Traditional Greek Moussaka

5 steps. Take it one step at a time.

1. 01

   Preheat oven to 180°C

   Preheat oven to 180°C (356°F). Place eggplant and potato slices on baking trays, brush with olive oil and season with salt. Roast for 20-25 minutes until softened and slightly golden.

   25 min
2. 02

   In a large pan, sauté the chopped onion and minced garlic

   In a large pan, sauté the chopped onion and minced garlic in olive oil until translucent. Add the ground beef and cook until browned, breaking it up with a spoon.

   10 min
3. 03

   Deglaze the pan with red wine

   Deglaze the pan with red wine. Once the alcohol evaporates, add crushed tomatoes, cinnamon, salt, and pepper. Simmer for 20-30 minutes until the sauce has thickened.

   30 min
4. 04

   To make the béchamel

   To make the béchamel: Melt butter in a saucepan, whisk in flour and cook for 2 minutes. Gradually whisk in the milk until thick and smooth. Remove from heat, stir in nutmeg, half the grated cheese, and whisk in the egg yolks.

   15 min
5. 05

   Assemble the moussaka

   Assemble the moussaka in a baking dish: layer potatoes first, then eggplant, then meat sauce. Top with the béchamel sauce and sprinkle with remaining cheese. Bake at 180°C (356°F) for 45-60 minutes until golden.

   1 hr