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Classic Greek Moussaka Bake

Mediterranean cuisineGreek cuisine
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Classic Greek Moussaka Bake

Moussaka

Prep: 30 min • Cook: 60 min. Layered slices of roasted eggplant and potatoes are stacked with a savory ground lamb and tomato sauce perfumed with cinnamon and oregano, then finished under a luxuriously creamy, lightly spiced béchamel and baked until golden and bubbling. This classic Greek casserole is hearty, aromatic, and best rested before serving so the layers set for clean slices.

Preparation time
30 min
Cooking time
1 hr
Total time
1 hr 30 min
Servings
6
Course
Main
Complexity
Advanced
Units:
Scale:

Ingredients

  • 3 pcs eggplant(medium, sliced 1/2 inch thick, lightly salted and drained 30 minutes)
  • 3 pcs potatoes(large, peeled and sliced 1/4 inch, par-boiled or roasted until tender)
  • 4 tbsp olive oil(for brushing eggplant and sautéing)
  • 28oz ground lamb(lean ground lamb)
  • 1 pc onion(large, finely chopped)
  • 3 pcs garlic(cloves, minced)
  • 13 1/2 fl oz tomato sauce(passata or canned tomato sauce)
  • 2 tbsp tomato paste(optional, adds depth)
  • 1 tsp ground cinnamon(warm spice typical in Greek moussaka)
  • 1 tsp dried oregano(or 1 tbsp chopped fresh oregano)
  • 1 tsp sugar(balances tomato acidity)
  • 1 1/2 tsp salt(adjust to taste; divided between sauce and vegetables)
  • 1 tsp black pepper(freshly ground)
  • 2 tbsp breadcrumbs(to dust the base of the baking dish and absorb excess moisture)

Béchamel

  • 2oz butter(unsalted, for roux)
  • 2oz all-purpose flour(for roux)
  • 23 2/3 fl oz milk(warm, whole milk preferred)
  • 2 pcs egg yolks(beaten and stirred into finished sauce off heat)
  • 1/4 tsp nutmeg(freshly grated if possible)
  • 3oz grated parmesan(plus extra for topping; can substitute kasseri or kefalograviera)
  • 1/2 tsp salt(for béchamel; adjust to taste)
  • 1/2 tsp black pepper(for béchamel)

Instructions

Prep eggplant and potatoes

  1. Slice eggplants into 1/2-inch rounds, sprinkle with salt and place on a rack for 30 minutes, then rinse and pat dry.
  2. Brush eggplant slices with olive oil and roast at 200°C (400°F) or pan-fry until golden; set aside on paper towels.
  3. Slice potatoes 1/4 inch thick and par-boil in salted water for 6–8 minutes until just tender, or roast until cooked but firm; drain and set aside.

Make meat sauce

  1. Heat 2 tbsp olive oil in a large skillet over medium heat; add chopped onion and sauté until translucent, about 5–6 minutes.
  2. Add minced garlic and cook 30 seconds, then add ground lamb and brown, breaking up large pieces, about 6–8 minutes.
  3. Stir in tomato paste, tomato sauce, sugar, cinnamon, oregano, salt, and pepper; reduce heat and simmer gently for 15–20 minutes to concentrate flavors.
  4. Taste and adjust seasoning; the sauce should be rich and slightly thickened. Remove from heat and set aside.

Prepare béchamel

  1. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes to form a blond roux.
  2. Gradually whisk in warm milk, ensuring no lumps form, and simmer gently until the sauce thickens to a coat-the-spoon consistency, about 6–8 minutes.
  3. Remove from heat; stir in grated parmesan, nutmeg, salt and pepper. Temper and whisk in beaten egg yolks until smooth.
  4. If the béchamel becomes too thick, thin with a splash of warm milk to reach a pourable but thick consistency.

Assemble and bake

  1. Preheat oven to 180°C (350°F). Lightly butter a 9x13 inch (or similar) baking dish and sprinkle breadcrumbs on the base.
  2. Arrange a single layer of potato slices on the base, then a layer of roasted eggplant, pressing gently to fit.
  3. Spread the lamb tomato sauce evenly over the vegetables, then add another layer of eggplant to cover the meat.
  4. Pour the béchamel over the top, smoothing to cover the surface, and sprinkle extra grated parmesan if desired.
  5. Bake in the preheated oven for 40–50 minutes until the top is deeply golden and the filling is bubbling at the edges.
  6. Remove and let rest at room temperature for 15–20 minutes before slicing to allow the layers to set for clean servings.

Nutrition

Servings
6
Serving size (imperial)
10.6 oz
NutrientPer servingPer 100 gTotal (6 servings)
Calories750 kcal250 kcal4,500 kcal
Protein35 g11.7 g210 g
Fat50 g16.7 g300 g
Carbs40 g13.3 g240 g

Tips

  • Salt and drain eggplant to remove bitterness and excess moisture before cooking for best texture.
  • Brown the meat well and simmer the sauce until thickened to prevent a watery casserole.
  • Rest moussaka 15–20 minutes after baking; serve warm with a simple salad and lemon wedges.

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