Description
This Outrageously Delicious Greek Moussaka recipe features layers of tender fried potatoes, zucchini, and eggplants, combined with a rich, spiced ground beef tomato sauce and topped with a creamy béchamel sauce. A classic Mediterranean comfort dish perfect for family dinners, showcasing authentic Greek flavors with a luscious, golden baked finish.
Ingredients
Scale
Beef Sauce
- 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 extra 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, plus extra to serve
- 2 Egg Yolks
Fried Vegetables
- 2 cups / 480ml Vegetable or Olive Oil (enough to cover vegetables for frying)
- 1.6lb / 750g (approx 2 large) Baking Potatoes, peeled & sliced about 1/4” thick
- 1lb / 500g (approx 2 medium) Zucchini/Courgettes, sliced into approx 1/3” strips lengthwise
- 2lb / 1kg (approx 4 smallish) Eggplants/Aubergine, sliced about 1/3” thick lengthwise or rounds
- Salt & Pepper, as needed
- Few pinches of Parsley & Pecorino for sprinkling between layers
Instructions
- Prepare the Beef Layer: Heat olive oil in a large pan over medium heat. Sauté the diced onion until soft and golden. Add garlic and cook for an additional minute. Add the minced beef and cook until browned, breaking up any lumps. Stir in tomato paste and cook for 2 minutes, then pour in red wine to deglaze the pan. Add tomato passata, beef stock, parsley, thyme, cinnamon, salt, sugar, pepper, and bay leaf. Simmer gently for 30 minutes, stirring occasionally until the sauce thickens.
- Prepare the Vegetables: Lay out paper towels and arrange eggplant slices, sprinkle both sides with salt, cover with paper towels. Next layer zucchini slices with paper towels on top, then potato slices with paper towels. Press gently to absorb excess moisture from all layers.
- Fry the Vegetables: Heat oil in a large pan until about 150°C (300°F), fry potato slices until lightly golden and fork-tender, drain on paper towels. Increase oil temperature to 170°C (340°F), fry zucchini slices until softened and browned, then fry eggplant slices last. Drain all vegetables thoroughly on paper towels to remove excess oil.
- Make the Béchamel Sauce: Melt butter in a medium pot over medium heat. Stir in flour to form a roux. Gradually whisk in milk to prevent lumps. Cook until the sauce thickens to coat the back of a spoon. Add salt, white pepper, and grated nutmeg. Remove from heat and stir in pecorino cheese until smooth. Quickly whisk in egg yolks. Reserve 1/2 cup of sauce and stir into the beef mixture.
- Assemble the Moussaka: In a baking dish, layer the fried potato slices, sprinkle parsley, pecorino, salt, and pepper. Next add fried zucchini with similar seasoning, then half the eggplant with salt and pepper. Fill gaps well. Spread the beef sauce evenly over the vegetables, then layer remaining eggplant on top. Finish by pouring the béchamel sauce over the entire dish.
- Bake and Serve: Sprinkle additional pecorino on top. Bake in a preheated oven at 180°C (350°F) for 35-45 minutes until the top is golden and lightly browned. Let the moussaka rest for at least 15 minutes before serving to help it set and hold its shape. Serve warm and enjoy.
Notes
- You can bake some of the vegetables instead of frying to reduce oil absorption and make the dish lighter.
- Allowing the moussaka to rest before cutting helps maintain its structure and makes serving easier.
- Use fairly lean ground beef to avoid an overly greasy sauce.
- Traditional Greek cheeses like Kefalotiri can be substituted with Pecorino Romano or Parmesan for the béchamel.
- Deglazing the pan with wine or stock ensures maximum flavor development from browned bits.
