Authentic Greek Eggplant Moussaka with Béchamel Sauce
Layered eggplant casserole with seasoned meat sauce and creamy béchamel topping. This authentic Greek dish combines aromatic spices and tender vegetables.
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Cooking tools:
- Microplane
- Colander
- Paper towel
- Pastry brush
- Baking sheet
- Oven
- Stove
- Skillet
- Wooden spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Whisk
- Measuring cup
- Spoon
- Baking dish
- Refrigerator
Ingredients
- 3 large eggplants (about 1.5kg), sliced lengthwise 0.6cm thick
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- Black pepper to taste
- 450g ground beef or lamb
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 can (400g) diced tomatoes
- 2 teaspoons dried oregano
- 1 teaspoon ground cinnamon
- Salt
- pepper
- 4 tablespoons butter
- 60g all-purpose flour
- 600ml warm milk
- 2 large eggs
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
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