Traditional Greek Moussaka with Eggplant and Golden Béchamel
Moussaka is the iconic dish of Greece, a generous casserole layering tender eggplant slices, a rich meat filling simmered with Mediterranean aromas, and a creamy béchamel sauce baked to a golden brown. Each bite is a journey into the heart of Hellenic flavors, combining the sweetness of roasted vegetables with the richness of a sauce flavored with cinnamon and herbs. A convivial dish that warms the soul and is sure to impress.
🛒 Ingredients
6 servings
- 3 large eggplants (about 32 oz)
- 4 medium potatoes (about 21 oz)
- 21 oz ground lamb (or beef)
- 2 medium onions, thinly sliced
- 3 cloves garlic, minced
- 14.5 oz can diced tomatoes
- 2 tbsp tomato paste
- 3/4 cup red wine (5 fl oz)
- 1 cinnamon stick
- 1/2 tsp ground cinnamon
- 1/4 tsp grated nutmeg
- 1 tsp dried oregano
- Salt and freshly ground black pepper
- Extra virgin olive oil
- For the béchamel: 5.5 tbsp butter
- For the béchamel: 5.5 tbsp all-purpose flour
- For the béchamel: 3.5 cups whole milk, warm
- For the béchamel: 2 egg yolks
- For the béchamel: 1/4 tsp grated nutmeg
- For the béchamel: white salt and pepper
- 3.5 oz grated kefalotyri or Parmesan cheese
Watch the original video
Watch on TikTokDirections
- 1
Preheat oven to 400°F (convection). Slice eggplants into 1/2-inch thick rounds. Arrange on a baking sheet, brush with olive oil on both sides, salt, and bake for 20 minutes, flipping halfway through, until golden and tender. Set aside.
- 2
Peel potatoes and slice into 1/3-inch thick rounds. Arrange on an oiled baking sheet, salt, pepper, and bake at 400°F for 20 to 25 minutes until lightly golden. Set aside.
- 3
Prepare the filling: In a large skillet or sauté pan, heat 2 tbsp olive oil over medium-high heat. Sauté sliced onions for 5 minutes until translucent, then add garlic and cook for 1 minute more.
- 4
Add ground meat and cook, breaking up lumps with a spatula, until well browned, about 8 minutes. Drain excess fat if necessary.
- 5
Pour in red wine and let it reduce by half, 2 to 3 minutes. Add diced tomatoes, tomato paste, cinnamon stick, ground cinnamon, oregano, salt, and pepper. Simmer over low heat for 25 to 30 minutes until the sauce is well reduced and not watery. Remove the cinnamon stick.
- 6
Prepare the béchamel: Melt butter in a saucepan over medium heat. Add flour all at once and whisk vigorously for 2 minutes to cook the roux. Gradually pour in the warm milk while whisking constantly to prevent lumps. Cook over low heat, stirring, for 8 to 10 minutes until thickened. Remove from heat, stir in egg yolks one by one, nutmeg, white salt, and pepper.
- 7
Reduce oven temperature to 350°F. In a lightly oiled rectangular baking dish (about 12x9 inches), arrange a first layer of potatoes, overlapping them slightly.
- 8
Pour the entire meat filling over the potatoes, spreading it evenly. Then, arrange the roasted eggplant slices in an even layer on top.
- 9
Generously pour the béchamel sauce over the top, covering the entire surface. Sprinkle grated cheese over the béchamel for a well-gratinéed crust.
- 10
Bake at 350°F for 35 to 40 minutes until the top is golden brown and slightly puffed. Remove from oven and let it rest for 20 to 30 minutes before cutting into portions – this allows the moussaka to hold its shape perfectly when served.
💡 Chef's Tip
The secret of Greek grandmothers: generously salt the raw eggplant slices and let them drain in a colander for 30 minutes before cooking. This step removes bitterness and excess water, ensuring tender eggplants that aren't greasy. Additionally, prepare your moussaka the day before – reheated the next day, it will be even better, as the flavors will have had time to meld harmoniously.
