Make the Béchamel Sauce

In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux. Slowly add the warm milk while whisking continuously to avoid lumps. Simmer until the sauce thickens. Season with salt, pepper, and nutmeg. Remove from heat and whisk in the beaten egg yolk and half of the Parmesan cheese. Stir until creamy.
4 Assemble the Moussaka

Grease a 9x13-inch baking dish. Begin with a layer of roasted eggplant, followed by a layer of the meat sauce. Add another layer of eggplant. Pour the béchamel sauce over the top and spread evenly. Sprinkle the remaining Parmesan cheese over the béchamel. Tap the dish gently to settle the layers.
5 Bake and Serve

Bake for 40–45 minutes or until the top is golden brown and bubbling. Allow the moussaka to rest for at least 15 minutes before slicing. This helps the layers set and makes serving cleaner. Serve warm with a crisp salad or bread on the side.
Servings 6
- Amount Per Serving
- % Daily Value *
- Total Fat 32g50%
- Total Carbohydrate 22g8%
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
moussaka, Greek casserole, baked eggplant, beef béchamel dish, Mediterranean dinner