Moussaka Recipe

Close up shot of moussaka layers of beef and eggplant topped with creamy bechamel sauce along with a spoon

Moussaka is made of layer upon layer of spiced meat and tomato sauce; soft potato slices; silky eggplant; and a creamy béchamel sauce.

Prep Time10

Cook Time1 40

Total Time1 50

Course: Dinner

Cuisine: Eastern European

Keyword: moussaka

Servings: people

Author: Julia Frey of Vikalinka

Equipment

This is an affiliate link.9x13 baking dish

Ingredients

3 eggplants medium
3 potatoes medium
5 tbsp olive oil or cooking spray divided
Salt

For the meat sauce

1 tbsp This is an affiliate link.olive oil
1 onion
3 cloves garlic
1kg / 2 lbs ground beef or lamb
Salt
1 cinnamon stick
1 This is an affiliate link.bay leaf
1/4 tsp allspice
1 tsp dried thyme
1 tsp dried oregano
500ml / 2 cups passata / crushed tomatoes
25ml / 1/2 cup beef or chicken stock

For the Béchamel sauce

60g / 1/4 cup butter
60g / 1/2 cup flour
600ml / 2 1/2 cup whole milk
1/4 tsp This is an affiliate link.nutmeg
50g / 1/2 cup Parmesan finely grated
Salt and pepper to taste
1 egg plus 1 egg yolk

Instructions

To prepare the eggplant, cut into ¼ inch slices and arrange them on a baking sheet in a single layer. Season with salt and brush with olive oil or spray with a cooking spray. Broil/grill in the oven for 7 minutes, then flip the slices, season with salt and brush with more olive oil and finish broiling for 3-5 minutes longer until they are cooked all the way through. You might need to use 2-3 baking trays to fit all eggplant slices. (This step could be done a day ahead.)
Preheat the oven to 220C/425F. To prepare the potatoes, peel them and slice thickly (¼ inch), then arrange the slices on a rimmed baking sheet, drizzle with 2 tbsp of the olive oil, then sprinkle with the salt. Roast in the oven for 15 minutes or until golden on the outside and cooked all the way through. (This step could also be done a day ahead).
Now prepare the meat sauce. Heat the olive oil in a large pan and add the chopped onions, saute over low heat for 5-7 minutes, then add the minced garlic and cook for approximately 30 seconds. Add the ground beef or lamb if using, start cooking it while breaking up with a wooden spoon until no longer pink inside.
To the beef add the cinnamon stick, one bay leaf, allspice, dried thyme and dried oregano with a good pinch of salt, stir to combine, then add the tomato passata or crushed tomatoes and beef stock, bring to a boil, then lower the heat and let it simmer for 15 minutes.
While the beef sauce is simmering make the béchamel sauce. Melt the butter in a saucepan, then add the flour. Stir to combine, then continue cooking the mixture while stirring until it smells slightly nutty. Gradually pour in milk while whisking to avoid lumps, season with salt, pepper and grated nutmeg. Cook the sauce over low heat until thickens for about 5 minutes, then stir in freshly grated Parmesan cheese and allow to thicken. Take off the heat and whisk in one beaten egg, then one egg yolk. Work quickly to avoid scrambled eggs instead of smooth sauce. Set aside till needed.
Preheat the oven to 180C/350F. To assemble the moussaka, spread ⅓ of the meat sauce sauce over the bottom of a rectangular 9X13 inch (23cm by 33cm) baking pan, then top with half of the eggplant slices and potato slices. Add another third of the meat sauce on top of that and cover with the remaining half of the eggplant slices and potatoes. Finish with the remaining meat sauce. The layer the Béchamel sauce on top and level with a spatula. Bake in the preheated oven for 50-55 minutes until the layers are hot and bubbly and the top is set and golden.

Nutrition