Moussaka Recipes

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Moussaka image

My take on traditional moussaka. The beauty of this recipe (besides great taste) is it's ability to freeze (and defrost) so well, with no loss of flavour, making it ideal for OAMC (once a month cooking). Note: Greeks do not eat their food piping hot out of the oven - especially in the summer heat. Food is served just warm or at room temperature (but cooked that day - otherwise it is reheated to freshen it). Flavour is more pronounced at this temperature.

Provided by evelynathens

Categories     Meat

Time 2h20m

Yield 8-10 serving(s)

Number Of Ingredients 23

1/4 cup olive oil
2 lbs ground beef or 2 lbs ground lamb
2 large onions, finely chopped
2 garlic cloves, minced
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon ground cinnamon
1 teaspoon salt
3/4 cup chopped ripe olives, preferably kalamata (optional)
15 ounces seasoned tomato sauce
1/4 cup butter
2 tablespoons flour
1/4 teaspoon salt
2 cups hot milk
2 eggs, slightly beaten
1/2 cup grated kefalograviera cheese (use Parmesan if unavailable)
2 lbs eggplants
olive oil, to brush on
2 -3 potatoes (cut into 1/4 inch thick rounds or long slices, enough to cover bottom of baking pan in 1 layer)
1 cup parmesan cheese
1 cup kasseri cheese or 1 cup white cheddar cheese
1 cup seasoned bread crumbs


  • In large, heavy saucepan, heat 1/4 cup oil; saute finely ground meat, onion and garlic until lightly browned; add oregano, basil, cinnamon, salt, ripe olives (if using) and tomato sauce; Cover and simmer slowly about 30 minutes; uncover and simmer slowly another 30 minutes.
  • While sauce simmers, prepare Bechamel Sauce (recipe below) and eggplant; cut ends from eggplant (1 large or 2 small) and cut in 1/2-inch-thick slices (if using large, flask-type eggplant, peel the skin off in strips with a vegetable peeler - creating a striped look - with some of the peel left on and some off. If using Japanese-style (the longish, purply-white ones), don't bother to peel at all); Place on a cookie sheet and brush with remaining olive oil; Place under broiler and broil until light brown; Remove from oven, salt lightly, turn eggplant and repeat process; Then position rack in center of oven and heat to 350 degrees.
  • There are three ways you can prepare the potatoes for this delicious casserole: 1) shallow-fry potato rounds in olive oil until golden-brown or, 2) for fewer calories, arrange the potato slices in your baking pan, brush lightly with olive oil, bake for 15 minutes, continue with assembly, or 3) if you want to cut calories further, parboil them for 8 minutes; drain well on paper towels.
  • To assemble: In 13x9x2-inch baking dish, arrange layer of potatoes, overlapping slightly, season lightly (there will be only one layer of potatoes, so use them all up); next, do a layer of eggplant; sprinkle some Parmesan, kaseri (or cheddar) and bread crumbs over eggplant; layer meat sauce, freshly grated cheeses, crumbs and Bechamel Sauce until all is used; bake 45-50 minutes at 350 degrees or until flecked golden-brown on top.
  • To make Bechamel Sauce: In saucepan, melt butter over medium-low heat; whisk in flour and cook slowly until smooth and lightly cooked (2-3 minutes); add salt and remove from heat; add milk, whisking rapidly and return to heat; cook until thick and bubbly, whisking constantly; allow to cool 5 minutes, whisking once in a while to prevent a skin from forming; incorporate eggs and grated cheese with wire whisk to make fluffy sauce.
  • Freezer Notes: Once the baked moussaka has completely cooked, cut serving-size pieces, double-wrap in foil and freeze. Defrost in the usual manner and reheat in microwave (or oven) for a delicious, quick meal, when there's little time to cook and dinner is ready and waiting in the freezer!

Nutrition Facts : Calories 628.5, Fat 37.8, SaturatedFat 15.5, Cholesterol 158.6, Sodium 1279.6, Carbohydrate 38, Fiber 7.6, Sugar 8, Protein 35.3


Moussaka image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h35m

Yield about 6 to 8 main course servi

Number Of Ingredients 24

2 large eggplants (about 2 3/4 pounds), unpeeled and cut lengthwise into 1/2-inch slices
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 medium yellow onion, chopped
3 cloves garlic, minced
1 pound ground beef
1/2 teaspoon dried oregano
1/8 teaspoon ground allspice
Pinch of ground cloves
1 cinnamon stick, broken in half
1/2 teaspoon kosher salt, plus to taste
Freshly ground pepper
1 1/2 cups whole, peeled, canned tomatoes (with puree), roughly chopped
1 bay leaf
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
3 cups whole milk, room temperature
1 1/2 teaspoons kosher salt
Pinch of ground nutmeg
1 large egg
2 large egg yolks
1/2 cup dried breadcrumbs
3 tablespoons Pecorino Romano


  • Bake the eggplant: Preheat the oven to 475 degrees F. Brush the eggplant slices on both sides with the oil and lay on 2 small or 1 large foil-lined baking sheet. Season with salt and pepper. Cover with foil and bake until the eggplant is soft, about 25 minutes. Set aside covered.
  • Make the meat sauce. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until lightly browned, about 4 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the beef, oregano, allspice, cloves, and cinnamon. Break the meat up into small pieces and season with the 1/2 teaspoon salt and pepper to taste. Cook, stirring occasionally, for about 2 minutes. Lower the heat to medium and cook, stirring, until just cooked but still slightly pink inside, about 1 minute more. Add the tomato and bay leaf and bring to a simmer. Cover, and cook until the sauce is thickened and fragrant, about 20 minutes.
  • Make the custard sauce. Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Remove the pan from the heat and add the milk, salt, and nutmeg. Return to the heat and while whisking constantly, bring to a boil. Simmer 2 minutes. Transfer the sauce to a bowl and stir to cool. When the sauce is cool, whisk in the egg and yolks.
  • Assemble the moussaka. Lower the oven to 350 degrees F. Brush a 9 x 13 x 2-inch casserole dish with the oil. Scatter the breadcrumbs over the bottom of the pan. Lay half of the eggplant in the pan, overlapping the slices if needed. Cover with half of the meat sauce and smooth with a rubber spatula. Repeat with the remaining eggplant and meat sauce. Pour the custard sauce over the layered mixture and smooth with a rubber spatula. Sprinkle with the Pecorino Romano and bake, uncovered, until lightly browned and the custard is set, about 1 hour.
  • Remove the moussaka from the oven and let rest for 10 minutes. Use a slotted spoon or spatula to serve.


Authentic Greek Moussaka image

This traditional moussaka is truly the best, and just as authentic as any you'd try in Greece! While it takes a bit of time, it's actually quite simple to make. Kali orexi! (Bon appetit!)

Provided by Anonymous

Categories     World Cuisine Recipes     European     Greek

Time 2h50m

Yield 8

Number Of Ingredients 18

4 eggplants, cut lengthwise into 1/3-inch slices
salt to taste
4 cups milk
1 stick butter
6 tablespoons all-purpose flour
3 egg yolks, beaten
7 tablespoons olive oil, divided
2 onions, grated
3 cloves garlic, finely chopped
1 pound lean ground beef
½ teaspoon ground allspice
½ teaspoon white sugar
1 pinch ground cinnamon
salt and ground black pepper to taste
1 (14 ounce) can tomato sauce
4 tablespoons chopped fresh parsley
1 egg white, lightly beaten
1 ½ cups freshly grated Parmesan cheese


  • Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Let sit for 30 minutes to 1 hour so the salt can draw out any bitterness.
  • Meanwhile, make bechamel sauce. Heat milk in a saucepan almost to a boil. Melt butter in a skillet over medium heat. Whisk in flour until a smooth paste forms. Lower heat and gradually pour in hot milk, whisking constantly until bechamel sauce thickens. Season with salt. Remove from heat and allow to cool slightly.
  • Rinse eggplant slices under cold running water. Squeeze out liquid and pat dry with paper towels. Whisk egg yolks into the cooled bechamel.
  • Heat 3 tablespoons olive oil in a large skillet and cook eggplant slices in batches until each side is lightly browned, about 3 minutes per side. Drain on a large plate lined with paper towels.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with olive oil.
  • Heat remaining 4 tablespoons olive oil in a large skillet over low heat. Cook grated onion until soft, about 4 minutes. Add garlic and cook for 1 minute. Increase heat to medium-high and add ground beef. Cook and stir until browned and crumbly, about 5 minutes. Season with allspice, sugar, cinnamon, salt, and pepper.
  • Stir in tomato sauce and bring to a simmer. Cook until all excess liquid has evaporated and mixture appears dry, 15 to 20 minutes. Stir in parsley and remove from heat. Allow to cool slightly, then stir in the egg white.
  • Arrange a layer of eggplant in the prepared baking dish. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese.
  • Bake in the preheated oven until the top of the moussaka is set and golden, 45 minutes to 1 hour. Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving.

Nutrition Facts : Calories 628 calories, Carbohydrate 35.3 g, Cholesterol 172.8 mg, Fat 44.2 g, Fiber 11.2 g, Protein 26.2 g, SaturatedFat 18.5 g, Sodium 718.3 mg, Sugar 16.7 g


Traditional Moussaka recipe with eggplants (aubergines) and potatoes image

The very best traditional Greek Moussaka recipe. Imagine layers of juicy beef mince, sweet eggplants, and creamy béchamel sauce baked to perfection!

Provided by Eli K. Giannopoulos

Categories     Main

Time 1h45m

Number Of Ingredients 21

6 eggplants
5 potatoes (optional)
vegetable oil (for frying the eggplants)
750g beef or lamb mince (26 oz)
2 red onions (chopped)
2 cloves of garlic (chopped)
1 tin chopped tomatoes (400g / 14oz)
2 tbsp tomato paste
1 teaspoon sugar
1 glass of red wine
Pinch of sea salt and freshly ground black pepper
1 bay leaf
A pinch of cinnamon or one cinnamon stick
1/4 of a cup olive oil
900ml milk (31 fl.oz)
120g butter (4 oz)
120g flour (4 oz)
a pinch of nutmeg
2 egg yolks
100g Parmigiano-Reggiano or Kefalotyri or your favourite hard cheese (3.5oz)
salt to taste


  • To prepare this Greek moussaka recipe, begin by preparing the eggplants. Remove the stalks from the eggplants and cut them into slices, 1 cm thick. Season with salt and place in a colander for about half an hour.
  • and squeeze with your hands, to get rid of the excessive water. Pat them dry and fry in plenty of oil, until nicely colored. Place the fried eggplants on some paper, in order to absorb the oil. (For a lighter version of the traditional Greek moussaka try drizzling the aubergines with some olive oil and bake them for 20 minutes instead of frying them). Set aside when done.
  • If you are adding potatoes to your moussaka, now its time to slice them into 0.5cm, half a finger width slices. Fry them or bake them in the same way as the eggplants. Season with some salt and set them aside when done.
  • for the moussaka. Heat a large pan to medium-high heat and add the olive oil. Stir in the chopped onions and sauté, until softened and slightly colored. Stir in the mince breaking it up with a wooden spoon and sauté. When it starts to brown, add the the garlic and tomato paste and sauté until the garlic starts to soften. Pour in the red wine to deglaze the meat juices and wait to evaporate. Add the tinned tomatoes, the sugar, a pinch of cinnamon, 1 bay leaf and a good pinch of salt and pepper. Bring to the boil then turn the heat down and simmer with the lid on for about 30 minutes or until most of the juices have evaporated. Set aside when done.
  • for the moussaka. Use a large pan to melt the butter over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat while continuing to stir. Its consistency should resemble a thick cream.
  • Remove the béchamel pan from the stove and stir in the egg yolks, salt, pepper, a pinch of nutmeg and the most of the grated cheese. Reserve some cheese to sprinkle on top! Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt to taste. Take one spoon full of béchamel and stir it in the meat sauce. Set the béchamel sauce aside.
  • Now its time to assemble the moussaka. For this moussaka recipe you will need a large baking dish, approx. 20x30cm / 8x12inch and 8cm/3 inch deep). Butter the bottom and sides of the pan and layer the potatoes first (if you're using them), then half the eggplants. Pour in all of the meat sauce and spread it out evenly. Add a second layer of eggplants, top with all of the béchamel sauce and smooth out with a spatula.
  • . Preheat you oven at 180C/350F and bake your musaka for about 60 minutes or until its crust turns light golden brown. Even though it will be really hard to do so, you should wait for the moussaka to cool down and be just warm to the touch before cutting into pieces. This will prevent the béchamel sauce from pouring out when you're cutting your pieces.
  • Serve the Moussaka with a refreshing Traditional Greek Salad and enjoy over a glass of wine!

Nutrition Facts : ServingSize 1 Piece, Calories 455kcal, Sugar 11g, Sodium 84.6mg, Fat 19.1g, SaturatedFat 8.2g, UnsaturatedFat 9.7g, TransFat 0g, Carbohydrate 61g, Fiber 5.3g, Protein 14.7g, Cholesterol 72.1mg


Moussaka image

Provided by Bobby Flay

Time 3h15m

Yield 6 to 8 servings

Number Of Ingredients 29

1/4 cup dried currants
1/4 cup Greek extra-virgin olive oil, divided
1 pound ground lamb
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon cayenne
Kosher salt and freshly ground black pepper
1 large yellow onion, halved and thinly sliced
1 red bell pepper, stemmed, cored, and thinly sliced
1 serrano chile, finely diced
5 cloves garlic, finely chopped
2 tablespoons tomato paste
1 cup red wine
1 (28-ounce can) plum tomatoes, pureed until smooth with their juices
1/4 cup chopped fresh flat leaf parsley, plus more for garnish
2 tablespoons chopped fresh oregano
Honey, if needed
1 1/2 cups canola oil
1 1/2 pounds eggplant, cut crosswise into 14-thick slices
6 tablespoons unsalted butter
1/2 cup flour
2 1/2 cups milk
1 bay leaf
1/8 teaspoon freshly grated nutmeg
3 egg yolks
1/2 cup soft goat cheese
1 cup grated Romano
1 lemon, zested


  • For the lamb: Soak the currants in warm water for 30 minutes. Drain.
  • Heat 1 tablespoon of the olive oil in a 6-quart saucepan over high heat. Add the lamb, cinnamon, ginger, allspice, cayenne, and salt and pepper and cook, stirring to break up the meat, until browned, about 5 minutes. Transfer the lamb to a large strainer set over a bowl and drain; discard any liquid left in the pan. Return the pan to the heat and add the remaining 3 tablespoons olive oil and heat until it begins to shimmer. Add the onions and bell pepper and cook until soft, about 5 minutes. Add the serrano and garlic and cook for 1 minute. Add the tomato paste and cook for 1 minute.
  • Return the lamb to the pan, add the wine, and cook, stirring occasionally, until almost completely evaporated, about 5 minutes. Add the tomato puree and currants and bring to a boil. Reduce the heat to medium-low and simmer until thickened, about 30 minutes. Stir in the parsley and oregano and season with salt and pepper and honey, if needed. Remove from the heat.
  • For the eggplant: Heat the canola oil in a 12-inch skillet over medium-high heat. Season the eggplant slices on both sides with salt and pepper. Working in batches, add the eggplant slices and fry until tender and lightly golden brown on both sides, about 5 minutes. Transfer the eggplant slices to paper towels.
  • For the bechamel: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking constantly, until pale and smooth, 2 minutes. Still whisking constantly, add the milk and bay leaf and cook until thickened. Season with salt, pepper, and nutmeg and discard the bay leaf. Let the sauce cool for 5 minutes. In a small bowl, whisk together the egg yolks, goat cheese, and lemon zest and whisk into the bechamel sauce until smooth.
  • Preheat the oven to 400 degrees F. Butter a 3-quart baking dish or casserole dish.
  • To assemble: Put half the eggplant slices in the dish and cover with half the meat sauce. Top the sauce with the remaining eggplant slices, and then the remaining meat sauce. Pour the bechamel over the top of the meat sauce and spread evenly with a rubber spatula. Sprinkle Romano evenly over the top, place the dish on a baking sheet, and bake until browned and bubbly, 45 to 50 minutes. Top with more chopped parsley, if desired. Let cool for at least 20 minutes before serving.


Moussaka image

Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce.

Provided by PEGGY AYSCUE

Categories     World Cuisine Recipes     European     Greek

Time 1h45m

Yield 8

Number Of Ingredients 23

3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
¼ cup olive oil
1 tablespoon butter
1 pound lean ground beef
salt to taste
ground black pepper to taste
2 onions, chopped
1 clove garlic, minced
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon fines herbs
2 tablespoons dried parsley
1 (8 ounce) can tomato sauce
½ cup red wine
1 egg, beaten
4 cups milk
½ cup butter
6 tablespoons all-purpose flour
salt to taste
ground white pepper, to taste
1 ½ cups freshly grated Parmesan cheese
¼ teaspoon ground nutmeg


  • Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
  • In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
  • To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
  • Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
  • Bake for 1 hour at 350 degrees F (175 degrees C).

Nutrition Facts : Calories 567 calories, Carbohydrate 29.1 g, Cholesterol 123.1 mg, Fat 39.4 g, Fiber 5.4 g, Protein 23.6 g, SaturatedFat 18.3 g, Sodium 1017.4 mg, Sugar 14.1 g


Moussaka image

Make our easy moussaka for an instant crowd pleaser. This classic Greek dish of layered thinly sliced potato, aubergine and lamb is topped with a creamy béchamel sauce.

Provided by Esther Clark

Categories     Dinner, Main course

Time 2h45m

Number Of Ingredients 19

6 tbsp olive oil
3 medium aubergines, cut into 5mm rounds
800g lamb mince
1 onion, finely chopped
2 fat garlic cloves, crushed
3 heaped tsp dried oregano
2 tsp ground cinnamon
2 bay leaves
200ml red wine
400g can chopped tomatoes
2 tbsp tomato purée
½ tbsp light brown soft sugar
550g Maris Piper potatoes, peeled and sliced into 5mm rounds
40g unsalted butter
40g plain flour
450ml whole milk
40g parmesan, finely grated
whole nutmeg, for grating
1 large egg plus 1 yolk, lightly beaten


  • Heat a frying pan over a high heat. Drizzle 4 tbsp of the oil over the slices of aubergine and fry them in several batches for 5-7 mins or until golden brown and beginning to soften. If they look a little dry during cooking, add a dash more olive oil. Set aside on a plate lined with kitchen paper.
  • Heat 1 tbsp of the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Add the mince and fry for 8-10 mins until a deep golden brown, regularly stirring and breaking up with a wooden spoon. Tip into a bowl and set aside. Add the remaining oil to the casserole. Tip in the onion along with a pinch of salt and fry gently for 10-12 mins or until softened and turning translucent. Add the garlic, oregano, cinnamon, chilli and bay cooking for a further min. Return the lamb to the pan and pour in the red wine, bring to a bubble and reduce the wine by half. Stir through the tomatoes, tomato purée and brown sugar, along with 200ml water. Season. Lower the heat and simmer gently, uncovered, for 20 mins, stirring occasionally until the sauce has thickened.
  • Heat oven to 200C/180 fan/gas 4. Bring a large pan of lightly salted water to the boil. Add the potato slices and cook for 6 mins, drain in a colander and leave to steam dry for 10 mins.
  • Melt the butter in a small saucepan, stir in the flour and cook over a medium heat for 1 min. Remove from the heat and whisk in the milk, pouring in a bit at a time, until smooth. Return to the heat and bring to a simmer, cooking for 3 mins. Remove from the heat and whisk through the parmesan, a little grated nutmeg and some seasoning, and finally the whole egg as well as the yolk.
  • Take a large rectangular ovenproof dish. Spoon a third of the meat into the dish and spread out evenly, followed by half the aubergine and half the potato, then the rest of the meat and another layer of aubergines, followed by potatoes. Finish with the béchamel, smoothing the top over with a palette knife. Put in the centre of the oven and cook for 50 mins or until deep golden brown. If it browns too much during cooking, cover the dish. Set aside for 10 mins to cool before serving.

Nutrition Facts : Calories 516 calories, Fat 31 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.37 milligram of sodium


Authentic Traditional Moussaka image

Moussaka (or Moussakás as it is pronounced in Greek)needs no introduction as it is now considered one of Greece's national dishes and is probably, by and large, initially responsible for making Greek cooking so popular. This recipe, however, will make you compare all the Moussaka you have ever tried and they will, as unlikely as it may seem, fall short in comparison - it really is that good. Straight from my own dinner table, on Zakynthos Island, Greece, to yours. Any questions? Feel free to contact me. Wishing you kalí órexi - bon appetit, Maria

Provided by Chef Maria

Categories     One Dish Meal

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 27

1 kg ground beef, minced 3 times
1 large ripe finely chopped tomatoes
1 large grated onion
4 finely chopped garlic cloves
1/2 cup red wine
1/2 cup condensed tomato juice
1/2 teaspoon oregano
1 bay leaf
1/2 cup olive oil
2 cups water
2 large medium sliced eggplants
5 -6 medium peeled and sliced potatoes
2 tablespoons grated spicy hard yellow cheese
1 tablespoon olive oil
light vegetable oil (for frying)
2 well beaten eggs
200 g margarine
10 tablespoons plain flour
5 tablespoons sugar
1/2 teaspoon ground cinnamon
3 -4 tablespoons very spicy grated hard yellow cheese
8 cups cold milk


  • Before starting anything it must be noted that Moussaka, in every Greek home, is made in 3 'stages'. The preparation of the meat sauce, the vegetable cooking and layering and finally the bechamel cream.
  • Pour the oil into a deep large pan and heat it slightly. Crumble the minced beef into the oil together with the onion and garlic. Brown everything well, stirring constantly so the beef does not clump. Pour in the wine and allow everything to boil until the wine evaporates. Add the fresh tomato, oregano, bay leaf, salt and pepper and stir regularly while waiting for the tomato to soften well. Pour in the tomato juice, stir everything and allow it to cook and thicken. Finally, pour in the water and, over a medium flame, allow the sauce to cook until the beef is tender and the liquids have evaporated by at least 2/3 and the sauce is thick.
  • Cut the eggplants into medium slices and soak them in salted water for 1 hour before your commence your sauce so everything will be more conveniently timed. This soaking removes the bitterness in the eggplant skins and also helps them not to absorb so much oil while frying. Remove the eggplants from the eater, strain them well and then dry them on a kitchen towel to absorb any excess water. Fry the potato slices and then strain them on kitchen paper. Oil your moussaka plan with the tablespoons of olive oil and created a layer with the fried potatoes taking care not to leave any gaps. Fry the eggplants and again strain them on kitchen paper and place then in a layer on top of the sliced potatoes. Sprinkle some salt, pepper and 1 tablespoon of the grated cheese on the eggplant layer.
  • Strain the meat sauce of any excess oil (otherwise your moussaka will be too greasy) and then pour it evenly on top of the eggplant. Sprinkle the sauce with the 2nd tablespoon of grated cheese and then prepare your Bechamel Cream.
  • This is an age old recipe handed down from mother to daughter, in my family, and then finally from my mother down to me. I strongly recommend that you avoid the temptation to adjust it as the extraordinary delight you will get when you taste it atop of traditional country moussaka, will leave an aftertaste that will linger in your memory for days.
  • Melt the butter in a pot, over a low flame, and add the flour stirring with a wooden spoon until the flour and butter combine to make a roux. Quickly add the 4 of the cups of milk and keep stirring with a whisk until the mixture becomes almost creamy and when it starts to thicken a lot, add the remaining milk and the beaten eggs (after the milk). Continue stirring until everything has combined evenly and is a thick creamy texture - this may take some effort (if you have lumps, use an electric hand mixer in it for a couple of minutes and they will dissolve). Add the sugar, mix it in well, the salt, pepper, cinnamon and cheese and mix everything well until it acquires its creamy texture again. Allow it to bubble over a low flame for about 1 minute, while stirring constantly. If your cream is too thick, add a little more milk or water and stir it in well until it obtains the desired thickness. If, on the other hand, your cream is a little too thin, let it stand for about 5 minutes and it will thicken as it cools, and then use it.
  • Pour the Bechamel cream evenly on top of the meat sauce and add the dabs of margarine to the surface of the cream in various places. Bake the moussaka in a medium preheated oven at 180ºC - 350ºF, for about 30 minutes, or until the cream unevenly gently browns in places. Allow the moussaka to cool for about 20 minutes and then cut it into servings.


Quick Moussaka image

Our take on this classic Greek casserole uses a mixture of ricotta and feta cheeses instead of the conventional white sauce, which is made from butter, flour, and milk.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h

Number Of Ingredients 15

Butter, for baking dish
1 large eggplant (2 1/2 pounds), peeled and cut into 1-inch chunks
7 tablespoons olive oil
Salt and pepper
2 onions, chopped
2 cloves garlic, minced
1 pound ground beef or lamb
1 can (28 ounces) whole tomatoes, drained
2 teaspoons tomato paste
1/3 cup chopped fresh flat-leaf parsley
2 teaspoons dried oregano
1 teaspoon ground cinnamon
1 cup (9 ounces) ricotta cheese, room temperature
3/4 cup (4 ounces) feta cheese, room temperature
1 large egg, room temperature


  • Preheat oven to 450 degrees. Butter a 4-quart ovenproof dish. On a baking sheet, toss eggplant with 6 tablespoons oil and 1/2 teaspoon each salt and pepper. Spread in a single layer, and roast in the oven until soft and golden, 20 to 30 minutes. Transfer eggplant to prepared dish, spreading in an even layer.
  • In a large saucepan, warm remaining tablespoon oil over medium heat. Add onions, garlic, and ground meat; cook, stirring to prevent sticking, until meat is browned, 5 to 7 minutes. Stir in drained tomatoes, tomato paste, parsley, oregano, cinnamon, and 1/4 teaspoon each salt and pepper. Simmer, crushing tomatoes with the edge of a spoon, 15 minutes. Spread the mixture evenly over the eggplant.
  • Heat broiler. In a small bowl, mix ricotta, feta, egg, 1/8 teaspoon pepper, and a pinch of salt. Pour mixture over the casserole, and spread evenly to the edges. Broil until topping is browned in spots, 5 to 10 minutes. Serve hot.


Moussaka image

Moussaka is traditionally made with lamb, but I often use ground beef instead. The recipe looks a bit daunting, but if you prepare one step while working on another, it will save time. -Kim Powell, Knoxville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 17

3 medium potatoes, peeled and cut lengthwise into 1/4-inch slices
1 medium eggplant, cut lengthwise into 1/2-inch slices
1-1/2 pounds ground lamb or ground beef
1 small onion, chopped
2 garlic cloves, minced
2 plum tomatoes, chopped
1-1/4 cups hot water
1 can (6 ounces) tomato paste, divided
1-1/4 teaspoons salt, divided
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, divided
3 tablespoons butter
1/4 cup all-purpose flour
4 cups 2% milk
2 cups shredded mozzarella cheese


  • Preheat oven to 450°. Arrange potato and eggplant slices in 2 greased 15x10x1-in. baking pans, overlapping as needed. Bake until cooked through, 20 minutes. Set aside; reduce oven setting to 400°., In a large skillet, cook lamb, onion and garlic over medium heat until meat is no longer pink, 7-9 minutes, breaking into crumbles; drain. Stir in tomatoes, water, tomato paste, 1/4 teaspoon salt, oregano, paprika, cinnamon, and 1/4 teaspoon nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in remaining 1 teaspoon salt and 1/4 teaspoon nutmeg., Arrange par-cooked potatoes in a greased 13x9-in. baking dish, overlapping as needed. Top with lamb mixture. Arrange eggplant over top, overlapping as needed. , Top with bechamel sauce. Sprinkle with mozzarella cheese. Bake, uncovered, until bubbly and golden brown, about 30 minutes. Let stand 20 minutes before serving.

Nutrition Facts : Calories 453 calories, Fat 25g fat (13g saturated fat), Cholesterol 99mg cholesterol, Sodium 700mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 4g fiber), Protein 28g protein.


Moussaka image

This recipe for moussaka is adapted from one found in David Rosengarten's book "Taste" which includes an entire section devoted to the classic Greek casserole. In the book, Mr. Rosengarten claims that his is "the lightest, least oily, least tomatoey, most eggplanty, most refined moussaka that you've ever tasted." Isn't that just what you want as you plan a dinner party? Mr. Rosengarten writes with bravado, but he certainly persuaded me to try his recipe. And it delivered.

Provided by Amanda Hesser

Categories     dinner, project, sauces and gravies, main course

Time 4h

Yield 15 servings

Number Of Ingredients 21

4 large eggplants, about 1 1/2 pounds each
6 tablespoons Greek olive oil, plus a little for coating the eggplants
Kosher salt, to taste
4 medium onions, chopped
6 garlic cloves, chopped
1 28-ounce can crushed tomatoes in tomato puree
1/4 cup parsley, minced
2 teaspoons dried oregano
1/2 teaspoon ground cinnamon
2 tablespoons red wine vinegar
2 pounds ground lamb
1/2 cups dry white wine
Black pepper to taste
4 pinches freshly grated nutmeg
6 tablespoons unsalted butter
4 tablespoons flour
2 cups hot, scalded milk
White pepper, to taste
4 eggs
10 tablespoons fresh bread crumbs
1 cup grated kefalotyri cheese or pecorino Romano


  • Preheat oven to 375 degrees. Prick eggplants several times with a fork. Rub a little olive oil into their skins. On a large baking sheet, roast eggplants until soft, about 30 minutes, turning frequently. Remove from oven and let cool. Cut into 1/2-inch-thick round slices.
  • In a saute pan, heat 4 tablespoons olive oil over high heat and brown eggplant slices lightly on each side. Do this in batches, adding more oil as necessary. Drain on paper towels and sprinkle with salt. Set aside.
  • In a saucepan heat 1 tablespoon olive oil over medium heat. Add 1 chopped onion and 2 chopped garlic cloves, and saute until tender. Add tomatoes and their puree, squeezing them into coarse chunks. Add parsley, oregano, cinnamon and vinegar. Stir well. Simmer, uncovered, for 25 minutes. Reserve.
  • In a large saute pan, heat 1 tablespoon olive oil over medium-high heat. Add remaining onions and garlic. Saute for 5 minutes. Add lamb, in stages if necessary, and brown well, breaking up pieces with a wooden spoon. Add wine and bring to a boil. Cook until wine has nearly evaporated. 5. Season lamb with salt, black pepper and 2 pinches of nutmeg. Stir in 1 cup of reserved tomato sauce. Bring to a boil, reduce heat and simmer, covered, for 1 hour.
  • In a large saucepan, melt 4 tablespoons of butter over medium-low heat, and gradually whisk in flour. Cook for 2 minutes, whisking constantly. Do not let this brown. Add hot milk and whisk rapidly to combine. Bring to a slow boil, whisking constantly. Reduce heat and simmer for 25 minutes, stirring frequently, until smooth and thickened. Season with salt, white pepper and remaining 2 pinches nutmeg. Let cool slightly.
  • In a mixing bowl, beat eggs and whisk in a spoonful of bechamel. Whisk in remaining bechamel in a thin stream, and adjust seasoning.
  • Preheat oven to 350 degrees. Assemble moussaka: Sprinkle 2 tablespoons of bread crumbs across the bottom of a large baking dish (18-by-8-by-3 inches) and cover crumbs evenly with half the eggplant slices. Drain as much oil from lamb mixture as possible, and spread the meat over the eggplant layer. Top meat with half the cheese, then with half the remaining bread crumbs. Place remaining eggplant slices on top of the bread crumbs, then add the bechamel, remaining cheese and remaining bread crumbs in even layers. Dot with remaining butter.
  • Bake for 45 minutes, until well browned. Remove from oven and let cool slightly, about 15 minutes. Cut into 3-inch squares to serve. Serve with the extra tomato sauce.

Nutrition Facts : @context http, Calories 441, UnsaturatedFat 15 grams, Carbohydrate 27 grams, Fat 29 grams, Fiber 8 grams, Protein 19 grams, SaturatedFat 12 grams, Sodium 1034 milligrams, Sugar 12 grams, TransFat 0 grams

More about "moussaka recipes"

Step 1. Brush both sides of eggplant slices with the oil. In a large skillet brown eggplant slices over medium heat about 2 minutes per side. Drain; set aside. Step 2. In the same skillet cook ground lamb or beef, half at a time, until meat is browned, cooking the onion and garlic with the second batch of meat.

Method. Put the lamb, onion, garlic, oregano, mint, bay and cinnamon in a large heavy-based frying pan and cook over a medium heat for 10 minutes, stirring with a …

2020-01-24 Pour extra virgin olive oil in a pot and let heat till shimmering but not smoking. Add the flour, salt, and pepper and stir around until the mixture turns a light golden brown. Slowly add your warmed milk, while whisking continuously. In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs.

2022-01-12 Alternatively, the moussaka can be fully assembled, wrapped tightly, and refrigerated for up to 2 days. Bake directly from the refrigerator, removing the wrapping first, and adding additional baking time as needed. Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.

2017-08-18 Preheat the oven to 450°F (230°C). Line 3 baking sheets with parchment paper. Arrange the eggplant slices in a single layer on the prepared baking sheets. Brush the slices on both sides with 5 Tbs. of the olive oil and season with salt and pepper. Roast until the eggplant is tender and lightly browned, about 20 minutes, rotating the baking ...

Remove 3 tbsp (45 ml) of the cooking fat from the bowl and place in the skillet. In the same skillet over medium heat, lightly brown the onions in the cooking fat, stirring often, about 5 minutes. Add the garlic and cook for 2 minutes. Add the tomato paste and paprika. Cook for 1 minute while stirring. Deglaze with the white wine.

2019-03-29 Heat olive oil in a large skillet or pot over high heat, then cook the garlic and onion for 2 minutes. Add the beef or lamb and cook until it changes from pink to brown, breaking it up as you go. Add wine, cook for 1.5 minutes or until alcohol smell is gone. Add remaining ingredients and stir to combine.

2021-07-23 Place the eggplant slices in a colander and salt them liberally. Cover with an inverted plate and weigh down the plate with a heavy can or jar. Place the colander in the sink and let the eggplants brine for 1 hour or a minimum of 15 to 20 minutes. While the eggplants are brining, cut the potatoes into 1/4-inch slices.

2020-02-20 In a large skillet over medium heat, heat the olive oil and brown the ground beef and sausage until no pink remains. Add the onions and garlic and continue to cook until the onions are soft, about 5-7 minutes. Add the crushed tomatoes, tomato paste, all the seasonings, the bay leaf, and the wine. Stir to combine.

2021-07-11 Make the Casserole. Gather the ingredients. In a large frying pan, sauté potato slices until lightly browned. Preheat oven to 350 F. Lightly oil a large baking or roasting pan and sprinkle bottom with breadcrumbs. Place a layer of potato slices on breadcrumbs (it's OK to …

2021-10-17 Assemble the moussaka. When ready, lightly oil a 9 ½" x 13" oven-safe baking dish. Layer half the eggplant slices on the bottom. Add the meat sauce and spread well. Add the remaining eggplant slices. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with the bread crumbs.

2007-08-09 Roast in 450°F (230°C) oven, turning once, until tender and golden brown, about 30 minutes. Béchamel Sauce Meanwhile, in saucepan, melt butter over medium heat; whisk in flour and cook, whisking, for 1 minute. Gradually whisk in milk; cook, whisking often, until boiling and thickened enough to coat back of spoon, about 12 minutes.

Cover and simmer for 30 minutes. 10. While the meat is cooking, prepare the cheese sauce (see below). 11. To assemble the moussaka, arrange one third of the aubergine slices in the base of the prepared dish. 12. Spread over half the mince. 13. Repeat the layers, finishing with a layer of aubergine slices.

2009-11-02 Melt the butter in a saucepan over medium heat. Add the flour and cook for a minute or two, stirring constantly with a whisk. Next, gradually add the milk and cream along with the cheese, nutmeg and pinch of salt.

Method. Preheat the oven at 200C/180C Fan/Gas 6. For the lamb sauce, heat two teaspoons of the oil in a pan. Add the onions and garlic and fry until just beginning to brown.

To assemble. Preheat oven to 180* C (350* F) Fan. In a 25x32 cm baking pan, spread a layer of potatoes, cover with a layer of eggplants and top with a layer of zucchini. Season in between layers. Add 2-3 tablespoons of béchamel sauce to the ground meat mixture and mix. Spread the ground meat over the vegetables.

2019-11-22 How to make Moussaka: Add olive oil to a pan over high heat and sautee onion for a couple of minutes. Add the ground meat, break it apart and brown until no longer pink. Add the spices and mix well. Pour in the broth and the tomato sauce and mix. Add the diced tomato and lower the heat and simmer for about 10-15 minutes.

2022-05-31 Reheat in the microwave or in the oven at 350°F until just heated through. Freeze leftover moussaka by wrapping it whole or in individual portions, first in plastic wrap and then in foil, for up to three months. Thaw in the refrigerator. Reheat in the microwave or oven at 350°F until just heated through.

2005-07-14 Preheat oven to 350 ° F (180 ° C). Cut eggplants into 1/4-inch (5 mm) thick slices; layer in colander, sprinkling each layer with salt. Let stand for 30 minutes. Meat Sauce: Meanwhile, in large skillet, cook beef over high heat, breaking up with spoon, for 5 minutes or until no longer pink. Spoon off any fat.

Vegetarian moussaka. A star rating of 3.3 out of 5. 22 ratings. Omit the lamb and serve up a veggie version of this classic Greek bake with a creamy cheese topping. It's packed with lentils, sweet potato, aubergines and fragrant spices.

2017-01-09 Cut off the top and bottom of the eggplants. Slice the eggplants into 1 cm - ¼ inch thick slices. Fill a large bowl with water and add the eggplants. Let them soak for at least 15 minutes to remove some of their bitterness. Transfer the eggplants to a strainer, season with salt and pepper, and then deep fry them too.

2021-03-09 Instructions. For the Aubergine Layer: Preheat the oven to 200°C / fan 180°C / 350°F / gas mark 4. Brush both sides of the aubergine with olive oil and season. Place the slices in a single layer on a baking tray. Roast for 25 minutes, turning them halfway through.

2021-10-28 Cook for 1 minute and add ¼ of the milk, whisking constantly. Add another ¼ of the milk and keep stirring. Add the rest of the milk, a pinch of salt, pepper and nutmeg, and boil over low heat until the sauce thickens. About 4-5 minutes. Set aside. Grease a medium size deep baking dish with some olive oil.

2021-10-15 Assemble the Moussaka: Place a layer of potatoes in the bottom of a 32cm/12.5in baking dish. Add half of the eggplant then add all of the meat sauce. Top with the remaining eggplant, the bechamel sauce and a generous handful of Parmesan. Bake: Place in the oven and allow to bake for 45-60 minutes until golden brown and bubbling.

2021-04-26 Add ground lamb and cook over medium-high heat until browned, 10-15 minutes. While it's cooking, break it up into smaller pieces, adding about 1/2 teaspoon salt while it's cooking. While the meat is browning, dice onion and bell pepper. Mince garlic. Once the meat is browned, turn the heat down to medium and add onion, bell pepper, and garlic.

Cook over a high heat, stirring well to break up the mince, until the meat starts to brown. Add the garlic, mint, cinnamon and tomato purée and cook for 1 minute. Tip in the tomatoes and add 200ml water. Season and simmer uncovered for 15 minutes. Scrape the skin off …

Transfer the moussaka to the oven and bake at 375˚F for 50 to 60 minutes, until the Béchamel sauce has started to turn a golden brown color and is bubbling. Remove from the oven and let the moussaka rest for 5 to 10 minutes before serving.

2022-01-22 Heat 1 tablespoon of oil in a large frying pan over medium to high heat. Add the eggplant slices and sauté in batches for 2–3 minutes on each side until golden brown. Add more oil when the pan is dry. When ready, place the eggplant slices on kitchen paper to drain the oil.

2017-09-22 Place a rack in middle of oven; preheat to 475°. Whisk half of the garlic, ½ cup oil, 1 Tbsp. mint, and 1 Tbsp. oregano in a small bowl. Brush both sides of …

2022-01-05 Preheat the oven in 200 C or 400 F. By using a baking tray, add first the fried eggplant, followed by the cooked ground beef, and repeat the process. Make sure the last layer should be the ground beef. Add the chopped basil leaves and place it above as a topping before transferring into the oven.

Bechamel. In a saucepan, melt the butter. Add the flour and cook for 1 minute. Add the milk and bring to a boil, whisking constantly. Season with salt and pepper. Stir in the cheese and remove from the heat. In a skillet over medium heat, brown the eggplant in the remaining oil, a few slices at a time, about 3 minutes on each side.

2021-10-11 Add the nutmeg and salt to taste. Finally build the moussaka in an appropriately sized oven dish. Arrange a third of the aubergines on the bottom of the oven dish. Top with half the meat sauce and ...

2022-05-03 Preheat your oven to 400 F. Slice the potatoes, eggplant, and zucchini to 1/4″ slices. Make the potato layer: Toss the potatoes with red onion, olive oil, salt, pepper, thyme, and oregano. Spread the slices in a single layer in a 9×13 baking pan. Bake for 20 minutes until the potatoes begin to soften and brown slightly.

2021-09-22 Add 3 tbsp all purpose flour to it and mix until a paste forms. Allow the paste to cook for about 2 minutes, stirring occasionally. In a separate saucepan, whisk 2 cups milk on medium heat until it begins to boil. Once the milk is boiling, remove the paste saucepan from the heat.

Heat the oil in a deep pan and start browning the ground beef for 5’. 2. Add the finely chopped onion and minced garlic and cook for another 5’-6’. 3. As soon as the onions are soft, pour the wine and let it simmer for a few minutes until the alcohol evaporates. Add the tomatoes, tomato paste, sugar, bay leaves.

Layer the eggplants. Pour in the mushroom sauce and even out. Add a second layer of eggplants, top with the béchamel sauce and smooth out with a spatula. Sprinkle with grated cheese and bake the vegetarian moussaka in preheated oven at 180-200C for about 25-30 minutes, until crust turns light golden brown.

2011-11-20 Assembling the moussaka. Take a pan about 28 x 36 centimeters (11 x 14 inches). Spread a very thin layer of bread crumbs at the bottom. You could oil the pan with a brush, so the right amount of crumbs will stick there. Place the eggplant slices, the one next to the other until the crumbs are covered.

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