Traditional Greek Moussaka

2025-12-01

Ingredients

For the eggplants

  • 3 large eggplants

  • Olive oil

  • Salt & pepper

For the meat sauce

  • 500 g ground beef (or lamb)

  • 1 large onion, finely chopped

  • 2 cloves garlic, minced

  • 400 g canned tomatoes (crushed or diced)

  • 2 tbsp tomato paste

  • ½ cup red wine (optional)

  • 1 tsp cinnamon

  • 1 tsp sugar

  • Salt & pepper

  • Olive oil

For the béchamel sauce

  • 4 cups (1 liter) milk

  • 100 g butter

  • 100 g flour

  • 2 egg yolks

  • A pinch of nutmeg

  • Salt & pepper

  • 100 g grated cheese (kefalotyri or parmesan)

For assembling

  • Extra grated cheese

  • 2–3 potatoes (optional), sliced and pre-cooked

Instructions

1. Prepare the eggplants

  1. Slice the eggplants into 1 cm thick slices.

  2. Sprinkle with salt and let them sit for 30 minutes to remove bitterness.

  3. Rinse and pat dry.

  4. Brush with olive oil and either:

    • Roast in the oven at 200°C for 20–25 minutes, or

    • Fry until golden.

  5. Set aside.

2. Make the meat sauce

  1. Heat olive oil in a large pan and sauté the onion until soft.

  2. Add garlic and cook for 1 minute.

  3. Add ground meat and cook until browned.

  4. Add tomato paste, stir, then add wine.

  5. Add crushed tomatoes, cinnamon, sugar, salt, and pepper.

  6. Simmer for 20–30 minutes until thick.

3. Make the béchamel

  1. Melt butter in a pot. Add flour and whisk for 1–2 minutes.

  2. Slowly add warm milk while whisking.

  3. Cook until thick and creamy.

  4. Remove from heat, add nutmeg, salt, pepper, cheese, and egg yolks. Mix well.

4. Assemble the moussaka

  1. In a baking dish, add a thin layer of olive oil.

  2. (Optional) Add a layer of cooked potato slices.

  3. Add a layer of eggplants.

  4. Spread the meat sauce on top.

  5. Add a second layer of eggplants.

  6. Pour the béchamel on top and spread evenly.

  7. Sprinkle with grated cheese.

5. Bake

  • Bake at 180°C for 45–60 minutes, until golden brown.

6. Serve

Let the moussaka rest for at least 20–30 minutes before cutting.
It tastes even better the next day!

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