Description
Moussaka is a traditional Greek casserole featuring layers of tender eggplants, zucchini, and potatoes, combined with a rich, savory ground beef tomato sauce and topped with a creamy Parmesan Béchamel. This hearty dish is baked until golden, delivering comforting Mediterranean flavors in every bite.
Ingredients
Vegetables
- 2 large eggplants
- 3 medium zucchini
- 6 medium potatoes
Meat Sauce
- 3 tbsp olive oil
- 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
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
- 80 g shredded Parmesan cheese
- 1 egg
- 2 egg yolks
Topping
- 40 g shredded Parmesan cheese
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 and Bake Vegetables: Slice the eggplants, zucchini, and potatoes into 1-cm slices. Season them with salt and drizzle with olive oil. Arrange the slices on the prepared baking sheets in a single layer and bake for 20-25 minutes, or until the potatoes are tender.
- Cook Meat Sauce: Heat 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 fresh tomatoes, parsley, oregano, cinnamon, salt, and pepper, cooking for a few more minutes. Add the canned diced tomatoes, red wine, and bay leaves. Bring to a boil, then reduce the heat and simmer the sauce gently for 45-50 minutes to develop deep flavors.
- Make Béchamel Sauce: In a pot, melt butter and olive oil together. Add the flour and cook for 3-4 minutes, stirring continuously to create a roux. Gradually whisk in the milk to form a smooth sauce. Add bay leaves, ground nutmeg, salt, and pepper. Bring the sauce to a boil, then reduce heat and simmer for 10 minutes until thickened. Remove bay leaves and stir in Parmesan cheese, egg, and egg yolks until well combined.
- Assemble the Moussaka: In a baking dish, arrange a layer of baked eggplant slices, then spread half of the meat sauce over them. Follow with a layer of zucchini slices, then the remaining meat sauce. Next, layer the potatoes and top with the remaining meat sauce. Pour the prepared Béchamel sauce evenly over the entire dish and sprinkle the top with shredded Parmesan cheese.
- Bake the Moussaka: Lower the oven temperature to 190°C (375°F) and bake the assembled dish for 40-50 minutes until the top is golden brown and the moussaka is cooked through. Allow to cool slightly before serving.
Notes
- For a richer flavor, let the meat sauce simmer longer to deepen the taste.
- Salt the eggplants before baking to draw out moisture and reduce bitterness.
- You can substitute ground lamb for beef for a more traditional Greek flavor.
- Allow the moussaka to rest after baking for at least 20 minutes for easier slicing.
- Store leftovers covered in the refrigerator for up to 3 days or freeze for longer storage.
