Description
Rich in flavor and texture, Greek moussaka is a comforting, hearty dish with layers of tender eggplant, potatoes, zucchini, and savory ground meat, all topped with a luscious homemade béchamel sauce. This Mediterranean classic is perfect for family dinners, special occasions, or when you want to impress your guests with a traditional Greek recipe. The layers come together beautifully, with the spiced meat sauce, creamy béchamel, and fried vegetables creating the ultimate comfort food. Best of all, you can make it ahead of time and simply reheat it when you’re ready to serve.
Ingredients
For the Vegetables:
2 large eggplants
2 medium potatoes
2 zucchinis
Olive oil (for frying)
Salt (to taste)
For the Meat Sauce:
1 lb ground beef or lamb
1 large red onion, chopped
4 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon white pepper
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried oregano
1 teaspoon dried thyme
2 bay leaves
Fresh parsley, chopped (for garnish)
For the Béchamel Sauce:
4 tablespoons butter
4 tablespoons flour
2 cups milk
2 egg yolks
1 teaspoon ground nutmeg
1 cup freshly grated cheese (Kefalograviera or Parmesan)
Instructions
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Prepare and Fry the Vegetables:
Slice the eggplants, zucchini, and potatoes into ¼-inch rounds. Lightly salt the eggplant slices and let them sit for about 30 minutes to draw out excess moisture and bitterness. Pat the eggplant dry.
Heat olive oil in a large skillet over medium-high heat. Fry the vegetable slices in batches until golden brown and tender. Transfer to a paper towel–lined plate to drain. -
Sauté the Onion and Garlic:
In a large pot or skillet, heat olive oil over medium heat. Add the chopped onion and cook for 5 minutes until soft and translucent. Add the garlic and cook for another 1-2 minutes until fragrant. -
Make the Meat Sauce:
Add the ground beef (or lamb) to the onion and garlic mixture. Cook, breaking it up with a spoon, until browned. Add the crushed tomatoes, cinnamon, nutmeg, white pepper, salt, sugar, oregano, thyme, and bay leaves. Stir and simmer for 10-15 minutes. Remove from heat and discard the bay leaves. Garnish with fresh parsley. -
Prepare the Béchamel Sauce:
In a medium saucepan, melt the butter over medium heat. Stir in the flour to form a smooth paste. Gradually whisk in the milk, stirring constantly to avoid lumps. Cook until the sauce thickens into a creamy consistency. Add the egg yolks, nutmeg, and shredded cheese. Stir until the cheese is melted and fully incorporated. -
Assemble the Moussaka:
Preheat your oven to 165°C (330°F fan-forced) or 175°C (350°F conventional).
In a large baking dish, layer the ingredients in this order:-
A base layer of potato slices, seasoned with salt and topped with a sprinkle of cheese.
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A layer of fried eggplant slices, also seasoned and sprinkled with cheese.
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A layer of zucchini, followed by a second layer of eggplant.
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Spread the meat sauce evenly over the vegetables.
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Pour the béchamel sauce on top, smoothing it into an even layer.
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Bake and Rest:
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and bubbling. Check at the 30-minute mark to avoid overbrowning.
Let the moussaka rest for at least 30 minutes before slicing to allow the layers to set.
Notes
- Storage: This moussaka can be stored in an airtight container in the fridge for up to 3 days. It freezes well for up to 3 months. To reheat, cover with foil and bake at 350°F (175°C) for 25-30 minutes.
- Make-Ahead Tips: Assemble the moussaka ahead of time and store it in the fridge until you’re ready to bake.
- Substitutions: You can replace the zucchini with mushrooms for a different flavor or add basil to the meat sauce for a fresh twist. If you want a spicier version, add cayenne or chili flakes to the meat sauce.
- Vegetarian Option: For a vegetarian moussaka, substitute the ground meat with lentils or a plant-based meat substitute.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Greek, Mediterranean
