Site Overlay

CLASSIC GREEK MOUSSAKA RECIPE – LAYERS OF EGGPLANT, POTATO, AND MEAT WITH CREAMY BECHAMEL

By Delicious Recipes!Posted on
CLASSIC GREEK MOUSSAKA RECIPE – LAYERS OF EGGPLANT, POTATO, AND MEAT WITH CREAMY BECHAMEL

CLASSIC GREEK MOUSSAKA RECIPE – LAYERS OF EGGPLANT, POTATO, AND MEAT WITH CREAMY BECHAMEL

Moussaka is a layered casserole dish featuring alternating layers of vegetables and ground meat, beloved in many cultures. This version is the classic Greek Moussaka, known for its tender eggplant and potatoes, savory meat sauce, and rich béchamel topping. It’s best served the next day, allowing flavors to meld beautifully.

🕒 Prep Time: 30 min

🍳 Cook Time: 1 hr 30 min
🍰 Yield: 4-5 servings

🥔 Ingredients

Vegetables & Meat:

  • 5 potatoes
  • 1 medium eggplant
  • 500 g ground meat (beef or lamb)
  • 1/2 cup dry red wine (optional)
  • 1 onion, finely chopped
  • 400 g canned tomatoes (whole, passata, or tomato purée)
  • 100 ml olive oil + 2 tbsp
  • Salt, black pepper, and dried thyme to taste

Béchamel Sauce:

  • 50 g butter
  • 1 heaping tbsp all-purpose flour
  • 300 ml hot milk
  • 150 g melting cheese (e.g., mozzarella or semi-soft cheese like Moeciu), grated

👩‍🍳 Instructions

  1. Prepare the Meat Sauce:
  • Heat 2 tbsp olive oil in a pan. Sauté finely chopped onion until translucent.
  • Add ground meat and cook over medium heat until juices evaporate and meat starts to brown.
  • Stir in canned tomatoes, salt, pepper, and 1 tsp dried thyme. Cover and simmer for 45 minutes, stirring occasionally. If sauce thickens too much, add a little water or wine.
  1. Prepare Vegetables:
  • Peel potatoes and slice into thin rounds.
  • Slice eggplant into thin rounds for quick frying.
  • In a large pan, fry potatoes in 50 ml olive oil until golden. Fry in batches if necessary.
  • In remaining 50 ml oil, fry eggplant slices until golden (alternatively, grill eggplants brushed lightly with oil to reduce oil absorption).
  • Drain fried vegetables on paper towels to remove excess oil.
  1. Make Béchamel Sauce:
  • In a saucepan, melt butter and stir in flour to form a roux. Gradually whisk in hot milk until thickened and smooth.
  • Stir in grated cheese and keep warm until ready to use.
  1. Assemble Moussaka:
  • In a baking dish (approx. 25 cm x 15 cm oval), layer half of the potatoes evenly.
  • Add a layer of eggplants.
  • Spread half of the meat sauce over eggplants.
  • Repeat layers: potatoes, eggplants, meat sauce.
  • Top with béchamel sauce, spreading evenly to cover the surface.
  1. Bake:
  • Preheat oven to 180°C (350°F).
  • Bake for 30 minutes or until béchamel is golden and bubbly.
  • Allow to cool before slicing.

💡 Tips

  • Prepare Moussaka a day ahead for best flavor and easier slicing.
  • For a lighter version, grill eggplants instead of frying to reduce oil.
  • Use a sturdy baking dish to keep layers intact.
  • Pair with a dry red wine to complement the rich flavors.

🎉 Perfect For

  • Traditional Greek dinners
  • Family gatherings and special occasions
  • Meal prepping and freezing for easy future meals

📝 Final Thoughts

Greek Moussaka is a hearty, comforting dish combining layers of tender potatoes and eggplants with a rich meat sauce and creamy béchamel topping. While time-consuming, it rewards your effort with deep, harmonious flavors best enjoyed after resting overnight. Perfect for cozy dinners and festive occasions alike.