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Outrageously Delicious Greek Moussaka

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Outrageously Delicious Greek Moussaka is a comforting, layered dish featuring braised beef, soft vegetables like eggplant and zucchini, and a rich, cheesy béchamel sauce. Perfectly baked to golden perfection, this version delivers the most delicious moussaka you’ve ever tasted.

  • Author: Tina
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking, Frying
  • Cuisine: Greek

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

Instructions

  1. Beef Layer: Heat 1 tbsp olive oil in a large pan over medium heat. Add the diced onion and fry until soft and golden. Add the garlic and fry for another minute. Then, add the ground beef and cook until browned, breaking it up with a wooden spoon. Stir in the tomato paste and cook for a couple of minutes. Pour in the wine to deglaze the pan. 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.
  2. Prep the Veg Layer: 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.
  3. Cook the Veg Layer: 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. 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.
  4. Béchamel Sauce: Melt the butter in a medium-sized pot over medium heat. Stir in the flour to create a roux. Gradually add the milk while whisking to avoid lumps. Once thickened, stir in salt, white pepper, and nutmeg. If the sauce is too thin, let it simmer a little longer until it coats the back of a spoon. 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.
  5. Stack the Moussaka: Preheat the oven to 350°F (180°C). 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. Add a layer of zucchini, followed by a sprinkling of parsley, pecorino, salt, and pepper. 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. Finish with a sprinkling of pecorino on top.
  6. Cook and Serve: Bake the moussaka in the preheated oven for 35-45 minutes, or until golden and lightly charred on top. Let it sit for at least 15 minutes before serving to help it keep its shape. Serve hot with extra parsley and pecorino for garnish.

Notes

  • 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: 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.

Nutrition

Find it online: https://cheftinaskitchen.com/outrageously-delicious-greek-moussaka/