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Greek Moussaka with Velvety béchamel

Classic Greek Moussaka with Velvety Béchamel

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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Greek
Servings 6

Equipment

  • Large baking sheet or rimmed baking tray for roasting eggplant slices.
  • Large skillet or sauté pan for cooking the meat sauce.
  • Medium saucepan for preparing the béchamel.
  • 9×13 inch (23×33 cm) baking dish standard size for assembling layers.
  • Whisk and wooden spoon for ensuring a lump‑free sauce.
  • Mixing bowls for prepping ingredients.

Ingredients
  

For the Eggplant Layers

  • 3 large eggplants aubergine, about 2½ lb total – sliced ½ inch thick
  • 3 tbsp olive oil plus extra for brushing
  • Salt for sweating and seasoning

For the Meat Sauce

  • 1 lb lean ground lamb or beef/lamb mix
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 1 can 14 oz crushed tomatoes
  • 2 tbsp tomato paste
  • ½ cup dry red wine optional, but authentic
  • 1 tsp ground cinnamon
  • ¼ tsp ground allspice or nutmeg
  • 1 tsp dried oregano or greek recipes herb mix
  • Salt and black pepper to taste

For the Béchamel Topping

  • 5 tbsp unsalted butter
  • 5 tbsp all‑purpose flour
  • 3 cups whole milk warmed
  • Pinch of ground nutmeg
  • 2 egg yolks lightly beaten
  • 1 cup grated Kefalotyri or Parmesan cheese
  • Salt and white pepper to taste

Optional Garnish

  • Fresh parsley chopped

Instructions
 

Prepare the Eggplant

  1. Slice the eggplant and sprinkle both sides with salt. Let them sweat in a colander over the sink or bowl for 20 minutes to draw out bitterness (a trick even some moussaka recept versions overlook).
  2. Rinse and pat dry. Brush both sides with olive oil, season with a pinch of salt.
  3. Roast on a baking sheet at 400°F (200°C) for ~15–20 minutes, flipping halfway, until soft and lightly golden.

Pro tip: This is an easier route than the old-school fry‑then‑drain method, but still delivers tender, flavorful eggplant without soaking up extra oil.

    Make the Meat Sauce

    1. In a skillet over medium heat, warm oil. Add onion and garlic, sauté until translucent.
    2. Add ground lamb, breaking it up with the spoon. Cook until browned, no longer pink.
    3. Stir in wine (if using) and let it reduce for 2 minutes.
    4. Add crushed tomatoes, tomato paste, cinnamon, allspice, oregano, salt, pepper. Simmer for 15–20 minutes until sauce thickens and flavors meld. Adjust seasoning.
    5. This hearty layer is what distinguishes a traditional greek moussaka recipe from simpler casseroles like a maqluba recipe—it’s all about that rich, aromatic base.

    Prepare the Béchamel

    1. In a saucepan, melt butter over medium heat. Whisk in flour, cook 1–2 minutes until lightly bubbling.
    2. Gradually whisk in warm milk, stirring constantly to avoid lumps—classic béchamel technique.
    3. When sauce thickens to coat the back of a spoon, remove from heat. Season with nutmeg, salt, white pepper.
    4. Let cool slightly, then whisk in egg yolks and half the cheese.

    Note: Béchamel brings a custardy, velvety finish that elevates eggplant moussaka above simpler moussaka recipe greek easy casseroles.

      Assemble the Moussaka

      1. Preheat oven to 350°F (175°C).
      2. Layer ingredients in baking dish:
      3. 1/3 of eggplant, overlapping to cover bottom.
      4. All the meat sauce.
      5. Another 1/3 of eggplant.
      6. Finish with remaining eggplant.
      7. Pour béchamel over top, smoothing to edge. Sprinkle remaining cheese.

      Bake Until Golden

      1. Bake for ~45 minutes until top is puffed and golden-brown, edges bubbling.
      2. Let rest 15–20 minutes before slicing—this is key for clean layers that hold their shape when plated.