Greek Moussaka
A hearty and comforting Greek casserole layered with eggplant, potatoes, spiced meat, and topped with creamy béchamel and cheese.
Servings 8 servings
Calories 400kcal
Ingredients
Vegetable Layers
- 2 large eggplants Look for glossy, firm eggplants for the sweetest flavor.
- 2 large potatoes Yellow or Russet potatoes work great.
Meat Sauce
- 500 g ground beef or lamb Ground beef is rich; traditionalists prefer lamb.
- 1 onion, chopped Aroma of sautéed onions is key.
- 2 cloves garlic, minced Adds Mediterranean warmth.
- 400 g canned tomatoes, crushed Juicy and sweet; fresh tomatoes can be used.
- 2 tbsp tomato paste Thickens the sauce and adds flavor.
- 1 tsp cinnamon A uniquely Greek ingredient.
- Salt and pepper to taste
Béchamel and Topping
- 2 cups béchamel sauce Can be homemade or store-bought.
- 1 cup grated cheese (Parmesan or kefalotyri) For a golden, melty top.
- Olive oil Essential for frying.
Instructions
Preparation
- Preheat your oven to 180°C (350°F). Slice the eggplants and potatoes about ¼-inch thick. Sprinkle lightly with salt, then let sit for 30 minutes.
- Rinse the slices under running water, then gently pat dry with a clean towel.
Frying Vegetables
- In a large skillet, heat olive oil over medium heat. Fry potato slices until golden and tender, then set aside to drain on paper towels.
- Using the same pan, fry eggplant slices until browned and silky-soft.
Making the Meat Sauce
- In a clean skillet, heat a splash more olive oil and sauté onion and garlic until translucent.
- Add ground beef or lamb and cook until it browns. Stir in crushed tomatoes, tomato paste, cinnamon, salt, and pepper. Let this bubble away for 10-15 minutes.
Assembling the Moussaka
- In a large baking dish, layer the fried potatoes first, then the eggplant, followed by the flavorful meat mixture.
- Pour a thick, even layer of béchamel sauce on top, then sprinkle with grated cheese.
Baking
- Bake for 45 minutes, or until the top is beautifully golden and bubbling. Let it cool slightly before slicing.
Notes
Let moussaka rest after baking to help it set for neat slices. It can also be made ahead and refrigerated overnight.
