Classic Greek Moussaka Bake (Printable Version)

Golden eggplant layered with seasoned meat and creamy béchamel, baked for a comforting Greek classic.

# What You'll Need:

→ Eggplant Layer

01 - 3 medium eggplants
02 - Olive oil, for brushing
03 - Salt

→ Meat Sauce

04 - 500 grams ground beef or lamb
05 - 1 onion, finely chopped
06 - 2 cloves garlic, minced
07 - 400 grams crushed tomatoes
08 - 2 tablespoons tomato paste
09 - 0.5 teaspoon ground cinnamon
10 - 0.5 teaspoon ground allspice
11 - 1 bay leaf
12 - Salt and pepper, to taste
13 - 60 millilitres red wine (optional)
14 - 2 tablespoons olive oil

→ Béchamel Sauce

15 - 4 tablespoons unsalted butter
16 - 4 tablespoons plain flour
17 - 720 millilitres whole milk, warmed
18 - 0.5 teaspoon ground nutmeg
19 - Salt and white pepper
20 - 1 egg yolk
21 - 50 grams grated parmesan or kefalotyri cheese

# Steps To Follow:

01 - Cut eggplants lengthwise into 1 cm thick slices. Sprinkle each slice with salt and arrange on paper towels. Allow to rest for 30 minutes to extract bitterness.
02 - Pat the salted eggplant dry. Brush both sides lightly with olive oil. Arrange on baking trays and roast at 200°C for 20–25 minutes until golden and tender. Set aside to cool.
03 - Heat olive oil in a large saucepan over medium heat. Sauté the onion until translucent. Stir in minced garlic and cook for 1 minute. Add ground meat, breaking it up as it browns. Incorporate tomato paste, crushed tomatoes, cinnamon, allspice, bay leaf, salt, pepper, and wine. Simmer uncovered for 30 minutes until sauce is thickened. Discard bay leaf.
04 - In a clean saucepan, melt butter over medium heat. Whisk in flour, cooking for 1–2 minutes until pale golden. Gradually add warm milk, whisking constantly to prevent lumps, until mixture thickens. Season with nutmeg, salt, and white pepper. Remove from heat, allow to cool slightly, then vigorously whisk in egg yolk and grated cheese.
05 - Preheat oven to 190°C. Grease a deep baking dish. Arrange half of the roasted eggplant in a single layer. Spread the meat sauce evenly over the eggplant. Layer remaining eggplant on top. Pour the béchamel sauce over and smooth the surface. Bake for 45–50 minutes until golden brown and bubbling. Allow to rest 15 minutes before portioning.

# Notes and Tips:

01 - Resting the moussaka before serving ensures clean slices and a set, layered structure.