Classic Greek Moussaka


2-4 egg plants, thinly sliced
Sea salt
Olive oil
50g homemade bread crumbs
230g feta cheese, grated
Meat Sauce:
1 tbs olive oil
2 onions, finely chopped
400 g lean minced beef
480g chopped tomatoes from a can
4 cloves garlic, finely chopped
¼ tsp ground cinnamon
¼ tsp ground allspice
Salt and ground white pepper
2 tbs tomato paste
Béchamel Sauce:
50 g butter
50 g flour
250 ml warm milk
Salt and ground white pepper
½ tsp ground nutmeg
3 egg yolks


Sprinkle the egg plant slices with salt and let them stand for 45 minutes. Then wash thoroughly to remove excess salt.
Thinly brush each slice with olive oil and bake in the preheated grill pan for several minutes on each side. Set aside. Repeat until all slices are grilled.
For the meat sauce lightly saute the onions in olive oil until tender.
Add ground beef and saute, stirring frequently to break up the clumps of meat, until the meat is no longer pink.
Stir in tomatoes, garlic, cinnamon, allspice, salt and pepper and simmer briefly on low heat.
Add in tomato paste and a little water if the sauce is to thick. Remove from heat and set aside.
For the béchamel sauce add flour to the melted butter, stirring constantly. When the mixture is evenly thick, gradually whisk in warm milk. Gently bring to the boil, then remove from heat, season with pepper and nutmeg. Whisk in (vigorously) the egg yolks. Set aside.
Thinly coat with olive oil a suitable ovenproof baking dish, sprinkle the bottom with homemade bread crumbs.
Place a layer of egg plant, cover with some meat sauce and feta cheese and repeat this until the pan is almost full. Finish with a layer of feta cheese.
Top with béchamel sauce.
Cover with tin foil and bake in a preheated oven at 180˚C for 1 hour.
Remove moussaka from the oven and let it set at room temperature 45 minutes before serving.


A succulent casserole with eggplants, minced meat and cheese. You can freeze moussaka either cooked or uncooked.


4 servings


Sunday, May 13, 2012 - 7:17am

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