Description
Indulge in the rich flavors of this Outrageously Delicious Greek Moussaka recipe. Layers of fried potatoes, zucchini, eggplants, a hearty beef mince sauce, and a creamy bechamel topping come together to create a satisfying meal that’s perfect for gatherings or special occasions.
Ingredients
Units
Scale
Vegetable Base
- 2 cups olive oil for frying
- 4 potatoes
- 4 zucchini
- 4 eggplants
- 200 grams Kefalograviera cheese, finely shredded (substitutes: parmesan, kasseri, or pecorino)
- 1 tablespoon salt
- 1/2 tablespoon pepper
Meat Sauce
- 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
- 1/2 teaspoon white pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 teaspoons sugar
- 1/2 teaspoon thyme
- 1 teaspoon oregano
- 3 bay leaves
- 1 bunch fresh parsley, finely chopped
Bechamel
- 150 grams unsalted butter
- 1 cup plain flour
- 1 liter milk
- 2 egg yolks
- 1/2 teaspoon nutmeg
- 250 grams Kefalograviera cheese, finely shredded (substitutes: parmesan, kasseri, or pecorino)
Instructions
- Vegetable Base – Slice the potatoes, zucchini, and eggplants into circular disks. Fry in olive oil until golden brown. Drain on paper towels.
- Meat Sauce – Cook onion and garlic, add beef, red wine, tomatoes, and seasonings. Simmer.
- Bechamel – Make a roux, add milk, then yolks, nutmeg, and cheese. Cook until thickened.
- Assembly and Cooking – Layer vegetables, meat sauce, and bechamel. Bake at 165°C for 40 minutes.
Notes
- Cheese Substitute: Kefalograviera adds authentic Greek flavor, but you can substitute with Parmesan, Kasseri, or Pecorino.
- Veggie Tips: For best results, fry vegetables in batches and let them drain well—use paper towels or a wire rack to avoid sogginess.
- Meat Sauce Flavor: Cinnamon and nutmeg are key! Don’t skip them—they give moussaka its signature warmth.
- Bechamel Hack: Constant stirring is essential to avoid lumps. If needed, strain the sauce before using.
- Rest Before Serving: Let the moussaka rest at least 30 minutes after baking. This helps it firm up and makes slicing easier.
- Make Ahead: Assemble a day in advance and refrigerate. Bake the next day for even richer flavor.
- Freezer-Friendly: Cool completely, slice, and freeze portions. Reheat in the oven for a comforting meal anytime.
Nutrition
- Serving Size: 1 serving
- Calories: 675 kcal
- Sugar: 8g
- Sodium: 1220mg
- Fat: 41g
- Saturated Fat: 18g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 41g
- Cholesterol: 180mg
