Greek Moussaka with Bechamel Sauce
A Classic Layered Greek Casserole
Indulge in the rich flavors of Greece with this classic moussaka, featuring layers of spiced meat, roasted eggplant, and creamy béchamel sauce.
- 1 h 45 min
- 6
- Intermediate
Ingredients
For the Eggplant Layer
For the Meat Sauce
For the Béchamel Sauce
For Assembling
Preparation
Preparing the Eggplant
Preheat Oven
Preheat oven to 200°C (390°F).
Arrange Eggplant
Arrange eggplant slices on a baking sheet.
Season and Bake
Brush both sides with olive oil and sprinkle with salt. Bake until golden, about 20 minutes.
Ensure the eggplant is well-cooked to avoid a chewy texture.
Cooking the Meat Sauce
Sauté Onions and Garlic
Heat olive oil in a pan over medium heat. Add onion and garlic, sauté until soft.
Brown the Meat
Add ground meat and cook until browned.
Simmer Sauce
Stir in diced tomatoes, tomato paste, cinnamon, salt, and pepper. Simmer for 15 minutes.
Use lamb for a more authentic Greek flavor.
Cooking Process
Create Béchamel Sauce
Melt butter in a saucepan. Stir in flour and cook for 1-2 minutes, creating a roux. Gradually add milk, whisking continuously to avoid lumps, then stir in nutmeg and salt. Remove from heat and stir in the egg yolk.
Layer the Moussaka
In a baking dish, layer half the eggplant, all the meat sauce, the remaining eggplant, and finally spread the béchamel sauce on top. Sprinkle with Parmesan cheese.
Bake
Reduce oven temperature to 180°C (350°F) and bake for 30-40 minutes until the top is golden and bubbling.
Plating & Serving
Greek Moussaka with Bechamel Sauce
Greek Moussaka with Bechamel Sauce
Rest Before Serving
Allow the moussaka to cool for 10-15 minutes before slicing to ensure neat serving portions.