I prepared a layered dish using salted eggplant, thin potato slices and spiced ground lamb. I combined chopped onions, garlic, and tomato paste with crushed tomatoes and a splash of red wine. My take on Greek Recipes features a unique blend of textures with creamy béchamel and a pinch of nutmeg.

Jump to Recipe

I’ve been experimenting in my kitchen recently and found my absolute BEST recipe for Greek Moussaka. This dish is a game changer, full of layers of vibrant flavor and a hint of Mediterranean flair that instantly transports you across the seas—even if its just for dinner.

Picture thinly sliced potatoes and tender eggplant, perfectly crisped with olive oil, layered with savory ground lamb or beef that’s been cooked with onion, garlic, and tomato paste. I mix in crushed tomatoes and a splash of red wine (highly recommended if you ask me) along with a pinch of cinnamon and nutmeg to enhance the rich taste.

Then theres the béchamel sauce made with butter, all-purpose flour, whole milk, eggs and Parmesan cheese, adding a creamy finish that ties everything together. This is a fun, authentic twist on Greek Cooking that promise to leave you craving more.

Why I Like this Recipe

I really like this recipe because the layers of flavor are just amazing. The sauces and spices mix together in a way that makes each bite feel rich and comforting, even though sometimes it seems a bit messy when I’m cooking it.

I also love how the fried potatoes and eggplant provide that perfect contrast of crunch and softness. It makes the dish fun to eat and keeps things interesting every time I serve it up.

Another reason I like this recipe is that the meat sauce has a hearty, satisfying taste from all the tomatoes, wine, and spices. It makes the whole meal feel really special, like i’m treating myself even on a regular day.

Lastly, I enjoy the whole process of making it even if it takes some time. The layering of ingredients and making the béchamel just makes the final result feel rewarding and delicious.

Ingredients

Print Recipe (No Advertisments)

Eggplants provide a fibrous texture and antioxidants, giving a subtle earthy flavour.
Potatoes are starchy carbohydrates that add heartiness and energy to moussaka.
Ground lamb or beef delivers protein and a robust, slightly gamey taste.
Onion and garlic offer aromatic flavors, natural sweetness and healthful compounds.
Crushed tomatoes bring tangy sweetness, vitamins and a balancing acidic note.
Butter, flour, milk, eggs and Parmesan create a creamy, rich layer over moussaka.
Olive oil imparts healthy fats and a glossy flavor that ties ingredients together.
Red wine, optional yet recommended, deepens richness and balances the tomato acidity.

Ingredient Quantities

2 large eggplants, sliced lengthwise and salted lightly

2 large potatoes, peeled and cut into thin slices

1 lb ground lamb or beef

1 large onion, finely chopped

3 cloves garlic, minced

2 tablespoons tomato paste

14 oz can crushed tomatoes

1/2 cup red wine (optional but highly recommended)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg, plus another pinch for the béchamel

Salt and pepper, to taste

Olive oil for frying the vegetables and sauteeing the meat

For the béchamel sauce:

– 1/3 cup butter

– 1/3 cup all-purpose flour

– 4 cups whole milk

– 2 eggs, lightly beaten

– 1/2 cup grated Parmesan cheese

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 375°F and lightly grease a large baking dish.

2. Salt the eggplant slices and let them sit for around 30 minutes so extra water comes out, then pat them dry with a paper towel.

3. Fry the eggplant slices in olive oil until they are golden brown on both sides. Fry the potato slices in the same way until they’re crisp and set them aside on paper towels to drain.

4. In a large pan, heat some olive oil and saute the chopped onion until it’s soft. Add the garlic then stir in the ground lamb or beef and cook until browned.

5. Mix in the tomato paste and crushed tomatoes with the meat, pour in the red wine if using, and add the cinnamon, nutmeg, salt and pepper. Let this simmer for about 15 minutes until it thickens up.

6. For the béchamel, melt the butter in a saucepan over medium heat. Whisk in the flour until a smooth roux forms then slowly add the milk, stirring constantly until the sauce thickens. Remove it from heat and then stir in the beaten eggs, grated Parmesan and an extra pinch of nutmeg.

7. In your baking dish, lay down a layer of fried potato slices first. Then add a layer of eggplant slices, followed by a generous spread of the cooked meat sauce.

8. Layer again with potato, eggplant and the rest of the meat sauce, making sure you use up all the ingredients.

9. Pour the béchamel sauce slowly and evenly over the layers in your baking dish.

10. Bake for 45 minutes at 350°F until the top turns a nice golden color. Let the moussaka sit for 15 minutes before serving so it sets up. Enjoy this saucy, creamy delight!

Equipment Needed

1. An oven that can be preheated to 375°F and then used later at 350°F
2. A large baking dish, lightly greased
3. A frying pan to fry the eggplant and potato slices
4. A large pan for sautéing the onions, garlic and browning the meat
5. A saucepan for making the béchamel sauce
6. A whisk to blend the roux and milk for the béchamel
7. A bowl to beat the eggs for the béchamel sauce
8. A knife and cutting board for slicing the eggplants and potatoes and chopping the onion
9. Measuring cups and spoons to accurately add ingredients like tomato paste, spices, and the milk
10. Paper towels to pat dry the eggplant slices and drain the fried potato slices

FAQ

Q: Can I use ground beef instead of lamb?

A: Sure you can! Ground beef works well but it might taste a bit different than lamb.

Q: Why do I need to fry the eggplant and potatoes?

A: Frying helps to develop a richer flavor and a better texture. You can bake them too if you're trying to cut back on oil, but the texture will be different.

Q: How do I avoid the béchamel sauce getting lumpy?

A: The key is to stir constantly when adding milk and eggs. Also, keep the heat medium to low so it doesn't boil too hard.

Q: Can I make the moussaka ahead of time?

A: Yup, you can make it a day ahead. Just reheat it slowly in the oven and stir the béchamel if it thickens too much.

BEST Recipe For Greek Moussaka Substitutions and Variations

If you aren’t a fan of eggplant, try swapping it out with zucchini for a similar texture and flavor.
For the potatoes, you could use sweet potatoes if you want a slightly sweeter twist.
If ground lamb or beef gets boring, go for ground turkey as a leaner option that still packs flavor.
Not into red wine? You can replace it with beef broth mixed with a splash of vinegar to keep that acidity in check.
If you need a dairy-free version of the béchamel, unsweetened almond milk works just fine in place of whole milk.

Pro Tips

1) Make sure you salt your eggplant the right amount of time before frying it. It helps remove extra water and bitterness, which really improves the flavor a lot.

2) Browning your meat really well is key. Don’t rush it – let it get some good color so it builds a richer sauce flavor when you add the tomatoes and spices.

3) While making the béchamel, keep whisking like crazy. This helps avoid those annoying lumps which can totally ruin the creamy texture you want.

4) After baking the whole thing, let it sit for about 15 minutes. It might seem like a long wait but it really helps the layers set together so your servings come out neat and not all messy.