Authentic Greek Moussaka

Name: Authentic Greek Moussaka
Prep time: 40 min
Cook time: 90 min
Total time: 130 min
Yield: 8 servings
Ingredients: 2 large eggplants (sliced 1/4 inch thick); 2 large potatoes (sliced 1/4 inch thick); 2 tablespoons olive oil; 1/2 lb lean ground beef; 1/2 lb ground mild sausage; 2 onions (finely chopped); 3 cloves garlic (minced); 1 16 oz can crushed tomatoes; 2 tablespoons tomato paste; 1/4 teaspoon cinnamon; 1/8 teaspoon allspice; 1/2 teaspoon parsley; 1/2 teaspoon oregano; 1 teaspoon salt; 1/4 teaspoon pepper; 1 bay leaf; 1/2 cup red wine; 1 egg (beaten); Bread crumbs for bottom of casserole dish; Bechamel Sauce; 1/2 cup unsalted butter; 1/2 cup plus 1 tablespoon flour; 3 cups whole milk; 2 teaspoons salt; 1/2 teaspoon ground nutmeg; 1/2 cup grated Parmesan cheese; 2 egg yolks

Written on 16 April, 2018

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Sun-kissed white stone buildings juxtaposed against a sea of sapphire blue, the sound of old church bells chiming through the air, ancient ruins, a rich and intriguing history…Greece!

Whether you’ve already been there or are still waiting, planning, dreaming…why wait to enjoy Greece? Come with me and let’s travel there now as we embark on a culinary adventure to explore Greece’s national dish – Moussaka!

Now any food that comes from a country that looks like this has GOT to be delicious, don’t you think?

This dish was requested by Bethany in Michigan. She wrote in to request an excellent moussaka recipe that she could make for her family and friends and I am confident you are all going to enjoy this as much as we do!

Traditional moussaka uses ground lamb while most modern versions use ground beef. I took culinary license to add the additional twist of halving the ground beef with mild ground sausage. This added a wonderful flavor dimension to the dish. I took measures to optimize the flavors every step of the way while retaining the dish’s authentic integrity.

Many very traditional versions of moussaka use a layer of potatoes. Most modern versions do not. I added the potatoes in order to create a more complete meal and they really are a great addition.

True to its traditional roots with some added flavor, this moussaka recipe will impress your dinner guests including any native Greek who may happen to come to dinner!

Let’s get started!

Finely dice the onions and garlic. In a large skillet over medium heat, heat the olive oil and brown the ground beef and sausage until no pink remains. Add the onions and garlic and continue to cook until the onions are soft, about 5-7 minutes. Add the crushed tomatoes, tomato paste, all the seasonings, the bay leaf, and the wine. Stir to combine. Bring to a boil, reduce the heat to low, cover and simmer for 30 minutes. Remove the lid and allow it to simmer for another 10 minutes, or almost all of the liquid is absorbed. This is important or the casserole will be too watery. Allow the sauce to cool, and then stir in the beaten egg.

Select two large potatoes and 2-3 eggplants, depending on size. I only ended up needing two eggplants.

Peel and slice the potatoes 1/4 inch thick. Bring a pot of salted water to a boil and boil the potato slices for 5 minutes. Drain and rinse with cold water to prevent them from cooking further. Set aside.

Using a potato peeler, peel strips of the eggplant peel off in a striped pattern. The peel on eggplants is very tough, even when fully cooked and it is difficult to cut through with a fork. Eggplant peel also becomes bitter. Peeling most of it off while leaving stripes yields tender eggplant that still retains a pretty appearance of the shiny purple peel. Cut the eggplants into 1/4 inch slices.

Lay the slices out in single layer on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. This will help prevent the final dish from being too watery.

Heat a skillet over high heat, add some of the olive oil and fry a batch of eggplant slices on both sides until lightly browned. Place the slices on fresh paper towels to soak up the oil. (Again, this is important to prevent the final dish from being too soupy). Repeat with remaining eggplant slices.

Grease a 13X9 inch casserole dish. Next we’re going to start layering.

Lay the potatoes in the casserole dish, slightly overlapping them. Next place a layer of eggplant slices over the potatoes, slightly overlapping them.

Next, spread the meat mixture evenly on top of the eggplant slices.

Place a final layer of eggplant slices on top of the meat mixture.

Separate the egg yolks from the whites. Save the egg whites for a different use. We’re only using the yolks.

Next we’re going to make that glorious, luxurious Bechamel Sauce! (Use this recipe to use with other foods as well. This sauce is fantastic served over cooked cauliflower, for example. Or when making it add some Cheddar cheese to it to make your own Macaroni & Cheese sauce. These are just two of many examples – you’re going to love this sauce!)

Melt the butter in a saucepan on medium-high heat and whisk in the flour until no clumps remain. Continue whisking for another minute. While continually whisking, gradually add the milk. Then add the salt, nutmeg and Parmesan cheese. Whisk to break up and dissolve any clumps. Slowly bring the sauce to a boil and reduce the heat, all the while continuing to whisk to prevent the sauce from burning on the bottom.

While continually whisking, gradually add the milk. Then add the salt, nutmeg and Parmesan cheese. Whisk to break up and dissolve any clumps. Slowly bring the sauce to a boil and reduce the heat, all the while continuing to whisk to prevent the sauce from burning on the bottom.

Once the sauce has thickened, continue to simmer the sauce, while whisking, for another 2 minutes. Remove from heat and allow the sauce to cool.

Once the sauce has mostly cooled, whisk in the egg yolks.

Spread the bechamel sauce evenly over the final layer of eggplant slices.

Bake the moussaka uncovered in a oven preheated to 350 degrees F for 60 minutes. Remove it from the oven and let it stand for 15 minutes before serving. This will give it time to absorb any excess liquid.

Serve and enjoy!

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5 from 10 votes