Μουσακάς — Print Recipe

Layers of fried aubergine, courgette, and potatoes topped with spiced beef mince in tomato sauce and a thick golden bechamel crust, baked until bubbling.

Ingredients

3 large aubergines, sliced lengthwise
3 large potatoes, sliced
2 courgettes, sliced
600g minced beef
2 onions, diced
400g crushed tomatoes
1 tsp cinnamon
Olive oil for frying
4 tbsp butter
4 tbsp flour
3 cups milk
2 eggs
100g halloumi, grated
Salt and pepper
Nutmeg

Instructions

1 Salt aubergine slices for 30 minutes, rinse and pat dry. Fry aubergine, potato, and courgette slices in olive oil until golden. Drain on paper towels.
2 Brown minced beef with onions. Add crushed tomatoes, cinnamon, salt, and pepper. Simmer 20 minutes.
3 Make bechamel: melt butter, whisk in flour, gradually add milk while stirring. Cook until thick. Remove from heat, stir in eggs and grated halloumi.
4 Layer potatoes on the bottom of a greased baking dish, then courgettes, then meat sauce, then aubergines.
5 Pour bechamel over the top, spreading evenly. Grate a little nutmeg on top.
6 Bake at 180°C for 45-50 minutes until the top is deep golden brown. Rest 20 minutes before cutting.

Did You Know?

Cypriot moussaka uniquely includes courgettes in addition to aubergines, and uses grated halloumi in the bechamel — a detail not found in Greek versions.