Fantastic Moussaka – A Mediterranean Recipe – Greece’s National Dish

Moussaka is a traditional Greek recipe—a healthy Mediterranean food. As with most “traditional” recipes, there are as many ways to cook it as there are cooks. But there are some basics that they all share.

The star of moussaka is the eggplant. Eggplant that is layered with a tomato meat sauce and topped with a melt in your mouth bechamel sauce. Don’t let that fancy work scare you off. It’s really just a version of a simple cheese sauce. And it tops this moussaka like a golden crown on the king.

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What is Greek Moussaka?

Moussaka is a layered Greek casserole-style dish made with layers of eggplant (aubergine), meat and creamy bechamel sauce. It is Mediteranian cooking at its finest.

It is a classic Greek comfort food and is one of the most popular dishes in Greece, besides being one of my favorites.

Moussaka takes a little more work but is absolutely worth every minute. And since it freezes well, you can make two at a time… one to eat and one to freeze.

Let’s break it all down into simple steps for a delicious Moussaka!

Moussaka: A Great Way To Cook Eggplant

Moussaka is a labour of love as it takes a while to stew the sauce down into the thick, rich goodness of tomatoes and meat, but it’s easy enough that even a beginner cook can make it. Moussaka is a great way to utilize your garden produce in the kitchen. I’m always looking for new ways to use what I grow.

Moussaka is an absolutely wonderful way to cook some of that eggplant you have growing in you garden. And what is more rewarding than going out to your own backyard and picking fresh produce from your own plants and cooking a great meal with it?

I just love to hear my family remark, “You made this with what you grew yourself?”

Related>> How To Grow Eggplant In Your Vegetable Garden.

The Eggplant / Aubergine

Traditionally, you’d fry the eggplant, but since eggplant absorbs so much oil, and for a healthier version, it is now often baked, and that is how I like to make it. You still get to have all the good for you eggplant without all the extra fat.

Thicker Sauce

One of the characteristic qualities is the distinctive layers in the moussaka, so your meat sauce needs to reduce down well enough to hold its shape and create those layers.

Bechamel Sauce for Moussaka

The third and final main layer is the bechamel sauce. It is much like a traditional white sauce, but is much thicker.

• Consistency – Just like the meat sauce, this bechamel is thicker.
• Egg Yolk – These help thicken the sauce and add a richer flavour.
• Seasoning – nutmeg is a traditional seasoning.

The Assembly Of Moussaka

This Greek food recipe makes a lot of moussaka, so I use a sturdy 9″ x 13″ baking dish placed on top of a foil-lined baking sheet to catch any spills. I begin by arranging half of the eggplant in the baking dish. Spoon half of the meat sauce over the eggplant. Repeat the layers, then pour the bechamel sauce on top.

Traditional Greek Food.

Traditionally, this Greek dish was made with ground lamb, but in more modern times, it is usually made with ground beef. And since I’m not even sure where I could procure any ground lamb, so beef it is.

This is not a quick weeknight meal. But it does freeze well, so make a big batch on the weekend when you have time, and reheat it later in the week for a quick dinner or lunch.

Related>>How To Make The Perfect Ratatouille.

Optional Ingredients

There are two optional ingredients that are traditional. Those are the cinnamon and the nutmeg. I wasn’t sure my picky eaters would like it, so I divided the recipe in half and added both to one and not to the other. I found that they both turned out very well.

The one without the spices tasted more Italian to me. The one with the spices tasted…fresher? I’m not sure how to describe it… But I liked it.

I asked my husband if he would eat it again, and he said, “Definitely”. High praise indeed!

This Greek food recipe is well worth trying and a great way to put that easy-to-grow eggplant to good use. And good for you, too!

Yield: 6-8

Moussaka - Greece's National Dish

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Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour 30 minutes

Ingredients

• 2 Medium Eggplants, peeled and sliced 1/4" thick
• Olive Oil (as needed)
• MEAT SAUCE
• 1 Lb Ground Beef
• 2 Medium Onions, finely chopped
• 3 Garlic Cloves, minced
• 1 8oz Can Chopped Tomatoes
• 1 8oz Can Tomato Sauce
• 1 Teaspoon Oregano
• 1 Teaspoon Parsley
• 1 Bay Leaf
• 1/2 Teaspoon Salt
• 1/2 Teaspoon ground Black Pepper
• (Traditional but Optional) 1/2 Teaspoon Ground Cinnamon
• BECHAMEL SAUCE
• 4 Tablespoons Butter
• 1/2 Cup Flour
• 3 Cups Milk
• 1/2 Teaspoon Salt
• 1/2 Cup Grated Parmesan Cheese
• 2 Egg Yolks
• (Traditional, but Optional) 1/2 Teaspoon Ground Nutmeg

Instructions

1. Brush oil on both sides of Eggplant slices and place in a single layer on cookie sheet
2. Broil on both sides until golden brown, Repeat with remaining Eggplant
3. MEAT SAUCE
4. Brown Ground Beef with Onions and Garlic, Drain
5. Add Chopped Tomatoes, Tomato Sauce, Oregano, Parsley, Bay leaf, Salt, Pepper and Cinnamon
6. Simmer until all the water is absorbed
7. BECHAMEL SAUCE
8. Melt Butter
9. Whisk in Flour until there are no lumps and cook for 2 minutes longer
10. Gradually whisk in milk, Keep whisking until it starts to thicken, about 2-3 min
11. Whisk in Salt, Cheese and Nutmeg, Stir until Cheese is melted
12. Remove from heat
13. Separate Eggs and stir the yolks until smooth
14. Pour some of the cheese sauce into the egg yolk WHILE whisking
15. Pour the egg mixture into the rest of the cheese sauce and whisk until well blended
16. PUT IT TOGETHER
17. In a 9"x13" baking pan
18. Layer half of the Eggplant, half of the Meat Sauce, Eggplant, Meat Sauce. Top with Bechamel Sauce
19. Bake at 350° for 45 minutes until golden brown and bubbling

How To Serve.

One of the biggest mistakes many people make with moussaka is cutting into it too soon. You have to be patient. After baking, I let the moussaka rest for 30 minutes to firm up before slicing and serving.

Moussaka is typically served with fresh bread and a green salad.

Make-Ahead and Storage

Moussaka is perfect to make ahead for easy serving at a dinner party or a family gathering. And it tastes even better the next day.

Covered tightly with plastic wrap, cooked moussaka can be refrigerated for up to 4 days. To reheat, preheat oven to 350°F (180°C), transfer moussaka to oven, and heat until completely warmed through, about 30 minutes.

If you’ve made a double batch or want to freeze the one you made for later, the best way is to freeze it before you bake it. It will freeze for up to two months, and you can thaw it in the refrigerator overnight the night before you want to serve it. Then bake as usual.

Since the bechamel sauce can get a little grainy when frozen, many people prefer to freeze the moussaka without it. Then make a fresh béchamel sauce the day you bake it. But if you don’t mind the texture, you can freeze the whole thing.

Moussaka Will Make You A Star.

This moussaka recipe will make you the star of your next dinner party. It’s rich, flavorful, and full of that authentic Greek taste we all love.

I hope you enjoy this good for you eggplant dish.

Happy Backyard Homesteading!

I believe everyone can grow at least part of their own food! Let me show you how.