Moussaka Recipe
User Reviews
4.5
128 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr 50 mins
-
Total Time
2 hrs 20 mins
-
Servings
12
-
Calories
382 kcal
-
Course
Main Course, Dinner
-
Cuisine
Mediterranean, Greek
Moussaka Recipe
Report
Moussaka is a layered casserole made of baked seasoned potato slices, salt-sweated eggplant, zucchini, and a spiced ground beef tomato sauce, topped with a creamy bechamel sauce made with butter, flour, milk, egg yolks, and Parmesan. The careful cooking and layering ensure each vegetable is tender and flavorful, while the bechamel adds richness.
Description
This Moussaka recipe layers a base of potato slices seasoned and partially baked before topping with salt-sweated eggplant slices, which are drained to remove excess moisture for better texture and flavor. Next come zucchini slices. The meat layer is made from ground beef cooked with onion, garlic, allspice, Italian seasoning, tomato paste, and canned diced tomatoes to create a fragrant sauce. The dish is finished with a bechamel sauce composed of a lightly cooked roux, milk, egg yolks, and Parmesan cheese to form a smooth, creamy topping.
The layered vegetables and meat cook separately before assembly to accommodate varying cooking times and textures, resulting in a balanced and cohesive casserole. Baking the assembled dish melds the flavors and finishes the topping to a delicate golden crust. The salt treatment of eggplant softens it and reduces bitterness, improving mouthfeel.
This hearty casserole is suitable as a main course and can be prepared ahead, refrigerated, and reheated. Leftovers keep refrigerated up to three or four days. When making the bechamel, avoid browning the roux by cooking briefly before adding milk to maintain the sauce's pale color and creamy consistency.
Share:
Ingredients
Potato Layer
- 4 potato peeled, sliced into ¼ inch slices, medium
- 1 red onion sliced, medium
- 2 tablespoons olive oil
- ¼ teaspoon salt or to taste
- ⅛ teaspoon black pepper or to taste
- ½ teaspoon thyme dried
- 1 teaspoon oregano dried
Eggplant Layer
- 1 eggplant cut into ¼ inch slices, large
- ¼ teaspoon salt or to taste
- ⅛ teaspoon black pepper or to taste
- 2 tablespoons olive oil
- ½ teaspoon thyme dried
- 1 teaspoon oregano dried
Zucchini Layer
- 1 zucchini sliced into ¼ inch slices, large
- ¼ teaspoon salt or to taste
- ⅛ teaspoon black pepper or to taste
- 2 tablespoons olive oil
- ½ teaspoon thyme dried
- 1 teaspoon oregano dried
Meat Layer
- 1 tablespoon olive oil
- 1 red onion chopped, medium
- 2 cloves garlic minced
- 1 pound ground beef
- ¼ teaspoon salt or to taste
- ⅛ teaspoon black pepper or to taste
- 1 teaspoon allspice
- ½ tablespoons Italian seasoning
- 1 tablespoons tomato paste
- 15 ounces diced tomatoes 1 can
Bechamel Layer
- 8 tablespoons butter 1 stick, unsalted
- ¾ cup all-purpose flour
- 3 cups milk
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
- 3 egg yolk
- ¾ cup Parmesan Cheese grated
Instructions
- Preheat oven to 400°F.
- Begin by combining the sliced potatoes and red onion with olive oil, salt, pepper, thyme, and oregano in a medium-sized bowl.
- Spread them in a single layer on the bottom of a 9x13 inch baking pan. Bake for 20 minutes until they begin to soften and turn golden.
- As the potatoes bake, prepare the eggplant slices by setting them on paper towels and sprinkling salt on each slice. Allow them to rest for approximately 10 minutes, then turn them over and add more salt. After another 10 minutes, use paper towels to absorb any excess moisture on the eggplant.
- Arrange the eggplant slices in a single layer on top of the potatoes. Drizzle olive oil over the slices, and season with salt and pepper. Next, sprinkle thyme and oregano on top. Return the pan to the oven and continue baking for an additional 20 minutes.
- Layer the zucchini slices evenly over the eggplant, forming a single layer. Drizzle with olive oil, season with salt and pepper, and then sprinkle thyme and oregano on top. Bake for an additional 20 minutes.
- While waiting, begin preparing the meat. In a large skillet, warm the olive oil over medium-high heat. Sauté the onion until it becomes soft, which should take around 3 minutes. Then, add the garlic and cook for approximately 30 seconds, or until you can smell its aroma.
- Incorporate the ground meat into the skillet, using a wooden spoon to break it into small pieces. Cook until it loses its pink color, which should take around 5 minutes. Season the meat with salt and pepper. Mix in the allspice, Italian seasoning, and tomato paste thoroughly. Add the chopped tomatoes and cook for another 5 minutes, stirring now and then, until most of the liquid has evaporated. Set the mixture aside.
- To prepare the bechamel sauce, melt the butter in a saucepan over medium heat. Once the butter has melted, whisk in the flour until it is completely combined with the butter. Gradually add the milk in four portions, whisking continuously. After each portion, ensure the liquid is fully absorbed by the flour mixture before adding the next.
- As the sauce begins to bubble, it is ready for the addition of pepper and nutmeg. Whisk in the egg yolks thoroughly, then stir in the Parmesan cheese. Allow the sauce to reach a boil once more before removing it from the heat.
- Add about ¼ of this sauce to the meat mixture and stir.
- Spread the meat filling over the vegetable layers, then pour the bechamel sauce over the meat and smooth it out with a spatula or spoon.
- Bake for another 30 minutes or until the top is golden brown.
- Remove from the oven and allow it to cool at least 1 hour before cutting it into pieces.
- Garnish with parsley if preferred before serving.
Notes
- Salt the eggplant slices and drain excess moisture to improve texture and flavor before baking.
- Cook potato, eggplant, and zucchini layers separately to ensure even doneness and balanced texture.
- Prepare the bechamel by cooking the roux just long enough without browning before gradually whisking in milk for a smooth white sauce.
- Store leftovers in an airtight container refrigerated for up to four days; reheat in a 350°F oven until warmed through.
Nutrition Information
Show Details
Serving
1serving
Calories
382kcal
(19%)
Carbohydrates
25g
(8%)
Protein
16g
(32%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Cholesterol
104mg
(35%)
Sodium
420mg
(18%)
Potassium
751mg
(16%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
550IU
(11%)
Vitamin C
17mg
(19%)
Calcium
209mg
(21%)
Iron
4.6mg
(26%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 382kcal | 19% |
| Carbohydrates | 25g | 8% |
| Protein | 16g | 32% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 420mg | 18% |
| Potassium | 751mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 550IU | 11% |
| Vitamin C | 17mg | 19% |
| Calcium | 209mg | 21% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
128 reviews
Excellent
Other Recipes
You'll Also Love
