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Classic Moussaka Recipe

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3.8 from 62 reviews

Classic Moussaka is a traditional Greek casserole that layers tender eggplant and potatoes with a rich, spiced ground beef tomato sauce, topped with a creamy nutmeg-infused béchamel sauce and baked to golden perfection. This hearty and comforting dish showcases the perfect balance of savory flavors and creamy textures.

Ingredients

Main Ingredients

  • 2¼ pounds (1020 g) eggplant, peeled and cut into ½-inch rounds
  • ½ cup (108 ml) olive oil
  • 1 yellow onion, grated
  • 2 garlic cloves, sliced
  • 2 pounds (907.18 g) lean ground beef
  • 16 ounces (453.59 g) tomato puree
  • ¼ teaspoon ground allspice
  • ½ teaspoon granulated sugar
  • Salt and pepper, to taste
  • 1 egg white, lightly beaten
  • 5 tablespoons finely chopped fresh parsley
  • 5 tablespoons plain breadcrumbs
  • 1 cup (100 g) grated Parmesan cheese
  • 2¼ pounds (1.02 kg) russet potatoes, peeled and cut into ½-inch rounds

For the White Sauce (Béchamel)

  • 3 cups (732 ml) whole milk
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon ground nutmeg
  • Salt and white pepper, to taste
  • 5 tablespoons heavy cream
  • 3 egg yolks, lightly beaten

Instructions

  1. Prepare the Eggplant and Potatoes: Peel the eggplant and cut into ½-inch rounds. Peel the russet potatoes and cut into ½-inch rounds as well. Brush both vegetables with olive oil and season lightly with salt. Arrange them on baking trays and roast in a preheated oven at 400°F (200°C) for about 20-25 minutes or until tender and lightly golden. Set aside.
  2. Cook the Meat Sauce: Heat a portion of the olive oil in a large skillet over medium heat. Add grated onion and sliced garlic, sautéing until soft and fragrant, about 3-4 minutes. Add the lean ground beef, breaking it up with a spoon, and cook until browned and cooked through, about 8-10 minutes. Stir in tomato puree, ground allspice, granulated sugar, salt, and pepper. Simmer the sauce over low heat for 20 minutes to let the flavors meld, stirring occasionally.
  3. Mix the Filling: Remove the meat sauce from heat and stir in the lightly beaten egg white, chopped fresh parsley, and breadcrumbs to help bind the mixture. Adjust seasoning as needed.
  4. Make the Béchamel Sauce: In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes to form a roux without browning. Gradually whisk in whole milk, ensuring no lumps form. Cook the mixture, stirring constantly, until it thickens to a creamy consistency. Season with ground nutmeg, salt, and white pepper. Remove from heat and whisk in heavy cream. Allow to cool slightly before whisking in the lightly beaten egg yolks to enrich the sauce.
  5. Assemble the Moussaka: In a large baking dish, layer half of the roasted potatoes evenly on the bottom. Add a layer of half the eggplant rounds. Spread the meat sauce evenly over the vegetables. Top with the remaining eggplant and then the remaining potatoes. Pour the béchamel sauce evenly over the top. Sprinkle grated Parmesan cheese generously across the surface.
  6. Bake the Moussaka: Preheat the oven to 350°F (175°C). Bake the assembled moussaka for 45-50 minutes or until the top is golden brown and bubbly. Let the casserole rest for at least 15-20 minutes before slicing to allow it to set properly.
  7. Serve: Cut into squares and serve warm as a satisfying main course, ideally accompanied by a fresh green salad or crusty bread.

Notes

  • For a vegetarian version, replace the ground beef with a mixture of sautéed mushrooms and lentils.
  • Allowing the moussaka to rest after baking ensures cleaner slices and better flavor distribution.
  • Peeling the eggplant reduces any bitterness but is optional depending on personal preference.
  • Use fresh nutmeg if available for a more vibrant flavor in the béchamel sauce.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven.

Find it online: https://recipethrive.com/classic-moussaka-recipe/