Description
This classic Greek Moussaka recipe features layers of tender fried potatoes, zucchini, and eggplants, topped with a rich, aromatic beef tomato sauce and a creamy, cheesy béchamel topping. Slow simmered for deep flavor and baked to golden perfection, it’s a hearty, comforting dish that truly embodies Mediterranean home cooking.
Ingredients
Scale
Beef Sauce Layer
- 1 tbsp Olive Oil
- 1 large White Onion, finely diced
- 2 cloves Garlic, finely diced
- 1.6lb / 750g Ground/Minced Beef (preferably fairly lean)
- 2 heaped tbsp Tomato Paste
- 1/2 cup / 120ml Dry Red Wine (or beef stock substitute)
- 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
Vegetable Layer
- 2lb / 1kg Eggplants/Aubergine (approx 4 smallish), sliced
- 1lb / 500g Zucchini/Courgettes (approx 2 medium), sliced lengthwise into approx 1/3″ strips
- 1.6lb / 750g Baking Potatoes (approx 2 large), peeled and sliced about 1/4″ thick
- 2 cups / 480ml Vegetable or Olive Oil (for frying)
- Salt & Pepper, as needed
- Few pinches of Parsley & Pecorino for sprinkling between layers
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
Instructions
- Prepare the Beef Layer: Heat 1 tbsp olive oil in a large pan over medium heat. Add diced onion and fry until soft and golden, then add garlic and fry for another minute. Add ground beef, cook and break up with a spoon until browned. Stir in tomato paste and cook for 2 minutes. Deglaze with red wine, then add tomato passata and beef stock. Season with parsley, thyme, cinnamon, salt, sugar, black pepper, and bay leaf. Simmer gently for about 30 minutes until thickened, stirring occasionally.
- Prepare the Vegetables: Layer eggplant slices on paper towels, sprinkle both sides with salt, then cover with two paper towels. Repeat layering with zucchini slices, paper towels, and then potato slices topped with paper towels. Press gently to remove excess moisture.
- Fry the Vegetables: Heat enough oil in a pan to cover the vegetables to around 150°C (300°F). Fry potato slices until lightly golden and tender, remove and 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 well on paper towels to remove excess oil.
- Make the Béchamel Sauce: Melt butter in a pot over medium heat. Stir in flour to form a roux, cook briefly. Gradually whisk in room temperature milk to avoid lumps. Simmer until thick enough to coat the back of a spoon. Remove from heat, add salt, white pepper, nutmeg, and grated Pecorino Romano. Stir until smooth. Quickly whisk in egg yolks. Reserve 1/2 cup of sauce to stir into the beef mixture.
- Assemble the Moussaka: Spread a layer of potato slices in the baking dish, sprinkle with parsley, Pecorino, salt, and pepper. Add a layer of zucchini with the same seasonings, then half the eggplant with salt and pepper. Press layers to be compact and fill gaps. Spread the beef layer over the eggplant, top with remaining eggplant slices, then cover evenly with the béchamel sauce.
- Bake and Serve: Sprinkle Pecorino on top and 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 set and keep its shape. Garnish with extra parsley and serve warm.
Notes
- Using paper towels to press and dry the vegetables is crucial to prevent sogginess and excessive oil absorption.
- Temperature control when frying vegetables is important: lower heat for potatoes, higher for zucchini and eggplant to get the best texture without burning.
- To speed up the cooking process, you can use two pans for frying vegetables or alternatively bake one or two of the vegetable layers.
- Letting the moussaka rest after baking helps it hold its shape when sliced.
- This recipe yields about 8 servings, perfect for family dinners or meal prepping.
- Ensure the béchamel sauce is thick enough to coat the spoon for a creamy and stable top layer.
Nutrition
- Serving Size: 1 serving
- Calories: 571 kcal
- Sugar: 14.52 g
- Sodium: 746 mg
- Fat: 29.22 g
- Saturated Fat: 12.344 g
- Unsaturated Fat: 14.811 g
- Trans Fat: 0.427 g
- Carbohydrates: 42.95 g
- Fiber: 6.2 g
- Protein: 34.11 g
- Cholesterol: 141 mg
