Description
Indulge in the comforting layers of this Traditional Moussaka Recipe – Alrightwithme, a delightful Greek dish that features tender eggplant, a spiced ground beef sauce, and a luscious béchamel topping. Perfect for family dinners or special gatherings, this moussaka combines rich flavors and satisfying textures that everyone will love. With its hearty meat sauce and creamy layer, it’s an ideal way to enjoy Mediterranean cuisine right at home. The best part? You can make it ahead of time and simply bake it before serving for an effortless meal.
Ingredients
Scale
- 1 tbsp olive oil
- 1 large yellow onion, finely chopped
- 2 garlic cloves, minced
- 1.6 lb ground beef (lean recommended)
- 2 tbsp tomato paste, heaping
- 1/2 cup dry red apple vinegar (or more beef broth as substitute)
- 1 cup tomato purée (passata)
- 1 cup beef stock
- 1/4 cup fresh parsley, minced (plus more to garnish)
- 1 tbsp fresh thyme, chopped
- 1 or 2 bay leaves (small or large)
- 3/4 tsp salt
- 1/2 tsp granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp black pepper
- 2 cups vegetable or olive oil, for frying
- 1.6 lb russet potatoes (about 2 large), peeled and sliced 1/4 inch thick
- 1 lb zucchini, sliced lengthwise into 1/3 inch wide strips
- 2 lb eggplant (about 4 small), sliced in rounds or long strips
- 4 oz unsalted butter
- 4 oz all-purpose flour
- 4 cups milk (room temperature)
- 1/2 tsp salt
- 1/2 small nutmeg, grated or 1/4 tsp ground nutmeg
- 1/4 tsp white pepper
- 1 cup pecorino romano cheese, freshly shredded
- 2 egg yolks
Instructions
- Prepare vegetables by slicing potatoes, zucchini, and eggplant.
- Fry potato slices in vegetable oil until golden; drain on paper towels. Repeat with zucchini and eggplant.
- In a large skillet, sauté onions and garlic in olive oil until translucent. Add ground beef and cook until browned.
- Stir in tomato paste, vinegar, tomato purée, beef stock, herbs, and spices; simmer for 30 minutes.
- For the béchamel sauce, melt butter in a saucepan, whisk in flour to form a roux. Gradually add milk until thickened; stir in cheese, nutmeg, salt, and white pepper.
- In a baking dish, layer half of the potatoes followed by half of the meat sauce, zucchini, and eggplant. Repeat layers finishing with béchamel on top.
- Bake at 350°F (175°C) for 45-60 minutes until golden brown.
- Prep Time: 40 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking/Frying
- Cuisine: Greek
Nutrition
- Serving Size: 1 piece (approx. 350g)
- Calories: 525
- Sugar: 7g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 100mg