Greek Moussaka with Baked Eggplant and Béchamel

Name: Greek Moussaka with Baked Eggplant and Béchamel
Prep time: 45 min
Cook time: 75 min
Total time: 2 h
Yield: 6 servings
Ingredients: 1.2 kg Eggplant, large; 750 g Ground lamb or beef (or mixed); 1 pc Onion, large, finely chopped; 3 cloves Garlic, minced; 400 g Canned chopped tomatoes; 2 tbsp Tomato paste; 100 ml Dry red wine; 100 ml Olive oil; 1 stick Cinnamon stick (or 1/2 tsp ground cinnamon); 1 tsp Dried oregano; 1 leaf Bay leaf; null Salt and freshly ground black pepper; 80 g Unsalted butter; 80 g All-purpose flour; 800 ml Whole milk; 2 pc Large egg yolks; 0.5 tsp Freshly grated nutmeg; 50 g Parmesan cheese, grated

Difficulty

medium

Time

Price Category

average

Calories

Medium

Moussaka is an iconic Greek dish that layers rich, spiced ground meat with tender, baked eggplant and a creamy béchamel sauce. This recipe brings traditional flavors to your kitchen, guaranteeing a hearty and unforgettable meal. While it takes some time to prepare, every minute is worth it for the final result, which is a true culinary delight. It's a perfect choice for family lunches or entertaining guests.

Steps

Prepare Eggplant

Wash and slice the eggplants into approximately 0.5 cm (0.2 inch) thick rounds. Generously sprinkle salt on both sides and let them sit in a colander for 30 minutes to release water. Rinse thoroughly and pat dry with paper towels.

Fry Eggplant

Heat a little olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Transfer to a plate lined with paper towels to drain excess oil.

Prepare Meat Sauce

In a large pot, heat 2 tablespoons of olive oil. Add the finely chopped onion and sauté until translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute. Add the ground meat and cook, breaking it up with a spoon, until browned all over. Drain any excess fat.

Season Meat Sauce

Stir in the tomato paste, then pour in the red wine and bring to a boil. Add the chopped tomatoes, cinnamon stick, oregano, and bay leaf. Season with salt and pepper to taste. Cover and simmer over low heat for 20-25 minutes, until the sauce thickens. Remove the cinnamon stick and bay leaf.

Make Béchamel Sauce

In another saucepan, melt the butter over medium heat. Add the flour and stir continuously for 1-2 minutes until you have a light golden roux. Gradually whisk in the cold milk, ensuring no lumps form. Cook until thickened, about 5-7 minutes. Remove from heat, stir in the egg yolks, grated nutmeg, and half of the grated Parmesan cheese. Season with salt and pepper to taste.

Assemble and Bake Moussaka

Preheat your oven to 180°C (160°C fan/350°F). Spread a layer of fried eggplant at the bottom of a large ovenproof dish. Top with half of the meat sauce, then another layer of eggplant. Follow with the remaining meat sauce, and finally the last layer of eggplant. Pour the béchamel sauce evenly over the top and sprinkle with the remaining grated Parmesan cheese. Bake for 45-55 minutes, or until the top is golden brown and bubbly. Let it rest for 15-20 minutes before serving.

	Per 100g	Per Serving 300 g
Calories	230 kcal	690 kcal
Protein	13 g	39 g
Fat	16 g	48 g
Carbohydrate	9 g	27 g
Fiber	2 g	6 g
Sugar	4 g	12 g

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meat

baked

for guests

main course

creamy

Greek

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Greek Moussaka with Baked Eggplant and Béchamel

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare Eggplant

Fry Eggplant

Prepare Meat Sauce

Season Meat Sauce

Make Béchamel Sauce

Assemble and Bake Moussaka

Extra Tips

► Salting and resting the eggplant helps remove excess water and bitterness, making it much tastier.

► Don't skimp on the spices in the ground meat layer; cinnamon and oregano give moussaka its distinctive Greek flavor.

► Let the finished moussaka rest for at least 15-20 minutes before serving, this makes it easier to slice and allows the flavors to meld.

Nutrition