Classic Greek Moussaka

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

1. Step 1

   Start by laying out your eggplant slices on paper towels and giving them a light sprinkle of salt.

2. Step 2

   This step is crucial as it helps draw out excess moisture, so let them sit for about 30 minutes.

3. Step 3

   Once they’ve had their time, gently pat them dry with more paper towels to remove any excess salt and moisture.

4. Step 4

   Next, heat some olive oil in a skillet over high heat.

5. Step 5

   When it’s hot, carefully add the eggplant slices and fry them until they turn a lovely golden brown, which should take about 2 to 3 minutes on each side.

6. Step 6

   Once done, drain them on paper towels and set them aside for later.

7. Step 7

   In a large skillet, melt a tablespoon of butter over medium heat.

8. Step 8

   Add in the ground beef, chopped onions, and minced garlic, seasoning everything with a pinch of salt and black pepper.

9. Step 9

   Cook and stir this mixture until the beef is nicely browned, which should take around 8 to 10 minutes.

10. Step 10

    Now, stir in some dried parsley, fines herbs, ground cinnamon, and a dash of nutmeg.

11. Step 11

    Pour in the tomato sauce and red wine, mixing everything together well.

12. Step 12

    Let this simmer for about 20 minutes, then take it off the heat and allow it to cool slightly before stirring in a beaten egg to bind it all together.

13. Step 13

    While that’s cooling, scald some milk in a saucepan over medium heat.

14. Step 14

    In another large skillet, melt half a cup of butter over medium heat.

15. Step 15

    Whisk in the flour until it’s smooth, then gradually add the scalded milk while whisking constantly until the mixture thickens into a creamy béchamel sauce.

16. Step 16

    Season this sauce with salt and a touch of ground white pepper to taste.

17. Step 17

    Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish to prepare for the layers of deliciousness to come.

18. Step 18

    Start by arranging a single layer of eggplant slices in the bottom of the dish.

19. Step 19

    Spread half of your savory meat sauce over the eggplant, then sprinkle with half a cup of Parmesan cheese.

20. Step 20

    Add another layer of eggplant, followed by the remaining meat sauce and another half cup of cheese.

21. Step 21

    Now, pour that luscious béchamel sauce over the top layer and sprinkle with the remaining dash of nutmeg.

22. Step 22

    Finish it off by generously covering everything with the rest of the Parmesan cheese.

23. Step 23

    Pop the dish into your preheated oven and bake until it’s bubbly and golden brown, which should take about an hour.

24. Step 24

    Once it’s out of the oven, let it cool for a few moments, then serve hot and enjoy every delicious bite! This dish is not just a meal; it’s a warm hug on a plate, perfect for sharing with family and friends.