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Traditional Moussaka
A beloved Greek classic featuring layers of eggplant, spiced meat sauce, and creamy béchamel.
Moussaka is the crown jewel of Greek cuisine, a dish that tells the story of generations of home cooks perfecting layers of flavor. Our version stays true to the traditional recipe passed down through Yiayia's kitchen, featuring silky eggplant slices, seasoned ground beef simmered with tomatoes, onions, and aromatic spices like cinnamon and allspice, all crowned with a golden, bubbling béchamel sauce.
This beloved casserole is more than just a meal - it's a celebration of Mediterranean cooking at its finest. Each layer is carefully prepared: the eggplant is salted and grilled to remove bitterness, the meat sauce is slow-cooked until rich and fragrant, and the béchamel is made fresh with a hint of nutmeg. The dish is then baked until the top turns a beautiful golden brown.
Best enjoyed warm with a simple Greek salad and crusty bread to soak up every last bit of sauce. At Lauer House, we serve it the way it was meant to be - with love and generous portions.
This beloved casserole is more than just a meal - it's a celebration of Mediterranean cooking at its finest. Each layer is carefully prepared: the eggplant is salted and grilled to remove bitterness, the meat sauce is slow-cooked until rich and fragrant, and the béchamel is made fresh with a hint of nutmeg. The dish is then baked until the top turns a beautiful golden brown.
Best enjoyed warm with a simple Greek salad and crusty bread to soak up every last bit of sauce. At Lauer House, we serve it the way it was meant to be - with love and generous portions.
Prep: 45 mins
Cook: 1 hour
Serves: 6-8
Medium
Ingredients
2 large eggplants, sliced
500g ground beef or lamb
1 large onion, diced
3 cloves garlic, minced
400g canned tomatoes
1 tsp cinnamon
1/2 tsp allspice
Salt and pepper
For Béchamel:
4 tbsp butter
4 tbsp flour
500ml milk
1 egg yolk
Pinch of nutmeg
500g ground beef or lamb
1 large onion, diced
3 cloves garlic, minced
400g canned tomatoes
1 tsp cinnamon
1/2 tsp allspice
Salt and pepper
For Béchamel:
4 tbsp butter
4 tbsp flour
500ml milk
1 egg yolk
Pinch of nutmeg
Instructions
1. Salt eggplant slices and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
2. Brush eggplant with olive oil and grill or bake until golden.
3. For the meat sauce: Brown the meat with onion and garlic. Add tomatoes, spices, and simmer for 20 minutes.
4. For béchamel: Melt butter, whisk in flour, gradually add milk. Cook until thick. Remove from heat and stir in egg yolk.
5. Layer in a baking dish: eggplant, meat sauce, eggplant, meat sauce, béchamel on top.
6. Bake at 180°C for 45 minutes until golden and bubbling.
2. Brush eggplant with olive oil and grill or bake until golden.
3. For the meat sauce: Brown the meat with onion and garlic. Add tomatoes, spices, and simmer for 20 minutes.
4. For béchamel: Melt butter, whisk in flour, gradually add milk. Cook until thick. Remove from heat and stir in egg yolk.
5. Layer in a baking dish: eggplant, meat sauce, eggplant, meat sauce, béchamel on top.
6. Bake at 180°C for 45 minutes until golden and bubbling.
