How to Make Greek Moussaka 🍆 Recipe Step by Step!

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Turkey is lower in fat, while beef is often more affordable.

bechamel sauce

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt is lower in calories, while cream cheese can be more budget-friendly.

Keep the skin on the eggplant.

Peel the potatoes as the first step.

Slice the eggplant into 5-6 mm thick slices.

Salt one side of the eggplant slices to draw out bitterness and moisture.

Rinse the salted eggplant slices in the sink before baking them.

Dice one full onion for the meat sauce.

Add olive oil to the pan and break up the ground beef by hand.

Season the beef with salt and pepper, adding a big pinch of each.

Add three small cinnamon sticks to the beef mixture.

Blanch the sliced potatoes in a deep fryer for about 15 minutes until soft to the touch.

Prepare the eggplant by patting it dry with a towel and brushing it with olive oil.

Heat 4 liters of milk in a pot for the bechamel sauce.

Melt 3/4 pound of butter in a separate pot for the bechamel sauce.

Add flour gradually to the melted butter to create a roux, adjusting for thickness.

Once the roux is ready, gradually add the heated milk while stirring to avoid lumps.

Season the bechamel with nutmeg, salt, and pepper, and mix in a good amount of cheese.

Layer the bottom of the baking dish with a solid layer of potatoes, seasoning with a little salt.

Spread the meat sauce over the potato layer.

Add a layer of eggplant slices, seasoning with salt as needed.

Spoon the bechamel sauce over the eggplant layer, adding more cheese on top.

Wipe the edges of the baking dish before placing it in the oven.

Bake at 375°F for about 30 to 40 minutes, checking after 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens