Grandma’s Moussaka with Béchamel!



1 kg eggplant, cut into 1 cm slices

Oil for shallow frying

3 tablespoons oil

1 large onion (200g), chopped finely

2 cloves garlic, crushed

500g minced meat

1 tablespoon tomato paste

500ml fresh tomato juice

1 cup chicken or beef stock

Salt – pepper


Béchamel Sauce:

60g butter

4 tablespoons flour

4 cups milk (1L)



Heat oil for frying in large frying pan; fry eggplant until golden then drain. In a large pan, heat oil, cook onion and garlic, stirring, until onion softens. Add meat; cook, stirring until meat changes color. Stir in tomato paste, juice and stock, bring to a boil then reduce heat and let it simmer, uncovered, about 20 minutes or until mixture thickens. Season to taste. Meanwhile, preheat oven to 180C.

Béchamel: melt butter in medium saucepan, add flour; stir until mixture bubbles. Gradually add milk; stir until mixture boils and thickens. Season to taste.

Place half the eggplant in a baking dish; spread the meat sauce over eggplant then place another layer of eggplant. Bake for about 30-40 minutes or until top browns lightly. Let it stand 10 minutes before serving.


Prep Time: 50 mins

Cook Time: 40 mins

Serves: 6

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