Traditional Greek Moussaka Recipe (with Béchamel)

 This traditional Greek moussaka recipe will become your favorite recipe. The one that always reminds you of summer and Greece! Moussaka, a hearty eggplant casserole with a juicy, flavor-packed meat sauce, is the epitome of Greek comfort food. The quintessence of Greek comfort food, moussaka is a hearty eggplant casserole with a juicy, flavor-packed meat sauce. Topping the meat is either a rich béchamel sauce or a cheese-based sauce.

Moussaka is popular all over the world as the archetypal Greek dish. The ingredients of this traditional Greek moussaka recipe are the following: potatoes, eggplants, graviera cheese, Greek olive oil, ground beef, garlic clove, tomatoes, tomato paste, red wine, bay leaf, salt, and pepper. To make the bechamel sauce you need the following ingredients: milk, butter, flour, nutmeg, egg yolk, Graviera cheese, and breadcrumbs. Although I prefer my moussaka with beef mince, there are variations of this easy recipe with lamb mince instead. Graviera is the second most popular cheese in Greece after feta and you can find it in any Greek food store.   

This traditional Greek moussaka recipe serves 4 persons, takes 40 minutes to prepare and 120 minutes to cook. 

Traditional Greek Moussaka Recipe

Image by RmX86 from Pixabay
 

Traditional Greek Moussaka Recipe - Ingredients

  • 2 kg of eggplants
  • 700 g beef minced meat. 
  • 5 dessertspoons of Greek olive oil
  • 1 dessertspoon if grated onion.
  • 1 wine glass dry white wine
  • 2 cloves garlic
  • 400 g skinned tomatoes
  • 3 teaspoons sugar
  • Fresh parsley finely chopped.
  • For the white sauce (bechamel)
    • 100 g butter
    • 70 g flour 
    • 1 lt of milk
    • Salt and white pepper
    • 1 cup graviera cheese, grated.

Traditional Greek Moussaka Recipe - How to Make

  1. Start this authentic Greek moussaka recipe by washing well the eggplants under fresh water. Once dried, cut the eggplants into slices, sprinkle with salt, stand for about 1 hour in a colander for bitter juice to drain off. Rinse the eggplants under cold water, squeeze gently and pat dry with absorbent paper. 
  2. Heat oil in a pan and cook the mince. Stir the mince until browned. Add the grated onion. Continue to simmer for 2-3 minutes, stirring continuously. Add wine and cook until all liquids are evaporated. 
  3. Add the garlic, tomatoes, sugar, parsley, and salt. 
  4. Simmer sauce for a further 10 minutes until reduced and leave to cool. 
  5. Fry the eggplants in oil and drain them on absorbent paper.
  6. To make the bechamel, warm first the milk. Heat the butter in a pan, add the flour and stir overheat for 1 minute. Remove the pan from heat, gradually add the warm milk, stirring continuously. Place the pan overheat, stir for about 5 minutes until the mixture boils and thickens. Add cheese, stirring until cheese melts, remove from heat. Sprinkle with salt and pepper.
  7. Add 5-6 dessertspoons of white sauce (bechamel) to the meat mixture and combine well.
  8. Take a baking pan and place half of the eggplants. Top with half the meat sauce, a few dessert spoons of bechamel, and sprinkle with grated kefalotiri, then the remaining aubergines and remaining meat sauce. Spread remaining bechamel over the top.
  9. Bake, uncovered, for about 30 minutes in an oven preheated to 180oC. 
  10. Allow the moussaka to stand for 30 minutes before serving.

I hope you like this traditional Greek moussaka recipe. Enjoy!