Description
Moussaka is a hearty and traditional Greek casserole layered with tender baked eggplants, zucchini, potatoes, a rich spiced ground beef sauce, and topped with a creamy, cheesy béchamel sauce. This classic dish is baked to golden perfection, offering a comforting blend of Mediterranean flavors perfect for family meals or special occasions.
Ingredients
Scale
Vegetables
- 2 large eggplants
- 3 medium zucchini
- 6 medium potatoes
- 3 tbsp olive oil (for vegetables)
Meat Sauce
- 2 tbsp olive oil
- 2 onions, chopped
- 800 g ground beef
- 3 minced garlic cloves
- 2 medium tomatoes, diced
- 4 tbsp chopped parsley
- 1 tsp oregano
- 1/4 tsp cinnamon powder
- 600 g canned diced tomatoes
- 80 ml red wine
- 2 bay leaves
- Salt and pepper, to taste
Béchamel Sauce
- 5 tbsp butter
- 2 tbsp olive oil
- 120 g all-purpose flour
- 1 liter milk
- 2 bay leaves
- 1/2 tsp ground nutmeg
- 80 g shredded Parmesan cheese
- 1 egg
- 2 egg yolks
- Salt and pepper, to taste
Topping
- 40 g shredded Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 230°C (445°F) and line three baking sheets with parchment paper to prepare for baking the vegetables.
- Prepare Vegetables: Slice the eggplants, zucchini, and potatoes into 1-cm thick slices. Season them with salt and drizzle 3 tablespoons of olive oil over the slices. Arrange them evenly in a single layer on the prepared baking sheets.
- Bake Vegetables: Place the baking sheets in the oven and bake the vegetables for 20-25 minutes until the potatoes are soft and the vegetables are slightly cooked but not fully done.
- Make Meat Sauce: Heat 2 tablespoons of olive oil in a pan over medium heat. Sauté the chopped onions until translucent, then add the ground beef. Cook until the meat browns evenly. Add minced garlic, diced tomatoes, chopped parsley, oregano, cinnamon, salt, and pepper. Stir to combine and cook for a few minutes.
- Simmer Meat Sauce: Pour in the canned diced tomatoes and red wine, add bay leaves, and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer gently for 45-50 minutes until the sauce thickens and flavors meld. Remove bay leaves before assembling.
- Prepare Béchamel Sauce: In a pot, melt butter with 2 tablespoons olive oil over medium heat. Add the flour and cook for 3-4 minutes, stirring continuously to form a roux. Gradually whisk in the milk until the sauce is smooth.
- Cook Béchamel Sauce: Add bay leaves, nutmeg, salt, and pepper to the sauce and bring it to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally until thickened. Remove bay leaves, then stir in Parmesan cheese, egg, and egg yolks until well blended. Remove from heat.
- Assemble Moussaka: In a large baking dish, layer the baked eggplant slices on the bottom. Spread half of the meat sauce over the eggplant, then add a layer of zucchini. Top zucchini with the remaining meat sauce, then add a layer of potatoes and finish with the remaining meat sauce.
- Add Béchamel and Cheese: Pour the béchamel sauce evenly over the assembled layers. Sprinkle the top with the shredded Parmesan cheese for a golden crust.
- Bake Moussaka: Preheat the oven to 190°C (375°F). Place the baking dish in the oven and bake for 40-50 minutes, or until the top is golden brown and the moussaka is cooked through. Let it cool slightly before serving.
Notes
- Use firm vegetables to ensure they hold their shape after baking.
- Allow the meat sauce to simmer uncovered for thicker consistency.
- Be careful not to overcook the béchamel sauce; it should be thick but pourable.
- Let the moussaka rest for 15-20 minutes after baking for easier slicing.
- Substitute ground lamb for beef for a more traditional flavor.
- Prep Time: 1 hour
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
