Greek Moussaka with Bechamel Sauce

A classic Greek Moussaka recipe featuring layers of tender eggplant, a rich meat sauce, and a creamy, cheesy bechamel topping.

Prep Time

45 minutes

Total Time

1 hour 45 minutes

Calories

745 kcal

Difficulty

Medium

Equipment

4 items

Cost

£3.85/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Mediterranean

Main Ingredient:

Pork•Eggs

Mood:

Comfort Food

Ingredients

Servings

2largeEggplant(Peeled and sliced into 1/4-inch thick rounds)

£2.60

0.5cupOlive Oil(Plus more for greasing)

£1.75

1.5lbsGround Lamb or Beef

£7.50

1largeOnion(Chopped)

£0.50

4clovesGarlic(Minced)

£0.30

0.5cupDry Red Wine

£1.50

28ozCrushed Tomatoes

£1.20

2tablespoonsTomato Paste

£0.30

1teaspoonDried Oregano

£0.20

0.5teaspoonDried Cinnamon

£0.15

1leafBay Leaf

£0.10

to tasteSalt

£0.05

to tasteBlack Pepper

£0.10

6tablespoonsButter

£0.80

6tablespoonsAll-Purpose Flour

£0.15

3cupsMilk(Whole milk recommended)

£1.20

0.3teaspoonNutmeg(Freshly grated)

£0.10

2largeEggs(Lightly beaten)

£0.60

0.5cupGrated Parmesan Cheese

£1.50

0.3cupGrated Kefalotyri Cheese(Optional, but adds authentic flavor. Pecorino Romano can be substituted.)

£2.50

Total Cost

£23.10

£3.85 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
Prepare the Eggplant: Brush eggplant slices with olive oil and season with salt and pepper. Grill, bake, or pan-fry the eggplant until lightly browned and softened. Set aside.
3.
Make the Meat Sauce: In a large skillet, heat olive oil over medium heat. Add the ground lamb or beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
4.
Add the onion and garlic to the skillet and cook until softened, about 5 minutes. Pour in the red wine and let it simmer for a few minutes, scraping up any browned bits from the bottom of the pan.
5.
Stir in the crushed tomatoes, tomato paste, oregano, cinnamon, bay leaf, salt, and pepper. Bring to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally.
6.
Remove the bay leaf before assembling the moussaka.
7.
Make the Bechamel Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
8.
Slowly whisk in the milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue whisking until the sauce is smooth and thickened, about 5-7 minutes.
9.
Remove from heat and stir in the nutmeg, salt, and pepper. Let cool slightly, then whisk in the eggs one at a time, followed by the Parmesan and Kefalotyri cheese (if using).
10.
Assemble the Moussaka: Grease a 9x13 inch baking dish.
11.
Layer half of the eggplant slices on the bottom of the dish. Spread the meat sauce evenly over the eggplant.
12.
Top with the remaining eggplant slices. Pour the bechamel sauce evenly over the eggplant.
13.
Bake for 45-60 minutes, or until the top is golden brown and bubbly. Let the moussaka rest for at least 15-20 minutes before serving.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (500g)

745 kcal / 3117 kJ

Carbs

35g

13% of RDA

Fat

50g

71% of RDA

Protein

40g

80% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

15 g

17% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

Salting the eggplant before cooking helps to draw out moisture and prevent it from becoming soggy. Let it sit for 30 minutes, then rinse and pat dry before brushing with oil.

For a richer flavor, add a pinch of sugar to the meat sauce.

You can prepare the meat sauce and bechamel sauce ahead of time. Store them separately in the refrigerator for up to 2 days. Assemble and bake the moussaka when ready to serve.

Allowing the moussaka to rest after baking is crucial. This allows the sauce to set and the flavors to meld together.

Cooking Equipment

Oven

Large Skillet

Saucepan

Baking Dish (9x13 inch)

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...

Chef's Tips

Salting the eggplant before cooking helps to draw out moisture and prevent it from becoming soggy. Let it sit for 30 minutes, then rinse and pat dry before brushing with oil.

For a richer flavor, add a pinch of sugar to the meat sauce.

You can prepare the meat sauce and bechamel sauce ahead of time. Store them separately in the refrigerator for up to 2 days. Assemble and bake the moussaka when ready to serve.

Allowing the moussaka to rest after baking is crucial. This allows the sauce to set and the flavors to meld together.

Greek Moussaka with Bechamel Sauce

Ingredients

Instructions