Moussaka (Greek Eggplant and Potato Casserole with Béchamel)
Local name: Μουσακάς
In short: Layers of roasted eggplant and potato with a cinnamon-scented beef sauce, topped with thick béchamel and baked until golden. It takes about 2 h 50 min in total and makes 8 servings.
- Prep
- 1 h
- Cook
- 1 h 50 min
- Resting
- 30 min
- Total
- 2 h 50 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 625 kcal
Moussaka is Greece's best-known baked dish: roasted eggplant and potato slices, a beef sauce warmed with cinnamon and allspice, and a thick béchamel that bakes into a golden cap. It takes time, but the steps can be done a day ahead, and it tastes better after resting. Cut it into squares and serve warm, with a simple salad and bread.
Instructions
- Salt the eggplant slices and leave them in a colander for 30 minutes, then pat dry. Heat the oven to 200°C (400°F). Brush the slices with oil, spread them on baking sheets and roast 20 to 25 minutes, turning once, until golden and soft.
- Toss the potato slices with a little oil and salt and roast them on another sheet for 20 minutes, until just tender.
- For the sauce, cook the onion in the oil for 8 minutes until soft. Add the garlic for 1 minute, then the beef, breaking it up, and brown it for 8 minutes. Stir in the tomato paste for 1 minute.
- Pour in the wine and let it bubble for 3 minutes. Add the tomatoes, cinnamon, allspice, oregano, bay, salt, pepper and 100 ml (scant 1/2 cup) water. Simmer 30 to 35 minutes until thick and not watery. Remove the cinnamon and bay and stir in the parsley.
- For the béchamel, melt the butter, stir in the flour for 2 minutes without browning, then whisk in the warm milk a little at a time. Stir 8 to 10 minutes until thick like custard.
- Take the pan off the heat and season with salt and nutmeg. Stir in 100 g of cheese. Cool for 5 minutes, then beat in the egg yolks.
- Lower the oven to 180°C (350°F). Oil the dish and sprinkle the base with breadcrumbs. Layer the potatoes, half the eggplant, all the meat sauce and the remaining eggplant.
- Pour the béchamel over and smooth the top. Sprinkle with the extra cheese. Bake 45 to 50 minutes until deep golden and bubbling.
- Rest for 30 minutes before cutting, so the layers set into neat squares.
Tips
- Roasting the eggplant instead of frying it uses far less oil and tastes just as good. Salting first keeps the slices from turning bitter or greasy.
- Make the béchamel thick, close to a custard. Many cooks use half beef and half lamb for the sauce, and lentils with mushrooms make a good meatless version.
Questions and answers
Can I make moussaka ahead of time?
Yes. Assemble it and refrigerate for up to 24 hours before baking, adding 10 minutes to the time. It also reheats well and tastes better the next day.
Can moussaka be frozen?
Yes. Freeze baked portions for up to 3 months, thaw them overnight in the fridge and reheat covered at 160°C (325°F) for 25 minutes.
What is the difference between moussaka and pastitsio?
Moussaka layers eggplant and potato with spiced meat sauce. Pastitsio uses thick pasta tubes with the sauce. Both are topped with béchamel.
How long does it take to make Moussaka (Greek Eggplant and Potato Casserole with Béchamel)?
About 2 h 50 min in total: 1 h of preparation and 1 h 50 min of cooking.
How many calories are in Moussaka (Greek Eggplant and Potato Casserole with Béchamel)?
About 625 kcal per serving, with 27 g of protein, 42 g of carbohydrates and 39 g of fat. These values are estimates.
Nutrition per serving
| Calories | 625 kcal |
|---|---|
| Protein | 27 g |
| Carbohydrates | 42 g |
| Fat | 39 g |
| Fiber | 6 g |
| Sugar | 11 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
