Moussaka Recipe

Step 3: Prepare the Béchamel Sauce
In a medium-sized pot, gently melt the butter over medium heat.
Stir in the flour and whisk continuously for 1–2 minutes to create a smooth roux.
Gradually pour in the milk, whisking steadily to achieve a smooth mixture.
Continue to cook, stirring, until the sauce thickens to a creamy consistency.
Enhance the flavor by adding a pinch of nutmeg along with salt and pepper.
Remove the saucepan from heat and stir in half of the grated cheese until melted and smooth.
Allow the sauce to cool slightly before whisking in the eggs one at a time. This step ensures a rich and velvety béchamel topping.
Step 4: Assemble the Moussaka
Preheat your oven to 190°C (375°F).
Coat a large baking dish with a thin layer of olive oil to prevent sticking.
Begin layering the ingredients:
Place a layer of fried potatoes at the bottom of the dish, ensuring they cover the base completely.
Add a layer of fried eggplants over the potatoes.
Lightly season with salt and pepper.
Spread the meat sauce evenly over the vegetable layers.
Repeat the layering process, finishing with a final layer of potatoes and eggplants.
Pour the prepared béchamel sauce over the top, spreading it evenly to cover the entire surface.
Sprinkle the remaining grated cheese over the béchamel layer for a golden crust.