Traditional Greek Moussaka
Indulge in the rich and aromatic flavors of **Traditional Greek Moussaka**, a quintessential Mediterranean dish that combines layers of tender eggplant, lightly boiled potatoes, and a spiced, slow-simmered meat sauce made with ground beef or lamb. Topped with a velvety béchamel sauce enriched with nutmeg and Parmesan cheese, this baked casserole is a heartwarming blend of comforting textures and fragrant spices like cinnamon, cloves, and oregano. Perfect for a family dinner or special gathering, this moussaka is a labor of love with its perfectly balanced layers and golden, bubbling top. Ready in under two hours and serving six, it’s a savory masterpiece that captures the essence of traditional Greek cuisine. Keywords: Greek moussaka recipe, Mediterranean comfort food, traditional casserole dish.
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Recipe Information
Ingredients
- 2 large eggplant
- 100 ml olive oil
- 2 medium potatoes
- 500 g ground beef or lamb
- 1 large onion
- 3 cloves garlic cloves
- 2 tbsp tomato paste
- 125 ml red wine
- 400 g canned tomatoes
- 1 tsp dried oregano
- 0.5 tsp ground cinnamon
- 0.25 tsp ground cloves
- 1 tsp salt
- 0.5 tsp black pepper
- 60 g butter
- 60 g all-purpose flour
- 600 ml milk
- 2 yolks egg yolks
- 0.25 tsp nutmeg
- 50 g Parmesan cheese, grated
Instructions
Preheat oven to 200°C (400°F).
Slice the eggplants into 1 cm thick rounds, sprinkle them with salt and let them sit for 20 minutes to sweat out bitterness. Rinse and pat dry.
Heat 50 ml of olive oil in a skillet over medium heat, fry the eggplant slices in batches until golden on both sides. Drain on paper towels.
Peel and slice potatoes into 1 cm thick rounds. Boil them for about 5 minutes in salted water until just tender, then drain and set aside.
In the same skillet, add the remaining olive oil and sauté chopped onions and minced garlic until soft.
Add ground meat, breaking it up with a spoon, and cook until browned.
Stir in the tomato paste, red wine, canned tomatoes, oregano, cinnamon, cloves, salt, and pepper. Simmer the sauce for 20 minutes until it thickens.
For the béchamel sauce: Melt butter in a saucepan over medium heat, stir in flour, and cook for 1-2 minutes. Gradually whisk in milk until smooth and thickened.
Remove the béchamel from heat, stir in egg yolks one at a time, season with nutmeg, and add half of the Parmesan cheese.
To assemble, layer the potatoes at the bottom of a 9x13-inch baking dish, followed by eggplant, then spread the meat sauce evenly.
Pour the béchamel sauce over the top, smoothing it out with a spatula.
Sprinkle the remaining Parmesan cheese on top and bake for 45 minutes or until golden brown and bubbling.
Let the moussaka rest for 15-20 minutes before serving to allow layers to set.
Nutrition Facts
Calories |
4514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.7 g | 382% | |
| Saturated Fat | 106.7 g | 534% | |
| Polyunsaturated Fat | 15.3 g | ||
| Cholesterol | 1024 mg | 341% | |
| Sodium | 6278 mg | 273% | |
| Total Carbohydrate | 285.7 g | 104% | |
| Dietary Fiber | 62.1 g | 222% | |
| Total Sugars | 106.9 g | ||
| Protein | 168.7 g | 337% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 1893 mg | 146% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 9194 mg | 196% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
