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Sliced Greek moussaka on a white plate showing eggplant, beef sauce, and golden bechamel layers, steam rising.

Traditional Baked Greek Moussaka with Golden Bechamel

A baked Greek casserole of fried eggplant, cinnamon beef sauce, and a thick bechamel top, finished golden in the oven.
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Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 45 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 538
Ingredients Method Notes

Ingredients
  

Eggplant Layer
  • 3 eggplants large (about 1.3 kg / 3 lb total); sliced into 1 cm / 0.4-inch rounds
  • 2 tsp salt for salting the eggplant slices
  • 150 ml olive oil / 2/3 cup; for frying, divided
Meat Sauce
  • 1 tbsp olive oil
  • 1 onion large, finely chopped
  • 3 cloves garlic minced
  • 700 g ground beef / 1.5 lb; or ground lamb
  • 2 tbsp tomato paste
  • 400 g crushed tomatoes / 14 oz can
  • 120 ml red wine / 1/2 cup; or beef stock
  • 1 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1 bay leaf
  • 1 tsp sugar
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley chopped
Bechamel
  • 80 g butter / 6 tbsp
  • 80 g all-purpose flour / 2/3 cup
  • 1 liter whole milk / 4 cups; warmed
  • 1/4 tsp ground nutmeg
  • 2 egg yolks large
  • 100 g kefalotyri or parmesan cheese / 1 cup, grated; plus extra for topping
  • 1/2 tsp salt

Method
 

Prep the Eggplant
  1. Slice the eggplants into 1 cm / 0.4-inch rounds. Lay them on a tray or in a colander, sprinkle with 2 tsp salt, and let sit for 20 to 25 minutes. This pulls out bitter juices and extra moisture. Pat dry with paper towels.
  2. Heat 3 to 4 tbsp of the olive oil in a 30 cm / 12-inch skillet over medium heat. Fry the eggplant slices in batches, without crowding the pan, for 2 to 3 minutes per side, until golden. Drain on paper towels and repeat with more oil until all slices are done.
Make the Meat Sauce
  1. Heat 1 tbsp olive oil in a 4-quart / 3.8 L pot over medium heat. Add the onion and cook for 4 to 5 minutes, until soft. Add the garlic and cook for 1 minute, until fragrant.
  2. Add the ground beef and break it up with a spoon. Cook for 8 to 10 minutes, stirring often, until no pink remains (internal temp 160 F / 71 C).
  3. Stir in the tomato paste, crushed tomatoes, red wine, cinnamon, allspice, bay leaf, sugar, salt, and pepper. Simmer uncovered for 20 to 25 minutes, until the sauce is thick enough to hold its shape on a spoon. Remove the bay leaf and stir in the parsley.
Make the Bechamel
  1. Melt the butter in a 3-quart / 2.8 L saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, until it smells toasted and looks pale gold.
  2. Slowly whisk in the warm milk, a little at a time, until smooth. Cook, whisking often, for 6 to 8 minutes, until the sauce is thick enough to coat the back of a spoon.
  3. Take the pan off the heat. Whisk in the nutmeg and half the cheese. Spoon a little of the hot sauce into the egg yolks to warm them, then whisk the yolks back into the pan. Season with 1/2 tsp salt.
Assemble and Bake
  1. Heat the oven to 180 C / 350 F. Arrange half the fried eggplant in a 33 x 23 cm / 13 x 9-inch baking dish. Spread the meat sauce evenly on top, then layer the rest of the eggplant over the sauce.
  2. Pour the bechamel over the top, spreading it to the edges. Sprinkle with the remaining cheese.
  3. Bake for 40 to 45 minutes, until the top is golden and set, with the sauce bubbling at the edges.
  4. Let the moussaka rest for at least 15 minutes before slicing. This lets the layers set, so it won't fall apart on the plate.

Notes

  • Salt and drain the eggplant for at least 20 minutes, or the layers will taste bitter and watery.
  • Simmer the meat sauce until thick before layering, or the moussaka will be runny.
  • Temper the egg yolks before adding them to the hot bechamel, or they may scramble.
  • Rest the baked moussaka for 15 minutes before cutting so the layers hold together.