Go Back
–+ servings
Greek Moussaka

Greek Moussaka

Experience the rich flavors of Greek Moussaka, a layered dish of eggplants, zucchini, and ground beef, topped with Béchamel sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Bake Time 1 hour
Total Time 3 hours
Course Main Dish
Cuisine Greek
Servings 8 people
Calories 450 kcal

Equipment

  • baking sheet
  • parchment paper
  • kitchen knife
  • cutting board
  • large pan
  • pot
  • deep baking dish
  • Ladle

Ingredients
  

Moussaka

  • 2 large eggplants approximately 2 pounds
  • 3 medium zucchini approximately 2 pounds
  • 6 medium potatoes approximately 2 pounds
  • 3 tablespoon olive oil for vegetables
  • 2 tablespoon olive oil for meat sauce
  • 2 onions
  • 800 g ground beef approximately 1.7 lbs
  • 3 garlic cloves minced
  • 2 medium tomatoes diced
  • 4 tablespoon chopped parsley
  • 1 teaspoon oregano
  • 0.25 teaspoon cinnamon powder adds sweetness
  • 600 g canned diced tomatoes approximately 1.3 lbs
  • 80 ml red wine e.g. Porto or Madeira
  • 2 bay leaves
  • 40 g shredded parmesan cheese for topping

Béchamel Sauce

  • 5 tablespoon butter approximately 80g
  • 2 tablespoon olive oil
  • 120 g all-purpose flour
  • 1 litre milk approximately 4 cups
  • 2 bay leaves
  • 0.5 teaspoon ground nutmeg
  • 80 g shredded parmesan cheese for Béchamel
  • 1 egg (M)
  • 2 egg yolks

Instructions
 

Preparation

  • Preheat your fan-assisted oven to 230 °C / 445 °F. Prepare three large baking sheets lined with parchment paper.
  • Cut the eggplant and zucchini into 1 cm slices. Season and drizzle with olive oil. Roast for 20-25 minutes.

Meat Sauce

  • In a large pan, sauté onions in oil for 10 minutes. Add ground beef, brown for 6-8 minutes.
  • Stir in garlic, tomatoes, parsley, oregano, and cinnamon. Add canned tomatoes, red wine, and bay leaves. Cook for 60-65 minutes.

Béchamel Sauce

  • Melt butter and oil in a pot over low heat. Add flour, cook for 3-4 minutes.
  • Gradually whisk in milk, cook with bay leaves and nutmeg for 10 minutes. Remove from heat, add cheese and eggs.

Assembling Moussaka

  • In a baking dish, layer eggplant, meat sauce, zucchini, and potatoes, finishing with Béchamel.
  • Sprinkle with parmesan cheese and bake for 40-50 minutes at 190 °C / 375 °F until golden.

Notes

Feel free to store Greek Moussaka in the fridge for up to 3 days or freeze for a month.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 1000IUVitamin C: 20mgCalcium: 200mgIron: 3mg
Keyword Béchamel Sauce, beef, Greek Moussaka, layered dish, vegetables
Tried this recipe?Let us know how it was!