Description
This Outrageously Delicious Greek Moussaka recipe is a classic layered casserole featuring tender slices of fried eggplant, zucchini, and potatoes, encasing a rich, aromatic beef tomato sauce, all topped with a luscious, cheesy béchamel sauce. Perfect for a hearty, comforting meal that delivers authentic Mediterranean flavors with a creamy, golden crust.
Ingredients
Scale
Meat Sauce
- 1 tbsp Olive Oil
- 1 large White Onion, finely diced
- 2 cloves of Garlic, finely diced
- 1.6lb / 750g Ground/Minced Beef (preferably fairly lean)
- 2 heaped tbsp Tomato Paste
- 1/2 cup / 120ml Dry Red Wine (can sub more beef stock)
- 1 cup / 240ml Tomato Passata
- 1 cup / 240ml Beef Stock
- 1/4 cup finely diced Fresh Parsley, plus extra to serve
- 1 tbsp finely diced Fresh Thyme Leaves
- 2 small or 1 large Bay Leaf
- 3/4 tsp Salt, or to taste
- 1/2 tsp Sugar
- 1/2 tsp Cinnamon
- 1/4 tsp Black Pepper, or to taste
Béchamel Sauce
- 4oz / 120g Unsalted Butter
- 4oz / 120g Plain Flour
- 4 cups / 1 litre Milk, at room temperature
- 1/2 tsp Salt, or to taste
- 1/2 small Nutmeg, grated (or 1/4 tsp ground nutmeg)
- 1/4 tsp White Pepper
- 1 cup / 80g freshly grated Pecorino Romano, plus extra to serve
- 2 Egg Yolks
Vegetables for Frying
- 2 cups / 480ml Vegetable or Olive Oil, or enough to cover veg in the pan for frying
- 1.6lb / 750g (approx 2 large) Baking Potatoes, peeled & sliced around 1/4 inch
- 1lb / 500g (approx 2 medium) Zucchini/Courgettes, sliced into approx 1/3 inch strips (lengthwise)
- 2lb / 1kg (approx 4 smallish) Eggplants/Aubergines, sliced around 1/3 inch thickness (lengthwise or rounds)
- Few pinches of Parsley & Pecorino to sprinkle between layers
- Salt & Pepper, as needed
Instructions
- Prepare the meat sauce: Heat 1 tbsp olive oil in a large pan or pot over medium heat. Add the finely diced onion and sauté until soft and golden. Add the garlic and fry for another minute. Incorporate the ground beef, cooking until fully browned, breaking it up as it cooks. Stir in tomato paste and cook for 2 minutes. Deglaze with the red wine, then add tomato passata and beef stock. Add parsley, thyme, cinnamon, salt, sugar, black pepper, and bay leaf. Simmer gently for around 30 minutes, stirring occasionally until thickened.
- Prepare and salt the vegetables: On a flat surface, lay several layers of paper towel. Layer the eggplant slices and sprinkle both sides with salt, then cover with two layers of paper towel. Add zucchini slices on top, cover with another paper towel. Finally, add potato slices and top with another paper towel layer. Press gently to absorb excess moisture from all vegetable layers. This step helps prevent sogginess in the final dish.
- Fry the vegetables: Heat vegetable or olive oil in a pan until it gently sizzles at approximately 150°C (300°F). Fry potato slices on both sides until golden and tender. Remove and drain on paper towels. Increase the oil temperature to about 170°C (340°F) and fry zucchini slices until softened and lightly browned. Finish by frying eggplant slices until tender and browned. Drain all vegetables on paper towels to remove excess oil. Alternatively, note section offers baking as a faster option.
- Make the béchamel sauce: Melt butter in a pot over medium heat. Stir in flour to create a roux, cooking briefly. Gradually whisk in room temperature milk to avoid lumps. Continue stirring and simmer until the sauce thickens enough to coat the back of a spoon. Season with salt, white pepper, and grated nutmeg. Remove from heat, stir in grated pecorino until smooth, then quickly whisk in egg yolks. Reserve 1/2 cup of béchamel sauce to mix into the meat sauce.
- Assemble the moussaka: Begin layering in a baking dish with potato slices, overlapping where necessary. Sprinkle with parsley, pecorino, salt, and pepper. Add zucchini layer with the same seasoning. Arrange half the eggplant with salt and pepper over the zucchini, pressing to close gaps. Spread meat sauce evenly over eggplant, then top with remaining eggplant slices. Finish by pouring béchamel sauce over the top layer, smoothing evenly.
- Bake and serve: Sprinkle additional pecorino cheese on top. Bake in a preheated oven at 180°C (350°F) for 35–45 minutes, until the top is golden and lightly charred. Let the moussaka rest for at least 15 minutes before serving to allow it to set and hold its shape. Garnish with extra parsley and pecorino as desired, then enjoy this hearty Greek classic!
Notes
- If you want to speed up cooking, you can bake some vegetables instead of frying. This reduces oil usage and prep time.
- Use paper towels or clean tea towels to absorb vegetable moisture to prevent sogginess in the final bake.
- Ensure to drain the fried vegetables thoroughly to avoid oily layers in the moussaka.
- The choice of cheese is flexible; traditionally Kefalotiri is used, but Pecorino Romano or Parmesan are good substitutes.
- Resting the moussaka after baking improves slicing and presentation, so do not skip this step.
- The cinnamon and nutmeg add depth and warmth to this dish; don’t omit them for authentic flavor.
