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Greek Moussaka

Greek Moussaka is a layered casserole of fried vegetables, spiced meat sauce, and a creamy bechamel topping, baked until golden brown. Comforting, rich, and deeply flavorful, it’s a dish that celebrates Mediterranean cooking at its finest.
Calories:
Author: Sandra Myers

Ingredients

For the Vegetable Base

  • 2 cups olive oil for frying, amount may vary
  • 4 potatoes
  • 4 zucchini
  • 4 eggplants
  • 200 g Kefalograviera cheese finely shredded (or parmesan, kasseri, pecorino)
  • 1 tablespoon salt
  • ½ tablespoon pepper

For the Meat Sauce

  • 2 tablespoon olive oil
  • 1 large red onion finely chopped
  • 1 medium garlic bulb minced
  • 1 kg beef mince
  • 1 cup red wine
  • 800 g crushed canned tomatoes
  • 1 tablespoon salt
  • ½ teaspoon white pepper
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 teaspoon sugar
  • ½ teaspoon thyme
  • 1 teaspoon oregano
  • 3 bay leaves
  • 1 bunch parsley finely chopped

For the Bechamel

  • 150 g unsalted butter
  • 1 cup plain flour
  • 1 litre milk
  • 2 egg yolks
  • ½ teaspoon nutmeg
  • 250 g Kefalograviera cheese finely shredded

Instructions

  • Slice potatoes, zucchini, and eggplants into even disks. Fry in olive oil over medium-high heat until golden, then drain on paper towels or a wire rack.
  • In a pot, heat olive oil and sauté onion and garlic until soft. Add beef mince, breaking it up until browned. Pour in red wine and simmer until reduced.
  • Stir in tomatoes, salt, white pepper, cinnamon, nutmeg, sugar, thyme, oregano, bay leaves, and parsley. Simmer 10 minutes until thickened, then remove bay leaves.
  • For the bechamel, melt butter in a saucepan. Stir in flour to form a paste, then gradually whisk in milk until creamy, stirring constantly to prevent lumps. Remove from heat and whisk in egg yolks, nutmeg, and cheese.
  • Preheat oven to 165°C (fan-forced). In a baking dish, layer potatoes on the bottom, season, and sprinkle with cheese. Add eggplants, then zucchini, seasoning and sprinkling with cheese between each layer.
  • Add another layer of eggplant with remaining cheese. Spread meat sauce evenly, then finish with bechamel, smoothing the top.
  • Bake uncovered for 40 minutes, checking after 30, until golden brown and bubbling. Let rest at least 30 minutes before slicing to set the layers.