greek moussaka

Recipe video above. A traditional recipe for an iconic Greek dish from a wonderful cookbook called The Food And Cooking Of Greece by Sara Nassopoulos. Layers of soft eggplant, rich beef or lamb filling lightly spiced with oregano and cinnamon, topped with a thick layer of bechamel sauce. It looks like a lot of steps but the recipe has a nice flow to it - I&#039;ve popped prompts in the steps. 🙂

Moussaka (Greek Eggplant Lasagna)

eggplant

salt

olive oil

onion (, diced (brown, white, yellow))

garlic (, minced)

beef

red wine (, dry (optional))

tomatoes

tomato paste

beef broth/stock ((Note 2))

beef bouillon cube (, crumbled (or 1 tsp powder))

bay leaves

sugar

oregano

cinnamon ((or 1 stick, use whole))

tbsp (60 grams) butter

tbsp plain flour

milk ((any fat %))

tsp nutmeg, freshly grated (optional)

parmesan cheese, grated ((or Kefalotiri Cheese) (Note 3))

tsp Vegeta, vegetable or chicken stock powder ((or salt) (Note 4))

tsp pepper

panko breadcrumbs ((Note 5))

Place eggplant slightly overlapping in a large colander. Sprinkle with some salt. Repeat with remaining eggplant.

Leave to sweat for 30 minutes.&nbsp;Meanwhile, make Meat Sauce and Béchamel Sauce.

Preheat oven to 240C/450F.&nbsp;

Pat eggplant dry - make sure to do this well, otherwise it's too salty.&nbsp;Lay on parchment paper lined trays (you might need 3 trays, work in batches), brush with oil.

Bake 15 - 20 minutes or until lightly browned and softened .&nbsp;Remove and set aside to cool slightly.

Eggplant (Note 6)

Heat olive oil in a large skillet or pot over high heat, then cook the garlic and onion for 2 minutes.&nbsp;

Add the beef or lamb and cook until it changes from pink to brown, breaking it up as you go.

Add wine, cook for 1.5 minutes or until alcohol smell is gone.

Add remaining ingredients and stir to combine. Bring to a simmer, then lower heat to medium low and cook for 15 minutes, or until reduced to a thick sauce.

Meat Sauce

Melt butter in a pan over medium heat. Add flour and cook for 1 minute, stirring constantly.

Stirring constantly, slowly add the milk. Then stir regularly for 3 to 5 minutes or until it thickens so that it thickly coats the back of a wooden spoon (see video / step photos).

Remove from the stove and whisk in cheese, nutmeg, Vegeta/stock powder (or salt) and pepper.

Allow to cool for 5 minutes, then whisk the eggs in. Cover with lid until required.

Bechamel Sauce

Lower oven to 180C/350F (all oven types).

Place half the eggplant in the bottom of a baking dish (I used my 26cm/9" Lodge skillet), then top with all the Filling.

Top with remaining eggplant, then pour over the Béchamel Sauce, sprinkle with breadcrumbs.&nbsp;

Bake for 30 - 40 minutes or until golden brown. Allow to stand for 10 minutes before serving.

Assemble

Greek Moussaka is a tasty, hearty eggplant casserole. Layers of eggplant, potatoes, and a spiced meat sauce nestled in between.

Moussaka: Eggplant Casserole

large eggplants, sliced lengthwise into 1/4 inch-thick slices, end slices discarded

Salt

Private Reserve extra virgin olive oil

yellow onion, finely chopped

lb ground lamb (or beef)

cinnamon

tsp black pepper

nutmeg

tsp paprika or hot paprika

red wine

14 oz can diced tomato

tsp sugar

beef broth

russet potatoes, peeled, very thinly sliced lengthwise

water

bread crumbs

fat free Greek yogurt

eggs,

tbsp allpurpose flour

reduced fat ricotta (cream cheese would work if you prefer)

oz crumbled feta cheese

Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness.

Pat the eggplant slices dry and assemble in one layer on a lightly oiled baking sheet. Drizzle generously with olive oil. Place the baking sheet on the top oven rack and broil briefly, turning over so that both sides of the eggplant are softened and golden brown (do not worry if parts of the eggplant are slightly charred, but watch carefully so it doesn't burn). Remove from the oven and set aside.

Heat 2 tbsp olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Now add the ground lamb. Cook the lamb until fully browned, tossing regularly. Drain the lamb from any excess fat and return back to the skillet. Now add the dried oregano, ground cinnamon, pepper, nutmeg, and hot paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the canned tomatoes, sugar and broth. Simmer on medium-low heat for 30 minutes.

In the meantime, boil the sliced potatoes in plenty of water until they are completely soft and easily breakable (about 5-7 minutes). Drain the water and set the potatoes aside briefly.

To prepare the cheese topping, whisk the Greek yogurt with the eggs and flour. Add the ricotta and feta cheese and whisk again to combine.

When ready, lightly oil a 9 1/2" x 13" oven-safe baking pan. Layer the eggplant slices on the bottom. Add the meat sauce and spread to cover the eggplant. Layer the potato slices to cover the meat sauce and sprinkle with the bread crumbs. Finally spread the cheese topping to thinly cover the potatoes.

Bake in the 350 F degree-heated oven for 45 minutes. If you need to, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka gains a nice golden brown color (watch carefully).

Remove from the heat and let sit 5-7 minutes before cutting through into squares to serve. Enjoy!

This recipe can easily be made gluten free.  My wife and I loved it.   Takes me back to Greece.

Very good. I’ve never made moussaka before and this is definitely a keeper. Because of ingredients I had on hand I substituted ‘beyond beef’ for the beef , sour cream for the yogurt and sweet potato for russet potatoes. Flavors melds really well and everyone had 2-3 helpings.

That was pretty delicious. It had a wonderful unique flavor that i can't tell what from, the cheese or the spice mixture.

Mousaka has to be one of the top dishes to ever exist, a real example of great world cuisine. I like to think of it as a low-carb version of lasagna (not that I follow that diet). It was a more involved recipe than I am used to, which I welcomed since I always like to learn new techniques just as much as new recipes. All of this came together in the end, and it was a wholesome, delicious, filling meal. 

My housemate was won over within the first bite. If that is not a compliment, I have little idea what is. Sure as hell will I be making this one again.

This screams for salt.  Needs garlic, too sweet.

I just made this for the first time adding a bit of fresh garlic to the sauce, and using whole fat dairy products. Forget bechamel! This recipe reminds my husband and me of the moussaka we enjoyed on our anniversary on the island of Paros last year! Honestly,  I am wondering if Anna and Giorgos in Marpissa use this recipe? Brava, Suzy!

We loved this Moussaka! I used eggplant and tomato from my garden. The tomato was sliced and layered on top of the lamb. The potato also went in uncooked. Cooking time in the skillet was reduced to about 8 minutes and the oven cook time was increased to one hour. The topping was added after 30 minutes.

We are gluten free, so for the bread crumbs I substituted a 13oz can garbanzo beans, mashed, incorporated into the topping and omitted flour. It browned up very nicely under the broiler.

Provided one uses lamb (and not the ground beef option), this recipe leads to a fabulous meat sauce with the perfect combination of spices.  However, I am not sure what the creator was thinking for the cheese topping which is both unauthentic and unappetizing.  The topping should be replaced simple white bechemel sauce (butter, flour, milk) with the addition of egg yolks and a grated hard cheese.  This recipe sort of works if you replace the 3 eggs by egg yolks but if you include whole eggs, it will set into something with quite an unpleasant rubberized texture that is nothing like real Moussaka.

This is a wonderful dish! I made it with ground turkey, it worked out beautifully for me. I particularly love the eggplant in the recipe - no bitterness at all, and I was very hesitant to cook with eggplant before. Your tricks are marvellous! I added a bit more salt to the meat, though, I would say it's necessary. I also added some fresh basil on top, yum! Thank you very much, Suzy!!!

https://content.jwplatform.com/videos/EyhsXfD1.mp4

How to Make Greek Moussaka

Moussaka is a Greek classic, and here I&#039;ll show you how to make it in the most delicious way possible! (SEE VIDEO BELOW &amp; CHECK NOTES FOR GUIDANCE)

Outrageously Delicious Greek Moussaka

Ground Beef ((preferably fairly lean))

/ 240 milliliters Beef Stock

tbsp finely diced Fresh Thyme Leaves

White Onion, (finely diced)

Garlic, (finely diced)

Leaf

tsp Salt, (or to taste)

Sugar ((any))

tsp Cinnamon

tbsp Olive Oil

Unsalted Butter

Plain Flour

/ 1litre Milk, (at room temp)

freshly grated Pecorino Romano,

Egg Yolks

Nutmeg, (grated (or

tsp White Pepper

2lb / 1kg (approx 4 smallish) Eggplants/Aubergine,

Parsley & Pecorino ((to sprinkle in between layers))

Salt & Pepper, (as needed)

Beef Layer

Beef Layer: Heat 1 tbsp olive oil in a large pan or pot over medium heat. Add onion and fry until it begins to soften/brown, then add in garlic and fry for 1-2mins longer. Add in beef and break up with a wooden spoon until fully browned. Stir in tomato paste and fry for a couple of mins, then pour in wine. Deglaze the pan if needed, then pour in passata and beef stock. Add in parsley, thyme, cinnamon, salt, sugar, pepper &amp; bay leaf and give it a good stir. Keep on a gentle simmer for around 30mins, stirring occasionally until nice and thick. Meanwhile...

PREP Veg Layer

PREP Veg Layer: Rest few sheets of paper towel on a flat surface and lay on your eggplant slices. Rub a pinch of salt over both sides, then add two layers of paper towels on top. On top of that add the zucchini slices, followed by another layer of paper towel, followed by potato slices and finished with another layer of paper towel. Gently press down to soak up the moisture. Can use tea towels instead if you wish.

COOK Veg Layer

COOK Veg Layer: Heat up enough oil to cover the veg in a suitably sized pot/pan until it gently sizzles (you&#039;re aiming for around 150C/300F). Carefully start sliding in your potato slices and fry both sides until lightly golden with the potato fork tender. Remove, shake off oil and place on fresh paper towel. Increase oil temp slightly to around 170C/340F and fry the zucchini slices until softened &amp; lightly browned, then finish with the eggplant slices. Leave everything to drain on paper towels. You can use two pans to speed things up or bake one or two of the veg (see notes).

Béchamel Sauce

Béchamel Sauce: In a suitably sized pot over medium heat melt butter. Stir in flour to create a paste then gradually begin whisking in your milk. Once you&#039;ve poured in all the milk and the sauce is thick, stir in salt, white pepper and nutmeg. Take the pot off heat and stir in pecorino until the sauce is lump free, then quickly whisk in the egg yolks. Take 1/2 cup of the sauce and stir it into the beef.

Stack Moussaka

Stack Moussaka: Add a layer of potato to the baking dish (overlapping as needed) and sprinkle over a hefty pinch of parsley, pecorino, salt &amp; pepper. Follow with zucchini and parsley/pecorino/salt/pepper, then half the eggplant with a pinch of salt and pepper. Try and close all the gaps and make it all nice and compact. Spread over beef layer, top with the rest of your eggplant then top with the Béchamel sauce.

Cook &amp; Serve Moussaka

Cook &amp; Serve Moussaka: Finish with a sprinkling of pecorino then place in the oven at 180C/350F for 35-45mins, or until golden on top. I highly recommend leaving it to sit for at least 15mins, just to help it keep shape. Serve up and enjoy!

https://content.jwplatform.com/videos/mvD6U00R.mp4

Moussaka is a Greek classic, and here I’ll show you how to make it in the most delicious way possible!

Cook & Serve Moussaka

A great make-ahead party pleaser Mediterranean dish of eggplant and flavored ground meat topped with béchamel layer.

Moussaka

jalapeño peppers (optional, I cook them in the oven with the eggplant. Note1)

olive oil.

small (100 grams) onion (diced.)

(100 grams) tomato (diced)

ground cinnamon.

ginger.

allspice.

black pepper.

salt (or

tomato paste.

beef broth/stock

(1kg) ground lamb/beef.

(710 ml) milk

+ 1 Tablespoon (138 grams) All Purpose flour.

Tablespoons unsalted butter.

(38 grams) grated Parmesan cheese.

pepper.

egg.

In  a skillet over high heat, add oil then onion and sauté until translucent and fragrant, about 2 minutes.

Add ground meat, breaking it up and brown.

Add the spices and broth mix everything well together. Reduce heat and cook for about 10 more minutes.

Remove from heat and set aside.

Cook ground meat:

In a pan over medium heat, add oil then butter and wait for it to melt.

Add flour and stir to cook for about 1 minute.

Gradually add milk/broth whisking regularly until no lumps are visible.

Continue to whisk until the sauce thickens, season with salt and pepper then set aside to cool for 5 minutes.

Add the egg and Parmesan cheese and mix everything well.

Make the Béchamel sauce:

Preheat oven to 350F.

Put half the eggplants in the bottom of a 9x13 oven safe dish then top with the meat mixture. Add the jalapeño if using.

Top that with the remaining eggplant then pour the béchamel sauce over and spread evenly. Note3

Bake in the oven for 30 minutes or until bubbly and browned on top.

To assemble:

Love Greek Moussaka but find it a little heavy? Try my slimmed down Moussaka Recipe which is lighter in calories, incredibly delicious and still tastes authentic.

Healthy Moussaka

Olive oil cooking spray

onion

g | 1lb 6.5 ounces extra lean beef mince

tbsp sweetener ((Sukrin Gold))

cloves

thyme

bay leaf

Worcestershire sauce

soy sauce (or tamari)

tsp fish sauce ((optional))

g tomato paste ((purée))

300 ml | 1 1/4 cups hot beef stock

aubergines ((eggplants)

tbsp low fat spread

tbsp flour

450 g | 1 lb fat free Greek yogurt

Greek feta (, crumbled (sub with fat free cottage cheese))

eggs (, lightly beaten)

Salt and pepper

tbsp grated Parmesan ((optional))

Lightly spray a pan or casserole with olive oil or low calorie cooking spray. Add the onions and garlic for cook over low heat, stirring, for five minutes.

Add the minced beef, breaking it up with the back of a wooden spoon. Brown the meat for a few minutes until nicely coloured.

Stir in the salt, sweetener (I used Sukrin Gold), thyme, cinnamon, cloves and bay leaf.

Add the tomato puree (paste), passata, soy, fish and Worcestershire sauces.

Stir in the beef stock and bring to a simmer. Cook over medium heat, stirring occasionally, for 30 minutes or until the sauce is thick and all the liquid has cooked down.

Discard the bay leaf. Taste the sauce and season with salt (if needed) and pepper.

Make the meat sauce

While the meat sauce is bubbling away, slice the aubergine either widthways as I have done or in rounds. The slices need to be about 1 cm thick or a little thinner. Season with salt and spray with a little olive oil or low calorie cooking spray such as Fry light.

Pan fry the aubergine on a griddle pan for 3-4 minutes per side. Alternatively heat the grill (broiler) to high. Place the slices on a baking tray and cook for 8-10 minutes per side until soft – watch they don’t burn! Set the aubergine aside on paper towels while you make the topping.

Prepare the aubergine (eggplant)

Heat the low calorie spread (such a s Flora Light) in a pan and then add the flour to make a paste (roux).

Stir in the Greek yoghurt and feta cheese. Mix until the sauce is well blended and smooth.

Take the pan off the heat and add the beaten eggs, mixing quickly so they don’t scrabble. Season well with salt, pepper and a pinch freshly grated nutmeg.

Make the topping

Preheat the oven to 180C/350. Add a layer of meat sauce over an ovenproof baking dish (measuring at least 30x19cm /10 cup capacity) and pack it down.

Add a little of the sauce and layer with the aubergine slices.

Repeat with another layer of meat, a little sauce and more aubergine.

Assemble the moussaka

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