A beautifully layered labor of love, Greek moussaka is the perfect Sunday dinner. Greek cuisine’s warmly spiced answer to eggplant lasagna, this casserole boasts golden roasted eggplant and potatoes, aromatic meat sauce, and a stunning bechamel topping. It not only makes enough to feed a Sunday dinner crowd, it is perfectly elegant for a dinner party centerpiece. Serve it with a refreshing cucumber salad and crusty bread to sop up the meat sauce.
What is moussaka traditionally made from?
An incredibly rich, layered casserole, this dish is made up of three separate layers: an eggplant and potato layer, a lamb or beef meat sauce, and a thick bechamel topping.
So, how does it all comes together?
To make sure the potatoes are sufficiently cooked and the eggplant doesn't give off too much liquid, both ingredients are usually fried or baked, but this recipe streamlines the process by nestling the potatoes and eggplant on sheet pans, and roasting in the oven until tender and golden. They form the bottom layers.
The thick meat sauce is the middle layer. It can be made with either beef or lamb, but this family-friendly recipe goes the ground beef route. It's like an Italian meat sauce, flavored with onion, garlic, red wine, tomato, and oregano, but what sets this sauce apart is the addition of warm cinnamon and nutmeg.
The creamy bechamel goes on both the bottom of the dish and the top! You want this white sauce to be almost as thick as pudding so that it holds into an even layer and doesn't seep through to the other ingredients. Many traditional recipes call for some kefalotyri cheese to be grated into the rich sauce. Because that can be hard to find in the United States, pecorino romano, another salty and tangy sheep’s milk cheese, is a lovely substitute.
Does moussaka taste like lasagna?
Often touted as a Greek lasagna, moussaka does not contain noodles or nearly as much cheese as Italian lasagna. It also has eggplant, potatoes, a warmly spiced meat sauce, and a thick, saucy topping. Both are delicious weekend meals that deserve categories all on their own. Give both a try and you’ll find things to love about each one!
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- Yields:
- 12 serving(s)
- Prep Time:
- 30 mins
- Total Time:
- 3 hrs 15 mins
Ingredients
For the eggplant and potato layers:
- 2
large eggplant (about 2 1/2 pounds total), sliced 1/2-inch thick
- 1 tbsp.
kosher salt, divided
- 1/4 c.
olive oil, divided
- 1 tsp.
ground black pepper, divided
- 4
medium yukon gold potatoes, peeled and sliced 1/4-inch thick
For the bechamel:
- 1/2 c.
unsalted butter
- 2
cloves garlic, grated
- 2/3 c.
all-purpose flour
- 2 tsp.
kosher salt
- 1/4 tsp.
ground nutmeg
- 5 c.
warm whole milk
- 1 1/2 c.
grated pecorino romano cheese, divided
- 2
large egg yolks, room temperature
For the meat sauce:
- 2 tbsp.
olive oil
- 1
large yellow onion, chopped
- 3
cloves garlic, finely chopped
- 1 tbsp.
tomato paste
- 2 lb.
lean ground beef (90/10)
- 1/2 c.
red wine
- 1
28-ounce can crushed tomatoes
- 1 1/2 tsp.
kosher salt
- 2 tsp.
chopped fresh oregano, plus more to serve
- 1
bay leaf
- 1/4 tsp.
ground nutmeg
- 1/4 tsp.
ground cinnamon
- 1/4 tsp.
crushed red pepper flakes
- 1/4 tsp.
ground black pepper
Cooking Spray
- Nutrition Information
- Per Serving (Serves 12)
- Calories656 Fat44 gSaturated fat17 gTrans fat1 gCholesterol132 mgSodium1171 mgCarbohydrates32 gFiber7 gSugar14 gProtein27 gVitamin D2 mcgCalcium363 mgIron4 mgPotassium1178 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1For the eggplant and potato layers: Heat the oven to 425ºF. Place one rack in the upper third of the oven and a second rack in the lower third of the oven.
- Step 2Place the eggplant slices on two baking sheets and sprinkle with 2 teaspoons of kosher salt. Allow to sit for 30 minutes.
- Step 3Pat the eggplant dry. Brush both sides with 3 tablespoons of olive oil and sprinkle with ½ teaspoon of pepper. On another baking sheet, arrange the potato slices. Brush both sides with the remaining 1 tablespoon of oil and sprinkle with the remaining 1 teaspoon salt and ½ teaspoon of pepper.
- Step 4Arrange the baking sheets of eggplant on the upper third of the oven and the baking sheet of potatoes on the lower third. Bake until the eggplant and potatoes are golden brown and soft, 20 to 22 minutes, turning the pans halfway through baking. Reduce the oven to 375°F.
- Step 5For the bechamel: In a medium saucepan, melt the butter over medium heat. Stir in the garlic and cook until fragrant, about 30 seconds. Whisk in the flour, salt, and nutmeg until smooth; cook, whisking frequently, for 3 to 4 minutes. Gradually whisk in the warm milk until smooth; bring to a boil, whisking frequently. Reduce the heat, and simmer, whisking frequently, until the sauce is the texture of a thin pudding, 15 to 20 minutes.
- Step 6Remove from the heat, and whisk in 1 cup of cheese until smooth. Let the sauce cool, whisking occasionally, for 10 minutes. Gradually whisk in the egg yolks until well combined. Cover until ready to use.
- Step 7For the meat sauce: In a large Dutch oven, heat the oil over medium-high heat. Add the onion and cook, stirring frequently, until it is just soft, 3 to 5 minutes. Stir in the garlic and tomato paste; cook, stirring frequently, until the tomato paste is browned, 1 to 2 minutes. Add the beef and cook, stirring frequently to break up the beef until it is browned, about 5 minutes. Stir in the wine and cook until it is reduced by half, 3 to 4 minutes. Stir in the tomatoes, salt, oregano, bay leaf, nutmeg, cinnamon, red pepper flakes, and black pepper. Reduce the heat to medium; simmer, stirring occasionally, for 15 minutes. Remove from the heat.
- Step 8Spray a 13-by-9-inch baking pan with cooking spray. Place the pan on a foil-lined baking sheet. Spread ½ cup of the bechamel into the bottom of the prepared pan. Add the potatoes in a single layer, overlapping slightly as necessary to fill the space. Arrange half of the eggplant in a single layer on top of the potatoes, overlapping as necessary. Spread the meat sauce over the eggplant. Top with the remaining eggplant. Spread the bechamel onto the second layer of eggplant. Sprinkle the top with the remaining ½ cup of cheese.
- Step 9Bake until the top is lightly browned, 45 to 55 minutes. Let stand for 15 minutes before serving. Top with a sprinkle of oregano.
Tip: The meat sauce can be made and the vegetables can be roasted up to 2 days in advance for a quicker assembly. Save the bechamel for the day of to ensure it is smooth and spreadable.
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