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Easy Outrageously Delicious Greek Moussaka Recipe

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3.9 from 76 reviews

This easy and outrageously delicious Greek Moussaka recipe layers tender potatoes, zucchini, and eggplant with a rich, savory beef sauce and creamy béchamel topping. Perfectly spiced and baked to golden perfection, this classic Mediterranean casserole makes an impressive yet approachable dish for family dinners or special occasions.

Ingredients

Beef Layer

  • 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 substitute 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
  • 1/4 tsp White Pepper
  • 1/2 small Nutmeg, grated (or 1/4 tsp ground nutmeg)
  • 1 cup / 80g freshly grated Pecorino Romano
  • 2 Egg Yolks

Vegetables & Frying

  • 2 cups / 480ml Vegetable or Olive Oil (enough to cover vegetables in the pan)
  • 1.6lb / 750g (approx 2 large) Baking Potatoes, peeled & sliced about 1/4 inch thick
  • 1lb / 500g (approx 2 medium) Zucchini/Courgettes, sliced into approximately 1/3 inch strips lengthwise
  • 2lb / 1kg (approx 4 smallish) Eggplants/Aubergine, sliced
  • Few pinches of Parsley & Pecorino (to sprinkle between layers)
  • Salt & Pepper, as needed

Instructions

  1. Beef Layer: Heat 1 tbsp olive oil in a large pan over medium heat. Add the diced onion and sauté until soft and golden, about 5-7 minutes. Add garlic and cook for another minute until fragrant. Add the ground beef and cook until fully browned, breaking up the meat with a spoon. Stir in tomato paste and cook for 2 minutes. Pour in the red wine to deglaze the pan, then add the tomato passata and beef stock. Add parsley, thyme, bay leaf, cinnamon, salt, sugar, and black pepper. Simmer gently for about 30 minutes, stirring occasionally until thickened.
  2. Prep Vegetable Layer: Lay multiple sheets of paper towels on a flat surface. Arrange the eggplant slices over them, sprinkle both sides lightly with salt, then cover with two layers of paper towels. Repeat layering with zucchini slices and more paper towels, then potatoes and a final layer of paper towels. Press gently to absorb excess moisture from the vegetables, helping them fry better.
  3. Cook Vegetable Layer: Heat enough oil in a large pan to cover vegetables, aiming for 150°C/300°F for the potatoes. Fry potato slices until lightly golden and fork tender, then drain on paper towels. Increase oil temperature to 170°C/340°F and fry zucchini slices until softened and lightly browned, then fry eggplant slices similarly. Drain all vegetables thoroughly on paper towels to remove excess oil. (See notes for baking alternative.)
  4. Béchamel Sauce: Melt butter in a saucepan over medium heat. Stir in flour to form a roux and cook for 1-2 minutes. Gradually whisk in milk, ensuring no lumps form. Cook, stirring constantly, until thickened and able to coat the back of a spoon. Season with salt, white pepper, and grated nutmeg. Remove from heat and stir in grated pecorino until smooth. Quickly whisk in the egg yolks to enrich the sauce. Reserve 1/2 cup of the sauce and stir into the beef mixture for added creaminess.
  5. Stack Moussaka: In a baking dish, start with a layer of potatoes, overlapping as needed. Sprinkle parsley, pecorino, salt, and pepper over the layer. Add a layer of zucchini sprinkled with parsley, pecorino, salt, and pepper. Add half the eggplant slices with a pinch of salt and pepper, pressing the layers tightly together. Spread the beef mixture evenly on top, then layer with the remaining eggplant. Finally, pour the béchamel sauce over the top and smooth it out.
  6. Cook & Serve Moussaka: Sprinkle the top with extra pecorino cheese. Bake in a preheated oven at 180°C/350°F for 35-45 minutes until the top is golden and lightly charred. Allow the moussaka to rest for at least 15 minutes before slicing to help it set and maintain its shape. Serve warm and garnish with additional fresh parsley.

Notes

  • You can bake the vegetables instead of frying to reduce oil usage: roast them in a preheated oven at 200°C/400°F until tender and slightly browned.
  • Make sure to dry the vegetables well to avoid sogginess and excess oiliness in the final dish.
  • Letting the moussaka rest before serving helps it slice cleanly and improves texture.
  • Adjust seasoning to taste, especially salt and pepper, during layering and sauce making.
  • Use good quality lean beef for a rich yet not greasy filling.

Find it online: https://recipethrive.com/easy-outrageously-delicious-greek-moussaka-recipe/