Hearty Layered Moussaka with Bechamel for Cozy Nights

Experience the comfort of Layered Moussaka with Bechamel, a dish filled with tender eggplant and hearty meat sauce.

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Prep Time 30

Cook Time 1

Resting Time 15

Total Time 1 45

Servings: 6 slices

Course: Dinner

Cuisine: Mediterranean

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

2 pieces Eggplants Use globe eggplants for their size and texture.
1 piece Zucchini Can be adjusted or omitted based on preference.
2 pieces Potatoes Sweet potatoes can be a nutritious alternative.

For the Meat Sauce

1 pound Ground Beef Substitute with ground lamb for a more authentic flavor.
1 piece Onion Yellow or white varieties work best.
2 cloves Garlic Fresh garlic enhances aroma and flavor.
2 tablespoons Tomato Paste A must for robust flavor.
0.5 cup Red Wine Use broth as a non-alcoholic substitute.
1 cup Passata Can use canned crushed tomatoes as an option.
0.5 cup Beef Stock Can be substituted with vegetable stock for a vegetarian version.

For the Bechamel Sauce

2 cups Milk Whole milk yields the best béchamel.
4 tablespoons Butter Swap with olive oil for a lighter take.
0.25 cup Flour Gluten-free flour can be used as a substitute.
2 pieces Egg Yolks Omit for a vegan alternative or use a plant-based egg substitute.
1 pinch Nutmeg Essential seasoning.
Salt To taste.
Black Pepper To taste.

For the Toppings

0.5 cup Pecorino Romano Cheese Parmesan can be used if needed.
Additional Cheese Feel free to experiment!

Equipment

large skillet
Saucepan
Baking dish

Method

Step‑by‑Step Instructions

Prepare Meat Sauce: In a large skillet, sauté chopped onion and minced garlic in olive oil until translucent. Add ground beef and cook until browned. Stir in tomato paste, red wine, beef stock, and passata. Simmer for 30 minutes.
Prepare Vegetables: Slice the eggplants, zucchini, and potatoes. Salt them to draw moisture, let sit for 20 minutes, then pat dry. Fry in olive oil until golden.
Make Béchamel: Melt butter, whisk in flour for 2 minutes. Gradually pour in milk, cook until thickened. Season and stir in cheese and egg yolks.
Assemble the Moussaka: Layer potatoes, zucchini, and eggplants in a greased dish. Spread meat sauce, top with remaining eggplant and béchamel. Sprinkle additional cheese.
Bake: Preheat oven to 350°F (180°C). Bake for 35-45 minutes until bubbly and golden brown.
Rest Before Serving: Allow to rest for 15 minutes at room temperature before slicing and serving warm.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 1500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Salting the eggplant improves texture. Whisk in room-temperature milk gradually for a smooth béchamel. Letting the moussaka rest enhances the flavors and makes slicing easier.

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