Description
A delicious and hearty Greek dish made of layers of eggplant, zucchini, potatoes, and a rich meat sauce topped with a creamy béchamel sauce.
Ingredients
Scale
- 2 cups olive oil for frying
- 4 potatoes
- 4 zucchini
- 4 eggplants
- 200 grams Kefalograviera cheese finely shredded (substitutes: parmesan, kasseri, or pecorino)
- 1 tablespoon salt
- ½ tablespoon pepper
- 2 tablespoons olive oil (for meat sauce)
- 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
- 150 grams unsalted butter
- 1 cup plain flour
- 1 litre milk
- 2 egg yolks (keep whites for breakfast)
- ½ teaspoon nutmeg
- 250 grams Kefalograviera cheese finely shredded (substitutes: parmesan, kasseri, or pecorino)
Instructions
- Slice the potatoes, zucchini, and eggplants into circular disks.
- Heat the olive oil in a pan over medium-high heat and fry the vegetable slices until they are cooked and golden brown.
- Remove the fried vegetables from the pan and place them on paper towels to drain excess oil.
- In a large pot over high heat, add the olive oil, finely chopped onion, and minced garlic. Cook until soft and translucent.
- Add the beef mince and cook until it turns from red to brown.
- Pour in the red wine and let it simmer until liquid has mostly evaporated.
- Stir in the crushed tomatoes and add salt, white pepper, ground cinnamon, ground nutmeg, sugar, thyme, oregano, bay leaves, and chopped parsley.
- Mix well and bring to a simmer. Reduce heat and let simmer for about 10 minutes.
- In another saucepan, melt butter over medium heat. Gradually add flour while stirring to form a smooth paste.
- Slowly add milk while stirring constantly to prevent lumps until a thick and creamy texture is achieved.
- Stir in egg yolks, nutmeg, and shredded Kefalograviera cheese until well combined. Cook until the sauce thickens and bubbles, then remove from heat.
- Preheat the oven to 165°C (fan-forced).
- In a baking dish, layer potato slices, eggplant slices, zucchini slices, and repeat, seasoning and adding cheese in each layer.
- Pour the meat sauce evenly over the layered vegetables and top with béchamel sauce.
- Bake in the preheated oven for 40 minutes, checking from 30 minutes onwards to avoid overcooking.
- Let the moussaka rest for at least 30 minutes before slicing and serving.
Notes
- Cheese Substitute: Kefalograviera adds authentic Greek flavor, but you can substitute with Parmesan, Kasseri, or Pecorino.
- Veggie Tips: Fry vegetables in batches and let them drain well.
- Meat Sauce Flavor: Cinnamon and nutmeg are essential for signature warmth.
- Bechamel Hack: Constant stirring is essential to prevent lumps.
- Rest Before Serving: Let the moussaka rest for at least 30 minutes to firm up.
- Make Ahead: Assemble a day in advance and bake the next day for richer flavor.
- Freezer-Friendly: Cool, slice, and freeze portions for later reheating.
- Prep Time: 60 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg