Greek · Greece
Greek Moussaka with Slow-Cooked Béchamel
A traditional Greek moussaka featuring layers of eggplant, ground beef, and a velvety béchamel sauce made with a slow-cooked roux.
65 minutes4 servings
Ingredients
Method
- Preheat oven to 180°C (350°F).
- Slice eggplant into rounds and fry until golden. Set aside.
- In a pan, cook onion and garlic, add beef and brown. Add tomato sauce and simmer.
- In another pan, melt butter over medium heat. Add flour and cook for 5 minutes, stirring constantly to create a roux.
- Gradually add milk while continuously stirring, bringing to a gentle boil. Cook for 10 minutes until thickened.
- Stir in Parmesan and season with salt and pepper.
- Layer eggplant, meat mixture, and béchamel in a baking dish. Bake for 25-30 minutes.
- Let rest for 10 minutes before serving.
- Check that the ground meat reaches 71°C (160°F) throughout before serving.
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