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Beef and Eggplant Moussaka with Béchamel Sauce

Elina James
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 50 minutes
Course Dinner
Cuisine Mediterranean
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • For the Eggplant Layer:
  • 3 medium eggplants, sliced into ¼-inch rounds
  • 2 tbsp olive oil (plus more for brushing)
  • Salt, to taste
  • Black pepper, to taste
  • For the Beef Sauce:
  • 1 tbsp olive oil
  • 1 lb (450 g) ground beef (or lamb, for a more traditional version)
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 can (14 oz / 400 g) crushed tomatoes
  • 2 tbsp tomato paste
  • ½ cup red wine (optional, but adds depth)
  • 1 tsp dried oregano
  • ½ tsp ground cinnamon
  • ½ tsp allspice (optional)
  • Salt and pepper, to taste
  • 2 tbsp fresh parsley, chopped
  • For the Béchamel Sauce:
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 3 cups whole milk, warmed
  • Salt and white pepper, to taste
  • ¼ tsp ground nutmeg
  • ½ cup grated Parmesan cheese (or Kefalotyri cheese for authentic flavor)
  • 2 egg yolks
  • For Assembly:
  • ½ cup grated cheese (Parmesan or mozzarella) for topping
  • Butter or olive oil for greasing the baking dish

Instructions
 

  • Step 1: Prepare the Eggplants : Slice the eggplants into ¼-inch rounds and sprinkle both sides lightly with salt. Let them rest on paper towels for 20–30 minutes to draw out excess moisture and bitterness. Rinse and pat dry with paper towels. Brush both sides with olive oil and lay them on a parchment-lined baking sheet. Roast at 400°F (200°C) for 20 minutes, flipping halfway, until golden and tender. (Alternatively, you can grill or lightly fry them.)
  • Step 2: Make the Beef Sauce : In a large skillet, heat olive oil over medium heat. Add the chopped onions and cook until soft, about 4 minutes. Add minced garlic and cook for another 30 seconds. Add ground beef, breaking it apart with a spoon, and cook until browned. Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, red wine (if using), oregano, cinnamon, allspice, salt, and pepper. Simmer uncovered for 15–20 minutes, stirring occasionally, until thickened. Stir in chopped parsley and remove from heat.
  • Step 3: Prepare the Béchamel Sauce : In a saucepan, melt butter over medium heat. Whisk in flour and cook for about 1–2 minutes, stirring constantly (do not brown). Gradually add the warm milk, whisking constantly until smooth and thickened, about 5 minutes. Season with salt, white pepper, and nutmeg. Remove from heat, stir in grated Parmesan cheese, then whisk in egg yolks quickly until creamy and glossy. Set aside (cover with plastic wrap touching the surface to prevent a skin from forming).
  • Step 4: Assemble the Moussaka : Preheat oven to 375°F (190°C). Grease a 9x13-inch (or similar) baking dish. Arrange half the roasted eggplant slices in a single layer on the bottom. Spread all the beef sauce evenly over the eggplant layer. Add the remaining eggplant slices on top. Pour the béchamel sauce over the top and spread it evenly with a spatula. Sprinkle the top with grated cheese.
  • Step 5: Bake : Bake uncovered for 40–45 minutes, until the top is golden and slightly puffed. Let it rest for 20–30 minutes before slicing. (This helps the layers set and makes cleaner slices.)