Moussaka-Greek Eggplant Potato Casserole
User Reviews
5
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Prep Time
1 hr
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Cook Time
50 mins
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Servings
10
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Calories
592 kcal
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Course
Main Course
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Cuisine
Greek
Moussaka-Greek Eggplant Potato Casserole
Description
Moussaka-Greek Eggplant Potato Casserole is composed of several key components. Sliced eggplants are salted to remove moisture before frying until golden in olive oil. Yukon Gold potatoes are sliced thinly, soaked in water, then fried until lightly crisp. The meat ragu is a slow-simmered mixture of ground beef with tomato, red wine, and warm spices including cinnamon, cloves, cumin, and nutmeg, which blend to create a fragrant, flavorful sauce.
The béchamel sauce is made by cooking butter and flour into a roux, then slowly whisking in milk and seasoning with nutmeg and bay leaf before tempering in egg yolks and cheese for richness. Layers of eggplant, potatoes, and the ragu are assembled in a deep pan, then topped with the béchamel and baked until set with a lightly browned surface.
Traditionally, this dish is served warm as a main course, often accompanied by a simple salad or bread. The aromatic spices and layered textures create a substantial meal suitable for gatherings or family dinners. Planning and timing are important, with frying and sauce simmering happening in stages for best results.
Using Yukon Gold potatoes avoids peeling due to their thin skins. The recipe suggests baking eggplant and potato slices as a lighter alternative to frying if preferred. Starting the béchamel just before assembly helps maintain its freshness and prevent a crust from forming before baking.
Ingredients
For the vegetables
- 2 eggplant Plus one extra in case it is needed, large
- 3 Yukon Gold potatoes Plus one extra in case it is needed, large
- ⅓ cup extra virgin olive oil
For the meat ragu
- 1.5 lb ground beef
- 2 tablespoons extra virgin olive oil
- 2 onion medium size, or one large, minced
- 2 garlic minced, cloves
- 1 tablespoon tomato paste
- 2 cups crushed tomatoes
- 1 cup red wine
- 1 cinnamon stick or one teaspoon ground cinnamon
- 2-3 cloves or one teaspoon ground cloves
- 1 teaspoon cumin ground
- 1 teaspoon ground nutmeg
For the béchamel
- 5 tablespoons butter
- 6 tablespoons all-purpose flour plus more in case you need to thicken the sauce
- 1 litre milk plus one cup in case you need to thin the sauce, whole
- 1 bay leaf
- 1 teaspoon ground nutmeg
- 3 egg yolk
- 1½ cup parmigiano reggiano grated
You also need
- salt sea salt
- black pepper freshly ground
Instructions
Prepare the meat ragu
- Heat two tablespoons of olive oil in a deep large saucepan and brown the ground meat over high heat, stirring and breaking it with a spoon. After it browns, add the onion, garlic, ground nutmeg, cumin, cinnamon stick, and cloves.Let the onion soften for a few minutes, and add the tomato paste. Stir and cook for two-three minutes and pour in the wine. Let the alcohol evaporate. Add the tomatoes and a teaspoon of sugar and stir. Simmer meat ragu for an hour on low heat.
Prepare the eggplants
- Cut the eggplants into slices about 1 cm / ⅓ inch thick.Sprinkle slices with sea salt, and place them on a colander to drain their liquids for 15 minutes. Pat the eggplants dry.Fry eggplant slices in hot olive oil until they take on color, about 2-3 minutes.Transfer to a wire rack and set aside.
Prepare the potatoes
- Cut the potatoes into 6 mm / ¼ inch thick slices. Place slices into a bowl of water while you slice. When all are done, drain, and pat dry.Fry slices in hot olive oil until they take on color, about 1-2 minutes.Transfer to a wire rack and set aside.
Assemble
- Add a layer of potatoes to a baking pan—season with sea salt and pepper. Repeat with another layer of potatoes. Layer the eggplants.You can alternate with a layer of eggplants if you like or add another layer of potatoes and right after layers of eggplant.Remove the cinnamon stick from the meat sauce and pour it evenly over the eggplants.Next, sprinkle a generous amount of grated cheese.
Time to pre-heat the oven to 200°C / 390°F
- Start the bechamel when your meat sauce is done cooking and layering all the other components to the pan.
Make the béchamel
- Add the milk and the bay leaf to a saucepan and warm it on medium heat.
- Melt the butter in a large saucepan. Pour in the flour and cook while stirring with a wooden spoon until the roux takes on a slightly blond color. Gradually pour in the warm milk. Use a which and stir continuously to dissolve any lumps and create a smooth sauce. Remove from heat.Season with sea salt, freshly ground pepper, and nutmeg. Add the yolks and one cup of grated Parmigiano cheese. Reserve the rest of the cheese. Whisk until smooth.
Finish assembling and bake
- Pour the béchamel over the meat in an even layer. Sprinkle the reserved grated cheese on top.Bake for 45 minutes or until the top is golden brown.
- Let food cool for 15 minutes.Serve with a leafy green salad, feta cheese, and a glass of Cabernet. Enjoy!
Notes
- Organize steps carefully: prepare the meat sauce first, then eggplants and potatoes, and finally the béchamel for best workflow.
- Salt eggplant slices and let them drain before drying to reduce bitterness and moisture.
- Yukon Gold potatoes are preferred for their thin, edible skin and cooking qualities; peel if using other varieties.
- For a lighter dish, bake eggplants and potatoes coated in oil and seasoning instead of frying.
- Start béchamel sauce right before assembly to maintain its smooth consistency and avoid crust formation.
- Use a deep pan about 26cm x 35cm (10" x 13") to accommodate layers properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 592 kcal
% Daily Value*
| Calories | 592kcal | 30% |
| Carbohydrates | 34g | 11% |
| Protein | 25g | 50% |
| Fat | 39g | 60% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 144mg | 48% |
| Sodium | 458mg | 19% |
| Potassium | 1091mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 694IU | 14% |
| Vitamin C | 22mg | 24% |
| Calcium | 374mg | 37% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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