Moussaka Recipe

Name: Moussaka Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8 portions
Ingredients: 2 large eggplant (about 2 pounds/907 g), peeled and cut into ¾-inch (2-cm) cubes; 1 teaspoon salt; ¼ cup extra-virgin olive oil; 1½ lbs Yukon gold potatoes, sliced crosswise ¼ inch thick; 1½ tablespoons extra-virgin olive oil; ½ teaspoon salt; 1 tablespoon extra-virgin olive oil; 1 large yellow onion, finely chopped; 5 cloves garlic, minced; ½ cup dry red wine; 2 teaspoons paprika; 1 tablespoon dried oregano; ¼ teaspoon crushed red pepper flakes; ¾ teaspoon ground cinnamon; 1½ lbs 85% lean ground beef; 1 (15-oz can) crushed tomatoes (1¾ cups; see note); 1 teaspoon salt; ½ teaspoon sugar; ½ cup (1 stick) unsalted butter; ⅔ cup all-purpose flour; 3 cups whole milk; ½ cup finely grated Pecorino Romano cheese; ¼ teaspoon salt; ⅛ teaspoon ground nutmeg; 3 large egg yolks

User Reviews

5.0

42 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings
8 portions
Calories
641 kcal
Course
Main Course
Cuisine
Mediterranean, Greek, Middle Eastern

Moussaka Recipe

Iris Warren

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With its hearty veggies, savory meat sauce, and creamy topping, moussaka delivers all the comforting flavors you crave in one big Greek dish.

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Ingredients

Servings

For the Eggplant

2 large eggplant (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 Yukon gold potatoes, 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 large yellow onion, finely chopped
5 cloves garlic, minced
½ cup dry red wine
2 teaspoons paprika
1 tablespoon dried oregano
¼ teaspoon crushed red pepper flakes
¾ teaspoon ground cinnamon
1½ lbs 85% lean ground beef
1 (15-oz can) crushed tomatoes (1¾ cups; see note)
1 teaspoon salt
½ teaspoon sugar

For the Béchamel

½ cup (1 stick) unsalted butter
⅔ cup all-purpose flour
3 cups whole milk
½ cup finely grated Pecorino Romano cheese
¼ teaspoon salt
⅛ teaspoon ground nutmeg
3 large egg yolks

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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

Note: A 15-oz can of crushed tomatoes can sometimes be difficult to find. Several brands offer this size, such as Cento, San Marzano, Hunt's, and Muir Glen. If you can’t find it, you can purchase a 28-oz can, measure out 1¾ cups for the recipe, and freeze the remaining portion. Alternatively, consider making a double batch of the sauce and freezing half for moussaka another time.
Make-Ahead/Freezing Instructions: Moussaka can be assembled in advance and stored in the refrigerator for up to 24 hours before baking. Simply prepare the dish up to the point of baking, covering it tightly with plastic wrap or foil, and refrigerate. When you're ready to bake, remove it from the fridge and let it sit at room temperature for about 30 minutes before placing it in the oven.
Moussaka can be assembled in advance and stored in the refrigerator for up to 24 hours before baking. Simply prepare the dish up to the point of baking, covering it tightly with plastic wrap or foil, and refrigerate. When you're ready to bake, remove it from the fridge and let it sit at room temperature for about 30 minutes before placing it in the oven.
If you want to freeze moussaka, it's best to do so before baking and wait until just before baking to add the béchamel sauce (this sauce can separate when frozen). Assemble the dish as instructed, then cover it tightly with plastic wrap and aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When you're ready to enjoy it, thaw the moussaka overnight in the refrigerator. Before baking, prepare the béchamel sauce and spread on top, then bake as directed.
If you want to freeze moussaka, it's best to do so before baking and wait until just before baking to add the béchamel sauce (this sauce can separate when frozen). Assemble the dish as instructed, then cover it tightly with plastic wrap and aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When you're ready to enjoy it, thaw the moussaka overnight in the refrigerator. Before baking, prepare the béchamel sauce and spread on top, then bake as directed.
If you have leftover moussaka, it can be frozen, but the texture may change after reheating.
If you have leftover moussaka, it can be frozen, but the texture may change after reheating.

Nutrition Information

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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%)