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Greek Baked Moussakamediterranean
PlateMap recipe · #47

Greek Baked Moussaka

Layered Greek casserole of golden roasted eggplant slices, tender potatoes, spiced cinnamon lamb ragù, topped with a thick cloud of golden baked béchamel custard.

115+ waiting: Plus 20 minutes of waiting time (soaking, marinating, rising or chilling)Hands-on (minutes)
6Servings
hardDifficulty
Prep:
25 minutes
Cook:
1 hour and 30 minutes
Waiting:
20 minutes (resting before cutting, 20 minutes)
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

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Set up your tools

Saucepan or pot, Oven and tray, Tongs and thermometer, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Preparation

    10 minutes

    Heat the oven to 200°C. Slice the eggplants and potatoes 1 cm thick, brush with olive oil and season with salt.

    Success cue

    All the slices are lightly oiled.

  2. 02

    Roasting

    28 minutesOven heat

    Roast the slices for 25 to 30 minutes, turning once.

    Success cue

    The slices are golden and tender.

  3. 03

    Meat sauce

    33 minutesGentle simmer

    Cook the chopped onion in a little olive oil over medium-high heat for 5 minutes, add the lamb and brown it for 8 minutes, then the garlic, cinnamon, ½ teaspoon of allspice and the grated tomatoes. Simmer for 20 minutes.

    Success cue

    The sauce is thick with little liquid left.

  4. 04

    Bechamel

    15 minutesMedium heat

    Melt the butter over medium heat, stir in the flour for 2 minutes, then whisk in the warm milk little by little and cook for 8 minutes. Off the heat, cool for 5 minutes, then whisk in the egg yolks and half of the grated Parmesan (or kefalotyri).

    Success cue

    The sauce is thick and coats a spoon.

    Watch out

    Add the yolks off the heat so they do not scramble.

  5. 05

    Layering

    5 minutes

    Lower the oven to 180°C. Layer the potatoes, half of the eggplant, the meat sauce and the rest of the eggplant in a baking dish.

    Success cue

    Each layer is even.

  6. 06

    Baking

    45 minutesOven heat

    Pour the bechamel over the top, sprinkle with the rest of the Parmesan and bake for 45 minutes.

    Success cue

    The top is puffed and deep golden.

  7. 07

    Serve

    20 minutes

    Rest for 20 minutes before cutting.

    Success cue

    The layers hold together when cut.

Cooking tips

Extra tip

Whisking egg yolks into the béchamel creates that iconic soufflé-like golden crust.

  • • Roasting eggplants in the oven instead of frying prevents the casserole from becoming greasy
  • • Rest 20 minutes before cutting

Potential allergens

Milk, Wheat / gluten, Egg

Compound ingredients vary by product; check labels and possible cross-contact.

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