Moussaka Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
8 portions
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Calories
641 kcal
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Course
Main Course
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Cuisine
Mediterranean, Greek, Middle Eastern
Moussaka Recipe
Description
Moussaka Recipe features three main components: roasted eggplant, roasted potatoes, and a seasoned ground beef sauce, all topped with a smooth béchamel sauce infused with Pecorino Romano cheese and nutmeg. The eggplant is salted to remove bitterness, then roasted with olive oil until soft and lightly browned. Potatoes sliced thin roast alongside the eggplant until tender. The meat sauce combines ground beef cooked with aromatics like garlic and onion, seasoned with dry spices including paprika and cinnamon, and simmered with crushed tomatoes and red wine to build depth.
The béchamel sauce is made from butter, flour, whole milk, egg yolks, and cheese, creating a thick, velvety topping that sets beautifully when baked. The layers assembled in a casserole dish are baked to meld the flavors and develop a golden crust. The finished dish has a variety of textures: tender potatoes, soft eggplant, and a rich, spiced meat filling all topped by a creamy, savory béchamel layer.
The recipe benefits from allowing the moussaka to rest before baking if assembled ahead, and it can be refrigerated or frozen prior to adding the béchamel to maintain sauce quality. Serve this moussaka warm, as a comforting main dish that pairs nicely with simple salads or crusty bread to balance the rich textures.
The notes suggest handling canned crushed tomatoes carefully by measuring and freezing extras for future use. Make-ahead instructions include assembling the casserole up to the baking step and refrigerating it for up to 24 hours, allowing the dish to sit at room temperature before baking. When freezing, add the béchamel only before baking to avoid sauce separation. Leftovers can be frozen but may have slightly altered texture upon reheating.
Ingredients
For the Eggplant
- 2 eggplant large (about 2 pounds/907 g), peeled and cut into ¾-inch (2-cm) cubes
- 1 teaspoon salt
- ¼ cup extra-virgin olive oil
For the Potatoes
- 1½ lbs potato (Yukon gold sliced crosswise ¼ inch thick
- 1½ tablespoons extra-virgin olive oil
- ½ teaspoon salt
For the Meat Sauce
- 1 tablespoon extra-virgin olive oil ½ teaspoon sugar
- 1 onion large yellow, finely chopped
- 5 garlic cloves, minced
- ½ cup red wine dry
- 2 teaspoons paprika
- 1 tablespoon oregano dried
- ¼ teaspoon red pepper flakes crushed
- ¾ teaspoon ground cinnamon
- 1½ lbs ground beef 85% lean
- 1 (15-oz can) crushed tomatoes 1¾ cups; see note
- 1 teaspoon salt
- ½ teaspoon sugar
For the Béchamel
- ½ cup (1 stick) butter unsalted
- ⅔ cup all-purpose flour
- 3 cups milk whole
- ½ cup Pecorino Romano cheese finely grated
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 3 egg large yolks
Instructions
- Prepare the Eggplant: Place the eggplant in a colander, sprinkle evenly with the salt, and toss with your hands. Let it sit for 30 minutes to 1 hour, then blot dry with paper towels or a clean dish towel. Line a baking sheet with heavy-duty aluminum foil. Directly on the foil, toss the salted eggplant with the oil, then spread it into a single layer.
- Prepare the Potatoes: On a separate baking sheet (do not line with foil), toss the potato slices with the oil and salt, arranging them in a single layer.
- Position two oven racks in the middle and lower third of the oven, then preheat to 450°F.
- Place the eggplant on the middle rack and the potatoes on the lower-middle rack. Roast until the eggplant is softened and lightly browned and the potatoes are tender, 30 to 35 minutes. Toss the potatoes once halfway through to prevent sticking. Set the vegetables aside and reduce the oven temperature to 400°F.
- Make the Meat Sauce: In a Dutch oven or large pot, heat the oil over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and stir constantly until fragrant, about 1 minute. Do not brown. Add the wine, paprika, oregano, red pepper flakes, and cinnamon; increase the heat to medium-high, scraping up any browned bits from the bottom of the pot, and cook until the wine has almost completely evaporated, 2 to 3 minutes. Add the beef, breaking it up with a wooden spoon, and cook until no pink remains, 4 to 5 minutes. Stir in the tomatoes, salt, and sugar, then lower the heat to medium. Cook uncovered, stirring occasionally, until thickened, 6 to 8 minutes. Set aside.
- Prepare the Béchamel: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, until lightly golden, about 1 minute. Gradually add the milk, about 1 cup at a time, whisking constantly. Increase heat to medium-high and cook, whisking frequently, until thick, smooth, and sputtering, 3 to 5 minutes. It should be the consistency of very runny mashed potatoes. Off the heat, whisk in the cheese, salt, and nutmeg. Whisk in the egg yolks one at a time. Set aside.
- Assemble the Moussaka: Lightly grease a 9x13-inch baking dish with nonstick cooking spray or olive oil. Arrange the roasted potatoes in an even layer, followed by the eggplant, pressing to create a compact layer. Spread the meat sauce evenly over the eggplant, then spread the béchamel evenly over top.
- Place the baking dish on a rimmed baking sheet lined with foil to catch any spills. Bake until the top is lightly browned in spots and bubbling at the edges, 30 to 35 minutes. To ensure the dish sets up properly, let it sit at room temperature for 30 minutes before slicing.
Notes
- Use 15-oz canned crushed tomatoes or measure from a larger can; freeze leftovers for future use.
- Assemble moussaka up to baking stage and store in refrigerator for up to 24 hours before baking.
- Allow assembled moussaka to come to room temperature for about 30 minutes before baking for more even cooking.
- For freezing, assemble without béchamel sauce; add it just before baking to prevent sauce separation.
- Frozen moussaka can be stored up to 3 months and should be thawed overnight before baking.
- Leftover baked moussaka can be frozen but texture may change after reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8portions
Amount Per Serving
Calories 641 kcal
% Daily Value*
| Serving | 1 square | |
| Calories | 641kcal | 32% |
| Carbohydrates | 42g | 14% |
| Protein | 26g | 52% |
| Fat | 41g | 63% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 168mg | 56% |
| Sodium | 1034mg | 43% |
| Fiber | 7g | 28% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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