Classic Greek Moussaka
Bring the taste of Greece to your kitchen with this authentic Greek Moussaka recipe, generously shared by a local Greek family. This layered dish combines tender eggplant, seasoned ground meat, and a rich béchamel sauce, all baked to golden perfection. Perfect for family gatherings or a comforting weeknight meal, this traditional dish melds flavors and textures that are sure to impress your guests. A true labor of love and a beloved favorite in every Greek household, it's sure to become a cherished part of your culinary repertoire.
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
Butter or Margarine
2 tablespoons (melted)
Finely Chopped Onion
1 cup (raw)
Ground Chuck or Lamb
1.5 lbs (raw)
Crushed Garlic Clove
1 (minced)
Dried Oregano Leaves
0.5 teaspoon (dried)
Dried Basil Leaves
1 teaspoon (dried)
Ground Cinnamon
0.5 teaspoon (ground)
Salt
1 teaspoon (to taste)
Pepper
1 dash (freshly ground)
Tomato Sauce
2 (8 ounce) cans (canned)
Medium Eggplants
2 (sliced)
Melted Butter or Margarine
0.5 cup (melted)
Flour
2 tablespoons (all-purpose)
Salt
0.5 teaspoon (to taste)
Pepper
1 dash (freshly ground)
Milk
2 cups (whole)
Grated Parmesan Cheese
0.5 cup (freshly grated)
Grated Cheddar Cheese
0.5 cup (freshly grated)
Dry Breadcrumbs
2 tablespoons (fresh or store-bought)
Eggs
2 (beaten)
Instructions
1
Begin by preparing the meat sauce. In a 3.5-quart Dutch oven, melt butter over medium heat. Add the finely chopped onion along with the ground chuck or lamb and minced garlic. Sauté for about 10 minutes, stirring occasionally, until the meat is browned and the onion is translucent.
2
Mix in the oregano, basil, cinnamon, salt, and pepper, stirring well. Pour in the tomato sauce and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer uncovered for 30 minutes.
3
While the meat sauce simmers, prepare the eggplant. Halve the unpeeled eggplants lengthwise and slice them into 1/2-inch thick pieces. Place the slices in a colander, sprinkle lightly with salt, and let them sit for about 20 minutes to draw out moisture. Then, brush each slice lightly with melted butter and place them under the broiler. Broil for approximately 4 minutes per side or until golden brown.
4
Preheat your oven to 350°F (175°C). Next, prepare the béchamel sauce. In a medium saucepan, melt the remaining butter over medium heat. Remove from heat and whisk in the flour, salt, and pepper. Gradually add the milk, whisking constantly to avoid lumps. Return the saucepan to heat and bring the mixture to a boil, stirring until the sauce thickens.
5
In a separate bowl, beat the eggs and slowly add a small amount of the hot béchamel sauce to temper them. Then, whisk the egg mixture back into the saucepan with the rest of the béchamel. Stir well and set aside.
6
To assemble the moussaka, spread half of the broiled eggplant slices in the bottom of a shallow 2-quart (12x7x2 inches) baking dish, overlapping them slightly. Sprinkle 2 tablespoons each of grated Parmesan and cheddar cheese on top.
7
Incorporate the bread crumbs into the meat sauce and spoon it evenly over the eggplant layer. Follow with another 2 tablespoons each of Parmesan and cheddar.
8
Layer the remaining eggplant slices on top, again overlapping slightly. Pour the béchamel sauce over all, ensuring complete coverage. Finally, sprinkle the remaining cheese on top.
9
Bake the moussaka in the preheated oven for 35 to 40 minutes, or until the top is golden brown and set. For an extra golden finish, place under the broiler for an additional minute if desired.
10
Allow the moussaka to cool slightly before cutting it into squares and serving. Enjoy this delightful dish warm and relish in the flavors of Greece!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary vegetable used in this Classic Greek Moussaka?
The primary vegetable used in this recipe is eggplant, specifically two medium-sized eggplants sliced into half-inch thick pieces.
What type of meat is recommended for the meat sauce?
The recipe calls for 1.5 lbs of either ground chuck or ground lamb.
Why do you need to salt the eggplants before cooking?
Salting the eggplant slices and letting them sit for about 20 minutes helps draw out excess moisture before they are broiled.
What spices are used to season the meat sauce?
The meat sauce is seasoned with dried oregano leaves, dried basil leaves, ground cinnamon, salt, and pepper.
How is the eggplant prepared before it is layered into the dish?
The eggplant is sliced, salted, brushed with melted butter, and then broiled for approximately 4 minutes per side until golden brown.
What are the ingredients for the Béchamel sauce?
The Béchamel sauce consists of butter, flour, salt, pepper, milk, and beaten eggs.
How do you prevent the eggs from curdling when adding them to the hot Béchamel?
You must temper the eggs by slowly adding a small amount of the hot Béchamel sauce to the beaten eggs before whisking the entire egg mixture back into the saucepan.
What types of cheese are used in this Moussaka?
This recipe uses a combination of grated Parmesan cheese and grated Cheddar cheese.
How long should the meat sauce simmer?
Once the tomato sauce is added and the mixture reaches a boil, it should simmer uncovered for 30 minutes.
What is the purpose of adding breadcrumbs to the meat sauce?
Breadcrumbs are incorporated into the meat sauce just before assembly to help bind the sauce and absorb moisture.
What size baking dish is required for this recipe?
A shallow 2-quart baking dish, approximately 12x7x2 inches in size, is required.
At what temperature should the oven be preheated?
The oven should be preheated to 350°F (175°C).
How are the layers of the Moussaka assembled?
It is assembled in layers: half the eggplant, cheese, meat sauce, more cheese, the remaining eggplant, the Béchamel sauce, and a final topping of cheese.
How long does the Moussaka need to bake?
The dish should bake for 35 to 40 minutes, or until the top is golden brown and set.
Should you peel the eggplants?
No, the recipe specifies using unpeeled eggplants.
How much garlic is included in the recipe?
The recipe calls for one crushed garlic clove, which should be minced.
Can I use margarine instead of butter?
Yes, the recipe allows for the use of either butter or margarine.
What is the total number of ingredients needed?
There are 20 ingredients total required to make this Classic Greek Moussaka.
Is there a specific way to cut the Moussaka for serving?
The recipe suggests letting the dish cool slightly before cutting it into squares.
How do you get an extra golden finish on the top?
If desired, you can place the dish under the broiler for an additional minute after the baking time is complete.
What type of milk is used for the Béchamel?
The recipe specifies 2 cups of whole milk.
What is the first step in preparing the meat sauce?
The first step is melting butter in a Dutch oven and sautéing the onion, garlic, and meat until the meat is browned.
How thick should the eggplant slices be?
The eggplants should be sliced into 1/2-inch thick pieces.
How much tomato sauce is used?
The recipe uses two 8-ounce cans of tomato sauce.
Do you need to cook the flour and butter before adding milk to the Béchamel?
Yes, you melt the butter, remove from heat to whisk in flour, salt, and pepper, and then gradually add milk while returning to heat to thicken.
Can I use dried herbs instead of fresh?
Yes, the recipe specifically calls for dried oregano and dried basil leaves.
What kind of onion is recommended?
The recipe calls for 1 cup of finely chopped raw onion.
Is the Moussaka spicy?
No, the flavor profile is savory with warm notes of cinnamon and herbs, but it does not contain spicy heat.
How many eggs are used in the topping?
Two beaten eggs are used to enrich and set the Béchamel sauce topping.
Can I use fresh breadcrumbs?
Yes, the recipe states you can use either fresh or store-bought dry breadcrumbs.