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Outrageously Delicious Greek Moussaka Recipe

Outrageously Delicious Greek Moussaka

A classic Greek dish layered with rich meat sauce, fried vegetables, and creamy bechamel, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 2 hours
Servings: 8 slices
Course: Main Course
Cuisine: Greek
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Vegetable Base
  • 2 cups olive oil for frying varies depending on pan size
  • 4 potatoes
  • 4 zucchini
  • 4 eggplants
  • 200 grams Kefalograviera cheese finely shredded, substitutes: parmesan, kasseri, or pecorino
  • 1 tablespoon salt
  • ½ tablespoon pepper
Meat Sauce
  • 2 tablespoon 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 teaspoon sugar
  • ½ teaspoon thyme
  • 1 teaspoon oregano
  • 3 bay leaves
  • 1 bunch fresh parsley finely chopped
Bechamel
  • 150 grams unsalted butter
  • 1 cup plain flour
  • 1 litre milk
  • 2 egg yolks keep whites for breakfast
  • ½ teaspoon nutmeg
  • 250 grams Kefalograviera cheese finely shredded, substitutes: parmesan, kasseri, or pecorino

Equipment

  • Baking Dish
  • Frying Pan
  • Large Pot
  • Saucepan

Method
 

  1. Slice the potatoes, zucchini, and eggplants into circular disks.
  2. Heat the olive oil in a pan over medium-high heat and fry the vegetable slices until they are cooked and golden brown.
  3. Remove the fried vegetables from the pan and place them on paper towels to drain excess oil.
  4. In a large pot over high heat, add the olive oil, finely chopped onion, and minced garlic. Cook until the onion and garlic are soft and translucent.
  5. Add the beef mince and cook until it turns from red to brown, breaking it up as it cooks.
  6. Pour in the red wine and let it simmer until the liquid has mostly evaporated.
  7. Stir in the crushed tomatoes, salt, white pepper, ground cinnamon, ground nutmeg, sugar, thyme, oregano, bay leaves, and chopped parsley. Mix well and bring to a simmer. Reduce the heat and let it simmer for about 10 minutes.
  8. In another saucepan over medium heat, melt the butter. Gradually add the flour while continuously stirring until a smooth paste forms.
  9. Slowly add the milk while stirring constantly to prevent lumps, continuing until a thick, creamy texture is achieved.
  10. Stir in the egg yolks, nutmeg, and shredded Kefalograviera cheese until well combined.
  11. Continue to cook, stirring constantly, until the bechamel sauce thickens and begins to bubble. Remove from the heat.
  12. Preheat the oven to 165°C (fan-forced).
  13. Arrange the potato slices in a single layer at the bottom of a baking dish, season with salt and pepper, and sprinkle a handful of cheese on top.
  14. Add a layer of eggplant slices, season, and sprinkle with cheese.
  15. Layer the zucchini slices evenly, season, and sprinkle with cheese.
  16. Add a second layer of eggplant slices, season, and sprinkle with the remaining cheese.
  17. Pour the meat sauce evenly over the layered vegetables, spreading it out to cover the entire surface.
  18. Top with the bechamel sauce, spreading it evenly over the meat sauce.
  19. Bake in the preheated oven for 40 minutes or until the top is golden brown. Check from 30 minutes onwards to avoid overcooking.
  20. Let the moussaka rest and cool for a minimum of 30 minutes before slicing.
  21. Cut into portions, serve, and enjoy!

Notes

Moussaka is best served warm, not hot, so allow it to cool for at least 30 minutes. This dish can be made ahead and tastes even better the next day as the flavors meld together.