DinnerGreekMedium

Greek Moussaka with Eggplant, Beef and Creamy Béchamel Sauce

Moussaka is a traditional Greek casserole layered with eggplant, spiced beef, and a rich béchamel sauce, ready in just 90 minutes.

Moussaka stands out with its harmonious layers of flavors and textures. The creamy béchamel tops the dish, making it a comfort food favorite.

Why This Recipe Works

Layered Texture: The combination of roasted eggplant and seasoned beef creates a delightful contrast in every bite.
Creamy Topping: The béchamel sauce adds a rich creaminess that complements the savory layers beneath.
Balanced Flavors: Cinnamon and oregano enhance the beef's flavor, giving the dish a uniquely Mediterranean taste.

Chef's Pro Tip: Allow the moussaka to rest for at least 15 minutes before serving; this helps the layers set and makes slicing easier.

2026-07-30

Tested in home kitchen

0(0 reviews)

Prep Time

40 min

Cook Time

50 min

Total Time

90 min

Servings

1
Slice the eggplants into 1/2 inch thick rounds, sprinkle with salt, and let them sit for 30 minutes to draw out moisture.
2
In a skillet, heat olive oil over medium heat, add onion and garlic, and sauté until softened.
3
Add ground beef to the skillet, cook until browned, then stir in crushed tomatoes, cinnamon, oregano, salt, and pepper.
4
Rinse and dry the salted eggplant, then grill or roast them until golden brown on both sides.
5
In a saucepan, melt butter, whisk in flour to create a roux, then gradually add milk while stirring until thickened.
6
Remove the sauce from heat, mix in cheese and beaten eggs until well combined.
7
Layer half of the eggplant in a baking dish, add the meat sauce, then top with the remaining eggplant and béchamel sauce.
8
Bake in a preheated oven at 180°C (350°F) for 30-40 minutes until the top is golden and bubbly.