Moussaka is a savory Mediterranean casserole of layered meat and vegetables.
This Greek version is made with ground beef or lamb, creamy bechamel, grilled eggplant, and potatoes.
What Is Moussaka?
Alison Bickel
This version is Greek, although every country in the region makes its own version of moussaka.
How To Make Moussaka
The best way to make moussaka is in steps.
Start with the meat sauce, and while that is simmering, prep the potatoes and eggplant.
Alison Bickel
Make the bechamel last, because it is not a sauce that holds very well.
Don’t be intimidated by the many steps.
We’ve just detailed the process carefully to make it easier to follow.
Alison Bickel
Do you have a favorite way of preparing moussaka?
hey let us know about it!
How To Store and Reheat Moussaka
Store leftover moussaka in the refrigerator for up to 3 days.
Alison Bickel
Reheat in the microwave or in the oven at 350F until just heated through.
Thaw in the refrigerator.
Reheat in the microwave or oven at 350F until just heated through.
Alison Bickel
We used mizithra, which is becoming increasingly available in supermarkets.
This makes a large casserole and works best in a deep 9- x 13-inch casserole.
By the way, the meat will brown best if you don’t stir it.
Alison Bickel
Add the onions about halfway into the browning process.
Sprinkle salt over the meat and onions.
Mix well and cook for 2-3 minutes.
Alison Bickel
Add the red wine and mix well.
Turn off the heat.
Season with salt to taste.
Alison Bickel
Mix well and taste.
If the sauce needs more acidity, add more lemon juice.
Set the sauce aside.
Alison Bickel
Mix the 1/2 cup salt with the 8 cups of water in a large pot or container.
This will be the brine for the eggplants.
Slice the top and bottom off the eggplants.
Alison Bickel
Cut thick strips of the skin off the eggplants to give them a striped appearance.
Slice the eggplant into 1/4 inch rounds and drop them into the brine.
As the eggplants are brining, peel and slice the potatoes into 1/4 inch rounds.
Alison Bickel
Boil them in salted water for 5-8 minutes you want them undercooked, but no longer crunchy.
Drain and set aside.
To cook the eggplant, broil or grill the rounds.
Alison Bickel
You could also fry the eggplant rounds but they tend to absorb a lot of oil that way.
To grill the eggplant rounds, get a grill very hot and exit the lid.
Paint one side of the eggplant rounds with olive oil and grill 2-3 minutes.
Alison Bickel
When they are done on one side, paint the other side with oil and flip.
When the eggplants are nicely grilled, set aside.
To broil, line a broiling pan or roasting pan with aluminum foil.
Alison Bickel
Paint with olive oil.
Place the eggplant rounds on the foil and brush with olive oil.
Heat the milk in a medium saucepan on medium heat until steamy.
Alison Bickel
Do not let simmer.
Heat the butter in a medium saucepan over medium heat.
When the butter has completely melted, slowly whisk in the flour.
Alison Bickel
Let this roux simmer over medium-low heat for a few minutes.
Do not let it get too dark.
Little by little, pour the steamy milk into the roux, stirring constantly.
Alison Bickel
Raise the heat to medium.
Add the nutmeg and about a teaspoon of salt.
Put the egg yolks in a bowl and whisk to combine.
Temper the eggs so they dont scramble when you put them into the sauce.
Slowly pour the egg mixture back into the bechamel while whisking.
Keep the sauce on very low heat; do not let simmer or boil.
Preheat the oven to 350F.
Layer a casserole with the potatoes, overlapping slightly.
Top the layer of potatoes with a layer of eggplant slices (use just half of the slices).
Cover the layer of potatoes and eggplant with the meat sauce.
Then add the remaining eggplant slices on top of the meat sauce.
Sprinkle half the cheese on top.
Ladle the bechamel over everything in an even layer.
Sprinkle the rest of the cheese on top.
Bake at 350F for 30 to 45 minutes, or until the top is nicely browned.
Let the moussaka cool for at least 15 minutes before serving.
