Greek Moussaka with Fried Vegetables and Golden Béchamel
By Olivia Hayes
Cook
80 min
Total
80 min
Servings
8
Greek moussaka is a family meal dish made with fried potatoes and eggplant and zucchini‚ layered with beef and tomato sauce‚ topped with a creamy béchamel sauce and cheese‚ then baked․ The top is partially browned‚ and the vegetable layers are moist and creamy․
The meat sauce contains onions‚ oil‚ ground beef‚ tomatoes‚ tomato paste‚ and spices like cloves‚ allspice‚ and cinnamon․ Breadcrumbs are added to the meat sauce at the end of preparation to absorb juices during baking․ The béchamel sauce is made with butter‚ flour‚ warm milk‚ eggs‚ nutmeg‚ and two cheeses․ Combinations of hard cheeses and Kasseri‚ Provolone‚ or Gruyere cheeses create a thick‚ cheesy topping․
While the sauce is cooking‚ prepare the vegetables to save cooking time․ Partially cook or brown sliced potatoes and zucchini and brown eggplant․ Drain on paper towels․ Aim for a béchamel sauce that is only slightly thicker than custard before baking to prevent a tough top layer in the finished dish․
Bake in a 9-by-13-inch pan․ Let the moussaka sit for at least 30 minutes before serving to prevent it from falling apart․ Eight servings should be sufficient for a family meal‚ with leftovers that can be refrigerated or frozen for future meals․
Why you'll love this recipe
- Feeds eight family members, Each serving includes layers of potatoes‚ vegetables‚ and beef and béchamel sauces‚ making complete meals․
- Great for making a meal for dinner because the meat sauce can be cooking while the vegetables are being sautéed․
- Two primary meal components can be prepared simultaneously using this recipe․
- Leftovers are a benefit of layered dishes because the layers hold together after baking and cooling‚ and leftovers can be conveniently refrigerated or frozen for future meals․
- Pleases customers who enjoy hearty baked dishes, Served with soft sautéed vegetables and a baked cheesy tomato-beef sauce topping․
- Provides benefits for small households, Recipe directions include instructions for preparing half the recipe in an 8-by-8-inch pan to serve two․
- Good for serving a large group‚ eight servings in a 9-by-13-inch pan, Standing time helps the slices retain their shape for serving․
Ingredients
- •4 tbsp olive oil
- •100 g onion (1 small, minced)
- •500 g ground beef
- •salt (to taste)
- •pepper (to taste)
- •½ tsp ground cloves
- •1 tsp ground allspice
- •1 small stick cinnamon
- •3 tsp tomato paste (loaded)
- •200 g ripe tomato (diced, or use canned)
- •250 g tomato sauce (cut in half if using canned diced tomatoes)
- •1 ½ cups hot water (375 ml)
- •1 bay leaf
- •1 ½ tbsp ground breadcrumbs
- •900 g potatoes
- •700 g eggplants
- •450 g zucchini
- •vegetable oil (for frying; sunflower, canola, or similar)
- •100 g butter
- •80 g all-purpose flour
- •1 litre milk (heated until warm)
- •¼ tsp ground nutmeg
- •70 g Kasseri cheese (grated; or Provolone or Gruyere)
- •3 tbsp Greek kefalotyri cheese (grated; or Parmesan or Pecorino, plus extra for sprinkling)
- •3 eggs (medium-sized, at room temperature)
Instructions
- 1
Heat the olive oil in a medium cooking pot or sauté pan.
- 2
Sauté the onion over moderate heat.
- 3
Add the ground beef, season with salt and pepper, and break it apart with a wooden spoon for a couple of minutes until no lumps remain.
- 4
Stir in the ground cloves, allspice, tomato paste, and cinnamon stick, then cook for 1 minute.
- 5
Add the diced tomatoes, then cook and stir for 1 minute more.
- 6
Pour in the tomato sauce and hot water.
- 7
Add the bay leaf, partly cover, and simmer over moderate heat until the sauce thickens.
- 8
Remove the sauce from the heat and stir in the ground breadcrumbs.
- 9
Remove the cinnamon stick and bay leaf.
- 10
Slice the eggplants lengthwise 1/2 cm (1/4 inch) thick.
- 11
Soak the eggplant slices in cold water for a few minutes, using a plate to keep them submerged.
- 12
Slice the zucchini lengthwise in the same way as the eggplants and season with salt and pepper.
- 13
Peel and cut the potatoes into slices about 2/3 cm (1/2 inch) thick, then season with salt and pepper.
- 14
Heat plenty of vegetable oil in a sauté pan until it covers the pan by at least one-third, or use a deep fryer.
- 15
Deep-fry the potatoes until golden and softened, then transfer them to paper towels to drain.
- 16
Deep-fry the zucchini until lightly colored.
- 17
Drain the eggplant slices in a strainer and season them with salt and pepper.
- 18
Lay the fried zucchini on paper towels.
- 19
Deep-fry the eggplants until golden, then transfer them to paper towels.
- 20
Melt the butter in a small cooking pot over moderate heat.
- 21
Add the flour and stir with a whisk.
- 22
Cook for 1 to 2 minutes, stirring constantly, until the flour looks golden and smells nutty.
- 23
Pour in the warm milk and stir to combine.
- 24
Add the nutmeg and cook the cream until it thickens slightly more than custard, stirring often and paying attention to the walls of the pot.
- 25
Remove the cream from the heat and season lightly with salt and pepper.
- 26
Stir the eggs and both cheeses into the cream.
- 27
Preheat the oven to 200°C / 390°F.
- 28
Lay the potato slices in a 23 x 33 cm (9 x 13-inch) pan or similar baking dish at least 5 cm (2 inches) tall.
- 29
Press the potatoes lightly with your hands so they stick together slightly.
- 30
Layer the eggplant slices over the potatoes.
- 31
Layer the zucchini slices over the eggplant.
- 32
Spread the ground meat sauce over the zucchini.
- 33
Top with the béchamel cream.
- 34
Sprinkle extra grated hard cheese over the top.
- 35
Bake for approximately 30 minutes, until the cream is set and golden with brown spots across the surface.
- 36
Allow the moussaka to set for at least 30 minutes, ideally 1 hour or longer.
- 37
Cut into 8 pieces and serve.
FAQ
Nutrition (per serving)
Calories
588
Protein
23g
Fat
36g
Carbs
45g
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