Description
This deliciously authentic Greek Moussaka features layers of tender fried vegetables, rich spiced ground beef, and a creamy, cheesy béchamel sauce baked to golden perfection. A classic Mediterranean comfort food that combines hearty flavors with a satisfying texture, perfect for family dinners or special occasions.
Ingredients
Units
Scale
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 (Tomato Puree in UK)
- 1/2 cup / 120ml Dry Red Wine (can substitute more beef stock)
- 1 cup / 240ml Tomato Passata (pureed/strained tomatoes)
- 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
- 1/2 small Nutmeg, grated (or 1/4 tsp ground nutmeg)
- 1/4 tsp White Pepper
- 1 cup / 80g freshly grated Pecorino Romano, plus extra to serve (Kefalotiri or Parmesan can substitute)
- 2 Egg Yolks
Vegetable Layers
- 2 cups / 480ml Vegetable or Olive Oil, or enough to cover vegetables for frying
- 1.6lb / 750g (approx 2 large) Baking Potatoes, peeled and sliced about 1/4 inch thick
- 1lb / 500g (approx 2 medium) Zucchini/Courgettes, sliced into approx 1/3 inch strips (lengthwise)
- 2lb / 1kg (approx 4 small) Eggplants/Aubergine, sliced about 1/3 inch thick (lengthwise or rounds)
- Few pinches of fresh Parsley and Pecorino Romano cheese for sprinkling between layers
- Salt and Pepper, to taste
Instructions
- Prepare the Beef Layer: Heat 1 tablespoon of olive oil in a large pan or pot over medium heat. Add the finely diced onion and cook until soft and golden. Stir in the garlic and cook for another minute. Add the ground beef and brown it thoroughly, breaking it up as it cooks. Mix in the tomato paste and fry for a couple of minutes before pouring in the red wine to deglaze the pan. Then add the tomato passata and beef stock. Stir in the fresh parsley, thyme, cinnamon, salt, sugar, black pepper, and bay leaf. Simmer gently for about 30 minutes, stirring occasionally until the sauce thickens.
- Prepare the Vegetables Layer: Place eggplant slices on sheets of paper towel, salting both sides lightly. Layer additional paper towels and add zucchini slices, then potatoes, finishing with paper towels on top. Press gently to absorb excess moisture. Heat enough oil in a large frying pan to cover the vegetables (aim for 150ºC/300ºF for potatoes). Fry potato slices until lightly golden and tender, drain on paper towels. Increase oil temperature to 170ºC/340ºF and fry zucchini until soft and browned. Fry eggplant slices last until golden and tender. Drain everything on paper towels thoroughly to remove excess oil.
- Make the Béchamel Sauce: In a pot over medium heat, melt butter and whisk in flour to form a roux. Gradually add room temperature milk while whisking continuously to avoid lumps. Cook until thick enough to coat the back of a spoon. Season with salt, white pepper, and freshly grated nutmeg. Remove from heat, stir in grated pecorino cheese until smooth, then quickly whisk in the egg yolks to enrich the sauce.
- Combine Béchamel with Beef: Take about half a cup of the béchamel sauce and stir it into the beef mixture to bind the layers nicely.
- Assemble the Moussaka: In a baking dish, layer the potatoes evenly, sprinkle with parsley, pecorino, salt, and pepper. Add zucchini slices with seasoning, then half the eggplant with salt and pepper. Pack the layers tightly to close gaps. Spread the beef mixture over the vegetables, then top with the remaining eggplant slices. Pour the remaining béchamel sauce over the top, smoothing it out.
- Bake and Serve: Sprinkle extra pecorino cheese over the top and bake in a preheated oven at 180ºC/350ºF for 35-45 minutes or until the topping is golden and lightly charred. Allow the moussaka to rest for at least 15 minutes before serving to help it set and retain its shape. Serve warm and enjoy this classic Greek dish.
Notes
- You can bake the vegetables instead of frying by coating them in olive oil, salt, and pepper, then baking at 200ºC/400ºF. Potatoes take about 30 minutes; eggplant 20 minutes; zucchini 10-15 minutes or until tender and lightly golden.
- Beef layer can be made ahead of time; store in the fridge overnight or freeze up to a month. Reheat gently before assembling.
- The entire moussaka can be assembled ahead and refrigerated overnight before baking, or frozen. Bring to room temperature before baking.
- To reheat leftovers, bake covered with foil at moderate heat until piping hot throughout.
- Olive oil adds a distinctive flavorful zing when frying at lower temperatures, while vegetable oil provides a neutral flavor. Use according to preference and oil quantity needed.
- Calorie estimate assumes 5% fat beef and about 1/4 cup olive oil absorbed by vegetables, divided into 8 servings.
Nutrition
- Serving Size: 1 slice (approximately 1/8 of recipe)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 110 mg
