Traditional Greek Moussaka Layers (Printable Version)
Roasted eggplant, spiced minced meat, and creamy béchamel layered and baked to golden, savory perfection.
# What You'll Need:
→ Eggplant Layer
01 -
2–3 large eggplants
02 -
Olive oil, for brushing
03 -
Salt
→ Meat Sauce
04 -
2 tablespoons olive oil
05 -
1 large onion, finely chopped
06 -
2 garlic cloves, minced
07 -
450 grams ground beef or lamb
08 -
120 millilitres dry red wine
09 -
240 millilitres crushed tomatoes
10 -
2 tablespoons tomato paste
11 -
1 teaspoon ground cinnamon
12 -
1/2 teaspoon ground allspice (optional)
13 -
Salt and black pepper, to taste
14 -
Fresh parsley, chopped (for garnish)
→ Béchamel Sauce
15 -
4 tablespoons butter
16 -
32 grams all-purpose flour
17 -
600 millilitres whole milk, warmed
18 -
Salt and black pepper, to taste
19 -
A pinch of ground nutmeg
20 -
60 grams grated Parmesan or Kefalotyri cheese
21 -
1 egg, lightly beaten (optional)
# Steps To Follow:
01 -
Slice eggplants into 1.2 cm rounds. Sprinkle with salt and rest for 30 minutes to draw out excess moisture and bitterness. Pat dry, brush both sides lightly with olive oil, and arrange on a baking tray. Roast at 200°C for 20–25 minutes, flipping once, until golden. Set aside.
02 -
Heat olive oil in a large pan over medium heat. Sauté the onion until translucent, then add garlic and sauté briefly. Add ground meat, breaking it up, and cook until browned. Deglaze with red wine and let it reduce slightly. Add crushed tomatoes, tomato paste, cinnamon, allspice (if using), salt, and black pepper. Simmer for 20 minutes until thickened. Remove from heat and let cool slightly.
03 -
In a saucepan, melt butter over medium heat. Stir in flour and whisk for 1–2 minutes to form a pale roux. Gradually whisk in warm milk until smooth and thickened. Season with salt, black pepper, and nutmeg. Stir in grated cheese until melted. Allow to cool for a few minutes, then whisk in the beaten egg if desired for added richness.
04 -
Grease a baking dish. Arrange half the roasted eggplant slices on the base. Spread all the meat sauce evenly over the eggplant. Layer the remaining eggplant slices on top. Pour the béchamel sauce over all layers and smooth the surface evenly.
05 -
Bake at 175°C for 45–50 minutes, or until the surface is golden and bubbling. Remove from the oven and let rest for 15–20 minutes before slicing. Garnish with chopped fresh parsley before serving.
# Notes and Tips:
01 -
Allow the baked moussaka to rest before slicing to ensure the layers hold together neatly.