type of ingredients, difference between tomato sauce and juice, spices, cheese and the bechamel sauce… she can make this moussaka more delicious just if someone teach her how to do it properly.. (sorry for my english)

  5. Hi…if you reffer to me…I am not complaining…I am just suggesting…And also in Greece there are products from other countries that are hard to find and cost a fortune too…but Colombo by searching found the New Word…

  6. Thank you for the tips. In America it's difficult to find imported Greek products, unless you live in an area with a large Greek community. The cheeses you mentioned, however, can now be bought through the internet so that's a nice option.

  7. This recipe looks delicious. Very basic. I like that. I'm going to try it, with a couple of tweaks to make it my own. Don't worry about those who complain you are not using real Greek cheeses. Try finding (or paying for them) here in America.

  8. Tips:
    1. Do not use mozzarella or parmezan cheese in moussaka…it's like using cheedar in spaghetti carbonara.It isn't right.There 're many hard salty greek cheeses that go way better with moussaka.In Greece we use kefalotiri or kefalograviera.
    2. Add zucchini gives a better taste. Also try to fry the vegetable with extra virgin olive oil…not deep fry just to soften them.
    3. Add the eggs in the bechamel cream while it is warm and add cheese as well.
    Do these will make a difference…


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