Outrageously Delicious Greek Moussaka

Why You’ll Love This Recipe

This Greek Moussaka is the ultimate comfort food with its rich layers of vegetables, seasoned ground beef, and creamy béchamel sauce. The combination of perfectly fried potatoes, zucchini, and eggplant creates a satisfying base, while the meat sauce adds depth and complexity. The béchamel sauce, enriched with egg yolks and cheese, provides a luscious, velvety finish that takes this dish to the next level. It’s the perfect dish for those who love rich, flavorful casseroles!

Ingredients

Vegetable Base

• 2 cups olive oil for frying (varies depending on pan size)
• 4 potatoes
• 4 zucchini
• 4 eggplants
• 200 grams Kefalograviera cheese, finely shredded (substitute parmesan, kasseri, or pecorino)
• 1 tablespoon salt
• ½ tablespoon pepper

Meat Sauce

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

Béchamel

• 150 grams unsalted butter
• 1 cup plain flour
• 1 liter milk
• 2 egg yolks (keep whites for breakfast )
• ½ teaspoon nutmeg
• 250 grams Kefalograviera cheese, finely shredded (substitute parmesan, kasseri, or pecorino)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preparing the Vegetable Base:

1. Peel the potatoes and slice them into thin rounds. Slice the zucchini and eggplant into similar thickness.
2. Heat the olive oil in a large pan over medium heat. Fry the potato slices until golden and crispy, then remove and set aside on a paper towel to drain.
3. Fry the zucchini and eggplant slices separately in batches until golden. Set aside and season with salt and pepper.

Making the Meat Sauce:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft and translucent, about 5 minutes.
2. Add the ground beef to the pot and cook until browned, breaking it up with a spoon.
3. Pour in the red wine, stirring to deglaze the pot. Let the wine cook down for about 5 minutes.
4. Stir in the crushed tomatoes, salt, pepper, cinnamon, nutmeg, sugar, thyme, oregano, bay leaves, and chopped parsley. Simmer for 30-40 minutes until the sauce has thickened and the flavors meld together.

Preparing the Béchamel Sauce:

1. In a saucepan, melt the butter over medium heat. Stir in the flour and cook, whisking constantly, for about 2 minutes to form a roux.
2. Gradually pour in the milk while whisking to prevent lumps. Continue to whisk until the sauce thickens, about 5-7 minutes.
3. Remove from heat and whisk in the egg yolks and nutmeg. Stir in the grated Kefalograviera cheese and keep whisking until smooth and creamy.

Assembling the Moussaka:

1. Preheat the oven to 350°F (175°C).
2. In a large baking dish, start by layering the fried potato slices at the bottom, followed by a layer of the fried zucchini, then a layer of eggplant slices.
3. Spread the meat sauce evenly over the vegetable layers.
4. Pour the béchamel sauce on top of the meat sauce, smoothing it out with a spatula.
5. Sprinkle the top with additional Kefalograviera cheese.
6. Bake for 45-50 minutes until the top is golden and bubbly. Let it cool for 10 minutes before serving.

Servings and Timing

• Servings: 6-8
• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours

Variations

• Vegetarian Option: Swap the ground beef for lentils or mushrooms to make this dish vegetarian.
• Extra Cheese: For even more richness, you can add a layer of mozzarella or ricotta cheese alongside the Kefalograviera.
• Add Spices: If you prefer a spicier version, consider adding a pinch of chili flakes or a chopped chili pepper to the meat sauce.

Storage/Reheating

• Storage: Leftover Moussaka can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, place in a 350°F (175°C) oven for 20-25 minutes or microwave individual portions until hot.

FAQs

1. Can I make Moussaka ahead of time?

Yes, you can prepare Moussaka the day before and store it in the refrigerator. Simply bake it just before serving for the best results.

2. Can I freeze Greek Moussaka?

Yes, Moussaka freezes well. Let it cool completely before wrapping it tightly in plastic wrap and foil. It can be frozen for up to 3 months. Reheat in the oven until heated through.

3. Can I use a different cheese in the béchamel?

Yes, you can substitute the Kefalograviera cheese with Parmesan, Kasseri, or Pecorino for a different flavor.

4. How do I make sure the vegetables don’t get soggy?

Fry the vegetables in batches to ensure they cook evenly and get a crispy texture. Avoid overcrowding the pan when frying.

5. Can I skip the wine in the meat sauce?

Yes, if you prefer not to use wine, you can substitute it with additional beef stock or water for the same consistency.

6. Can I make the béchamel sauce without egg yolks?

You can make the béchamel sauce without the egg yolks, but it will be less rich and creamy. The egg yolks help create a velvety texture.

7. What other vegetables can I add to Moussaka?

You can add bell peppers, carrots, or mushrooms to the vegetable layers for extra flavor and texture.

8. Can I use a different type of meat?

Yes, ground lamb is a traditional choice for Moussaka, but ground turkey or chicken can also work as a leaner option.

9. How long does Moussaka need to cool before serving?

Allow the Moussaka to cool for at least 10 minutes before cutting. This will help it set and make it easier to serve.

10. How do I make Moussaka more crispy on top?

For a crispier top, bake it for a few extra minutes or broil it for the last 2-3 minutes to get a golden, crispy finish.

Conclusion

Outrageously Delicious Greek Moussaka is a mouthwatering, comforting dish that’s perfect for any special occasion. With its rich layers of seasoned meat, crispy vegetables, and creamy béchamel, this recipe is a true crowd-pleaser. Whether you’re preparing it for a family dinner or a gathering with friends, this Moussaka is sure to impress and leave everyone asking for seconds.

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