Outrageously Delicious Greek Moussaka

Why You’ll Love This Recipe

Moussaka is comfort food at its best. The layers of tender vegetables and perfectly braised beef are complemented by a smooth, cheesy béchamel sauce that adds richness and depth. The dish is complex in flavor but surprisingly straightforward to prepare, and the end result is a beautifully golden, crispy topping. It’s a hearty and satisfying dish, perfect for feeding a crowd or enjoying as leftovers the next day. Plus, it’s a dish that can be made ahead, making it great for meal prep or entertaining.

Ingredients

For the Beef Layer:

• 1 tbsp Olive oil

• 1 large white onion, finely diced

• 2 cloves garlic, finely diced

• 1.6 lbs (750g) ground beef (preferably fairly lean)

• 2 heaped tbsp tomato paste

• ½ cup (120ml) dry red wine (can substitute with more beef stock)

• 1 cup (240ml) tomato passata (pureed/strained tomatoes)

• 1 cup (240ml) beef stock

• ¼ cup finely diced fresh parsley, plus extra to serve

• 1 tbsp finely diced fresh thyme leaves

• 2 small or 1 large bay leaf

• ¾ tsp salt (or to taste)

• ½ tsp sugar

• ½ tsp cinnamon

• ¼ tsp black pepper (or to taste)

For the Béchamel Sauce:

• 4 oz (120g) unsalted butter

• 4 oz (120g) plain flour

• 4 cups (1 liter) milk, at room temperature

• ½ tsp salt (or to taste)

• ½ small nutmeg, grated (or ¼ tsp ground nutmeg)

• ¼ tsp white pepper

• 1 cup (80g) freshly grated Pecorino Romano, plus extra to serve

• 2 egg yolks

For the Veg Layer:

• 2 cups (480ml) vegetable or olive oil (enough to cover vegetables in the pan)

• 1.6 lbs (750g) (approx. 2 large) baking potatoes, peeled and sliced to ¼” thickness

• 1 lb (500g) (approx. 2 medium) zucchini/courgettes, sliced into approx. 1/3″ strips

• 2 lbs (1kg) (approx. 4 smallish) eggplants/aubergines, sliced to 1/3″ thickness

• A few pinches of parsley & Pecorino (to sprinkle in between layers)

• Salt and pepper, as needed

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Beef Layer:

1. Heat 1 tbsp olive oil in a large pan over medium heat. Add the diced onion and fry until soft and golden.

2. Add the garlic and fry for another minute. Then, add the ground beef and cook until browned, breaking it up with a wooden spoon.

3. Stir in the tomato paste and cook for a couple of minutes. Then pour in the wine to deglaze the pan.

4. Add the passata, beef stock, parsley, thyme, cinnamon, salt, sugar, pepper, and bay leaf. Stir well and simmer on low for about 30 minutes, stirring occasionally, until thickened.

Prep the Veg Layer:

1. Lay a few sheets of paper towel on a flat surface. Salt the eggplant slices and place them on top of the paper towels. Add another layer of towels and then add the zucchini and potato slices, following with more paper towels. Press down gently to absorb moisture.

Cook the Veg Layer:

1. Heat enough oil in a large pan to cover the vegetables. When the oil reaches around 150°C (300°F), start by frying the potato slices until golden and tender, around 4-5 minutes per side. Remove and place on paper towels.

2. Increase the oil temperature to 170°C (340°F) and fry the zucchini slices until lightly browned. Repeat the same with the eggplant slices. Allow all vegetables to drain on paper towels to remove excess oil.

Béchamel Sauce:

1. Melt the butter in a medium-sized pot over medium heat. Stir in the flour to create a roux.

2. Gradually add the milk while whisking to avoid lumps. Once thickened, stir in salt, white pepper, and nutmeg.

3. If the sauce is too thin, let it simmer a little longer until it coats the back of a spoon.

4. Remove from heat and stir in the pecorino cheese until the sauce is smooth. Whisk in the egg yolks and mix until incorporated. Stir ½ cup of the béchamel sauce into the beef mixture.

Stack the Moussaka:

1. Preheat the oven to 350°F (180°C).

2. Add a layer of potato slices to the bottom of an 8″x12″ baking dish, overlapping slightly. Sprinkle with a pinch of parsley, pecorino, salt, and pepper.

3. Add a layer of zucchini, followed by a sprinkling of parsley, pecorino, salt, and pepper.

4. Add half of the eggplant slices, pressing them down to compact the layers. Top with half of the beef mixture and then repeat with the remaining eggplant, beef, and béchamel sauce.

5. Finish with a sprinkling of pecorino on top.

Cook and Serve:

1. Bake the moussaka in the preheated oven for 35-45 minutes, or until golden and lightly charred on top.

2. Let it sit for at least 15 minutes before serving to help it keep its shape.

3. Serve hot with extra parsley and pecorino for garnish.

Servings and Timing

• Servings: 8

• Prep Time: 40 minutes

• Cook Time: 1 hour 10 minutes

• Total Time: 1 hour 50 minutes

Variations

• Vegetarian: You can replace the beef with lentils for a vegetarian or vegan version. Just make sure to adjust the seasoning and spices accordingly.

• Vegan Option: Use plant-based butter, non-dairy milk, and skip the cheese for a fully vegan-friendly version of this dish.

• Extra Flavor: Add a few tablespoons of red pepper flakes to the beef mixture for a spicy kick or experiment with other herbs like oregano or basil.

Storage/Reheating

• Storage: Leftover moussaka can be stored in an airtight container in the fridge for up to 3-4 days.

• Reheating: Reheat in the oven at 350°F for 20-30 minutes until warmed through, or microwave individual portions until hot.

FAQs

1. Can I use a different kind of meat for the beef layer?

Yes! You can use ground lamb for a more traditional flavor or ground turkey for a leaner option.

2. Can I make this dish ahead of time?

Yes! You can prepare the moussaka up until the baking step and store it in the fridge overnight. Let it come to room temperature before baking.

3. How do I avoid soggy moussaka?

Be sure to properly fry or bake the vegetables to remove excess moisture before layering them. Patting them dry with paper towels also helps.

4. Can I freeze moussaka?

Yes, you can freeze moussaka before or after baking. Allow it to cool completely before wrapping tightly and storing in the freezer for up to 3 months. Thaw and bake when ready to serve.

5. Can I use store-bought béchamel sauce?

You can use store-bought béchamel, but homemade béchamel offers a richer, creamier texture that complements the dish better.

6. How long should I let the moussaka sit before serving?

Let it rest for at least 15 minutes to allow it to firm up and hold its shape better when slicing.

7. Can I add more cheese to the top?

Yes, feel free to sprinkle more cheese on top before baking for a golden, cheesy crust.

8. How do I prevent the moussaka from falling apart when serving?

Let the moussaka rest for a while after baking. It will hold its shape better once it cools slightly.

9. What can I serve with moussaka?

Moussaka pairs beautifully with a simple Greek salad, roasted vegetables, or some crusty bread to soak up the sauce.

10. Can I bake the vegetables instead of frying them?

Yes, you can bake the vegetables for a healthier version. Simply coat them with olive oil, salt, and pepper, then bake at 400°F until golden and tender.

Conclusion

This Outrageously Delicious Greek Moussaka is the epitome of comfort food, with layers of tender beef, flavorful vegetables, and a creamy béchamel sauce all baked to perfection. The depth of flavor and the perfect balance of textures make this dish irresistible. It’s ideal for feeding a crowd, and with a little make-ahead prep, it’s also perfect for busy nights. Whether you’re hosting a dinner party or looking for a hearty meal, this moussaka will surely impress!

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