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Delicious Greek Moussaka served in a traditional dish with layers of eggplant and meat

Greek Moussaka

A sublime dish that encapsulates the essence of Mediterranean cuisine with rich layers of fried vegetables, spiced beef, and creamy béchamel.
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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 600
Ingredients Method Notes

Ingredients
  

For frying vegetables
  • 2 cups olive oil for frying
  • 4 pieces potatoes sliced into discs
  • 4 pieces zucchini sliced into discs
  • 4 pieces eggplants sliced into discs and salted
For the meat sauce
  • 200 grams Kefalograviera cheese finely shredded (or substitutes like parmesan, kasseri, or pecorino)
  • 1 tablespoon salt
  • ½ tablespoon pepper
  • 2 tablespoons olive oil
  • 1 large red onion finely chopped
  • 1 medium-sized garlic bulb minced
  • 1 kg beef mince meat
  • 1 cup red wine
  • 800 grams crushed canned tomatoes
  • 1 tablespoon salt
  • ½ teaspoon white pepper
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 teaspoons sugar
  • ½ teaspoon thyme
  • 1 teaspoon oregano
  • 3 pieces bay leaves
  • 1 bunch fresh parsley finely chopped
For the béchamel sauce
  • 150 grams unsalted butter
  • 1 cup plain flour
  • 1 liter milk
  • ½ teaspoon nutmeg
  • 250 grams Kefalograviera cheese finely shredded (or substitutes like parmesan, kasseri, or pecorino)

Method
 

Vegetable Base
  1. Slice the potatoes, zucchini, and eggplants into discs. Heat olive oil in a pan and fry them until they’re golden brown. Drain the fried slices on paper towels to absorb excess oil.
Meat Sauce
  1. In a large pot, heat some olive oil and sauté the chopped onions and minced garlic until they become translucent. Add the beef mince, browning it well. Pour in the red wine and let it simmer until evaporated. Stir in the crushed tomatoes and seasonings, simmering for about 10 minutes.
Béchamel Sauce
  1. In a separate saucepan, melt the butter and then whisk in the flour. Gradually pour in the milk, whisking continuously until the sauce thickens. Mix in the egg yolks, nutmeg, and shredded cheese, stirring until it’s a luscious, thick consistency.
Assembly
  1. Preheat your oven to 165°C (329°F). In a baking dish, layer the fried potatoes, seasoning them lightly with salt and pepper. Sprinkle cheese on top, then layer the eggplant and zucchini, seasoning and adding cheese in between. Pour the meat sauce over the vegetables and finally, top everything with béchamel.
Bake
  1. Place the dish in the oven and bake for about 40 minutes or until the top is golden brown. Allow it to rest for 30 minutes before slicing to let the layers set.

Notes

Moussaka is a complete meal on its own, but you can elevate your dining experience with some delightful accompaniments like Fresh Greek Salad or Crusty Bread. Store in the fridge for up to 3 days or freeze for up to 3 months. Allow leftovers to reach an internal temperature of 75°C (165°F) when reheating.