Greek · Greece
Greek Moussaka with Béchamel and Ground Meat Layer
A layered casserole with eggplant, spiced meat, and creamy béchamel sauce.
100 minutes6 servings
Ingredients
Method
- Preheat oven to 375°F (190°C).
- Slice eggplant into 1/4-inch rounds and toss with olive oil. Bake for 20-25 minutes until tender.
- In a skillet, cook ground meat with onion and garlic until browned. Add spices and tomatoes; simmer for 20 minutes.
- In a saucepan, melt butter, whisk in flour, then gradually add milk. Cook until thickened. Stir in Parmesan.
- Layer cooked eggplant, meat mixture, and béchamel sauce in a baking dish.
- Bake for 25-30 minutes until golden and bubbly.
- Check that the ground meat reaches 71°C (160°F) throughout before serving.
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