Jul 14 2026
Restaurants›Istros›Moussaka Recipe

Moussaka Recipe

Inspired by Istros
Time2h
Serves6

Baked layers of eggplant, minced meat, and béchamel

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Ingredients

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Vegetable Layer

Meat Layer

Béchamel Sauce

Method

Prepare Eggplant

  1. 1

    Slice the Eggplant

    Wash the eggplants and slice them into 1/2-inch thick rounds. Sprinkle with salt and let them sit for about 30 minutes to draw out moisture.

  2. 2

    Fry the Eggplant

    Rinse the eggplant slices and pat them dry. In a large skillet, heat olive oil over medium heat. Fry the eggplant slices until golden brown on both sides. Drain on paper towels.

Cook Meat

  1. 3

    Sauté Onion and Garlic

    In the same skillet, add chopped onion and minced garlic. Sauté until the onion is translucent.

  2. 4

    Brown the Meat

    Add the ground beef or lamb to the skillet. Cook until browned, breaking it up with a spoon.

  3. 5

    Add Tomato Ingredients

    Stir in tomato paste, canned tomatoes, cinnamon, oregano, salt, black pepper, and red wine. Simmer for about 20 minutes until the sauce thickens.

Make Béchamel Sauce

  1. 6

    Prepare Roux

    In a saucepan, melt butter over medium heat. Add flour and whisk continuously for about 2 minutes until golden.

  2. 7

    Add Milk

    Gradually add milk while whisking to avoid lumps. Cook until the sauce thickens, about 5-7 minutes.

  3. 8

    Finish Béchamel

    Remove from heat and stir in nutmeg, salt, and egg yolks. Mix in grated cheese until melted and smooth.

Assemble and Bake

  1. 9

    Layer the Moussaka

    In a baking dish, layer half of the fried eggplant, followed by the meat sauce, then the second half of the eggplant. Pour the béchamel sauce over the top.

  2. 10

    Bake

    Preheat the oven to 180°C (350°F) and bake the moussaka for about 45 minutes until the top is golden and bubbly.

  3. 11

    Cool and Serve

    Let the moussaka cool for at least 15 minutes before slicing and serving.

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