Description
This irresistibly outrageous Greek Moussaka recipe layers tender fried eggplants, potatoes, and zucchinis with a rich, savory meat sauce infused with cinnamon and herbs, topped with a creamy, cheesy béchamel sauce. Baked to golden perfection, this classic Mediterranean dish is perfect for a comforting dinner that will have you craving it again tonight.
Ingredients
Scale
Vegetables
- 3 firm, glossy eggplants
- 4 potatoes
- 2 zucchinis
Meat Sauce
- 500g ground beef or lamb
- 1 red onion
- 3 cloves garlic
- 400g crushed canned tomatoes
- 1 cup red wine
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp oregano
- 1 tsp thyme
- 2 bay leaves
- 1 tsp sugar
- Salt & pepper to taste
- 3 tbsp olive oil
- Fresh parsley (amount as preferred)
Béchamel Sauce
- 50g unsalted butter
- 50g plain flour
- 500ml whole milk
- 2 egg yolks
- 1/2 tsp nutmeg
- 100g Kefalograviera cheese (or a suitable substitution)
Instructions
- Prep the Vegetables: Slice eggplants, zucchini, and potatoes into ¼-inch rounds. Lay the eggplant slices on a towel, lightly sprinkle with salt, and let them rest for about 30 minutes to draw out bitterness. Pat them dry afterward.
- Fry the Vegetables: Heat olive oil in batches and fry eggplants, zucchini, and potatoes separately until golden and tender—about 3-4 minutes each. Drain them on paper towels or a wire rack to keep them crispy.
- Cook the Meat Sauce: Sauté finely chopped red onion in olive oil over medium heat until translucent, approximately 5 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant.
- Brown the Meat: Introduce the ground meat to the pan and cook thoroughly, breaking it apart until it’s browned and no longer pink.
- Simmer with Wine: Pour in red wine and let it simmer for about 3 minutes to evaporate the alcohol and deepen the flavor.
- Build the Sauce: Stir in crushed tomatoes along with cinnamon, nutmeg, white pepper, salt, sugar, oregano, thyme, and bay leaves. Simmer for 10-15 minutes, allowing the sauce to thicken and flavors to meld. Finish by stirring in fresh parsley and removing the bay leaves.
- Make the Béchamel: In a saucepan, melt unsalted butter over medium heat. Gradually whisk in plain flour until smooth. Slowly add milk while continuously whisking to prevent lumps, cooking until thick and creamy.
- Finish the Béchamel: Remove from heat and whisk in egg yolks, nutmeg, and shredded cheese until fully melted and incorporated.
- Assemble the Moussaka: Preheat your oven to 165°C (330°F fan) or 175°C (350°F conventional). In a large baking dish, layer the ingredients starting with a lightly seasoned layer of potatoes, followed by fried eggplant, zucchini, and then another layer of eggplant. Sprinkle cheese between layers.
- Combine and Bake: Pour the meat sauce evenly over the layered vegetables and top with the béchamel sauce, smoothing the surface. Bake for 40-45 minutes until the top is golden brown and bubbly. Start checking at 30 minutes to avoid overbrowning.
- Cool and Serve: Once baked, remove from the oven and let it rest for at least 30 minutes before slicing. This step ensures firm layers for easy serving.
Notes
- Salting the eggplants and letting them rest removes bitterness and improves flavor.
- Frying the vegetables separately ensures even cooking and maximum crispiness.
- You can substitute ground lamb for beef for a more traditional flavor.
- Use firm cheeses like Kefalograviera or Parmesan for best results in béchamel.
- Allowing the moussaka to rest after baking helps it set better for clean slices.
- Leftovers store well refrigerated for up to 3 days and can be reheated in the oven to retain crispness.
