Authentic Greek Moussaka (Layers of Eggplant, Spiced Meat & Creamy Béchamel)
The crown jewel of Greek comfort food: tender roasted eggplant and potato slices layered with rich, spiced minced meat simmered in red wine and crushed tomatoes, all topped with a velvety, golden-baked béchamel custard.
Ingredients
Vegetable Base
- 3 large eggplants, sliced lengthwise into 1/2-inch planks
- 2 large Russet or Yukon Gold potatoes, peeled and sliced into rounds
- 4 tbsp Greek extra virgin olive oil
- 1 tsp sea salt and freshly cracked black pepper
Spiced Meat Sauce
- 600g lean ground beef or lamb (or 50/50 mix)
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (400g) crushed Greek tomatoes
- 1/2 cup dry red wine (like Agiorgitiko or Cabernet)
- 1 cinnamon stick & 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice & 1/4 tsp ground cloves
- 1 tbsp tomato paste
- 1 bay leaf
- 1/4 cup chopped fresh flat-leaf parsley
Velvety Greek Béchamel
- 100g unsalted butter
- 100g all-purpose flour
- 800ml whole milk, warmed
- 2 egg yolks
- 1/2 tsp freshly grated nutmeg
- 80g grated Kefalotyri or Pecorino Romano cheese
- Salt and white pepper to taste
Instructions
Roast the Vegetables
Preheat oven to 200°C (400°F). Brush eggplant and potato slices generously with olive oil, season with sea salt, and arrange on baking sheets. Roast for 20-25 minutes until tender and lightly golden.
Simmer the Spiced Meat Sauce
In a large skillet, heat 2 tbsp olive oil over medium-high heat. Sauté the onions and garlic until translucent. Add the ground meat and brown thoroughly. Pour in red wine to deglaze, then add crushed tomatoes, tomato paste, cinnamon, allspice, cloves, bay leaf, salt, and pepper. Simmer on low for 25-30 minutes until thick.
Prepare the Rich Béchamel
Melt butter in a heavy saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually pour in warm milk in a steady stream, whisking constantly until smooth and bubbling. Remove from heat, vigorously whisk in egg yolks, grated nutmeg, and half of the Kefalotyri cheese.
Assemble the Layers
In a deep 9x13-inch baking dish, arrange the roasted potato slices as the bottom foundation. Layer half the eggplant over the potatoes, spread the spiced meat sauce evenly, and top with the remaining eggplant slices.
Top with Béchamel & Bake to Golden Perfection
Pour the thick béchamel sauce over the top layer and smooth evenly with a spatula. Sprinkle remaining grated Kefalotyri cheese over the surface. Bake at 180°C (350°F) for 45-50 minutes until puffed and deeply golden brown. Rest for 20 minutes before slicing.
Nutrition Facts
* Based on a 2,000 calorie diet.