Ingredients
For the Eggplant Layer
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3 large eggplants, sliced ½-inch thick (lengthwise or rounds)
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Olive oil (for brushing or frying)
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Salt
For the Meat Sauce
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1 lb (450g) ground beef or lamb (or a mix)
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1 large onion, finely diced
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3 cloves garlic, minced
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1 can (14 oz) crushed tomatoes
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2 tbsp tomato paste
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½ cup red wine (optional but traditional)
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1 tsp cinnamon
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½ tsp allspice
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1–2 bay leaves
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Salt & pepper to taste
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2 tbsp olive oil
For the Béchamel Sauce
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4 tbsp butter
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4 tbsp flour
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3 cups milk, warmed
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½ cup grated Parmesan or Kefalotyri
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1 egg yolk
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Pinch of nutmeg
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Salt & pepper
Instructions
1. Prepare the Eggplant
Option A (Healthier): Roast
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Preheat oven to 425°F (220°C).
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Salt eggplant slices and let sit 20 minutes, then pat dry.
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Brush lightly with olive oil and spread on baking sheets.
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Roast 20–25 minutes, flipping halfway, until soft and lightly golden.
Option B (Traditional): Pan-fry
Fry eggplant slices in olive oil until golden. Drain on paper towels.
2. Make the Meat Sauce
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Heat olive oil in a pan. Add onions and cook until softened.
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Add ground beef/lamb; cook until browned.
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Stir in garlic, tomato paste, spices, and bay leaves.
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Add wine and let it reduce by half.
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Add crushed tomatoes, salt, pepper.
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Simmer 20–25 minutes, until thickened and flavorful.
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Remove bay leaves.
3. Make the Béchamel
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In a saucepan, melt butter.
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Whisk in flour; cook 1–2 minutes to make a light roux.
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Slowly whisk in warm milk until smooth and thick.
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Remove from heat; stir in Parmesan, nutmeg, salt & pepper.
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Let cool 5 minutes, then whisk in egg yolk for richness.
4. Assemble the Moussaka
In a 9×13-inch baking dish:
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Bottom layer: Eggplant slices
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Middle layer: Entire meat sauce
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Top layer: Remaining eggplant slices
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Final layer: Pour béchamel on top and smooth evenly
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Optional: sprinkle extra cheese
5. Bake
Bake at 350°F (180°C) for 45–55 minutes until:
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The top is golden
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The béchamel is set and slightly puffed
Let rest 20–30 minutes before slicing (important!).
