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Greek moussaka with eggplant, potatoes and beef

Greek moussaka layers roasted eggplant, potatoes and ground beef in cinnamon-spiced tomato sauce, baked under béchamel. Serves 6.

Mediterranean cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
30 min
Cook time
1 hr 30 min
Total time
2 hr
Temperature
180–200 °C (350–400 °F)
Servings
6 servings
Difficulty
Medium
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Moussaka is a Greek casserole made with layers of roasted eggplant, potatoes and ground meat in tomato sauce, baked under a thick béchamel sauce. The meat sauce is typically seasoned with a pinch of cinnamon and oregano.

Ingredients

6 servings

Vegetables

Meat sauce

Béchamel sauce

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Instructions

Tip: tap a step to mark it as done.

  1. Roast the vegetables

    25 min

    Preheat the oven to 200 °C (400 °F). Cut the eggplants into slices about 1 cm thick. Peel the potatoes and cut them into slices about 5 mm thick. Arrange on two baking sheets lined with parchment paper, brush with oil, season with salt and roast for 20–25 minutes, until tender and beginning to brown.

  2. Make the meat sauce

    30 min

    Sauté the finely chopped onion in 1 tbsp of oil. Add the ground beef and cook, breaking it up, until browned. Add the garlic, tomatoes, tomato paste, cinnamon, oregano, salt and pepper. Simmer for 20 minutes, until the sauce thickens.

  3. Make the béchamel

    10 min

    Melt the butter and briefly cook the flour in it. Gradually pour in the milk and cook, stirring constantly, for 5 minutes, until thickened. Remove from the heat, let cool slightly, then stir in the beaten egg, half the Parmesan and the nutmeg.

  4. Assemble and bake

    55 min

    Reduce the oven temperature to 180 °C (350 °F). Layer the potatoes in a baking dish, followed by half the eggplant, the meat sauce and the remaining eggplant. Pour the béchamel over the top, sprinkle with the remaining Parmesan and bake for 45 minutes, until golden brown. Let rest for 10 minutes before slicing.

Tip: Eggplant absorbs less oil in the oven than in a skillet; simply brush the slices with oil. You can also reheat the baked moussaka the next day.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
537 kcal
Protein
27 g
Carbohydrates
37 g
of which sugars
12 g
Fat
32 g
of which saturates
12 g
Fiber
6.9 g
Salt
2.0 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Musaka s baklažánom, zemiakmi a mletým hovädzím

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