Hearty Layered Moussaka with Creamy Bechamel Magic

This Layered Moussaka with Bechamel is a heartfelt comfort dish celebrating Greek tradition, combining savory layers of meat sauce, vegetables, and creamy béchamel.

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Prep Time 30

Cook Time 1

Resting Time 15

Total Time 1 45

Servings: 6 slices

Course: Dinner

Cuisine: Greek

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Meat Sauce

2 tablespoons Olive Oil
1 Onion Finely chopped, yellow or sweet
2 cloves Garlic Minced
1 pound Ground Beef Or ground lamb
2 tablespoons Tomato Paste
½ cup Red Wine Or beef broth
2 cups Strained Tomato Passata
1 cup Beef Stock Or vegetable broth
¼ cup Parsley Fresh, chopped
1 teaspoon Thyme Or oregano
2 Bay Leaves Remove before serving
Salt Salt To taste
1 teaspoon Sugar Or honey
1 teaspoon Ground Cinnamon Or allspice
½ teaspoon Black Pepper Freshly ground

For Vegetables

2 tablespoons Vegetable/Olive Oil For frying
2 Baking Potatoes Thinly sliced
2 Zucchini Thinly sliced
2 Eggplants Thinly sliced, globe eggplants preferred

For Béchamel Topping

5 tablespoons Unsalted Butter
5 tablespoons All-Purpose Flour Or gluten-free
3 cups Milk Room temperature
Pinch Nutmeg Optional but recommended
½ teaspoon White Pepper Or black pepper
½ cup Pecorino Romano Cheese Grated, or Parmesan
2 Egg Yolks Optional for dairy-free version

Equipment

skillet
Frying Pan
Medium saucepan
Baking dish

Method

Step 1: Prepare the Meat Sauce

In a large skillet, heat olive oil over medium heat. Sauté onion for about 5 minutes until golden and softened. Add garlic and stir until fragrant. Incorporate ground beef and brown for 7-10 minutes. Stir in tomato paste, then add red wine to deglaze. Add tomato passata, beef stock, parsley, thyme, bay leaves, salt, sugar, cinnamon, and black pepper. Let simmer for 30 minutes.

Step 2: Prepare the Vegetables

Slice eggplants, zucchini, and baking potatoes into thin rounds. Sprinkle slices with salt and layer them between paper towels to pull moisture for about 30 minutes.

Step 3: Fry the Vegetables

Heat vegetable oil in a frying pan over medium-high heat. Fry potato slices in batches for 4-5 minutes until golden and crisp. Remove and drain. Repeat for zucchini and eggplant for 3-4 minutes each.

Step 4: Make the Béchamel Sauce

Melt butter in a saucepan over low heat. Whisk in flour to make a roux, cooking for 1-2 minutes. Gradually whisk in milk until thickened (5-7 minutes). Stir in nutmeg, white pepper, cheese, and egg yolks.

Step 5: Assemble the Moussaka

In a baking dish, layer fried potatoes, half of the meat sauce, then zucchini and eggplant slices. Repeat layers, finishing with meat sauce. Pour béchamel over top and sprinkle with cheese.

Step 6: Bake the Moussaka

Preheat oven to 350°F (175°C). Bake moussaka for 35-45 minutes until golden brown and bubbling. Let rest for 15 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Allow moussaka to cool before storing. Tastes better the next day.

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