Description
A rich and hearty Greek moussaka layered with tender vegetables, savory beef sauce, and a creamy béchamel topping. This comforting classic is perfect for a satisfying family meal.
Ingredients
- 1 tbsp olive oil
- 1 large white onion, finely diced
- 2 cloves garlic, finely diced
- 1.6 lb (750g) ground beef
- 2 heaped tbsp tomato paste
- 1/2 cup (120ml) dry red wine
- 1 cup (240ml) tomato passata
- 1 cup (240ml) beef stock
- 1/4 cup finely diced fresh parsley (plus extra to serve)
- 1 tbsp finely diced fresh thyme leaves
- 2 small or 1 large bay leaf
- 3/4 tsp salt (or to taste)
- 1/2 tsp sugar
- 1/2 tsp cinnamon
- 1/4 tsp black pepper (or to taste)
- 4 oz (120g) unsalted butter
- 4 oz (120g) plain flour
- 4 cups (1 litre) milk, room temperature
- 1/2 tsp salt (for béchamel)
- 1/2 small nutmeg, grated (or 1/4 tsp ground)
- 1/4 tsp white pepper
- 1 cup (80g) freshly grated Pecorino Romano
- 2 egg yolks
- 2 cups (480ml) vegetable or olive oil (for frying)
- 1.6 lb (750g) potatoes, peeled and sliced
- 1 lb (500g) zucchini, sliced lengthwise
- 2 lb (1kg) eggplants, sliced
- Extra parsley and Pecorino for layering
- Salt and pepper, as needed
Instructions
- Heat olive oil in a large pan over medium heat. Cook onion until soft, then add garlic and cook briefly. Add ground beef and cook until browned, breaking it up as it cooks.
- Stir in tomato paste and cook for a couple of minutes. Pour in red wine, then add passata and beef stock. Mix in parsley, thyme, bay leaf, salt, sugar, cinnamon, and pepper. Simmer gently for about 30 minutes until thickened.
- Lay eggplant, zucchini, and potato slices on paper towels, lightly salting to draw out moisture. Pat dry.
- Heat oil to about 300°F (150°C). Fry potato slices until lightly golden and tender. Remove and drain. Increase heat to 340°F (170°C) and fry zucchini and eggplant until softened and lightly browned. Drain well on paper towels.
- For the béchamel, melt butter in a pot and stir in flour to form a roux. Gradually whisk in milk until smooth. Simmer until thickened, then stir in salt, white pepper, and nutmeg.
- Remove béchamel from heat, stir in Pecorino, then whisk in egg yolks. Mix 1/2 cup of the sauce into the beef mixture.
- Layer potatoes in a baking dish and season with parsley, Pecorino, salt, and pepper. Add zucchini layer with seasoning, then half the eggplant. Spread beef mixture evenly, top with remaining eggplant, then pour over béchamel.
- Sprinkle extra Pecorino on top and bake at 350°F (180°C) for 35–45 minutes until golden.
- Rest for at least 15 minutes before serving. Garnish with parsley and serve warm.
Notes
- You can bake the vegetables instead of frying for a lighter version.
- Allowing the moussaka to rest helps it hold its shape when sliced.
- Store leftovers in the refrigerator for up to 4 days.
- Reheat in the oven for best texture.
- Prep Time: 50 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 720 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 24 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 140 mg
