Moussaka Recipe
This is the only Moussaka recipe you’ll ever need, layers of tender potatoes, roasted eggplant and zucchini, spiced beef sauce, and a creamy parmesan bechamel. It’s rich, hearty, and absolutely worth every minute in the kitchen.
Servings: 12
Calories: 382kcal
Ingredients
Potato Layer
- 4 medium potatoes peeled, sliced into ¼ inch slices
- 1 medium red onion sliced
- 2 tablespoons olive oil
- ¼ teaspoon salt or to taste
- ⅛ teaspoon pepper or to taste
- ½ teaspoon dried thyme
- 1 teaspoon dried oregano
Eggplant Layer
- 1 large eggplant cut into ¼ inch slices
- ¼ teaspoon salt or to taste
- ⅛ teaspoon pepper or to taste
- 2 tablespoons olive oil
- ½ teaspoon dried thyme
- 1 teaspoon dried oregano
Zucchini Layer
- 1 large zucchini sliced into ¼ inch slices
- ¼ teaspoon salt or to taste
- ⅛ teaspoon pepper or to taste
- 2 tablespoons olive oil
- ½ teaspoon dried thyme
- 1 teaspoon dried oregano
Meat Layer
- 1 tablespoon olive oil
- 1 medium red onion chopped
- 2 cloves garlic minced
- 1 pound ground beef
- ¼ teaspoon salt or to taste
- ⅛ teaspoon pepper or to taste
- 1 teaspoon allspice
- ½ tablespoons Italian seasoning
- 1 tablespoons tomato paste
- 15 ounces diced tomatoes 1 can
Bechamel Layer
- 8 tablespoons unsalted butter 1 stick
- ¾ cup all-purpose flour
- 3 cups milk
- ¼ teaspoon pepper
- ¼ teaspoon nutmeg
- 3 egg yolks
- ¾ cup Parmesan cheese grated
Instructions
- Preheat oven to 400°F.
- Begin by combining the sliced potatoes and red onion with olive oil, salt, pepper, thyme, and oregano in a medium-sized 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.
- As the potatoes bake, prepare the eggplant slices by setting them on paper towels and sprinkling salt on each slice. Allow them to rest for approximately 10 minutes, then turn them over and add more salt. After another 10 minutes, use paper towels to absorb any excess moisture on the eggplant.
- Arrange the eggplant slices in a single layer on top of the potatoes. Drizzle olive oil over the slices, and season with salt and pepper. Next, sprinkle thyme and oregano on top. Return the pan to the oven and continue baking for an additional 20 minutes.
- Layer the zucchini slices evenly over the eggplant, forming a single layer. Drizzle with olive oil, season with salt and pepper, and then sprinkle thyme and oregano on top. Bake for an additional 20 minutes.
- While waiting, begin preparing the meat. In a large skillet, warm the olive oil over medium-high heat. Sauté the onion until it becomes soft, which should take around 3 minutes. Then, add the garlic and cook for approximately 30 seconds, or until you can smell its aroma.
- Incorporate the ground meat into the skillet, using a wooden spoon to break it into small pieces. Cook until it loses its pink color, which should take around 5 minutes. Season the meat with salt and pepper. Mix in the allspice, Italian seasoning, and tomato paste thoroughly. Add the chopped tomatoes and cook for another 5 minutes, stirring now and then, until most of the liquid has evaporated. Set the mixture aside.
- To prepare the bechamel sauce, melt the butter in a saucepan over medium heat. Once the butter has melted, whisk in the flour until it is completely combined with the butter. Gradually add the milk in four portions, whisking continuously. After each portion, ensure the liquid is fully absorbed by the flour mixture before adding the next.
- As the sauce begins to bubble, it is ready for the addition of pepper and nutmeg. Whisk in the egg yolks thoroughly, then stir in the Parmesan cheese. Allow the sauce to reach a boil once more before removing it from the heat.
- Add about ¼ 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
- Vegetables: Slice everything about ¼ inch thick for even layering and cooking. Don’t skip roasting the veggies, it adds flavor and prevents a watery casserole.
- Eggplant Salting: Salting helps reduce bitterness and moisture. Let the slices sit for 10–15 minutes per side, then blot dry before roasting.
- Bechamel Tips: Add milk slowly, whisk constantly, and never leave it unattended. Add the egg yolks off the heat to avoid scrambling, and stir in the parmesan last for max melt.
- Make Ahead: Assemble fully and refrigerate up to 24 hours ahead. Let sit at room temperature 30 minutes before baking.
- Freezing: Freeze baked or unbaked moussaka. Wrap tightly, label it, and freeze up to 2 months. Bake from frozen, covered for the first 30 minutes, then uncover to brown.
- Leftovers: Cool completely, then refrigerate for up to 4 days. Reheat individual slices in the oven for best texture.
Nutrition
Serving: 1serving | Calories: 382kcal | Carbohydrates: 25g | Protein: 16g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 104mg | Sodium: 420mg | Potassium: 751mg | Fiber: 4g | Sugar: 6g | Vitamin A: 550IU | Vitamin C: 17mg | Calcium: 209mg | Iron: 4.6mg
