---
title: Moussaka
description: Aubergine is one of my favourite ingredients, and this can be prepared well in advance.
image: moussaka.jpeg
category: Mains
cuisine: Greek
tags:
  - Greek
  - Greece
  - eggplant
servings: 6
prep time: 60 minutes
cook time: 45 minutes
created: 2026-05-18
updated: 2026-05-18
---

= Aubergine base

Wash @large aubergines{3} and cut them into slices about 1 cm thick.

Place them in a colander and sprinkle with @coarse salt{}, then leave them for ~{30%minutes} to remove excess moisture and bitterness.

Rinse and pat the aubergine slices dry with paper towels.

Fry the slices in plenty of @extra virgin olive oil{} until golden brown, or brush them with oil and bake at 200°C for ~{20%minutes}.

= Meat sauce

In a #large pan{}, heat @extra virgin olive oil{} and sauté @onion{1}(chopped) and @garlic{2%cloves}(minced) until golden.

Add @ground lamb or beef{500%g} and brown it for a few minutes, stirring frequently.

Deglaze with @red wine{100%ml} and allow the alcohol to evaporate.

Add @peeled tomatoes{400%g}, @tomato paste{2%tbsp}, @ground cinnamon{1%tsp}, @oregano{1%tsp}, @bay leaf{1}, @salt{}, and @black pepper{}.

Cook over medium-low heat for ~{30%minutes}, stirring occasionally, until thick and flavorful.

= Béchamel

In a #small saucepan{}, melt @butter{50%g}, then whisk in the @flour{50%g} to form a golden roux.

Gradually pour in @milk{500%ml}(warm), whisking continuously to prevent lumps.

Cook until thickened, then season with @salt{}, @black pepper{}, and @nutmeg{1%pinch}.

Remove from the heat and stir in @kefalotyri cheese{50%g}(grated) and @egg{1}(beaten).

> You may replace kefalotyri with Parmesan or pecorino cheese.

= Baking

Grease a baking dish with @extra virgin olive oil{} and arrange a layer of fried aubergine slices.

Add the meat sauce and cover it with a second layer of aubergine.

Pour the béchamel sauce over the top and smooth it with a spatula.

Sprinkle with @kefalotyri cheese{50%g}(grated).

Bake at 180°C for ~{40-45%minutes}, until the top is deeply golden.