Moussaka is a classic Greek recipe that features eggplants, ground beef, and béchamel sauce. This recipe contains every flavor you desire. It’s spicy, saucy, and incredibly tasty. Basically, moussaka is a dish containing layers of the tastiest flavors you can imagine.
Moussaka reminds me of lasagna because of the layers. However, I personally prefer moussaka because of its large variety of flavors. There are a lot of different variants of this recipe, but this one is my personal favorite.
Instructions on making the best greek mousakka:
For the moussaka:
- 1.4 lb ground beef (minced)
- 2 lb eggplant (sliced)
- 14 oz. crushed tomatoes
- 1 cup beef broth
- 1/2 cup red wine
- 1/3 cup panko breadcrumbs
- 1 tsp salt
- 3 tbsp olive oil
- 3 tbsp tomato paste
- 1 tbsp olive oil
- 3/4 tsp salt
- 1 1/2 tsp sugar
- 1/2 tsp cinnamon
- 1 onion (diced)
- 3 garlic cloves (minced)
- 2 bay leaves
- 2 tsp dried oregano
- 1 beef bouillon cube (crumbled)
For the béchamel sauce:
- 2 1/2 cups milk
- 1/2 cup parmesan cheese (grated)
- 5 tbsp plain flour
- 4 tbsp butter
- 1 egg
- 1 egg yolk
- 1/4 tsp pepper
- 1/4 tsp nutmeg (freshly grated)
- 1 1/4 tsp Vegeta
Start by preparing the eggplant. So, in a large colander, place some of the sliced eggplants, sprinkle with salt to taste, and repeat the process with the remaining eggplant slices. Leave them in the colander for approximately 30 minutes.
While the eggplant is sweating, preheat the oven to 450 °F. Then pat the eggplant dry in order to remove excess salt to ensure that the dish isn’t too salty.
Now line around 2-3 baking sheets with parchment paper, place the eggplant slices, and coat with 2-3 tbsp of olive oil.
Bake for approximately 15-20 minutes, or until the eggplant slices are lightly browned.
Next, in a large skillet, heat 1 tbsp of olive oil over high heat. Add the onion and garlic to the skillet and cook for about 2 minutes. Now add the ground beef and cook it until it’s no longer pink (until it browns). Add the wine and cook for an additional 1-2 minutes. Finally, add all of the other ingredients, except for the panko breadcrumbs. Bring the meat sauce to a simmer and lower the heat to medium-low cooking for an additional 15 minutes, or until sauce thickens.
To make the béchamel sauce, start by melting the butter in a pan over medium heat. Then add the flour and cook for an additional minute. Make sure to stir occasionally.
Then slowly and carefully add the milk, making sure to stir constantly. Cook for approximately 4 minutes until it thickens. Then remove from the heat and add the Vegeta, cheese, nutmeg, and pepper.
Let the béchamel sauce cool for approximately 5 minutes before whisking the eggs in. Then cover with a lid.
Next, lower the oven to 350 °F. Place half of the eggplant slices on the bottom of the baking dish. Then place the filling on top. Now again, top with the other half of the eggplant slices. Then, top with the béchamel sauce. Finally, top with the panko breadcrumbs.
Bake the moussaka for approximately 35 minutes, or until there is a golden brown color. Let the moussaka cool for 10 minutes before slicing. Enjoy!