Moussaka is one of the most iconic Greek dishes, made with layers of eggplant, seasoned minced meat and a creamy béchamel sauce baked until golden. It is commonly served as a main dish and enjoyed across Greece in both homes and restaurants. The contrast between soft eggplant, rich meat sauce and smooth topping makes it very satisfying. This version keeps the traditional structure while simplifying the process for home cooking.
😌 Difficulty: Medium
⏱️ Preparation time: 30 min
🔥 Cooking time: 50 min
⏳ Total time: 1 hour 20 min
👥 Servings: 4
Ingredients
- 2 eggplants, sliced
- 2 tbsp oil
- 400 g minced beef
- 1 small onion, chopped
- 2 garlic cloves, minced
- 200 g canned tomatoes
- 1 tsp paprika
- 1/2 tsp cinnamon
- salt and black pepper
For the béchamel:
- 30 g butter
- 30 g flour
- 400 ml milk
- salt
Instructions
- Slice eggplants and lightly salt them. Let sit for 10 minutes, then pat dry.
- Heat oil in a pan and cook eggplant slices until soft and lightly golden. Set aside.
- In another pan, cook onion until soft.
- Add garlic and cook briefly.
- Add minced beef and cook until browned.
- Stir in tomatoes, paprika, cinnamon, salt and pepper.
- Simmer for about 15 minutes until thick.
- For the béchamel, melt butter in a saucepan.
- Add flour and stir for 1-2 minutes.
- Gradually add milk, stirring until smooth and thick.
- Season with salt.
- In a baking dish, layer eggplant, then meat sauce, then eggplant again.
- Pour béchamel on top.
- Bake at 180°C for about 40-50 minutes until golden on top.
- Let rest before slicing.
SpinThatCuisine Tip 💡
Let the moussaka cool for at least 10-15 minutes before cutting so the layers hold their shape and look clean when served.