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
Cuisine: Greek
Ingredients: 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

Category Main Course

Prep 35 minutes

Cook 40 minutes

Style Greek

Technique Roasting

Diet Friendly Mediterranean

Daily Recipe: December 12, 2025

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.

Additional

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.