Savory Greek Moussaka with Fresh Mint and Béchamel Sauce
A Classic Mediterranean Comfort Dish
Explore the authentic taste of Greece with this rich and savory Moussaka, layered with eggplant, spiced meat, and a creamy Béchamel topping.
- 2 h 30 min
- 8
- Intermediate
Ingredients
For the Meat Filling
For the Eggplant Layer
For the Béchamel Sauce
For the Topping
Preparation
Marinating the Meat Filling
Heat oil
Heat olive oil in a large skillet over medium heat.
Sauté aromatics
Add chopped onions and garlic, sauté until translucent.
Cook meat and simmer
Add ground meat and cook until browned. Stir in crushed tomatoes, red wine, tomato paste, cinnamon, allspice, salt, and pepper. Simmer for 30 minutes until thick.
Preparing the Eggplant
Preheat oven
Preheat the oven to 400°F (200°C).
Season eggplant
Brush eggplant slices with olive oil and season with salt and pepper.
Roast
Arrange on baking sheets and roast for 20 minutes, turning once, until tender and golden brown.
Ensure the eggplants are well-drained before layering to avoid a soggy base. You can grill the eggplant for added smokiness.
Cooking Process
Meat Layer
Spread half of the meat filling into the bottom of a greased 9x13 inch baking dish.
Eggplant Layer
Arrange half of the eggplant slices over the meat. Repeat with remaining meat and eggplant.
Béchamel Topping
Pour and evenly spread the prepared Béchamel sauce over the top layer of eggplant. Sprinkle with cheese.
Plating & Serving
Savory Greek Moussaka with Fresh Mint and Béchamel Sauce
Savory Greek Moussaka with Fresh Mint and Béchamel Sauce
Rest and Serve
Let the Moussaka rest for 15 minutes after baking to set before slicing. Serve warm with a side of fresh salad.