Description
Moussaka is a hearty and traditional Greek casserole featuring layers of tender baked eggplants, zucchini, and potatoes, topped with a flavorful meat sauce and creamy béchamel. This classic dish is baked to golden perfection, combining savory ground beef, aromatic spices, and a luscious cheese-enriched sauce for a satisfying meal.
Ingredients
Scale
Vegetables
- 2 large eggplants, sliced into 1-cm slices
- 3 medium zucchini, sliced into 1-cm slices
- 6 medium potatoes, sliced into 1-cm slices
- 3 tbsp olive oil (for vegetables)
Meat Sauce
- 2 tbsp olive oil
- 2 onions, chopped
- 800 g ground beef
- 3 minced garlic cloves
- 2 medium tomatoes, diced
- 4 tbsp chopped parsley
- 1 tsp oregano
- 1/4 tsp cinnamon powder
- 600 g canned diced tomatoes
- 80 ml red wine
- 2 bay leaves
- Salt and pepper to taste
Béchamel Sauce
- 5 tbsp butter
- 2 tbsp olive oil
- 120 g all-purpose flour
- 1 liter milk
- 2 bay leaves
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- 80 g shredded Parmesan cheese
- 1 egg
- 2 egg yolks
- Additional 40 g shredded Parmesan cheese for topping
Instructions
- Preheat Oven: Preheat your oven to 230°C (445°F) and line three baking sheets with parchment paper to prepare for roasting the vegetables.
- Prepare Vegetables: Slice the eggplant, zucchini, and potatoes into 1-cm thick slices. Season each with salt and drizzle with 3 tablespoons of olive oil. Arrange the slices in a single layer on the prepared baking sheets.
- Bake Vegetables: Place the baking sheets in the oven and bake the vegetables for 20-25 minutes or until the potatoes are tender and all vegetables are cooked but still hold their shape.
- Make Meat Sauce: Heat 2 tablespoons of olive oil in a pan over medium heat. Sauté the chopped onions until translucent, then add the ground beef and cook until browned. Stir in minced garlic, diced tomatoes, parsley, oregano, cinnamon, salt, and pepper; cook for a few minutes. Add canned diced tomatoes, red wine, and bay leaves. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for 45-50 minutes to thicken and develop flavors.
- Make Béchamel Sauce: In a pot, melt butter and olive oil over medium heat. Stir in flour and cook for 3-4 minutes to form a roux. Gradually whisk in the milk, ensuring the sauce is smooth. Add bay leaves, nutmeg, salt, and pepper, then bring to a boil. Reduce heat and simmer gently for 10 minutes until thickened. Remove bay leaves and stir in Parmesan cheese, whole egg, and egg yolks until well incorporated.
- Assemble Moussaka: In a baking dish, layer the baked eggplant slices, then half of the meat sauce. Next, add a layer of zucchini slices, followed by the remaining meat sauce, then the potatoes. Top with the rest of the meat sauce. Pour the béchamel sauce evenly over the assembled layers and sprinkle with the additional Parmesan cheese.
- Bake Moussaka: Reduce the oven temperature to 190°C (375°F). Bake the assembled moussaka for 40-50 minutes or until the top is golden brown and the dish is heated through.
Notes
- Allow the moussaka to rest for 20-30 minutes after baking to help it set, making it easier to slice and serve.
- For a vegetarian version, substitute the ground beef with sautéed mushrooms or lentils.
- If you prefer a richer béchamel, use whole milk or a mix of milk and cream.
- To reduce sodium, use low-sodium canned tomatoes and limit added salt in the sauce.
- Adding a pinch of cinnamon to the meat sauce is traditional and enhances the flavor complexity.
