⏱️ Prep + Cook Time: 1.5–2 hours
🍽️ Serves: 6–8
🔥 Best baked in a deep oven dish (9×13 inch)
🛒 Ingredients
Vegetable Layers:
🍆 5 aubergines (eggplants) – sliced into ½-inch rounds
🥒 3 long zucchini – sliced into ½-inch rounds or lengthwise
🧂 Salt, for sweating the veggies
🛢️ Olive oil, for brushing or frying
Meat Sauce:
🥩 500g ground beef or lamb (or a mix)
🧅 1 large onion, finely chopped
🧄 3 garlic cloves, minced
🍅 1 can (400g) crushed tomatoes
🥄 2 tbsp tomato paste
🍷 ½ cup red wine (optional, but adds depth)
🌿 1 tsp ground cinnamon
🌿 1 tsp dried oregano
🌿 ½ tsp ground allspice or nutmeg
🧂 Salt & pepper, to taste
🌿 Optional: 1 bay leaf
Béchamel Sauce:
🧈 4 tbsp butter
🌾 4 tbsp all-purpose flour
🥛 3 cups milk, warmed
🧂 Salt, white pepper, and a pinch of nutmeg
🧀 ½ cup grated Parmesan or Kefalotyri cheese
🥚 1 egg, lightly beaten (tempered in at the end)
👨🍳 Instructions
- Prepare the Vegetables:
Slice the aubergines and zucchini and lay them out on paper towels.
Sprinkle generously with salt and let them sit for 30 minutes to draw out moisture and bitterness.
Pat dry with paper towels.
Either:
Brush with olive oil and roast at 200°C (400°F) for 20–25 minutes until soft and lightly browned.
OR pan-fry in batches until golden and tender.
- Make the Meat Sauce:
Heat olive oil in a large pan. Sauté the onion until soft, then add the garlic.
Add the ground meat and brown it well.
Stir in the tomato paste, then add the crushed tomatoes, wine, and spices.
Simmer uncovered for 25–30 minutes, until thickened and rich. Season to taste. Discard bay leaf if used.
- Make the Béchamel Sauce:
In a saucepan, melt the butter, then whisk in the flour and cook for 1–2 minutes.
Gradually whisk in the warm milk, stirring constantly until smooth and thickened.
Season with salt, white pepper, and a pinch of nutmeg.
Stir in the grated cheese, then temper in the beaten egg (whisk some hot sauce into the egg first, then add back to the pot). Mix until silky and set aside.
- Assemble the Moussaka:
In a greased baking dish, layer:
A layer of aubergines
A layer of zucchini
All of the meat sauce
Another layer of aubergines/zucchini
Pour the béchamel sauce evenly over the top.
Sprinkle with a little extra grated cheese if desired.
- Bake:
Preheat oven to 180°C (350°F).
Bake uncovered for 45–50 minutes, or until golden brown and bubbling.
Let it rest for at least 20–30 minutes before slicing – this helps it set.
