Description
Outrageously Delicious Greek Moussaka is a classic layered casserole featuring seasoned ground beef, tender fried vegetables, and a creamy béchamel sauce. This hearty and comforting dish is baked to golden perfection, combining the flavors of cinnamon, nutmeg, and fresh herbs for an authentic Mediterranean experience. A perfect centerpiece for family dinners or special occasions, it offers a delicious harmony of textures and rich, savory taste.
Ingredients
Scale
Beef 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 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
- 1/2 small Nutmeg, grated (or 1/4 tsp ground nutmeg)
- 1/4 tsp White Pepper
- 1 cup / 80g freshly grated Pecorino Romano
- 2 Egg Yolks
Vegetable Layer
- 2 cups / 480ml Vegetable or Olive Oil, or enough to cover vegetables in the pan
- 1.6lb / 750g (approx 2 large) Baking Potatoes, peeled and sliced about 1/4"
- 1lb / 500g (approx 2 medium) Zucchini/Courgettes, sliced into approx 1/3" strips lengthways
- 2lb / 1kg (approx 4 smallish) Eggplants/Aubergine, sliced
- Few pinches of Parsley and Pecorino to sprinkle between layers
- Salt and Pepper as needed
Instructions
- Prepare Beef Layer: Heat olive oil in a large pan over medium heat. Sauté diced onion until soft and golden, then add garlic and cook for another minute. Add ground beef and brown thoroughly, breaking it up as it cooks. Stir in tomato paste and fry for 2 minutes. Pour in red wine to deglaze the pan, then add tomato passata and beef stock. Season with parsley, thyme, bay leaf, salt, sugar, cinnamon, and black pepper. Simmer gently for 30 minutes, stirring occasionally until thickened.
- Prep Vegetable Layer: Arrange paper towels on a flat surface. Layer eggplant slices on towels, sprinkle salt on both sides, then cover with two layers of paper towels. Add zucchini slices next, covered by a paper towel, followed by potato slices topped with another paper towel. Gently press down to draw out excess moisture from the vegetables.
- Cook Vegetable Layer: Heat vegetable or olive oil in a deep pan to about 150C (300F). Fry potato slices until lightly golden and fork-tender; drain on paper towels. Increase oil temperature to 170C (340F) and fry zucchini slices until softened and browned, then fry eggplant slices last. Drain all vegetables on paper towels to remove excess oil.
- Make Béchamel Sauce: Melt butter in a pot over medium heat. Stir in flour to form a roux, then gradually whisk in milk to avoid lumps. Cook until thick enough to coat the back of a spoon. Season with salt, white pepper, and grated nutmeg. Remove from heat, stir in Pecorino Romano until smooth, then quickly whisk in egg yolks. Reserve half a cup of sauce to stir into the beef mixture.
- Assemble Moussaka: Spread a layer of potato slices in a baking dish, sprinkling parsley, Pecorino, salt, and pepper. Add zucchini layer with the same seasoning, then half the eggplant slices seasoned with salt and pepper. Press layers compactly, then spread the beef layer over the vegetables. Top with the remaining eggplant slices and pour the béchamel sauce evenly over the top.
- Bake and Serve: Sprinkle extra Pecorino on top and bake in a preheated oven at 180C (350F) for 35-45 minutes until golden and lightly charred. Allow moussaka to rest for at least 15 minutes before slicing to help it hold its shape. Serve warm, garnished with fresh parsley.
Notes
- Moussaka is a traditional Greek dish; frying vegetables to remove excess moisture enhances texture and flavor.
- Paper towel layering and pressing draws out moisture from vegetables, preventing sogginess.
- Using two pans for frying can speed up the cooking process, or you can oven-bake some vegetable layers as a healthier alternative.
- Resting the baked moussaka before serving is crucial for better slicing and presentation.
- You can substitute dry red wine with beef stock if preferred.
- Adjust salt and pepper seasoning according to taste at all stages.
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
