Eggplant Moussaka with Bechamel Sauce

Eggplant Moussaka with Bechamel Sauce Recipe

An impressive recipe for eggplant moussaka. Fried eggplants, ground beef mixture, bechamel sauce and finally cheese on top. It is so delicious.

Eggplant Mousakka with Bechamel Sauce
Eggplant Moussaka with Bechamel Sauce


  • 3 eggplants,
  • Vegetable oil.

For the ground beef mixture;

  • 150 grams ground beef,
  • 1 onion,
  • 2 middle size tomatoes,
  • 3 tablespoons of vegetable oil,
  • 3 green pepper,
  • 2-3 cloves of garlic,
  • 1 coffee spoon of paste,
  • Parsley,
  • Black pepper,
  • Red pepper flakes,
  • Thyme,
  • Salt.

For the bechamel sauce;

  • 1,5 tablespoons of all purpose flour,
  • 2 cups of milk,
  • 1 tablespoon of vegetable oil,
  • 1 tablespoon of butter,
  • Black pepper,
  • Salt.

For the top;

  • Grated kashar cheese.

Process of Eggplant Moussaka with Bechamel Sauce Recipe

Firstly, cut stalks of eggplants and peel them striped and slice the eggplants.
Leave the sliced eggplants into salty water in a bowl for 15 or 20 minutes.
Drain the eggplants and make them dry with a paper towel then fry them in the oil.
Take the fried eggplants on a paper towel.

To prepare the ground beef mixture, chop the onion and the peppers then put the vegetable oil in a pan and cook the chopped onion and peppers by stirring.
Add the ground beef and cook until it absorbs the juice.
Then add the paste and mix by stirring.
Add the diced tomatoes and chopped parsley.
Finally add the spices and mix by stirring then turn off the stove.

To prepare the bechamel sauce, melt the butter.
Add the flour and stir until bubbly. Don’t let the flour darken or burn.
Turn the heat to low and add the milk whisk until smooth.
and continue whisking until the mixture scalds and begins to thicken. When it gets thick, add the salt and the black pepper .
Continue to cook by stirring until you have a smooth, white sauce.

Place the fried eggplants in a rectangular pyrex.
Then pour the ground beef mixture on the eggplants and spread.
Pour the bechamel sauce on the ground beef mixture.

Bake the eggplant moussaka in the preheated oven at 190°C for 15 or 20 minutes.
Then take it out from the oven and sprinkle some grated kashar and again bake it until it gets golden brown.
After baking, slice and serve hot.

Eggplant Moussaka with Bechamel Sauce
Eggplant Moussaka with Bechamel Sauce

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Eggplant Moussaka with Bechamel Sauce

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