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Outrageously Delicious Greek Moussaka

Outrageously Delicious Greek Moussaka: Comfort in Every Layer

This Outrageously Delicious Greek Moussaka is a layered casserole of eggplant, spiced meat, and creamy béchamel, perfect for family gatherings.
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Prep Time 1 hour
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Greek
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 medium Eggplants Firm, glossy eggplants are best.
  • 2 medium Potatoes Provides structure for the dish.
  • 2 medium Zucchini Adds moisture and flavor.
For the Meat Sauce
  • 1 lb Ground Meat (Beef or Lamb) Lamb is traditional, but beef works well.
  • 1 large Onion Chop finely for even cooking.
  • 3 cloves Garlic Minced for best flavor.
  • 28 oz Crushed Tomatoes Canned for convenience.
  • 1 cup Red Wine Enhances the sauce richness.
For the Seasoning
  • 1 tsp Cinnamon Essential for Greek flavor.
  • 1 tsp Nutmeg Adds warmth.
  • 2 tsp Dried Oregano
  • 1 tsp Thyme
  • 1 tbsp Fresh Parsley Chopped.
For the Topping
  • 1 cup Grated Cheese (Kefalograviera or Parmesan) For a golden crust.
  • 4 tbsp Butter For béchamel sauce.
  • 4 tbsp Flour For béchamel sauce.
  • 2 cups Milk For béchamel sauce.
  • 3 large Egg Yolks For béchamel sauce.
  • 1 pinch Nutmeg For béchamel sauce.

Equipment

  • Skillet
  • baking dish
  • saucepan
  • colander
  • mixing bowl

Method
 

Preparation
  1. Slice the eggplants, zucchini, and potatoes into ¼-inch rounds. Salt the eggplant and let it sit for 30 minutes.
  2. Rinse and pat dry the eggplant slices.
  3. Heat olive oil in a skillet and fry the veggies until golden brown on each side.
  4. Transfer fried veggies to a paper towel-lined plate.
Cooking
  1. Sauté chopped onions in the same skillet until translucent, then add minced garlic.
  2. Add ground meat and brown it, then pour in red wine and let it reduce.
  3. Stir in crushed tomatoes, cinnamon, nutmeg, and herbs. Let it simmer until thickened.
Making Béchamel
  1. Melt butter in a saucepan, then whisk in flour to create a roux.
  2. Gradually add milk while whisking, until the sauce thickens. Remove from heat and stir in egg yolks and cheese.
Assembling
  1. Layer the ingredients in a baking dish, starting with potatoes, then eggplant, zucchini, and meat sauce, finishing with béchamel.
Baking
  1. Bake at 350°F for 40-45 minutes until golden brown. Let it rest for 30 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 1200IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

Salting eggplants is crucial for flavor and texture. Fry veggies in batches for even browning.

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