Description
Experience the rich flavors of traditional Greek cuisine with this classic Moussaka recipe. Layers of roasted vegetables, seasoned ground beef simmered in a fragrant tomato sauce, and creamy béchamel topping baked to a golden perfection make for a hearty and comforting meal perfect for family dinners or special occasions.
Ingredients
Scale
Vegetables and Roasting
- 2 large eggplants
- 3 medium zucchini
- 6 medium potatoes
- 3 tbsp olive oil
- Salt, to taste
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 and Prepare Vegetables: Preheat your oven to 230°C (445°F). Line three baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Slice and Roast Vegetables: Cut the eggplants, zucchini, and potatoes into 1-cm thick slices. Season them generously with salt and drizzle with olive oil. Arrange them in a single layer on the prepared baking sheets and bake for 20-25 minutes until the potatoes are tender and vegetables are slightly browned.
- Prepare Meat Sauce: Heat olive oil in a pan over medium heat. Sauté chopped onions until translucent. Add ground beef and cook until browned evenly. Stir in minced garlic, diced tomatoes, chopped parsley, oregano, cinnamon powder, salt, and pepper. Cook for a few minutes to blend flavors. Add canned diced tomatoes, red wine, and bay leaves. Bring to a boil, then reduce the heat to low and simmer gently for 45-50 minutes to thicken and develop a rich flavor.
- Make Béchamel Sauce: In a pot, melt butter with olive oil over medium heat. Add the all-purpose flour and cook, stirring constantly, for 3-4 minutes to form a roux without browning it. Gradually whisk in the milk to prevent lumps. Add bay leaves, ground nutmeg, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes until the sauce thickens. Remove bay leaves, then stir in Parmesan cheese, whole egg, and egg yolks until fully incorporated and smooth.
- Assemble the Moussaka: In a large baking dish, start layering: place a layer of roasted eggplant slices, then spread half of the meat sauce over them. Add a layer of roasted zucchini, followed by the remaining meat sauce, then the roasted potatoes. Top it with the remaining meat sauce. Pour the béchamel sauce evenly over the layers and sprinkle with the remaining shredded Parmesan cheese for a golden crust.
- Bake to Perfection: Reduce oven temperature to 190°C (375°F) and bake the assembled moussaka for 40-50 minutes, or until the top is golden brown, bubbly, and fully cooked through. Allow the dish to rest for at least 15 minutes before serving to set the layers.
Notes
- Salt the eggplant slices and let them sit for 30 minutes to remove bitterness and excess moisture; then rinse and pat dry for better texture.
- You can substitute ground lamb or a mix of beef and lamb for a more traditional flavor.
- Allowing the moussaka to rest before serving improves slicing and layering integrity.
- For a vegetarian version, omit meat and increase vegetables or substitute with lentils or mushrooms.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture retention.
