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Greek Moussaka with Eggplant and Ground Beef

Name: Greek Moussaka with Eggplant and Ground Beef
Total time: 75 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 large eggplant; 2 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic, minced; 500g ground beef; 1 can (400g) crushed tomatoes; 1 teaspoon dried oregano; Salt and pepper to taste; For the béchamel sauce: 50g butter, 50g all-purpose flour, 500ml milk, 1/2 teaspoon nutmeg, salt and pepper to taste

A classic Greek casserole made with layers of eggplant, ground beef, and a creamy béchamel sauce.

75 minutes4 servings

Greek Moussaka with Eggplant and Ground Beef — Photo: Michael Wittwer · CC BY-SA 4.0

Ingredients

1 large eggplant
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
500g ground beef
1 can (400g) crushed tomatoes
1 teaspoon dried oregano
Salt and pepper to taste
For the béchamel sauce: 50g butter, 50g all-purpose flour, 500ml milk, 1/2 teaspoon nutmeg, salt and pepper to taste

Method

Preheat oven to 180°C (350°F).
Slice the eggplant into 1cm thick rounds and toss with olive oil. Bake for 20-25 minutes until tender. Set aside.
In a large pan, cook the onion and garlic in olive oil until softened. Add the ground beef and cook until browned. Stir in the crushed tomatoes and oregano. Season with salt and pepper. Simmer for 10 minutes.
In a separate pan, melt the butter and whisk in the flour to make a roux. Gradually add the milk, stirring constantly until thickened. Add nutmeg, salt, and pepper. Remove from heat.
In a baking dish, layer the cooked eggplant, then the meat sauce, then repeat the layers. Top with the béchamel sauce.
Bake for 25-30 minutes until golden and bubbly. Let rest for 10 minutes before serving.
Check that the ground meat reaches 71°C (160°F) throughout before serving.

Greek Casserole Eggplant Beef Béchamel Greece recipes

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