This Moussaka layers succulent eggplant, spiced beef, and rich béchamel sauce into a dish bursting with Greek-inspired flair.
If you did not grow up in a Greek family, you might not be familiar with the baked dish known as moussaka. Pronounced “moo-SAH-kah”, it is a staple of Greek and Greek-American get-togethers. However, its origins go deeper than that. Originally, it was less a casserole and more of a stew in the Arab culture of the Middle East. Like a lot of dishes, it migrated and changed depending on tastes and culture. Variations of it exist in Egyptian, Balkan, and Mediterranean cuisines. In the early 20th century, a chef named Nikolaos Tselementes created the layered, baked casserole that is popular today.
So what is moussaka? Well, with so many variants, it depends on who you ask. The standard Greek version is generally eggplant, tomato sauce, seasoned ground beef or lamb, and a béchamel sauce layered in a casserole dish and baked. Some cooks add sliced potatoes as well.
Moussaka is a rich, creamy comfort food dish that can be made ahead. Even if you or your family are not big eggplant fans, give this a try. With all of the other layers, the eggplant slices just add a base for the casserole and do not overpower it.
How To Choose An Eggplant
Eggplants, or aubergines, as they’re sometimes called, are not flashy. They are a member of the nightshade family, a group of flowering plants that includes tomatoes and peppers. When choosing one in the produce section of your supermarket, look for eggplants that are mostly free from blemishes and have a glossy, deep purple skin. They should feel dense, not mushy. For moussaka, you need large eggplants, about 6-8 inches in length.
FAQs & Tips
How Do I Store Leftovers?
Cool to room temperature, and store in an airtight container in the fridge for 3-4 days. You can freeze moussaka for up to 2 months. Thaw overnight in the fridge before reheating.
Can I Make Moussaka A Vegetarian Dish?
Yes, moussaka can certainly be a hearty vegetarian casserole. Either omit the ground beef altogether, or substitute an equal amount of your favorite brand of plant-based crumbles.
A Thick Béchamel Sauce
In Step 4, when you are making the béchamel sauce, you want to whisk and watch carefully. If the sauce is too thin, it will just soak down into the layers and make things soggy. Whisking and being patient enough to let the sauce thicken is the hardest part! You’re aiming for a sauce that is creamy and almost custard-like.
Serving Suggestions
Moussaka is a wonderful dish to serve at a big gathering, whether it’s a special occasion or just a dinner for friends. Serve it alongside Greek Salad, Greek Orzo Salad, or these Greek Lemon Potatoes. My family also loves it served with a simple side of Roasted Asparagus. For dessert, consider something citrusy, like Lemon Chiffon Pie.
Moussaka
Ingredients
- 3 large eggplants sliced into 1/2 inch thick rounds
- Kosher salt for sprinkling
- Olive oil for brushing
- 2 small onions finely chopped
- 5 cloves garlic minced
- 2 pounds lean ground beef
- 1 can crushed tomatoes (15 ounces)
- 1/2 cup red wine optional
- 1 tablespoon dried oregano
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 1/2 to 3 cups milk
- 1/2 teaspoon freshly grated nutmeg
- 2 eggs beaten
- 1 1/2 cups freshly grated Parmesan cheese
- Freshly chopped parsley for garnish
Instructions
- Arrange eggplant slices on paper towels; sprinkle both sides with salt. Let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
- Brush each side of the eggplant slices with olive oil. Bake at 400°F until browned and slightly crisp, about 20 minutes, flipping halfway through.
- Sauté onions and garlic in a pan until translucent. Add ground beef, breaking it up until browned. Stir in crushed tomatoes, wine, oregano, cinnamon, black pepper, and simmer for 20 minutes until thickened. Adjust seasonings as needed.
- Melt butter in a saucepan. Stir in flour and cook for 1 minute. Gradually whisk in 2 1/2 cups milk, and continue to cook until the sauce thickens. Add up to 1/2 cup more milk if needed to thin the sauce.
- Remove from heat, stir in nutmeg, and gradually whisk in beaten eggs until smooth. Fold in 1 cup of Parmesan cheese.
- In a baking dish, layer eggplant, meat sauce, and repeat. Pour béchamel sauce over the top layer, and sprinkle with remaining 1/2 cup of Parmesan cheese.
- Bake at 350°F for 45-55 minutes or until the top is golden and bubbly. Let rest for 10 minutes before serving. Garnish with fresh parsley.
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