Moussaka is to the Greek what Lasagna is to Italians. Made with layers of eggplant with beef in a rich tomato sauce, topped with béchamel sauce, this version I am sharing is a very authentic Moussaka recipe.
Though it takes time to assemble, it is well worth the effort. This is serious comfort food!
Moussaka is a very traditional Greek dish. Every Greek family surely has their own version, as is the case with traditional foods from every cuisine. 🙂 Don’t you love that?
There’s no denying that this Moussaka recipe is a little….erm…different to most that I share here on RecipeTin Eats. For one thing, it requires more than 1 pot. Actually, it requires 2 pots, 2 baking trays AND a baking dish.
I think the fact that I very rarely share anything on this blog which dirties so many pots and pans (reminder: I do not have a dishwasher!) is a testament as to how ridiculously good moussaka is.
Have a look at it. Do I need to do anything more to convince you that you’re missing out if you’ve never tried this before? (At home, at home! You have to try the homemade version!!).
A couple of weeks ago I shared Baked Greek Zucchini Tots (“Gems” to fellow Aussies out there!) which is a recipe I got from a Greek cookbook called “The Food And Cooking Of Greece” which I found at my local library. What a treat that cookbook is! I’ve actually made quite a few things from it, and I’ve renewed it so many times the library won’t let me renew it anymore so I have to return it. 🙁
So as a farewell to this cookbook (which I will be borrowing again as soon as my blackout period is over), I want to share one of my other favourite recipes from it – this very traditional Moussaka recipe.
Upon further research, I’ve discovered that the thing that varies the most between recipes is the way the eggplant is prepared. Some fry it, some sweat it then bake it, some broil/grill it.
In The Food And Cooking Of Greece, the eggplant is sliced, sweated (by sprinkling with salt and leaving it in a colander to remove excess water) then brushed with olive oil and baked.
I’ve tried the baking and broiling/grilling methods and feel that both work just as well so I’ve provided both methods.
I do hope you try this Moussaka recipe! When you have time. And someone to offload the washing up too! 🙂
I promise you won’t regret it. – Nagi x
GREEK MOUSSAKA (EGGPLANT BEEF BAKE)
- 2 large eggplants / aubergines, cut into ¼" / ¾ cm thick slices
- 2 tbsp olive oil
- 1 tbsp olive oil
- 1 onion, diced (brown, white, yellow)
- 2 cloves garlic, minced
- 1.4 lb / 700 g ground beef (mince)
- 14 oz /400g crushed tomatoes (Note 1)
- 3 tbsp tomato paste (Note 1)
- 1 cup beef broth/stock, or water + 1 beef bouillon cube (Note 1)
- 1½ tsp sugar (any)
- 2 tsp dried oregano
- ¾ tsp salt
Bechamel Sauce (Note 2)
- 4 tbsp butter
- 5 tbsp plain flour
- 3 cups milk (I use low fat)
- ¼ tsp nutmeg, freshly grated (optional)
- ½ cup grated parmesan cheese (Note 3)
- 1 egg (Note 4)
- 1 egg yolk (Note 4)
- Salt and pepper
- ⅓ cup panko breadcrumbs (Note 5)
Eggplant (Note 6)
- Sprinkle the eggplant with salt and place them (stacked) in a large colander. Leave to sweat for 30 minutes, then pat dry with a paper towel.
- Preheat oven to 200C/390Lay eggplant onto 2 large baking trays, brush with olive oil and bake for 10 minutes or until just softened. Remove and set aside to cool.
- Heat olive oil in a skillet over medium high heat, then cook the garlic and onion for 3 minutes. Add the beef and cook, using the wooden spoon to break up the mince as you go. Add remaining ingredients and bring to a simmer, then cover, lower heat to medium low and cook for 15 minutes.
- Melt butter in a pan over medium heat. Add flour and cook for 1 minute, using a whisk to keep it moving.
- Add 1 cup of milk and whisk to combine. It will thicken quite quickly, then add the remaining milk. Whisk until smooth then cook for 3 to 5 minutes or until it thickens so that it thickly coats the back of a wooden spoon, as per photo below.
- Remove from the stove and whisk in cheese. Allow to cool for 5 minutes, then whisk the eggs in.
- Add salt and pepper to taste.
- Preheat oven to 180C/350F (all oven types).
- Place half the eggplant in the bottom of a baking dish (I used my 26cm/9" Lodge skillet), then top with all the Filling.
- Top with remaining eggplant, then pour over the Béchamel Sauce, sprinkle with breadcrumbs and bake for 30 - 40 minutes or until golden brown.
- Allow to stand for 10 minutes before serving.
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Greek Moussaka recipe Nutrition. I was very pleasantly surprised with the nutrition for this. This taste a LOT richer than the calories per serving!