Greek Moussaka with Bechamel Sauce

Name: Greek Moussaka with Bechamel Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Main Course
Ingredients: 2 large eggplants, sliced into 1/4-inch rounds; Olive oil; Salt; Olive oil; Onion; Garlic cloves; Ground beef or lamb; Diced tomatoes; Tomato paste; Ground cinnamon; Salt and pepper; Butter; All-purpose flour; Milk; Nutmeg; Egg yolk; Salt; Grated Parmesan cheese; Fresh parsley, chopped

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

2 large eggplants, sliced into 1/4-inch rounds

Olive oil

for brushing

Salt

to taste

For the Meat Sauce

Olive oil

2 tablespoons

Onion

1 large, finely chopped

Garlic cloves

3 cloves, minced

Ground beef or lamb

500g

Diced tomatoes

1 can (400g)

Tomato paste

2 tablespoons

Ground cinnamon

1 teaspoon

Salt and pepper

to taste

For the Béchamel Sauce

Butter

1/4 cup (60g)

All-purpose flour

1/4 cup (30g)

Milk

2 cups, warmed

Nutmeg

1/4 teaspoon

Egg yolk

Salt

to taste

For Assembling

Grated Parmesan cheese

1/2 cup

Fresh parsley, chopped

for garnish

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