Creamy Greek Moussaka with Eggplant and Bechamel
Layers of eggplant, spiced meat, and creamy bechamel, delivering a rich taste of Greek comfort.
Preparation
Get these tasks done before you start cooking.
Preparing the Eggplant
- 1
Preheat Oven
Preheat the oven to 400°F (200°C).
Tip: Use fresh, in-season eggplants for the best flavor and texture.
- 2
Arrange Eggplants
Arrange eggplant slices on baking sheets.
- 3
Oil and Season
Brush with olive oil and sprinkle with salt.
Preparing the Meat Sauce
- 1
Cook Onion
In a large skillet, cook the onion until soft.
- 2
Brown Meat and Garlic
Add garlic and ground lamb, cook until browned.
Tip: Avoid burning the garlic to prevent a bitter taste.
- 3
Simmer Sauce
Stir in red wine, crushed tomatoes, tomato paste, cinnamon, salt, pepper, and oregano. Simmer for 15 minutes.
Tip: Let the meat sauce simmer for longer to concentrate the flavors.
How to Make Creamy Greek Moussaka with Eggplant and Bechamel
Total time: 3 h 20 min · Yields 6 servings
- 1
Roasting Eggplants
Roast eggplants for 20 minutes at 400°F until golden.
- 2
Cooking Meat Sauce
Simmer the meat sauce mixture for 30 minutes, ensuring a thick consistency.
- 3
Making Bechamel
Melt butter, stir in flour to form a roux, gradually whisk in warmed milk, and season with nutmeg and Parmesan cheese.
Chef's Tips
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