Moussaka (Greek Moussaka)

  • Prep Time - 60 minutes
  • Baking Time - 45 minutes
  • Servings: 8
  • Country: Greece
Richly layered Greek Moussaka with a brown, creamy béchamel crust, sliced into portions.

Authentic Greek Moussaka is characterized by subtle spices, especially cinnamon, which gives the meat layer an unmistakable depth. The key to success is thoroughly preparing all three components: the eggplants, the meat sauce, and the béchamel.

Eggplants are usually pre-baked or fried to remove bitterness and excess water. In this recipe, we focus on a healthier, baked version of the eggplant.

Ingredients

I. Vegetable Layers

  • 3 pcs (medium) Eggplant
  • 4 pcs (large) Potatoes
  • 5 tbsp Olive Oil
  • 1 to taste Salt, Black Pepper

II. Meat Sauce (Ragù)

  • 750 g Ground Meat (beef/lamb)
  • 1 large pc Onion, finely chopped
  • 3 cloves Garlic, crushed
  • 400 g Peeled Tomatoes (canned)
  • 100 ml Red Wine (dry)
  • 0.5 tsp Ground Cinnamon
  • 1 pc Bay Leaf
  • 2 tbsp Olive Oil

III. Béchamel Sauce

  • 100 g Butter
  • 100 g All-purpose Flour
  • 1 l Milk, warm
  • 2 pcs Eggs (yolks)
  • 0.5 tsp Nutmeg, ground
  • 100 g Hard Cheese (e.g., Kefalotyri or Parmesan), grated
  • 1 to taste Salt, White Pepper

Instructions

Step 1: Preparing the Vegetables

Preheat the oven to 200 °C (392 °F).

Slice the eggplants (about 1 cm thick), sprinkle with salt, and let them 'sweat' for 30 minutes. Rinse and pat dry.

Peel and slice the potatoes (about 0.5 cm thick).

Arrange the eggplant and potatoes on a baking sheet, drizzle with olive oil, and bake for 15-20 minutes until softened and slightly browned. Baking is a healthier alternative to frying.

Step 2: Preparing the Meat Sauce

Heat 2 tbsp of olive oil in a large pot. Sauté the onion until golden.

Add the ground meat and brown it. Add the garlic.

Pour in the red wine and let the alcohol evaporate. Add the tomatoes, cinnamon, bay leaf, salt, and pepper.

Simmer the meat mixture over low heat for 20-30 minutes until the liquid has completely evaporated and the sauce is thick. The sauce must be thick so the Moussaka doesn't become soggy.

Step 3: Preparing the Béchamel Sauce

In a saucepan, melt the butter, add the flour, and stir for 1 minute to create a light roux.

Gradually whisk in the warm milk, stirring constantly. Cook over low heat until the sauce thickens to a pudding consistency.

Remove from heat, stir in the nutmeg, salt, white pepper, and 80g of the grated cheese.

Let it cool slightly and quickly whisk in the beaten egg yolks (adding eggs off the heat makes the béchamel creamier).

Step 4: Layering and Baking

Reduce the oven temperature to 180 °C (356 °F).

Line the bottom of a baking dish (approx. 20x30 cm) with one-third of the potato slices. You can sprinkle with a little grated cheese.

Add half of the eggplant slices. Layer half of the meat mixture.

Repeat the layer of eggplant and the remaining meat mixture. The potatoes can go on the bottom, or you can use them as a middle layer for three layers.

Pour the béchamel sauce evenly over the top and sprinkle with the remaining grated cheese.

Bake in the preheated oven for 40-50 minutes until the béchamel is golden brown and bubbly.

Step 5: Serving

Let the Moussaka rest for 15-20 minutes after taking it out of the oven. This helps it set and makes it easier to slice.

Serve warm, traditionally with a salad or Greek yogurt.