Description
Classic Greek Moussaka is a rich and comforting dish made with layers of fried eggplant and potatoes, spiced ground beef, and a creamy béchamel sauce, topped with Parmesan. Perfect for family dinners or special occasions, this Mediterranean dish offers a flavorful combination of textures and spices.
Ingredients
2 lbs eggplants, sliced 3/8″ thick
4 yellow potatoes, sliced 3/8″ thick
Vegetable oil for frying
2 tbsp olive oil
2 red onions, finely chopped
2 cloves garlic, minced
2 lbs ground beef
1 tsp sugar
1 tsp kosher salt
½ tsp ground cinnamon
3 tbsp tomato paste
400g (14 oz) chopped tomatoes
240ml (1 cup) broth (vegetable or beef)
1 bay leaf
60g (¼ cup) butter
80g (⅓ cup) all-purpose flour
600ml (2 ½ cups) whole milk, room temperature
¼ tsp kosher salt
¼ tsp ground black pepper
⅛ tsp ground nutmeg
75g (¾ cup) Parmesan cheese, freshly grated
2 egg yolks
Instructions
- Prepare the Eggplant: Season both sides of the eggplant slices with salt and place them in a colander for 30 minutes to draw out moisture. Pat dry.
- Cook the Meat Filling: In a skillet, heat olive oil and sauté onions until translucent. Add garlic and cook for 2 minutes. Add ground beef, sugar, salt, and cinnamon. Brown the meat, breaking it into small crumbles.
- Add Tomatoes and Simmer: Stir in tomato paste, then add chopped tomatoes and broth. Bring to a boil, then reduce heat to simmer for 30 minutes. Remove bay leaf.
- Make the Béchamel Sauce: In a saucepan, melt butter, add flour and cook for 2 minutes. Gradually whisk in milk, salt, pepper, and nutmeg. Simmer until thickened. Remove from heat and stir in Parmesan and egg yolks. Set aside to cool.
- Fry the Eggplant and Potatoes: Fry the eggplant and potato slices in oil until golden and crispy, or bake in a 425°F oven for 15 minutes. Drain on paper towels.
- Assemble the Moussaka: Preheat the oven to 350°F. Layer the bottom of a 9×13-inch baking dish with potatoes, followed by eggplant, meat sauce, and then more eggplant. Top with béchamel sauce and sprinkle with Parmesan.
- Bake the Moussaka: Bake uncovered for 60 minutes, until the top is golden and bubbly. Let rest for 15 minutes before slicing and serving.
Notes
If you prefer a spicier version, add red pepper flakes to the meat sauce.
For a vegan version, use plant-based meat and vegan cheese alternatives.
To reduce oil absorption, bake the eggplant slices instead of frying them.
Ensure the moussaka rests before slicing for cleaner portions.
- Prep Time: 45 minutes
- Cook Time: undefined
- Category: Main Course
- Method: Baking, Frying
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg
