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+ servings

Greek Moussaka

Layers of aubergine and meat sauce topped with a thick layer of bechamel sauce
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Calories: 1470kcal

Servings: 4 people

Equipment

  • Oven

Ingredients

Cooking Egg Plant

  • 2 Eggplants
  • 1 tsp Salt
  • 3 tbsp Oil

Meat Sauce

  • 2 tbsp Oil
  • 1/2 Brown onion Chopped
  • 2 cloves Garlic Chopped
  • 500 g Beef mince
  • 2 tsp Tomato paste
  • 800 g Crushed Tomato
  • 200 g Water
  • 2 Bay leaves
  • 1 tsp Cinnamon powder
  • 1/2 tsp Nutmeg powder
  • 1 tbsp White Sugar

Bechamel sauce

  • 360 g Butter (salted or unsalted)
  • 60 g All-purpose Flour
  • 600 g Milk Fresh
  • 1/4 tsp Nutmeg powder
  • 1 Egg yolk
  • 1/4 tsp Black pepper
  • 1/2 cup Parmesan cheese (Shredded)
  • 1/2 tsp Salt

Instructions

Cooking eggplant

  • Firstly slice eggplant into 1cm thick slices
    sprinkle salt on the eggplant and let it drain on a colander for 30 minutes
    The moisture of the eggplants comes out during this process, which makes them less bitter once cooked.
  • Preheat oven to 240C
  • When the eggplants are ready, pat dry with a kitchen towel, to take off all moisture, then layer the eggplants on a baking tray and brush oil on all eggplants. Bake in the oven for 15-20 minutes until soft and cooked.
    Leave aside

Meat sauce

  • Heat a pan on medium heat with oil, add onion and garlic and cook for 2 minutes until soft and well sauteed, then add the meat, breaking it up as you cook. Cook well until the meat is turned brown.
  • Add tomato paste, cook for one minute, then add crushed tomato, water, cinnamon, nutmeg, sugar, salt and bay leaf. Cook on a medium fire for 15-20 minutes until sauce is thickened and cooked through.
    Leave aside

Bechamel sauce

  • Melt butter in a pan over medium heat once melted add flour and cook while stirring for 1 minute
  • Then add milk slowly while whisking so there are no lumps in the white sauce. Cook for 5 minutes until sauce is thickened
  • Season with salt and pepper, nutmeg
  • Finally, add the parmesan cheese and egg yolk and turn off the fire. Mix well until combined.

Assembly

  • Preheat oven to 180C (Conventional)
  • In an ovenproof dish add a layer of meat sauce, then top with one layer of baked eggplants, then add all of the remaining meat sauce, then add another layer of baked eggplant.
    Finally, add the thick layer of bechamel sauce to cover the top
  • Sprinkle with bread crumbs, drizzle olive oil on the top
  • Bake for 30-40 minutes until the top is golden brown and crispy
  • Enjoy while it is hot.

Video

Nutrition

Calories: 1470kcal | Carbohydrates: 52g | Protein: 40g | Fat: 126g | Saturated Fat: 63g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 44g | Trans Fat: 5g | Cholesterol: 355mg | Sodium: 2258mg | Potassium: 1762mg | Fiber: 12g | Sugar: 26g | Vitamin A: 3189IU | Vitamin C: 26mg | Calcium: 474mg | Iron: 7mg
Nutrition Facts
Greek Moussaka
Amount Per Serving
Calories 1470 Calories from Fat 1134
% Daily Value*
Fat 126g194%
Saturated Fat 63g394%
Trans Fat 5g
Polyunsaturated Fat 9g
Monounsaturated Fat 44g
Cholesterol 355mg118%
Sodium 2258mg98%
Potassium 1762mg50%
Carbohydrates 52g17%
Fiber 12g50%
Sugar 26g29%
Protein 40g80%
Vitamin A 3189IU64%
Vitamin C 26mg32%
Calcium 474mg47%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

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