I discovered this Moussaka Recipe as a burst of layered flavors blending crispy eggplant, tender fried potatoes, and slow-simmered meat infused with tomatoes and spices. The velvety béchamel crowns it, adding a rich, creamy finish. I invite you to explore this alluring piece of Greek cooking that captivates the senses.
I’ve been experimenting in the kitchen for a while now and i finally stumbled upon the BEST Recipe For Greek Moussaka. This isn’t your run-of-the-mill meal, its a layered dish full of flavor that brings together ingredients like 3 medium eggplants and 3 medium potatoes, all deep-fried to perfection.
I start by sauteing a large chopped onion with 3 minced garlic cloves, then mix it with 1 lb ground lamb, a can of chopped tomatoes, tomato paste, a splash of red wine, dried oregano, and a pinch of cinnamon. The dish gets even more interesting when i layer all this goodness between slices of potatoes and eggplants.
I finish it off with a creamy béchamel sauce made from butter, flour, whole milk, egg yolks, a little nutmeg and sprinkled grated cheese. I cant wait for you to try this delightful take on a Greek classic that will elevate your Greek dinners and Mediterranean recipes in a big way.
Why I Like this Recipe
I really like this moussaka recipe because first off, I love the way the layers come together. The crispy fried potatoes and eggplants give the dish a nice crunch while the meat sauce is super rich and flavorful. Secondly, I really enjoy the creamy béchamel sauce on top—it adds a smooth, comforting taste that makes the whole dish feel extra indulgent. Third, the mix of spices like oregano and cinnamon really stands out to me; they make the dish feel warm and a bit exotic without being over the top. Plus, honestly, cooking the whole thing from scratch makes me feel like a real chef, even if I mess up a little sometimes.
Ingredients
- Eggplants: These purple veggies are full of fibre, and they add a slight bitterness that balances the rich meat and creamy sauce.
They are low in calories and help keep you full.
- Potatoes: They give a hearty dose of carbohydrates, making the dish more filling.
They add a soft texture that works great with the crispy eggplant and meaty sauce.
- Ground Lamb (or Beef): This ingredient packs a protein punch and loads up the dish with deep, savory flavors.
It’s a must for that authentic meaty taste.
- Chopped Tomatoes and Tomato Paste: They provide tangy acidity, which cuts through the richness.
Plus, these ingredients add a vibrant color and fresh taste.
- Béchamel Sauce Ingredients: Butter, flour, milk, egg yolks, nutmeg and cheese come together to create a creamy, smooth topping that pulls everything together in the best way.
Ingredient Quantities
- 3 medium eggplants, sliced
- 3 medium potatoes, sliced
- 1 lb ground lamb (or beef if you prefer)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 400g can chopped tomatoes
- 2 tbsp tomato paste
- 1/2 cup red wine (optional)
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
- Olive oil for frying
- For the béchamel sauce: 1/2 cup butter
- For the béchamel sauce: 1/2 cup all-purpose flour
- For the béchamel sauce: 4 cups whole milk, warmed
- For the béchamel sauce: 2 egg yolks
- For the béchamel sauce: 1/4 tsp ground nutmeg
- For the béchamel sauce: Salt to taste
- For the béchamel sauce: 1/2 cup grated Kefalotyri or Parmesan cheese
How to Make this
1. Preheat your oven to 350°F and slice the eggplants and potatoes into even rounds. Heat olive oil in a large frying pan and fry both the potato and eggplant slices until they turn golden-brown and crispy on both sides. Remove and drain them on paper towels.
2. In a separate large pan, heat a bit more olive oil and sauté the chopped onion along with the minced garlic until they turn soft and slightly translucent.
3. Add the ground lamb (or beef if you prefer) to the pan and cook until its colour changes and it’s nicely browned. Make sure you crumble the meat as it cooks.
4. Stir in the chopped tomatoes, tomato paste, and red wine (if you are using it). Then add the dried oregano and ground cinnamon along with salt and pepper to taste. Let it simmer for about 15 minutes until the sauce thickens a bit.
5. Next, start making the béchamel sauce. Melt the butter in a saucepan over medium heat, then whisk the flour in and cook it for about a minute to get rid of the raw taste.
6. Slowly add the warmed whole milk to the butter-flour mixture while whisking continuously until the sauce thickens and becomes smooth.
7. Remove the béchamel sauce from heat and stir in the egg yolks, ground nutmeg, and a pinch of salt. Once it’s smooth, mix in the grated Kefalotyri or Parmesan cheese for that extra rich flavor.
8. Now grease a large baking dish. Begin layering with a base of the fried potato slices, then add a layer of fried eggplant slices.
9. Pour half of your meat sauce evenly over the eggplants, then add another layer of potatoes and eggplants if you have enough, finishing off with the remaining meat sauce.
10. Finally, pour the béchamel sauce on top, spreading it out evenly. Bake your moussaka in the oven for about 45 minutes or until the top turns a beautiful golden and bubbly. Let it cool for a few minutes before serving. Enjoy this layered, saucy delight!
Equipment Needed
1. Oven, preheated to 350°F
2. Sharp knife for slicing eggplants and potatoes
3. Cutting board
4. Large frying pan for frying the potato and eggplant slices
5. Paper towels for draining fried slices
6. Another large pan for sautéing onions, garlic and browning meat
7. Saucepan for preparing the béchamel sauce
8. Whisk for mixing the béchamel sauce
9. Large baking dish for assembling and baking the moussaka
10. Measuring cups and spoons for accurate ingredient portions
FAQ
BEST Recipe For Greek Moussaka Substitutions and Variations
- For the ground lamb, you can use ground beef or ground turkey if you can’t find lamb in your area
- If fresh eggplants are hard to source or you want a twist, try using zucchini slices instead
- If you don’t have red wine or want to avoid alcohol, you can substitue with extra beef broth or even a splash of grape juice mixed with water
- If kefalotyri cheese is not available, Parmesan works just fine, tho the flavor will be a bit different
- For the béchamel sauce, you can swap whole milk with low-fat milk if you’re aiming for a lighter version, but note that it might make the sauce a little thinner
Pro Tips
1. Make sure all your eggplant and potato slices are about the same thickness so they fry evenly – uneven slices can end up overcooked or underdone, messing up the overall texture of your dish.
2. When preparing your béchamel, add the milk gradually while whisking like crazy; this helps avoid lumps and gives you a smooth, creamy sauce that really makes the layers pop.
3. Let your meat sauce simmer long enough so the flavors really merge together, but dont overdo it – if you boil it too hard, you could end up with a sauce that’s too thick or even a bit burnt.
4. After frying your veggies, be sure to blot them well on paper towels. This helps get rid of extra oil so your dish doesn’t become greasy once everything’s layered and baked.
BEST Recipe For Greek Moussaka
I discovered this Moussaka Recipe as a burst of layered flavors blending crispy eggplant, tender fried potatoes, and slow-simmered meat infused with tomatoes and spices. The velvety béchamel crowns it, adding a rich, creamy finish. I invite you to explore this alluring piece of Greek cooking that captivates the senses.
8
servings
550
kcal
Equipment: 1. Oven, preheated to 350°F
2. Sharp knife for slicing eggplants and potatoes
3. Cutting board
4. Large frying pan for frying the potato and eggplant slices
5. Paper towels for draining fried slices
6. Another large pan for sautéing onions, garlic and browning meat
7. Saucepan for preparing the béchamel sauce
8. Whisk for mixing the béchamel sauce
9. Large baking dish for assembling and baking the moussaka
10. Measuring cups and spoons for accurate ingredient portions
Ingredients
-
3 medium eggplants, sliced
-
3 medium potatoes, sliced
-
1 lb ground lamb (or beef if you prefer)
-
1 large onion, chopped
-
3 cloves garlic, minced
-
400g can chopped tomatoes
-
2 tbsp tomato paste
-
1/2 cup red wine (optional)
-
1 tsp dried oregano
-
1/2 tsp ground cinnamon
-
Salt and pepper to taste
-
Olive oil for frying
-
For the béchamel sauce: 1/2 cup butter
-
For the béchamel sauce: 1/2 cup all-purpose flour
-
For the béchamel sauce: 4 cups whole milk, warmed
-
For the béchamel sauce: 2 egg yolks
-
For the béchamel sauce: 1/4 tsp ground nutmeg
-
For the béchamel sauce: Salt to taste
-
For the béchamel sauce: 1/2 cup grated Kefalotyri or Parmesan cheese
Directions
- Preheat your oven to 350°F and slice the eggplants and potatoes into even rounds. Heat olive oil in a large frying pan and fry both the potato and eggplant slices until they turn golden-brown and crispy on both sides. Remove and drain them on paper towels.
- In a separate large pan, heat a bit more olive oil and sauté the chopped onion along with the minced garlic until they turn soft and slightly translucent.
- Add the ground lamb (or beef if you prefer) to the pan and cook until its colour changes and it's nicely browned. Make sure you crumble the meat as it cooks.
- Stir in the chopped tomatoes, tomato paste, and red wine (if you are using it). Then add the dried oregano and ground cinnamon along with salt and pepper to taste. Let it simmer for about 15 minutes until the sauce thickens a bit.
- Next, start making the béchamel sauce. Melt the butter in a saucepan over medium heat, then whisk the flour in and cook it for about a minute to get rid of the raw taste.
- Slowly add the warmed whole milk to the butter-flour mixture while whisking continuously until the sauce thickens and becomes smooth.
- Remove the béchamel sauce from heat and stir in the egg yolks, ground nutmeg, and a pinch of salt. Once it’s smooth, mix in the grated Kefalotyri or Parmesan cheese for that extra rich flavor.
- Now grease a large baking dish. Begin layering with a base of the fried potato slices, then add a layer of fried eggplant slices.
- Pour half of your meat sauce evenly over the eggplants, then add another layer of potatoes and eggplants if you have enough, finishing off with the remaining meat sauce.
- Finally, pour the béchamel sauce on top, spreading it out evenly. Bake your moussaka in the oven for about 45 minutes or until the top turns a beautiful golden and bubbly. Let it cool for a few minutes before serving. Enjoy this layered, saucy delight!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 350g
- Total number of serves: 8
- Calories: 550kcal
- Fat: 32g
- Saturated Fat: 12g
- Trans Fat: 0.5g
- Polyunsaturated: 4g
- Monounsaturated: 15g
- Cholesterol: 110mg
- Sodium: 650mg
- Potassium: 800mg
- Carbohydrates: 45g
- Fiber: 7g
- Sugar: 8g
- Protein: 25g
- Vitamin A: 500IU
- Vitamin C: 15mg
- Calcium: 150mg
- Iron: 3mg
