Moussaka

Name: Moussaka
Cook time: 140 min
Total time: 140 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 3 Eggplants, large, sliced into 1 cm rounds; 3 Potatoes, medium, peeled and sliced into 5 mm rounds; 120ml Olive Oil, plus a little extra for the pan; 700g Ground Beef; 1 Onions, large, finely chopped; 3 cloves of Garlic, minced; 2 tbsp Olive Oil; 120ml Dry Red Wine; 400g Crushed Canned Tomatoes; 2 tbsp Tomato Paste; 1 tsp Ground Cinnamon; 1/4 tsp Ground Allspice; 1 tsp Oregano, dried; 1 Bay Leaves; 2 tbsp Flat-Leaf Parsley, finely chopped; 60g Unsalted Butter; 60g All-purpose Flour; 800ml Whole Milk, warmed; 2 Eggs, large, lightly beaten; 80g Kefalotyri Cheese, grated; 1/4 tsp Ground Nutmeg; 50g Kefalotyri Cheese, grated, for topping; 2 tbsp Fine Breadcrumbs, for the baking dish

A classic Greek moussaka layers tender roasted vegetables and golden potatoes with a richly spiced meat sauce and a creamy, nutmeg-kissed béchamel. Baked until bubbling and golden, each slice offers a comforting mix of savory beef, aromatic spices and melt-in-your-mouth cheese — perfect for a special family dinner or a leisurely weekend meal.

A classic Greek moussaka layers tender roasted vegetables and golden potatoes with a richly spiced meat sauce and a creamy, nutmeg... Show more

Traditional Greek Recipe

Health Grade

B · Healthy

Rating

4.5

Time

2 hrs

Price

2,04 €

Calories

985 kcal

meal prep

high protein

low carb

low sugar

Method

Heat the oven

Set the oven to 425° F. Arrange racks in the upper and lower middle positions so the vegetables can roast evenly.

Wash the produce

Rinse the eggplants, potatoes, and flat-leaf parsley well, then dry them thoroughly so the vegetables roast instead of steam.

Slice and chop

Trim the eggplants and cut them into 1 cm rounds. Peel the potatoes and slice them into 5 mm rounds. Finely chop the onion, peel and mince the garlic, and finely chop the parsley.

Roast the vegetables

Brush 2 large sheet pans with a little olive oil. Lay the potato slices in a single layer on one pan and the eggplant rounds on the other, then brush or drizzle the olive oil over both sides of the vegetables. Roast for 15 minutes, flip the slices, then roast for 15 to 20 minutes more, until the potatoes are just tender and the eggplant is lightly golden and silky.

Heat the pan

Set a large deep skillet or Dutch oven over medium-high heat and let it get properly hot before starting the sauce.

Brown the beef

Add 2 tbsp olive oil to the hot pan, then add the ground beef. Break it up with a spoon and cook for 6 to 8 minutes, until it is no longer pink and starting to brown in spots. Add the chopped onion and cook for 5 minutes until softened, then stir in the garlic for 30 seconds until fragrant.

Deglaze with wine

Pour in the dry red wine and scrape up every browned bit from the bottom of the pan. Let it bubble for 2 to 3 minutes until the sharp alcohol smell softens.

Simmer the sauce

Stir in the crushed canned tomatoes, tomato paste, ground cinnamon, ground allspice, dried oregano, and bay leaf. Bring everything to a gentle simmer and cook for 25 to 30 minutes, stirring now and then, until the sauce is thick and rich enough that a spoon dragged through it leaves a trail for a moment. Remove the bay leaf, then stir in the chopped parsley.

Warm milk and eggs

While the sauce simmers, warm the whole milk in a saucepan or microwave until hot but not boiling. In a small bowl, lightly beat the eggs so they are ready for the béchamel.

Make the roux

In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1 to 2 minutes, whisking constantly, until the mixture looks smooth and smells slightly nutty but has not browned much.

Cook the béchamel

Slowly pour the warm milk into the roux, whisking the whole time so no lumps form. Keep cooking and whisking for 6 to 8 minutes, until the sauce thickens enough to coat the back of a spoon, then whisk in the ground nutmeg.

Finish with cheese

Take the saucepan off the heat. Whisk a spoonful of the hot béchamel into the beaten eggs, then another spoonful, to warm them gently, and whisk that mixture back into the pan. Stir in 80 g of the grated kefalotyri cheese until the sauce is smooth and lightly cheesy.

Prepare the dish

Lightly oil a 9 x 13-inch baking dish with a little more olive oil, then sprinkle in the fine breadcrumbs. Tilt and tap the dish so the crumbs lightly coat the base and sides.

Layer the moussaka

Arrange the potatoes in an even layer, overlapping them slightly. Add half of the eggplant, spread over all of the meat sauce, then top with the remaining eggplant. Spoon over the béchamel, smooth the top, and finish with the remaining 50 g grated kefalotyri cheese.