Moussaka Recipe

Last updated on November 4th, 2018 at 06:37 pm

This Greek Moussaka is packed with layers and layers of eggplant, zucchini, potatoes, meat and, of course, a creamy bechamel sauce. This Moussaka is mouthwatering and hearty and will surely tickle your tastebuds. 

I’m so excited to share this recipe with you because this recipe truly is a treat. The other day I was talking to a friend and realized that once I started blogging I stopped making some recipes which were staples in my house. I couldn’t think why I had stopped making them, but one recipe came to mind and it was this amazing moussaka. Usually I try and give you easy and quick recipes that you can make for dinner, but sometimes I want to give you recipes which are dear to my heart and are worth every effort you put into them.

And this mighty moussaka is a perfect example of that. I used to make moussaka years ago because I would always have leftovers which were perfect for lunch, and we would have enough leftovers for pretty much the entire week. These are the kind of leftovers I don’t mind eating, the kind of leftovers I can’t wait to dig into, because this moussaka is even better the day after. I just had a piece for lunch today and the flavors are just out of bounds.

But before I start talking to you about the recipe, I have to tell you this is a labor of love. While it is easy, just watch the video and you’ll see that it isn’t rocket science, it does take a bit of time to put together. Trust me when I tell you though, that it’s so worth it.

The reason this takes a bit of time is because of all the layers. You start off with a layer of potatoes and onions, bake that for 20 minutes, a layer of eggplant slices, bake again for 20 minutes, a layer of zucchini, bake again for another 20 minutes, then a layer of meat and finally the bechamel sauce. 5 layers in total of complete deliciousness. We start with the potato layer because they take longer too cook than eggplants and so on.

Also the bechamel sauce is so tasty and delicious, but don’t be scared of making bechamel sauce, it really is very easy to do.

For those who aren’t familiar with moussaka, it’s basically like a Greek lasagna, except it’s with lots of vegetables, meat and the bechamel sauce. It really is the comfort food of Mediterranean cuisine, and if you love Mediterranean food then this moussaka is a must.

The recipe is simple enough, although time consuming, but you’re using ingredients that you probably already have in your house. Plus, the fact that we’re using eggplants and zucchini makes it that much more perfect for this time of year.

I love these types of dishes, they’re the kind of dishes that I grew up with and there is just something so therapeutic about spending a couple hours in the kitchen cooking and coming up with a moussaka that’s so comforting and seriously satisfying.

Keep the Mediterranean theme going and serve this with some Greek Salad!

CRAVING MORE GREEK FOOD? TRY THESE RECIPES:

• Greek Meatballs
• Greek Salad
• Greek Lamb Burgers
• One Pot Greek Chicken Orzo
• Greek Flatbreads

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

Moussaka Recipe

This Greek Moussaka is packed with layers and layers of eggplant, zucchini, potatoes, meat and, of course, a creamy bechamel sauce. This Moussaka is mouthwatering and hearty and will surely tickle your tastebuds. 

5 from 10 votes

Print Pin Rate

Course: Main Course

Cuisine: Greek

Prep Time: 30 minutes

Cook Time: 1 hour 50 minutes

Total Time: 2 hours 20 minutes

Servings: 12

Calories: 382kcal

Author: Joanna Cismaru

Ingredients

Potato Layer

• 4 medium potatoes peeled, sliced into 1/4 inch slices
• 1 medium red onion sliced
• 2 tbsp olive oil
• 1/4 tsp salt or to taste
• 1/8 tsp pepper or to taste
• 1/2 tsp dried thyme
• 1 tsp dried oregano

Eggplant Layer

• 1 large eggplant cut into 1/4 inch slices
• 1/4 tsp salt or to taste
• 1/8 tsp pepper or to taste
• 2 tbsp olive oil
• 1/2 tsp dried thyme
• 1 tsp dried oregano

Zucchini Layer

• 1 large zucchini sliced into 1/4 inch slices
• 1/4 tsp salt or to taste
• 1/8 tsp pepper or to taste
• 2 tbsp olive oil
• 1/2 tsp dried thyme
• 1 tsp dried oregano

Meat Layer

• 1 tbsp olive oil
• 1 medium red onion chopped
• 2 cloves garlic minced
• 1 lb ground beef
• 1/4 tsp salt or to taste
• 1/8 tsp pepper or to taste
• 1 tsp allspice
• 1/2 tbsp Italian seasoning
• 1 tbsp tomato paste
• 15 oz chopped tomatoes (1 can)

Bechamel Layer

• 8 tbsp unsalted butter 1 stick
• 3/4 cup all-purpose flour
• 3 cups milk
• 1/4 tsp pepper
• 1/4 tsp nutmeg
• 3 egg yolks
• 3/4 cup Parmesan cheese grated

US Customary - Metric

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Instructions

• Preheat oven to 400 F degrees.
• Start by tossing the sliced potatoes and red onion with the olive oil, salt, pepper, thyme and oregano in a medium size bowl.
• Spread them in a single layer on the bottom of a 9x13 inch baking pan.
• Bake for 20 minutes until they begin to soften and turn golden.
• While the potatoes are baking, sweat the eggplant slices by placing on paper towels then sprinkling some salt over each slice. Let them sit like that for about 10 minutes then flip them over and sprinkle with additional salt. After 10 minutes you can soak up any water you may see over the eggplant with paper towels.
• Spread the eggplant slices over the potatoes in a single layer. Drizzle with the olive oil, season with salt, pepper, then sprinkle with the thyme and oregano.
• Place the pan back in the oven and bake for another 20 minutes.
• Once again spread the zucchini slices over the eggplant layer in a single layer, then repeat by drizzling olive oil, seasoning with salt, pepper and sprinkle with the thyme and oregano.
• Bake for another 20 minutes.
• In the meantime, prepare the meat. Heat the olive oil in a large skillet over medium high heat. Add the onion and saute until it softens, for about 3 minutes. Add the garlic and cook for about 30 seconds, just until the garlic becomes aromatic.
• Add the ground meat and using a wooden spoon break it up into small pieces. Cook until it's no longer pink, about 5 minutes. Season with salt and pepper. Add the allspice, Italian seasoning, tomato paste and stir well. Stir in the chopped tomatoes and cook for another 5 minutes, stirring occasionally, until most of the liquid evaporates. Set aside.
• To make the bechamel sauce, melt the butter in a saucepan over medium heat. As soon as the butter has melted whisk in the flour until it gets fully incorporated into the butter. Start to add the milk slowly. I usually add it in about 4 batches, so add 1/4 of the milk at a time, whisk until all the liquid is absorbed by the flour and repeat until you have whisked in all the milk.
• When the sauce start to bubble, it will be ready to whisk in the pepper and nutmeg.
• Add the egg yolks to the sauce and whisk them in well. Stir in the Parmesan cheese, bring the sauce to a boil again and remove from heat.
• Add about 1/4 of this sauce to the meat mixture and stir.
• Spread the meat filling over the vegetable layers, then pour the bechamel sauce over the meat and smooth it out with a spatula or spoon.
• Bake for another 30 minutes or until the top is golden brown.
• Remove from the oven and allow it to cool at least 1 hour before cutting it into pieces.
• Garnish with parsley if preferred before serving.

Video

Notes

1. Store leftovers in an airtight container in the refrigerator for up to 3 or 4 days.
2. This recipe can be made a day or two ahead of time and reheated in the oven at 350 F for 10-15 minutes.
3. You can serve this moussaka with a side of Greek style salad. Also some veggies would work as well such as Greek style green beans.
4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 382kcal | Carbohydrates: 25g | Protein: 16g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 104mg | Sodium: 420mg | Potassium: 751mg | Fiber: 4g | Sugar: 6g | Vitamin A: 11% | Vitamin C: 20.6% | Calcium: 20.9% | Iron: 25.5%

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