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Classic Greek Moussaka with Eggplant - Step by Step

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Add Bechamel Sauce & Cheese Topping
Add bechamel sauce to moussaka

Add bechamel and cheese

Photo © Jim Stanfield

BUILD THE MOUSSAKA

Lightly oil the baking pan and sprinkle the bottom with the remaining breadcrumbs. Place a layer of eggplant slices on the breadcrumbs (it's ok to overlap) and spread the meat mixture evenly on top. Cover with the remaining eggplant slices, and carefully pour the béchamel sauce evenly over the top.

Bake at 350°F (180°C) for 30 minutes, then sprinkle the cheese over the top, and continue to cook for another 15 to 30 minutes, until golden brown.

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