An earthenware dish with its layers visible on the side: the bottom holding slices of golden, roasted aubergine, followed by red hearty tomato sauce with sage, topped with a blanket of creamy béchamel sauce, the top is beautifully gratinated. It's garnished with sprigs of fresh sage and given a dusting of cinnamon.

Melitzana-Sage Moussaka

Name: Melitzana-Sage Moussaka
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 8 sage leaves fresh, chopped finely; 1 large aubergine sliced into rounds; 300 grams tomatoes chopped; 1 medium onion finely chopped; 2 garlic cloves minced; 4 tablespoons olive oil divided; 1/2 teaspoon ground cinnamon; 2 tablespoons all purpose flour; 240 ml milk; 150 grams feta/mozzarella mix cheese shredded; to taste salt; to taste black pepper

Sage-infused Moussaka for winter charm.

Category Main Course

Prep 35 minutes

Cook 40 minutes

Style Greek

Technique Roasting

Diet Friendly Mediterranean

Daily recipe · December 12, 2025

A little about this dish

This recipe brings a novel twist to Greek cuisine with its infusion of sage, a fragrant herb traditionally used in winter comfort foods. The star of this dish is the 'Melitzana-Sage Moussaka' made with aubergine and earthy sage in a warm tomato sauce, layered between creamy béchamel. It's a heartwarming dish that's as delicious as it is photogenic.

Ingredients (for 2)

Sage leaves — 8 — fresh, chopped finely
Aubergine — 1 large — sliced into rounds
Tomatoes — 300 grams — chopped
Onion — 1 medium — finely chopped
Garlic cloves — 2 — minced
Olive oil — 4 tablespoons — divided
Ground cinnamon — 1/2 teaspoon
All purpose flour — 2 tablespoons
Milk — 240 ml
Feta/mozzarella mix cheese — 150 grams — shredded
Salt — to taste
Black pepper — to taste

Preparation

Step 1 — 🍆🧂💦

Season the aubergine slices with salt and let them sit for 30 minutes to allow the moisture to be drawn out. Afterwards, rinse and pat dry.
Step 2 — 🔥🕛🌡️

Proceed to preheat the oven to 200°C (392°F).
Step 3 — 🍆🔥🕓

With a dash of oil, roast the aubergine slices for about 15 minutes until they turn golden.
Step 4 — 🍳🧄🧅

In a large skillet, heat 2 tablespoons of oil. Sauté onion and garlic until they are softened.
Step 5 — 🍅🌿🔥

Add the tomatoes, sage and cinnamon to the pan, stir well and let it simmer until it thickens into a sauce.
Step 6 — 🥘🥛🧈

In a different saucepan, prepare béchamel by melting 1 tablespoon of butter, then stir in the flour. Gradually add milk, stirring until it forms a creamy sauce.
Step 7 — 🥘🧀🍅

In an earthenware dish, place half of the aubergines, top with half of the tomato-sage sauce, and a layer of béchamel. Repeat this process for the next layer.
Step 8 — 🧀🔥⏲️

Top with shredded cheese, then bake for 25 mins until golden and bubbly.
Step 9 — 🌿🍽️😋

Lastly, garnish with fresh sage leaves and sprinkle a little cinnamon before serving.

A final fox tip

You can switch aubergines for zucchinis or add a layer of minced beef or lamb for non-vegetarian version. Kids will enjoy helping with the layering process, making this recipe a great family activity.