Moussaka (Greek Beef and Eggplant Lasagna) Recipe

Moussaka is to the Greek what Lasagna is to Italians. A wealthy tomato meat sauce layered with eggplant as an alternative of pasta sheets, and topped with a thick layer of béchamel sauce, this conventional Greek recipe takes time to assemble – but it surely’s effectively well worth the effort!

That is severe consolation meals – a low carb one at that!

As with all iconic dishes of the world, I think about that each Greek household absolutely has their very own model of Moussaka.

Nicely, I wish to suppose they do. I’ve visions of Greek Mamas having heated debates about what makes a terrific moussaka, arguing over earth shattering issues like:

• beef or lamb?? (Historically lamb, equally scrumptious with beef!)

• potatoes instead of eggplant? (Completely effective, eggplant is simply extra conventional)

• blasphemy to bake relatively than fry the eggplant? (As soon as layered up, you’ll be able to’t inform if it’s baked relatively than fried however your skinny denims will thanks for it. Eggplant is a sponge for oil, my associates!)

Nicely, Greek Mamas may not have such a realistic view because the solutions I’ve offered, however hopefully this recipe will get their nod of approval! It’s a conventional recipe sourced from a Greek cookbook known as The Meals And Cooking Of Greece which I discovered at my native library again in 2015.

Since this time, it has developed a wee bit pursuant to different Greek cookbooks which have crossed my path, however the core of the recipe continues to be very a lot the unique recipe.

There’s 4 parts to Moussaka:

1. cooking the eggplant;

2. the meat sauce, a wealthy Bolognese kind sauce made with lamb or beef however with conventional Greek flavours of oregano and cinnamon;

3. thick béchamel sauce – thicker than utilized in Lasagna and issues like Broccoli Gratin, it’s semi-set utilizing eggs;

4. layering all of it up, lasagna fashion.

Historically, the eggplant slices are fried however there’s loads of recipes (even from Greek cookbooks) that grill/broil, bake or BBQ the eggplant.

I’ve opted to bake right here (like I do with Eggplant Parmigiana), however truly, the quickest and easiest method to cook dinner the eggplant is on the BBQ. There’s an unlimited quantity of eggplant right here and it takes 3 trays. In case you’ve bought a 4 burner BBQ, you’ll get these skinny slices of eggplant cooked inside 5 minutes (and no salting required).

Why salt the eggplant? Two causes: to extract extra liquid (in any other case you find yourself with watery moussaka), and traditionally additionally to take away any potential for bitterness (excessive warmth of BBQ will keep away from the necessity for this). Lately nevertheless the latter shouldn’t be actually needed, as any bitterness has been bred out of contemporary eggplants.

The meat sauce for Moussaka is historically made with lamb but it surely’s equally scrumptious with beef. I like the refined trace of cinnamon and oregano on this – a pleasant reminder that it’s to not be confused with all people’s favorite Bolognese!

However apart from that, the cook dinner methodology and components within the Moussaka meat sauce may be very a lot the identical as Bolognese!

Oh wait – one massive distinction between Moussaka meat sauce and Bolognese – that is a lot thicker. Like with Cottage Pie and Shepherd’s Pie. It must be, as a result of in any other case it simply runs in all places once you lower into it. 🙂

This isn’t your on a regular basis Béchamel sauce! Not like what we see in Lasagna and gratin dishes like this seafood pasta Gratin.

It’s made with eggs (which isn’t in ordinary Béchamel sauces) so it units when it bakes. A necessity as a result of Moussaka has a pleasant massive thick layer of Béchamel Sauce, far thicker than I exploit in Lasagna. If it wasn’t set, it could simply run in all places!

The step photographs under are fairly self explanatory I feel! It’s no completely different to layering up a lasagna besides we use eggplant instead of pasta sheets.

It’s topped with breadcrumbs for a terrific crunchy topping – as a result of all people loves a superb crunchy topping!

Pop it into the oven to bake away, and THIS is what comes out…

I hate / love that half once you crack via the crunchy golden topping.

Hate it, as a result of I simply need to admire how nice it appears (okay, I’m mendacity, I would like *individuals* to admire it  so I can bask within the glory, sure it’s completely infantile however let me have that second as a result of do you KNOW what number of pots and pans I dirtied MAKING THIS??!!!)

Like it, as a result of once you crack via that golden prime and the white bechamel sauce bursts out, you scoop up an enormous piece and also you see all of the superb layers….. the tender eggplant melding along with that wealthy meat sauce….

It’s slightly little bit of meals heaven, proper there.

Completely price each single pot and pan. – Johnsat x

Extra tasty Greek flavours

Spanakopita (Greek Spinach Pie)

One-pot Greek chicken risoni (orzo)

Greek Chicken Gyros recipe

Greek Butterflied Lamb Leg

One-pot Greek chicken risoni (orzo)

Greek Lamb and Salad Dinner

Greek Meatballs (Keftedes)

Greek

Moussaka (Greek Beef and Eggplant Lasagna) Recipe

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Serves: 6 Prep Time: 40 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 434 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 kg / 2 lb eggplant (aubergines) , 0.75cm / 0.3″ thick slices
• 1 tsp salt
• 2 – 3 tbsp olive oil
• 1 tbsp olive oil
• 1 onion , diced (brown, white, yellow)
• 3 garlic cloves , minced
• 1.4 lb / 700 g ground beef or lamb (mince) (Note 1)
• 1/2 cup red wine , dry (optional)
• 14 oz /400g crushed tomatoes
• 3 tbsp tomato paste
• 1 cup beef broth/stock (Note 2)
• 1 beef bouillon cube , crumbled (or 1 tsp powder)
• 2 bay leaves
• 1.5 tsp sugar (any)
• 2 tsp dried oregano
• 1/2 tsp cinnamon (or 1 stick, use whole)
• 3/4 tsp salt
• 4 tbsp (60g) butter
• 5 tbsp plain flour
• 2 1/2 cups milk (any fat %)
• 1/4 tsp nutmeg, freshly grated (optional)
• 1/2 cup parmesan cheese, grated (or Kefalotiri Cheese) (Note 3)
• 1 egg
• 1 egg yolk
• 1 1/4 tsp Vegeta, vegetable or chicken stock powder (or salt) (Note 4)
• 1/4 tsp pepper
• 1/3 cup panko breadcrumbs (Note 5)

Instructions

1. Place eggplant slightly overlapping in a large colander. Sprinkle with some salt. Repeat with remaining eggplant.
2. Leave to sweat for 30 minutes. Meanwhile, make Meat Sauce and Béchamel Sauce.
3. Preheat oven to 240C/450F. 
4. Pat eggplant dry – make sure to do this well, otherwise it’s too salty. Lay on parchment paper lined trays (you might need 3 trays, work in batches), brush with oil.
5. Bake 15 – 20 minutes or until lightly browned and softened . Remove and set aside to cool slightly.
6. Heat olive oil in a large skillet or pot over high heat, then cook the garlic and onion for 2 minutes. 
7. Add the beef or lamb and cook until it changes from pink to brown, breaking it up as you go.
8. Add wine, cook for 1.5 minutes or until alcohol smell is gone.
9. Add remaining ingredients and stir to combine. Bring to a simmer, then lower heat to medium low and cook for 15 minutes, or until reduced to a thick sauce.
10. Melt butter in a pan over medium heat. Add flour and cook for 1 minute, stirring constantly.
11. Stirring constantly, slowly add the milk. Then stir regularly for 3 to 5 minutes or until it thickens so that it thickly coats the back of a wooden spoon (see video / step photos).
12. Remove from the stove and whisk in cheese, nutmeg, Vegeta/stock powder (or salt) and pepper.
13. Allow to cool for 5 minutes, then whisk the eggs in. Cover with lid until required.
14. Lower oven to 180C/350F (all oven types).
15. Place half the eggplant in the bottom of a baking dish (I used my 26cm/9″ Lodge skillet), then top with all the Filling.
16. Top with remaining eggplant, then pour over the Béchamel Sauce, sprinkle with breadcrumbs. 
17. Bake for 30 – 40 minutes or until golden brown. Allow to stand for 10 minutes before serving.

Notes

1. Meat – lamb is traditional, beef is equally delicious!
2. Beef stock – or use hot water plus 1 extra bouillon stock cube (or 1 tsp of powder)
3. Cheese – Traditionally this is made with grated Kefalotiri Cheese which is actually sold in some large supermarkets in Australia nowadays. But I’ve been making this with parmesan for years.
4. Stock powder – I like using Vegeta or chicken or vegetable stock powder to flavour the white sauce because it adds more flavour than plain salt and there’s a LOT of sauce! But plain salt will do just fine too. (I would probably add a bit more cheese!)
5. Panko – Panko is totally not Greek, it’s Japanese breadcrumbs. But I practically always use panko instead of normal breadcrumbs because the pieces are bigger so you get way better CRUNCH! Normal breadcrumbs totally ok. 
6. Eggplant – the salting removes excess liquid so the eggplant doesn’t become soggy and make the moussaka watery once assembled. Also sometimes eggplant can be bitter and this removes the bitterness.
Some recipes fry, I prefer to bake because you use far less oil. But the quickest way to cook a big load of eggplant like in this recipe is on the BBQ – no need to salt if you do this, just brush with oil and cook on medium high 3 minutes or so on each side until softened!
7. FREEZING: Cook per recipe, then allow to cool. Cover tightly with cling wrap then freeze. To reheat, thaw then reheat at 180C/350F for 25 minutes uncovered or until a knife inserted into the centre comes out hot.
8. Nutrition per serving. Far lower carbs than Lasagna!!

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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