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Ingredients Nutrition


  1. Brush eggplant with olive oil, salt & pepper and roast at 475 for 25 mins until soft. Set aside.
  2. Meat Sauce: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the onion and cook until browned, about 4 minutes.
  3. Add garlic and cook 1 minute, stirring constantly.
  4. Add beef, oregano, allspice, cloves, 1/2 tsp salt and 1/2 tsp pepper, and cinnamon, Cook for 2 minutes.
  5. Lower heat to medium and cook until meat still pink, and then add tomatoes and garlic and bay leaf and bring to a simmer. Cover and simmer for 20 minutes.
  6. Custard Sauce: Melt butter in a medium saucepan over medium heat.
  7. Remove from heat, and whisk flour, salt, milk, and nutmeg.
  8. Return to heat and bring to a boil. Simmer two minutes.
  9. Transfer sauce to a bowl and cool.
  10. When sauce is cool, whisk in egg and yolks.
  11. Assemble the Moussaka. Lower the oven to 350.
  12. Brush a 9x13 dish with the olive oil.
  13. Scatter breadcrumbs over bottom of the dish.
  14. Layer 1/2 of the the eggplant, overlapping slices if necessary.
  15. Layer 1/2 of the meat sauce and smooth with a spatula.
  16. Repeat the other layer.
  17. Pour the custard sauce over the mixture and smooth again.
  18. Sprinkle with the romano cheese.
  19. Bake uncovered until brown and custard is set, about 1 hour.
  20. Allow to cool for 10 minutes, then serve with a spatula or spoon.

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