Moussaka is a traditional Greek casserole made with layers of eggplant, ground meat, and béchamel sauce. It’s a hearty and flavorful dish, perfect for family dinners and special occasions.
Ingredients of Authentic Moussaka
- 2 large eggplants, sliced into 1/4-inch rounds
- 1/4 cup olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 lb ground beef or lamb
- 1 can (14 oz) diced tomatoes
- 2 tbsp tomato paste
- 1/2 cup red wine
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- Salt and pepper, to taste
- 2 cups milk
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 1/4 tsp ground nutmeg
- 1/2 cup grated Parmesan cheese
- 2 large eggs, beaten
- 1/4 cup breadcrumbs
Instructions
1. Preparing the Eggplants Preheat the oven to 375°F (190°C). Lay the eggplant slices on a baking sheet, brush both sides with olive oil, and season with salt. Roast in the oven for 25 minutes, turning once halfway through until golden brown.
2. Cooking the Meat Sauce In a large skillet, heat the remaining olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened. Add the ground meat and cook until browned. Stir in the diced tomatoes, tomato paste, red wine, cinnamon, oregano, salt, and pepper. Let it simmer for 20 minutes until the sauce thickens.
3. Making the Béchamel Sauce In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 2 minutes. Gradually whisk in the milk, continuing to stir until the sauce thickens. Add the nutmeg and Parmesan cheese, then remove from heat. Allow the sauce to cool slightly before stirring in the beaten eggs.
4. Assembling the Moussaka In a greased baking dish, layer half of the roasted eggplants, followed by the meat sauce, then the remaining eggplants. Pour the béchamel sauce evenly over the top, smoothing it with a spatula. Sprinkle with breadcrumbs and a bit more Parmesan cheese.
5. Baking Bake in the preheated oven for 45 minutes to 1 hour, or until the top is golden brown and the casserole is bubbling. Let it cool for 10 minutes before serving.
Tips for Variations
- Vegetarian Option: Substitute the meat with a mixture of lentils and mushrooms.
- Zucchini Addition: Add sliced zucchini for an extra layer of vegetables.
- Potato Layer: Include a layer of thinly sliced potatoes at the bottom for added texture.
- Spiced Béchamel: Add a pinch of cloves or allspice to the béchamel for a unique flavor twist.
- Cheese Variations: Use a mix of Gruyère and Kasseri cheese instead of Parmesan for a different taste.
Macros
- Calories: 450 per serving
- Protein: 20g
- Fat: 30g
- Carbohydrates: 25g
- Fiber: 5g
Frequently Asked Questions for Moussaka
1. Can Moussaka be made ahead of time?
- Yes, you can assemble the Moussaka a day in advance and bake it when ready to serve.
2. Can I freeze Moussaka?
- Yes, Moussaka freezes well. Allow it to cool completely, then cover and freeze. Reheat in the oven before serving.
3. What can I serve with Moussaka?
- Moussaka pairs well with a Greek salad, crusty bread, or a side of roasted vegetables.
4. How do I store leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Authentic Moussaka Recipe: Layers of Greek Comfort in Every Bite
Ingredients
- 2 large eggplants sliced into 1/4-inch rounds
- ¼ cup olive oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 lb ground beef or lamb
- 1 can 14 oz diced tomatoes
- 2 tbsp tomato paste
- ½ cup red wine
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 cups milk
- 4 tbsp butter
- 4 tbsp all-purpose flour
- ¼ tsp ground nutmeg
- ½ cup grated Parmesan cheese
- 2 large eggs beaten
- ¼ cup breadcrumbs
Instructions
- To make Moussaka, start by preparing the eggplants. Preheat your oven to 375°F (190°C). Lay out slices of eggplant on a baking sheet, brush them with olive oil, and season with salt. Roast in the oven for 25 minutes until they turn golden brown, flipping them halfway through.
- Next, prepare the meat sauce. Heat olive oil in a large skillet over medium heat. Sauté chopped onion and minced garlic until softened. Add ground meat and cook until browned. Stir in diced tomatoes, tomato paste, red wine, cinnamon, oregano, salt, and pepper. Let it simmer for 20 minutes until the sauce thickens.
- For the béchamel sauce, melt butter in a saucepan over medium heat. Stir in flour and cook for 2 minutes. Gradually whisk in milk until the sauce thickens. Add nutmeg and Parmesan cheese, then remove from heat. Cool slightly and stir in beaten eggs.
- Assemble the Moussaka in a greased baking dish. Layer half of the roasted eggplants, followed by the meat sauce, then the remaining eggplants. Pour the béchamel sauce evenly over the top, smoothing it with a spatula. Sprinkle with breadcrumbs and more Parmesan cheese.
- Bake the Moussaka in the preheated oven for 45 minutes to 1 hour, until the top is golden brown and the casserole is bubbling. Allow it to cool for 10 minutes before serving.