Traditional Greek Moussaka

Follow our step-by-step guide on how to make Traditional Greek Moussaka.

1. Step 1

   Begin by sprinkling salt over the eggplant slices and placing them in a colander set over the sink or a plate.

2. Step 2

   Allow them to rest for 30 minutes to an hour to draw out any bitterness.

3. Step 3

   While the eggplants are resting, turn your attention to the béchamel sauce.

4. Step 4

   Heat milk in a saucepan until it’s nearly boiling.

5. Step 5

   In a separate skillet, melt butter over medium heat, then whisk in flour to create a smooth paste.

6. Step 6

   Gradually incorporate the hot milk, whisking continuously until the sauce thickens.

7. Step 7

   Season with salt and set aside to cool slightly.

8. Step 8

   After the resting period, rinse the eggplant slices under cold water, then squeeze out excess moisture and pat them dry with paper towels.

9. Step 9

   Whisk the egg yolks into the cooled béchamel sauce for a rich finish.

10. Step 10

    In a large skillet, heat three tablespoons of olive oil over medium heat.

11. Step 11

    Cook the eggplant slices in batches until they are lightly browned on both sides, about three minutes per side, then drain them on paper towels.

12. Step 12

    Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil.

13. Step 13

    In the same skillet, add the remaining four tablespoons of olive oil over low heat.

14. Step 14

    Sauté the grated onion until soft, about four minutes, then add garlic and cook for an additional minute.

15. Step 15

    Increase the heat to medium-high and add ground beef, cooking until browned and crumbly, approximately five minutes.

16. Step 16

    Season the mixture with allspice, sugar, cinnamon, salt, and pepper.

17. Step 17

    Stir in the tomato sauce and let it simmer until the mixture thickens, about 15 to 20 minutes.

18. Step 18

    Mix in parsley and remove from heat, allowing it to cool slightly before folding in the beaten egg white.

19. Step 19

    In your prepared baking dish, layer half of the eggplant slices, followed by the entire beef mixture and a third of the Parmesan cheese.

20. Step 20

    Top with the remaining eggplant slices, sprinkle with another third of the Parmesan, and pour the béchamel sauce over everything.

21. Step 21

    Finish with the remaining Parmesan cheese on top.

22. Step 22

    Bake in the preheated oven for 45 minutes to an hour, or until the top is set and golden.

23. Step 23

    Allow the dish to rest for 10 to 15 minutes before slicing and serving, letting the flavors meld beautifully.

24. Step 24

    Enjoy this comforting dish that brings warmth and satisfaction to your table.